Food and health
The relationship between diet and health is now widely recognised. Food quality, composition, availability and cost have a direct effect upon the health profile of many communities.
The Openfields library includes materials on how diets, foods and food components affect human health. The scope includes diet composition, functional foods, food supplements and medicinal plants used by consumers, and the provision of evidence to support health claims. Other materials indicate how production methods affect the quality of foods, food supplements and herbal medicines. This includes primary production (agriculture), processing, storage, quality control/standardisation, safety assurance, national policy issues, etc.
A sample of Items held in the Food and health category
- Risk factors associated with gallstone disease in women
- Detecting Campylobacter: developing a rapid test for the poultry industry
- Breeding low-glycemic index barley for functional food
- Hot water treatment after harvest preserves nutritional quality of spinach during storage.
- Improving the quality of sheep's cheese
- Feeding microalgae to dairy cows: improving nutrition of cows' milk and cheese?
- Implications of a Nutrition Driven Food Policy for the Countryside
- Counterfeit pesticides: a threat to the UK agricultural industry?
- 1146: Key Food Statistics
- Onions, quercetin and human health: the effects of growing and storage conditions
There are currently no subcategories in the Food and health section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.