Special Dietary Regimes: A Glance
- Authors: Elevina E. Pérez Sira1, Frederick Schroeder2, Mily Schroeder3
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View Affiliations Hide Affiliations1 Instituto de Ciencia y Tecnologa de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela 2 University of Arizona, Bio medical Engineer, Tucson AZ, United States 3 St. Mary University, Education and Leadership Department, Minneapolis, MN, United States
- Source: Foods for Special Dietary Regimens , pp 1-26
- Publication Date: October 2021
- Language: English
Special Dietary Regimes: A Glance, Page 1 of 1
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The relationship between foods and health and their influence on the prevention of diseases was established a long time ago. To corroborate this relationship and impact on consumer health; this chapter focuses on definitions associated with special dietarian regimes, classifying and describing different types of consumers, and defining the types of special foods. It also describes the food functions and definitions associated with its function on the body. The macro and micronutrients, special dietary raw material, and the effect of the technological processes on food properties are addressed. The labeling and its legislation, steps for food development, and recipes to produce nonconventional flour are also discussed.
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