Nestlé Nutrition Workshop Series - 27: For a Better Nutrition in the 21st Century

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This volume offers innovative, practical ideas for addressing urgent nutritional needs in both affluent and developing societies. It serves as an essential reference for professionals involved in dietary recommendations, food selection, and the food supply chain. The book examines the scientific basis and public health implications of dietary guidelines, as well as the impact of new agricultural, aquacultural, and food processing technologies. Experts discuss current efforts to enhance crop and livestock production and explore advancements in food processing, including the creation of "functional" foods aimed at preventing or treating specific disorders, and flavor enhancers for the elderly. It also addresses the critical issues of reducing microbiological hazards in food and assessing the safety of agricultural chemicals, food additives, preservatives, irradiated foods, and genetically modified ingredients. Additionally, the text includes insightful discussions on food labeling, consumer education, popular nutrition beliefs, public attitudes toward food technology, future consumer demand trends, and research priorities for industry, government, and biomedical sciences.