Neelam Singh is Lifestyle Health Coach on CDC's Diabetes Prevention Program at Providence Hospital Orenco, USA. She holds M.Sc in Food And Nutrition from Karnataka State University Bangalore, India. She has worked as consultant dietician and educated groups and companies on different aspects of nutrition and nutrition related health issues.I. S. Singh holds Ph.D and has received advanced training in Food Technology at CFTRI, Mysore, India. Dr. Singh specializes in teaching, research and extension, and is recepient of Dr. Rajendra Prasad award for excellence in the field of post harvest technology.

• ForewordPrefacePart I: Food Nutrition1. Fundamentals of food and nutrition science2. Macro nutrients: Carbohydrate and water3. Macro nutrients: Proteins and fats4. Micro nutrients: Vitamins5. Minerals6. Nutritive value of plant-based foods7. Nutritive value of animal-based foods8. Dietary allowances in normal life cycle9. Dietary allowances in disorders/diseasesPart II: Food Science10. Food sources11. Nutritional benefits maximization12. Food selection13. Food storage14. Food spoilage15. Food Enzymes16. Food additives17. Food preservation18. Food quality evaluation19. Food packagingPart III: Food Technology20. Cereal food products and processing technique21. Pulse products and processing technique22. Nuts and oil seed products and processing technique23. Fats and oil processing24. Fruit products and processing technique25. Vegetable products and processing technique26. Spice products and processing technique27. Sugarcane products and processing technique28. Tea, coffee and cocoa beverage29. Milk products and processing technique30. Meat and poultry products and processing technique31. Fish products and processing technique32. Processing waste and utilization33. Food safety and standardIndex