This book delves into the complex and dynamic nature of different food products, offering a comprehensive estimation of macronutrients, micronutrients, and other vital elements that make these foods invaluable to human health. With advances in scientific research, our understanding of food composition has evolved, revealing both its nutritional benefits and its potential therapeutic applications in addressing various health conditions.
Throughout this work, we will explore the diversity of food products, and how these differences impact the nutritional profile. The estimation of nutritional composition is based on the theoretical calculations using the standard reference food composition database of ingredients considering the nutrient retention data during different processing conditions. The book is a compilation of both the FNDDS database and the estimated nutritional composition of Nepalese food products. The database will be updated continuously based on the recipe and processing conditions of the local food products.
This book has been divided into nine parts.
Each part of book deals with the nutritional composition of different categories of food products as described below:
The first part of book deals with the nutritional composition of different types of milk and milk products, flavored milk, dairy drinks, cheese, yoghurt and plant-based dairy products. The second part of book deals with nutritional composition of different protein rich food products such as meat, poultry, seafood, eggs, cured meats and plant-based protein foods. The third part of book deals with the nutritional composition of different mixed food dishes such as meat mixed dishes, vegetable-based dishes, grain-based dishes, Asian dishes, Mexican dishes, pizza, sandwiches and different soups. The fourth part of book deals with the nutritional composition of grains and their products such as cooked grains, breads, ready to eat cereals and different cooked cereals. The fifth part of book deals with the nutritional composition of snacks, sweets and desserts such as savory snacks, crackers, snack bars, sweet bakery products, candy, ice cream, frozen desserts, puddings and other desserts. Similarly, the sixth part of the book deals with the nutritional composition of fruits and vegetables and their products. The seventh part of the book deals with different beverages such as juice, diet beverages, sweetened beverages, coffee, tea, alcoholic beverages and different types of water. The eighth part of the book deals with the nutritional composition of fats, oils, cream, salad dressings, sauces, condiments and different sugar products. The ninth part of the book deals with the nutritional composition of baby foods, baby beverages, infant formulas, protein foods and other remaining food products.
The book is intended for a broad audience, from students and researchers in the fields of nutrition, food science, and medicine, to health professionals and consumers interested in making informed choices about their diet. By providing a detailed yet accessible exploration of the nutritional composition of food, we aim to highlight its importance in a balanced and healthy diet, as well as the emerging innovations in food products that promise to enhance their health benefits even further. In an era of ever-evolving dietary trends and food systems, it is crucial to return to the fundamentals of nutrition and recognize the timeless role that nutrition plays in supporting human well-being.
This book serves as both an academic resource and a practical guide to understanding the profound impact of food products on our nutrition and health.
We hope this exploration of the nutritional properties will inspire further inquiry, foster a deeper appreciation for these foods, and encourage more thoughtful, evidence-based decisions in both dietary habits and food production.
— Dr. Kshitij Shrestha, Senior Food Research Officer, Department of Food Technology and Quality Control, Kathmandu, Nepal
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