Written by 15 qualified authors, this book presents well-organized reviews of literature on general and specific topics. The place of food technology in the improvement of human nutrition is stressed in the introductory chapter, as well as throughout the book.
Other chapters include the following interpretative reviews: "Dietary Patterns and Effect on Nutrient Intake"; "Oilseed Protein"; "Problems of Food and Nutrition of West Africa"; "Hunger and Satiety"; "Lathyrism"; "Return of Infantile Rickets to Britain"; Oxalic Acid in Plants and in Nutrition"; and the "Role of the Nutrition Programs, United States Public Health Service, in World Nutrition Problems."
Nutrition problems common to specific areas of the world are thoughtfully revealed in the total context of the agricultural economy, educational level of the people, and the state of technological advancement. Extensive bibliographical references follow many of the chapter reviews and should serve as excellent sources of further information on specific topics.