FOOD SCIENCE
NUTRITION
ss
re
Third Edition
yP
sit
er
iv
Un
SUNETRA RODAY
Former Principal
d
Maharashtra State Institute of Hotel Management
or
and Catering Technology, Pune
xf
O
© Oxford University Press. All rights reserved.
, 3
Oxford University Press is a department of the University of Oxford.
It furthers the University’s objective of excellence in research, scholarship,
and education by publishing worldwide. Oxford is a registered trade mark of
Oxford University Press in the UK and in certain other countries.
Published in India by
Oxford University Press
Ground Floor, 2/11, Ansari Road, Daryaganj, New Delhi 110002, India
© Oxford University Press 2007, 2012, 2016, 2018
The moral rights of the author/s have been asserted.
First Edition published in 2007
ss
Second Edition published in 2012
Eight Impression 2016
Third Edition published in 2018
re
All rights reserved. No part of this publication may be reproduced, stored in
yP
a retrieval system, or transmitted, in any form or by any means, without the
prior permission in writing of Oxford University Press, or as expressly permitted
by law, by licence, or under terms agreed with the appropriate reprographics
sit
rights organization. Enquiries concerning reproduction outside the scope of the
above should be sent to the Rights Department, Oxford University Press, at the
address above.
er
You must not circulate this work in any other form
iv
and you must impose this same condition on any acquirer.
Un
ISBN-13: 978-0-19-948908-4
ISBN-10: 0-19-948908-4
Typeset in Garamond
d
by Archetype, New Delhi 110063
or
Printed in India by Magic International (P) Ltd., Greater Noida
Cover image: Lisovskaya Natalia / Shutterstock
xf
Third-party website addresses mentioned in this book are provided
O
by Oxford University Press in good faith and for information only.
Oxford University Press disclaims any responsibility for the material contained therein.
© Oxford University Press. All rights reserved.
, Preface to the
Third Edition
ss
The second edition of Food Science and Nutrition received an overwhelming response and served the
re
purpose of arousing interest in this subject in students, staff, and the community at large. The simple
language and style of presentation has helped people with minimum science background understand
yP
this important subject which has a direct impact on our health and wellbeing. Food safety is the key
to sound health and needs to be in place if citizens of our country are to be protected from food-
sit
borne diseases and dietary deficiencies. Just knowledge about nutrition and food science is incomplete
without adding the food safety aspect. Keeping this in mind, this new edition has been developed as a
er
comprehensive approach to preparing safe and nutritious food for all.
iv
Like every decade, there have been major changes in the Indian consumer’s lifestyle and eating
habits. Likewise, the incidence of lifestyle related diseases and consumption of junk food is on the
Un
increase, making it necessary for all food business operators and homemakers to understand and apply
the basic principles underlying preparation of products that are safe, nutritionally sound, and high in
d
quality. The important role played by regulatory agencies has become more significant and now food
or
business operators are realizing the benefits of adopting food standards and regulations in marketing
their products and services.
xf
The aim of this text has been and remains the same—to provide students with a wide range of basic
O
principles and practices in the subject area, thus enabling them to apply their knowledge efficiently—be
it at home, in the food industry, hospitality or health care sector, and provide safe, wholesome, and
quality food.
About the Book
Although the first edition was initially designed both as an introduction to the subject and as a textbook
for students pursuing degree in Hotel Management and Catering Technology, it was well accepted
by students and faculty members from food technology, home science, and health sciences. Based on
feedback from faculty members, a need to expand the coverage of the book was felt. Therefore, the
book now becomes a complete and exhaustive textbook for students from other related streams as well.
Two new chapters and many new topics have been added to ensure adequate coverage of latest trends
and make the book useful for students pursuing a course in food science, home science, and hospitality
studies.
© Oxford University Press. All rights reserved.
, vi Pref ace t o the Thi r d Ed i ti o n
In addition, 12 original chapters have been revised to include the latest examples and trends in the
food and beverage industry. Illustrations have been updated and augmented to add interest to the text.
As in the last edition, each chapter in the book is designed with a focus on the learning objectives.
Key terms are explained at the end of every chapter. Simple illustrations, formulae, and reactions are
added to portray concepts. Review questions are listed at the end of each chapter. A concise summary
to highlight the main points is given for every chapter.
Key Features
• Completely matches the National Council for Hotel Management & Catering Technology
(NCHMCT) syllabus for the subjects taught in the first three semesters namely food science,
nutrition, and food safety
• Covers subjects taught in hospitality and hotel administration, food technology, applied sciences,
ss
home science, and nursing courses
• Provides ample examples, review questions, analytical thinking exercises, and updated reference
re
charts and tables
yP
• Instructors manual with MCQs for all chapters
New to the Third Edition
sit
Based on changing trends in hospitality and food business operators as well as the invaluable feedback
received from reviewers, users, industry professionals, and academicians, this edition now includes the
er
following:
iv
• A complete section in the book focuses on all aspects of food safety covered in four dedicated
Un
chapters as well an appendix on First Aid.
• Chapter 10 on Food Microbiology introduces the reader to microorganisms that are of significance
to the food industry. Both useful and harmful microbes that are of special importance to the
d
food industry, factors that affect and control the growth of microorganisms. An introduction
or
to hygienic handling measures of food items to prevent contamination, spoilage and spread of
xf
foodborne disease, emerging pathogens.
• Chapter 11 on Food Processing and Preservation is based on shelf-life, spoilage and contamination,
O
objectives of processing, methods of preservation, effect of processing on nutrients, and food
additives.
• Chapter 12 on Food Safety covers principles of safe food, GHP, GMP, hygiene of the food
establishment, FSMS guidelines, good habits, 7 C’s of food hygiene, common faults in food
preparation and service, and food allergies.
• Chapter 13 on Food Standards, Regulations, and Quality Management includes the following
topics—international and national regulations and standards, compulsory and voluntary laws and
standards—CODEX, ISO, BIS, Agmark; regulatory agencies—National —FSSAI, EIC, QCI,
CPA, REGULATORY AGENCIES—International—WHO, FAO, WTO, quality management
systems—TQM, FSMS, HACCP; food fortification, genetically modified foods, food labelling.
© Oxford University Press. All rights reserved.
NUTRITION
ss
re
Third Edition
yP
sit
er
iv
Un
SUNETRA RODAY
Former Principal
d
Maharashtra State Institute of Hotel Management
or
and Catering Technology, Pune
xf
O
© Oxford University Press. All rights reserved.
, 3
Oxford University Press is a department of the University of Oxford.
It furthers the University’s objective of excellence in research, scholarship,
and education by publishing worldwide. Oxford is a registered trade mark of
Oxford University Press in the UK and in certain other countries.
Published in India by
Oxford University Press
Ground Floor, 2/11, Ansari Road, Daryaganj, New Delhi 110002, India
© Oxford University Press 2007, 2012, 2016, 2018
The moral rights of the author/s have been asserted.
First Edition published in 2007
ss
Second Edition published in 2012
Eight Impression 2016
Third Edition published in 2018
re
All rights reserved. No part of this publication may be reproduced, stored in
yP
a retrieval system, or transmitted, in any form or by any means, without the
prior permission in writing of Oxford University Press, or as expressly permitted
by law, by licence, or under terms agreed with the appropriate reprographics
sit
rights organization. Enquiries concerning reproduction outside the scope of the
above should be sent to the Rights Department, Oxford University Press, at the
address above.
er
You must not circulate this work in any other form
iv
and you must impose this same condition on any acquirer.
Un
ISBN-13: 978-0-19-948908-4
ISBN-10: 0-19-948908-4
Typeset in Garamond
d
by Archetype, New Delhi 110063
or
Printed in India by Magic International (P) Ltd., Greater Noida
Cover image: Lisovskaya Natalia / Shutterstock
xf
Third-party website addresses mentioned in this book are provided
O
by Oxford University Press in good faith and for information only.
Oxford University Press disclaims any responsibility for the material contained therein.
© Oxford University Press. All rights reserved.
, Preface to the
Third Edition
ss
The second edition of Food Science and Nutrition received an overwhelming response and served the
re
purpose of arousing interest in this subject in students, staff, and the community at large. The simple
language and style of presentation has helped people with minimum science background understand
yP
this important subject which has a direct impact on our health and wellbeing. Food safety is the key
to sound health and needs to be in place if citizens of our country are to be protected from food-
sit
borne diseases and dietary deficiencies. Just knowledge about nutrition and food science is incomplete
without adding the food safety aspect. Keeping this in mind, this new edition has been developed as a
er
comprehensive approach to preparing safe and nutritious food for all.
iv
Like every decade, there have been major changes in the Indian consumer’s lifestyle and eating
habits. Likewise, the incidence of lifestyle related diseases and consumption of junk food is on the
Un
increase, making it necessary for all food business operators and homemakers to understand and apply
the basic principles underlying preparation of products that are safe, nutritionally sound, and high in
d
quality. The important role played by regulatory agencies has become more significant and now food
or
business operators are realizing the benefits of adopting food standards and regulations in marketing
their products and services.
xf
The aim of this text has been and remains the same—to provide students with a wide range of basic
O
principles and practices in the subject area, thus enabling them to apply their knowledge efficiently—be
it at home, in the food industry, hospitality or health care sector, and provide safe, wholesome, and
quality food.
About the Book
Although the first edition was initially designed both as an introduction to the subject and as a textbook
for students pursuing degree in Hotel Management and Catering Technology, it was well accepted
by students and faculty members from food technology, home science, and health sciences. Based on
feedback from faculty members, a need to expand the coverage of the book was felt. Therefore, the
book now becomes a complete and exhaustive textbook for students from other related streams as well.
Two new chapters and many new topics have been added to ensure adequate coverage of latest trends
and make the book useful for students pursuing a course in food science, home science, and hospitality
studies.
© Oxford University Press. All rights reserved.
, vi Pref ace t o the Thi r d Ed i ti o n
In addition, 12 original chapters have been revised to include the latest examples and trends in the
food and beverage industry. Illustrations have been updated and augmented to add interest to the text.
As in the last edition, each chapter in the book is designed with a focus on the learning objectives.
Key terms are explained at the end of every chapter. Simple illustrations, formulae, and reactions are
added to portray concepts. Review questions are listed at the end of each chapter. A concise summary
to highlight the main points is given for every chapter.
Key Features
• Completely matches the National Council for Hotel Management & Catering Technology
(NCHMCT) syllabus for the subjects taught in the first three semesters namely food science,
nutrition, and food safety
• Covers subjects taught in hospitality and hotel administration, food technology, applied sciences,
ss
home science, and nursing courses
• Provides ample examples, review questions, analytical thinking exercises, and updated reference
re
charts and tables
yP
• Instructors manual with MCQs for all chapters
New to the Third Edition
sit
Based on changing trends in hospitality and food business operators as well as the invaluable feedback
received from reviewers, users, industry professionals, and academicians, this edition now includes the
er
following:
iv
• A complete section in the book focuses on all aspects of food safety covered in four dedicated
Un
chapters as well an appendix on First Aid.
• Chapter 10 on Food Microbiology introduces the reader to microorganisms that are of significance
to the food industry. Both useful and harmful microbes that are of special importance to the
d
food industry, factors that affect and control the growth of microorganisms. An introduction
or
to hygienic handling measures of food items to prevent contamination, spoilage and spread of
xf
foodborne disease, emerging pathogens.
• Chapter 11 on Food Processing and Preservation is based on shelf-life, spoilage and contamination,
O
objectives of processing, methods of preservation, effect of processing on nutrients, and food
additives.
• Chapter 12 on Food Safety covers principles of safe food, GHP, GMP, hygiene of the food
establishment, FSMS guidelines, good habits, 7 C’s of food hygiene, common faults in food
preparation and service, and food allergies.
• Chapter 13 on Food Standards, Regulations, and Quality Management includes the following
topics—international and national regulations and standards, compulsory and voluntary laws and
standards—CODEX, ISO, BIS, Agmark; regulatory agencies—National —FSSAI, EIC, QCI,
CPA, REGULATORY AGENCIES—International—WHO, FAO, WTO, quality management
systems—TQM, FSMS, HACCP; food fortification, genetically modified foods, food labelling.
© Oxford University Press. All rights reserved.
