"The Science of Food: From Chemistry to Nutrition" is a comprehensive book that explores the fascinating and complex world of human nutrition. Through in-depth analysis, the book traces a path from the chemistry of food to the importance of nutrition for well-being and health.
In the first part of the book, the chemical elements that make up food are examined. The chemical reactions involved in food preparation are explored, and the properties of ingredients that give flavor, texture, and color to dishes are analyzed.
The focus then shifts to human nutrition in the second part. The fundamental principles of balanced eating are explained, and the different nutritional needs based on age, gender, and physical activity are addressed. The book provides information on various nutrient classes such as carbohydrates, proteins, fats, vitamins, and minerals, explaining their roles in the proper functioning of our bodies.
In addition to providing a solid foundation of scientific knowledge, "The Science of Food" also presents practical aspects and helpful advice for adopting healthier eating habits. It examines healthier cooking methods, recommended portions, and strategies for managing food excesses. Furthermore, the book addresses topics such as food intolerances, special diets, and the importance of properly reading food labels.
With a clear and accessible approach, "The Science of Food: From Chemistry to Nutrition" is aimed at anyone interested in understanding the link between what we eat and our health. Through a scientific and informative perspective, the book provides the necessary tools to make informed decisions about one's diet and enjoy a healthy and balanced life.
Pubblicato da: Greenbooks Editore