Modern Nutrition and Food Hygiene

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.


In the present book, thirteen typical literatures about modern nutrition and food hygiene published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on nutriology, food hygiene, medical science, ect. We hope this book can demonstrate advances in modern nutrition and food hygiene as well as give references to the researchers, students and other related people.

Components of the Book:
  • Chapter 1
    A Perspective on the Development and Sustainability of Nutrition Surveillance in Low-Income Countries
  • Chapter 2
    Behaviour Change for Better Health: Nutrition, Hygiene and Sustainability
  • Chapter 3
    Breakfast: A Multidisciplinary Approach
  • Chapter 4
    Contributing to Food Security in Urban Areas: Differences between Urban Agriculture and Peri-Urban Agriculture in the Global North
  • Chapter 5
    Food Safety and Nutritional Quality for the Prevention of Non Communicable Diseases: The Nutrient, Hazard Analysis and Critical Control Point process (NACCP)
  • Chapter 6
    A Review of Foodborne Bacterial and Parasitic Zoonoses in Vietnam
  • Chapter 7
    Definitions and Potential Health Benefits of the Mediterranean Diet: Views from Experts around the World
  • Chapter 8
    Determinants of Malnutrition among Urban Slum Children in Bangladesh
  • Chapter 9
    Enabling Nutrient Security and Sustainability through Systems Research
  • Chapter 10
    Policy on Hazard Analysis and Critical Control Point (HACCP) and Adherence to Food Preparation Guidelines: A Cross Sectional Survey of Stakeholders in Food Service in Kumasi, Ghana
  • Chapter 11
    Probiotics and Immunity: Provisional Role for Personalized Diets and Disease Prevention
  • Chapter 12
    Self-Sufficiency in Rice and Food Security: A South Asian Perspective
  • Chapter 13
    Shifting Configurations of Shopping Practices and Food Safety Dynamics in Hanoi, Vietnam: A Historical Analysis
Readership: Students, academics, teachers and other people attending or interested in Modern Nutrition and Food Hygiene.
Veronica Tuffrey
Faculty of Science and Technology, University of Westminster, London, UK

Thomas Krikser
Department of Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Witzenhausen, Germany

Antonia Trichopoulou
Department of Hygiene and Epidemiology, School of Medicine, University of Athens, Greece

Adnan M. S. Fakir
Department of Economics and Social Science, BRAC University, Dhaka, Bangladesh

Rostyslav V. Bubnov
Zabolotny Institute of Microbiology and Virology, National Academy of Sciences of Ukraine, Ukraine

Ghose Bishwajit
Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Wuhan, China

and more...
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