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This book sums up existing evidence on the effect of natural food on human health. Proper nutrition is essential for human life, health and development. It examines organic versus traditional food production in regards to human health and examines the possible effect of natural management activities universally. Essential nutrients like Carbohydrates, fats and oils, protein, vitamins, minerals, and water are all part of the diet. Carbohydrates and proteins provide energy of 4 kcal per gram and fats provide energy of 9 kcal per gram. Minerals are required for many body activities, including muscular contraction, nerve transmission, blood coagulation, and blood pressure and growth regulation. Except for sulfur, sodium, potassium, magnesium, and calcium exist as positive ions or captions, and chloride and phosphates as negative ions or anions, throughout the body. Mineral salts aid in the regulation of fluid, osmotic pressure, and acid-base balance in physiological fluids. Nutrients and some non-nutrient found in meals are required for development and physiological functioning, according to advances in nutritional and food sciences. Many foods that derive from an animal source, such as eggs, milk, meat, fish, honey, yogurt, and cheese, are considered animal source foods. Organic dairy items, and some meats, additionally have a higher ratio of omega-3 fatty acids contrasted with traditional food products. This book will be useful for dieticians, nutritionists, and clinicians. This book will be more helpful for general readers and makes them aware of choices of natural foods, their nutrition quotient and improvising their health.
About the author
Miss Anita Laghulkar is presently serving as Assistant professor, Department of Food Chemistry and Nutrition, College of Food Technology Naigaon ( Bz) Nanded, Maharashtra affiliated by Vasantrao Naik Marathwada Krishi Vidyapith, Parbhani. She obtained her B.Tech ( Food Technology) in 2016 from College of Food Technology Naigaon & M.Tech (Food process Technology) in 2018 from Maharashtra Institute of Technology Aurangabad, Maharashtra. She started her career as Assistant professor in 2018. Her M.Tech specialization in reduction of acrylamide compound from processed Food. She has published 2 research paper in international journal. She has participated in many National and international symposiums and state seminar.
