1921
Volume 19, Issue 5
  • ISSN: 0002-9637
  • E-ISSN: 1476-1645
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Abstract

This is the 10th in a unique and valuable series. As in previous volumes, the topics chosen are selected from a broad area of nutrition and dietetics and although timely are not necessarily related.

The first article by N. W. Tape and Z. I. Sabry of the Canadian Food Research Institute, Ottawa, and the Nutrition Department, School of Hygiene, University of Toronto, expresses concern over the lack of liaison between food technologists and nutritionists in teaching, research, and public service. As the authors point out, food technology is the application of science and engineering to the production, processing, storage, packaging, distribution, and utilization of foods, whereas nutrition may be regarded as the science concerned with the nutrients in food, their interrelations and role in metabolism, and their function in maintaining a state of health. The marriage of food technology and nutrition is, in the opinion of the authors, important to the welfare of mankind.

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/content/journals/10.4269/ajtmh.1970.19.895
1970-09-01
2017-11-20
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