Description
The book “Food Production Theory in Nutrition and Dietetics” offers a comprehensive examination of the principles and practices underlying food production within the context of nutrition and dietetics. Through
clear explanations and practical examples, readers are guided through various stages of the food production process, from sourcing and selection of ingredients to food preparation, presentation, and service. The book covers essential topics such as food safety and sanitation, culinary techniques, menu planning, and portion control, providing readers with a thorough understanding of how these factors influence the nutritional quality and appeal of food.
