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Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Divided into two parts (a) food science and (b) nutrition – the book presents the fundamental concepts of food science and nutrition in a manner that students can understand easily. It also suggests methods for planning nutritionally balanced meals for all ages, and discusses menu planning, nutrient enhancement, and diet modifications. With its practice-oriented approach, the book will fully meet the requirements of students undergoing undergraduate, diploma, or certificate courses in hospitality studies, hotel management, and catering technology. Salient Features Provides ample examples, review questions, analytical thinking exercises, and reference charts and tables Emphasizes the importance of both organoleptic quality and health benefits of food Clarifies food facts and exaggerated health claims made by manufacturers It will also be an invaluable reference tool for professionals in planning healthy meals, by virtue of its reference charts and tables.