Nutrition Research Guide

Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed both individual and social ills.

The book covers how the genetic makeup influences the response to foods and nutrients and how nutrients affect gene expression.

Secure your food service industry career and master your exam preparation with up-to-date practice tests to achieve top scores on your first attempt.

Covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.