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Nutritional realities--where does technology fit?

F M Clydesdale

    Journal of the American Dietetic Association
    |January 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Food technology enhances food safety, nutrition, and year-round availability through processing and preservation. Further research is needed to optimize nutrient bioavailability in fortified foods.

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    Area of Science:

    • Food Science
    • Nutritional Science
    • Food Engineering

    Background:

    • Food technology extends beyond nutrient fortification.
    • Processing and preservation are key aspects of food technology.
    • These technologies ensure food safety, acceptability, and long-term availability.

    Purpose of the Study:

    • To highlight the broad scope of food technology.
    • To emphasize the role of processing and preservation in food supply stability.
    • To identify areas for future research in food technology, particularly nutrient bioavailability.

    Main Methods:

    • Review of food technology principles.
    • Analysis of processing and preservation techniques.
    • Discussion of the impact of food technology on nutrition and food security.

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    Main Results:

    • Food technology encompasses processing and preservation for extended food safety and nutrition.
    • Technological advancements ensure a stable, year-round food supply, mitigating seasonal starvation.
    • Improved food acceptability through technology can enhance population nutritional status.

    Conclusions:

    • Food technology is crucial for a stable and nutritious food supply.
    • Further research is essential to maximize the benefits of food technologies, such as ensuring nutrient bioavailability.