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Functional Foods: The Connection Between Nutrition, Health, and Food Science

This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section 2 focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society.

Topics include:

Nutrigenetics and metabolic illnesses
Diet intervention methods to enhance health
Diet consumption timing around exercise periods
Dietary treatments for mental disorders
Health advantages of particular meals, for example eggs, milk, cereal, garlic clove, cinnamon, nuts, blueberries, etc.
Mineral- and protein-overflowing meals

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