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is widely considered the definitive foundational textbook for students and professionals across hospitality, catering, home science, and food technology. Published by Oxford University Press , this comprehensive guide fills the gap between basic culinary practices and the complex biochemistry of food. A look at common diseases caused by poor

A look at common diseases caused by poor nutrition and how to prevent them.

Food Science and Nutrition by Sunetra Roday is a foundational textbook, widely regarded for its clear, concise, and academically rigorous approach to the subject. Primarily tailored for hospitality management, culinary arts, and nutrition students, this book acts as a bridge between the theoretical science of food and its practical application in nutrition and dietetics.