Role of food engineering in child nutrition programs
1994
Unklesbay, N. | Unklesbay, K.
This paper discusses the synergistic role of personnel in child nutrition programs (CNPs) with food engineers in the food industry. From different academic backgrounds, both professionals are committed to serving quality, nutritious, and safe menu items to children while containing costs. Many consumers and their children do not understand the ramifications of the food industry in their daily lives. Examples are given about how personnel in CNPs can help reverse this undesirable trend. After the synergistic roles are defined, examples are given about how food engineering impacts school meals. Traditional and innovative food engineering roles are explained. Two new food technology techniques, single- and twin-screw extrusion processing and critical fluid extraction, are used as examples of how food engineers are producing innovative menu items, largely in response to consumer demands. A recommendation is made for formalizing the exchange of information between these two disciplines to enhance the quality, nutrition, and safety of meals served to children within limited resources.
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