University of Agricultural Sciences, Bangalore

Includes bibliographical references and indexes.

Vol. A. -- Vol. B. Food science and technology, general. -- Vols. C1-C2. Food science and technology, specific. -- Vol. D. Agricultural production, food toxins, and testin.

Abstract: As the problem of feeding the world is urgent, a comprehensive documentation of knowledge in the field of nutrition is presented in a series prepared by the U.N. Protein-Calorie Advisory Group (PAG). Materials gathered from many international sources are organized in 9 volumes to provide researchers access to essential nutrition information. PAG materials were collected from such U.N. groups as WHO, FAO, UNICEF, UNESCO, IAEA, IBRD, etc. Papers are organized under main topic headings: Food Science and Technology (research and training; food waste, preservation and storage; food processing; fortification; dairy, egg, fish, meat, cereal, oilseed, legume, root, fruit and vegetable products; unconventional proteins); Agricultural Production; Food Toxins; Testing of Foods; Applied Nutrition (deficiency diseases; metabolic disorders; nutrition education; feeding and nutrition); Food and Nutrition Policy and Planning; Nutritional Science; and Marketing and Distribution. PAG statements and guidelines appear throughout the texts.