Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are included with definitions or explanations. Illustrations also are included, and chapter summaries and vocabulary sections are provided for each chapter. A review section and a critical thinking section also are included in each chapter, and an index of technical terms appears at the end of the book. The chapters cover these topics: economics and the world food supply; nutrition and health; special dietary needs; retaining nutrients in food; food additives; the world food supply; food and nutrition from an international perspective; scientific and creative aspects of food processing and marketing; safety and sanitation; methods for processing foods; the impact of food processing; quality of food products; forms of food products; manipulation of food products; cooking utensils; effects of temperature on food products; leavening agents; principles of protein, vitamin, and carbohydrate cookery; fat absorption in food preparation; making food products more nutritious; new forms and sources of foods; research in nutrition and food science; technology and food and nutrition; reliable nutrition information; and careers in nutrition and food science. There are 20 references. (KC)