Introduction to Food and Nutrition: Principles, Practices and Applications.

The book covers essential topics such as concepts in food and nutrition, functions of food, food habits, nutrition principles, micronutrients, micronutrients, food and nutrition laboratories and kitchens, kitchen equipment  and safety, cookery terms, methods of heat transfer, the effects of cooking on food nutrients, dry and moist methods of cooking foods and the food-based dietary guidelines. 

The book provides a clear and structured foundation in food and nutrition by combining scientific concepts and principles with practical knowledge applicable to everyday life and professional practice.

Emphasis is placed on practical application, enabling students to link theory with hands-on skills in food preparation, safety  and dietary planning. 

It is written in clear, accessible language and grounded in local examples to support teaching and learning and independent study.