Improving Health and Nutrition through Functional Foods

Improving Health and Nutrition through Functional Foods by Maira Rubi Segura Campos is an insightful, evidence-based guide that connects food science with real-world health outcomes. Clear and engaging, this book explains how bioactive ingredients, fortified foods and traditional dietary practices can be harnessed to support better nutrition across populations.

You’ll find concise explanations of the science behind functional foods, practical strategies for integrating them into daily diets, and an overview of policy and public-health implications. Chapters balance rigorous research with accessible language, making complex topics — from micronutrient bioavailability to food formulation and consumer behavior — understandable for practitioners and curious readers alike.

Ideal for nutritionists, dietitians, food scientists, public-health professionals and students, this volume emphasizes applications across both global and regional contexts, with relevance to community programs, clinical practice and food-industry innovation. The author’s methodical approach highlights measurable outcomes, implementation challenges and culturally sensitive interventions that can improve diet quality and reduce nutrition-related risks.

Whether you’re designing a nutrition program, developing healthier Books, or simply interested in how targeted foods can enhance wellbeing, this book offers practical guidance and actionable insights. Thoughtfully organized and professionally written, it serves as a resource for anyone committed to translating nutritional science into healthier lives.

Explore the possibilities of functional foods and bring science to the table—add Improving Health and Nutrition through Functional Foods by Maira Rubi Segura Campos to your collection today.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.