Nutritional realities--where does technology fit?
Clydesdale, F.M.
Journal of the American Dietetic Association 74(1): 17-22
1979
ISSN/ISBN: 0002-8223 PMID: 762337 Document Number: 143580
Contrary to popular opinion, food production and processing technology has made vast improvements in the nutritional status of the population. Many associate food technology with unnecessary, and probably harmful, food additives and fertilizers. In reality, food additives prolong the life of a product, enhance its nutritional value, and improve its appearance. Fertilizers permit a predictable annual crop yield, whereas crops would only grow sporadically otherwise. Food technology has reduced significantly the preparation time necessary for many foods, allowing women greater mobility and time to pursue other activities. Improving the appearance of food encourages many people to eat foods high in nutritional value that they would not ordinarily try.