1.1 Introduction
Food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are referring to food, it shows that both terms are inter-related. Actually, food science plays significant roles in human nutrition as it broadens our horizon on the foods we consume.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.
1.2 Background of Study
Food science in Human Nutrition is the basic science and applied science of human food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Human nutrition deals with the provision of essential nutrients in food that is necessary to support human life and good health (Ventes, 2020).
Food science brings together multiple scientific disciplines (Ward, 2013). It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing (IFT, 2015). Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties.
The human body contains chemical compounds such as water, carbohydrates, amino acids (found in proteins), fatty acids (found in lipids), and nucleic acids (DNA and RNA). These compounds are composed of elements such as carbon, hydrogen, oxygen, nitrogen, and phosphorus. Any study done to determine nutritional status must take into account the state of the body before and after experiments, as well as the chemical composition of the whole diet and of all the materials excreted and eliminated from the body (including urine and feces) (Wikipedia, 2021).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Role of Food Science in Human Nutrition.
1.3 Statement of Problems
Investigation reveals the problems of the Food Science in Human Nutrition, which entails that poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide (WHO, 2013). Good nutrition is necessary for children to grow physically and mentally, and for normal human biological development (Ventes, 2006).
1.4 Aim and Objectives of Study
The aim of the study is to examine the role of food science in human nutrition. In achieving this aim, the following specific objectives were laid out as follows:
- To investigate the effect of poor nutrition in human body; and
- To determine the role of food science towards human understanding of nutritional requirements.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- Is there any significant impact of the role of food science in human nutrition?
- Does poor food nutrition affect human body?
- What are the roles played by food science towards understanding of nutritional requirements?
1.6 Research Hypothesis
In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.
Hypothesis One
- H0: There is no significant impact of the role of food science toward improving human nutrition
- H1: There is significant impact of the role of food science toward improving human nutrition
1.7 Significance of Study
The relevance of the roles of foods science in human nutrition includes: food processing as it as shown variable ways in which one food commodity can be processed into different forms; food fortification and enrichment in which nutrients that were not present or that were present but lost during processing are added to the food at even greater levels; and also food preservation and storage which show us how to keep our foods safe for future use.
This study will be of immense benefit to food scientist and other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.8 Scope of Study
The scope of this research is focused on the determination of the Role of Food Science in Human Nutrition in Nigeria.
1.9 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.10 Definition of Terms
Food Science:
Food science is the scientific study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing and preservation. It involves applying various scientific disciplines to ensure the safety, nutrition, and quality of food products. In this study, food science refers to the application of techniques and innovations such as food fortification, packaging, and safety protocols to enhance human nutrition (Fellows, 2017).
Human Nutrition:
Human nutrition is the science of how nutrients and other substances in food interact with the human body to promote health, growth, reproduction, and resistance to disease. It includes the processes of food intake, absorption, assimilation, biosynthesis, catabolism, and excretion (Whitney & Rolfes, 2019). For this study, human nutrition relates to how individuals' health and wellbeing are influenced by the nutrients they consume and how food science helps improve these outcomes.
Food Fortification:
Food fortification is the deliberate addition of one or more essential nutrients to a food product to enhance its nutritional value and address public health deficiencies. This is a widely used method in food science to combat malnutrition and improve population health, especially in low-resource settings (Allen et al., 2006). Examples include iodized salt, vitamin A-fortified oil, and iron-enriched flour.
Nutritional Labeling:
Nutritional labeling refers to the printed information on food packaging that provides details about the nutrient content of the food item. It typically includes calories, macronutrients, vitamins, and minerals. In this study, nutritional labeling is recognized as a tool that empowers consumers to make informed dietary decisions (Grunert & Wills, 2007).
Dietary Behavior:
Dietary behavior encompasses the food-related decisions and habits of individuals, including what, when, and how much they eat. It is influenced by culture, knowledge, income, environment, and education. For this research, dietary behavior is considered a key outcome influenced by food science and nutrition education (Contento, 2008).
Food Safety:
Food safety refers to handling, preparing, and storing food in ways that prevent foodborne illnesses. It involves cleanliness, temperature control, and hygiene practices from production to consumption. In this context, food safety is a crucial component of food science that ensures the consumption of safe and healthy food (World Health Organization, 2020).
Balanced Diet:
A balanced diet provides the body with all essential nutrients in the right proportions to maintain health and energy levels. It includes a variety of food groups: carbohydrates, proteins, fats, vitamins, and minerals. This study uses the term to describe healthy eating practices promoted by food science (National Health Service UK, 2021).
Micronutrient Deficiency:
Micronutrient deficiency occurs when the body lacks essential vitamins and minerals such as vitamin A, iron, and iodine. This condition can lead to serious health problems, including impaired immunity and developmental issues. Food science plays a role in preventing such deficiencies through fortification and dietary interventions (UNICEF, 2018).
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