Sir, We read with great interest the article by Di Renzo et al. (2015), entitled “Food safety and nutritional quality for the prevention of non-communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP)”. In this very interesting paper, the authors presented an innovative approach to the prevention of noncommunicable diseases through a global and integrated information system that provides for the transmission of useful health information to the consumer. It is indeed a process composed of a set of operating procedures, analysis of critical control points, monitoring, implementation of corrective actions and clinical trials to verify and guarantee the maintenance of nutritional properties and functional throughout the entire production chain.
|Titolo:||The emerging discipline of precision cooking: a suitable tool for the precision nutrition|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|