No-one wants vital nutrients to be lost when preparing food. But it often happens: for example potatoes must be cooked to make them digestible but this destroys some of their vitamin C. However, there is plenty we can do to prevent the loss of nutrients when cooking our food. We can even enhance the nutritional value of some foods by the way we prepare them.
Membership is worldwide and is open to applicants who can demonstrate 'a genuine interest in the science of human or animal nutrition'.
SECTIONS
The Irish Section includes over 250 Nutrition Society members and is chaired by Dr Mary Ward.
The Scottish Section of Nutrition Society has a mailing list of over 300 members and exists to arrange research meetings easily accessible to Scottish Members.
