A Compendium on Fats
Author: Chris Lecos
Publisher:
Published: 1983
Total Pages: 4
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Chris Lecos
Publisher:
Published: 1983
Total Pages: 4
ISBN-13:
DOWNLOAD EBOOKAuthor: Chris Lecos
Publisher:
Published: 1983
Total Pages: 3
ISBN-13:
DOWNLOAD EBOOKAuthor: Levinson, Jane
Publisher:
Published: 1981
Total Pages: 10
ISBN-13:
DOWNLOAD EBOOKAuthor: Joe Bonomo
Publisher:
Published: 1975
Total Pages: 66
ISBN-13:
DOWNLOAD EBOOKAuthor: Gary Taubes
Publisher: Anchor
Published: 2011-12-27
Total Pages: 290
ISBN-13: 0307474259
DOWNLOAD EBOOKNATIONAL BESTSELLER • “Taubes stands the received wisdom about diet and exercise on its head.” —The New York Times What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Featuring a new afterword with answers to frequently asked questions. Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management. Complete with an easy-to-follow diet. Featuring a new afterword with answers to frequently asked questions.
Author: Tony Grumley-Grennan
Publisher: Lulu.com
Published:
Total Pages: 216
ISBN-13: 0953892220
DOWNLOAD EBOOKAuthor: Karen J. Bellerson
Publisher: Penguin
Published: 2001
Total Pages: 916
ISBN-13: 9781583330999
DOWNLOAD EBOOKLists the fat content, total calories, and percentage of fat calories for over 30,000 food products, brand names, and fast-food chains.
Author: Caroline M. Pond
Publisher: Cambridge University Press
Published: 1998-08-13
Total Pages: 348
ISBN-13: 9780521635776
DOWNLOAD EBOOKThis book aims to fill the gap between unscientific comments about the hazards and benefits of high-fat or low-fat diets and weight control found in magazines and technical and medical reports about lipid biochemistry and obesity. It aims to explain in simple language the biology of feeding and fasting, fattening and slimming in wild animals as well as people. Topics include where fat comes from and how animals and plants handle them, their natural roles in migration, mating breeding and living in unpredictable habitats such as deserts and arctic regions, and their contributions to our cookery, paints and medicines. The physiological mechanisms of digesting, transporting and utilising energy stores are discussed, along with the contribution of fatty tissue to body insulation and the protection of delicate organs. Archaeological, anthropological and physiological evidence is assembled to explore how, when and why people have become fat, and how evolutionary forces have determined the modern diversity of body shape and size. The book ends with a brief account of the contribution of dietary fats and obesity to health in the modern world.
Author: Lewis Harrison
Publisher: Avery
Published: 1996
Total Pages: 212
ISBN-13: 9780895297051
DOWNLOAD EBOOKAuthor: D. P. Moran
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 424
ISBN-13: 1461521211
DOWNLOAD EBOOKThe properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.