Curso de higiene para manipuladores de alimentos
Curso de higiene para manipuladores de alimentos

Author: D. Hazelwood

Publisher:

Published: 1993

Total Pages: 142

ISBN-13: 9788420007533

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Objetivos. Terminologia. Que es la higiene alimentaria? Higiene personal. Las bacterias que son?. Que es una intoxicacion alimentaria? Prevencion de las intoxicaciones alimentarias. La contaminacion de los alimentos. El almacenamiento de los alimentos. La descongelacion de los alimentos. Diseno del local de manipulacion de los alimentos. El equipo. Disposicion y almacenamiento de desperdicios y basuras. La limpieza y la desinfeccion de los locales. El control de las plagas. Las leyes relacionadas con los alimentos y la higiene alimentaria. Soluciones al test final. Respuesta a los tests de cada seccion. Higiene de alimentos. Las 10 reglas de oro.

Mini Nutritional Assessment (MNA)
Mini Nutritional Assessment (MNA)

Author: Bruno J. Vellas

Publisher: Karger Medical and Scientific Publishers

Published: 1999

Total Pages: 202

ISBN-13: 3805568037

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This book is the first of a new series which will present the proceedings of the newly established Nestlé Nutrition Workshop Series: Clinical & Performance Programme aimed at adult nutrition. Undernutrition is a common phenomenon in elderly people, and malnutrition reaches significant levels in those being in hospital, nursing homes or home care programs. Consequences of malnutrition often go unrecognised owing to the lack of specific validated instruments to assess nutritional status in frail elderly persons. The Mini Nutritional Assessment (MNA) provides a single, rapid assessment of nutritional status in the elderly of different degrees of independence, allowing the prevalence of protein-energy malnutrition to be determined and to evaluate the efficacy of nutritional intervention and strategies. Easy, quick and economical to perform, it enables staff to check the nutritional status of elderly people when they enter hospitals or institutions and to monitor changes occurring during their stay. Moreover, the MNA is predictive of the cost of care and length of stay in hospital. This publication will be of immense assistance to heads of geriatric teaching units, teachers in nutrition, clinicians general practitioners and dieticians, enabling them to better detect, recognise and start treatment of malnutrition in the elderly.

Ready-to-Eat Foods
Ready-to-Eat Foods

Author: Andy Hwang

Publisher: CRC Press

Published: 2010-03-03

Total Pages: 274

ISBN-13: 1420068636

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With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking- a step that ki

Hidden Hunger
Hidden Hunger

Author: H.K. Biesalski

Publisher: Karger Medical and Scientific Publishers

Published: 2016-05-24

Total Pages: 254

ISBN-13: 3318056855

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Malnutrition caused by deficiencies of vitamins and minerals - also called hidden hunger - impairs both the intellectual and physical development of a child. Due to the absence of clinical symptoms and assessments, no intervention can be staged. The tragedy is that this, in turn, decreases the child’s chance to escape from poverty. This book looks at malnutrition in high-income countries, the nutrition transition and nutritional deficiencies in low-income countries, consequences of hidden hunger, and interventions to improve nutrition security. Written by leading experts in the field, it clearly stresses that national governments and international organizations must make malnutrition one of their top priorities in order to provide children with optimal conditions for a healthy future.

Enzymes for Solving Humankind's Problems
Enzymes for Solving Humankind's Problems

Author: José J. G. Moura

Publisher: Springer Nature

Published: 2020-12-01

Total Pages: 507

ISBN-13: 3030583155

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This book presents specific key natural and artificial systems that are promising biocatalysts in the areas of health, agriculture, environment and energy. It provides a comprehensive account of the state of the art of these systems and outlines the significant progress made in the last decade using these systems to develop innovative, sustainable and environmentally friendly solutions. Chapters from expert contributors explore how natural enzymes and artificial systems tackle specific targets such as: climate change, carbon footprint and economy and carbon dioxide utilisation; nitrogen footprint and fixation and nitrous oxide mitigation; hydrogen production, fuel cells and energy from bacteria; biomass transformation and production of added-value compounds, as well as biosensors development. This book provides an important and inspiring account for the designing of new natural and artificial systems with enhanced properties, and it appeals not only to students and researchers working in the fields of energy, health, food and environment, but also to a wider audience of educated readers that are interested in these up-to-date and exciting subjects. Chapter “Carbon Dioxide Utilisation—The Formate Route” is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.

Cereal Grains for the Food and Beverage Industries
Cereal Grains for the Food and Beverage Industries

Author: Elke K Arendt

Publisher: Elsevier

Published: 2013-04-09

Total Pages: 519

ISBN-13: 0857098926

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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains