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Author: Sunetra Roday
Publisher: OUP India
Published: 2012-08-02
Total Pages: 0
ISBN-13: 9780198078869
DOWNLOAD EBOOKFood Science and Nutrition, 2e is the only title that provides a comprehensive and combined coverage of both food science and nutrition. It completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus.
Author: Marion Eugene Ensminger
Publisher: CRC Press
Published: 1993-11-09
Total Pages: 1218
ISBN-13: 084938981X
DOWNLOAD EBOOKFoods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author: Allison Calabrese
Publisher:
Published: 2018
Total Pages: 648
ISBN-13:
DOWNLOAD EBOOK"This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.
Author: Robert L. Shewfelt
Publisher: CRC Press
Published: 2015-09-03
Total Pages: 0
ISBN-13: 9781482209747
DOWNLOAD EBOOKThe second edition of a bestseller, this textbook introduces the basics of food science, then building on this foundation, explores it sub-disciplines. This format has been retained to provide students with a well-rounded understanding of the field. The new edition contains revised or additional information on sustainability, molecular gastronomy, culinology, My Plate replacing My Pyramid, clean labels, the assault on processed foods and food scientists by several authors, the new food-safety regulations. It also provides additional pedagogical features, including end-of-chapter questions and a glossary while retaining the popular Looking Back, Remember This!, and Looking Ahead sections.
Author: Robert Wildman
Publisher: Routledge
Published: 2012-12-06
Total Pages: 427
ISBN-13: 1136397558
DOWNLOAD EBOOKUse this valuable book to make better food/diet/nutrition supplement choices for your clients (and yourself)!The Nutritionist provides an overview of the basic concepts involved in nourishing the human body in an organized and progressive first-person question-and-answer format. Its eminently readable style and easy-to-understand graphics will enhance your comprehension of applied nutrition topics such as energy nutrients, vitamins, and minerals as well as energy metabolism and body composition, exercise, heart disease, and cancers.Healthcare professionals, personal trainers, nutritionists, and lay readers will all find valuable, easily understood information in The Nutritionist. The book lays the foundation with a review of the basic concepts of body composition and related scientific concepts, which are invaluable in understanding the nutrition information that follows. It examines molecules, chemical reactions, energy, acids and bases (pH), free radicals and oxidation, and water solubility. With this foundation, concepts such as lipoproteins (LDL, HDL, blood cholesterol), antioxidants, energy, metabolism, body composition, exercise, heart disease, and cancer are easily understandable.This unique book’s first-person, question-and-answer style brings you quick access to current information about nutrition and: energy metabolism energy nutrients weight control body composition exercise vitamins and minerals nutrition supplements osteoporosis diabetes mellitus heart disease cancer and more!The Nutritionist provides straightforward answers to basic questions about the body and how to nourish it. Use it to make better choices for your clients and to help them reach the performance and health goals they set.
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
Published: 2011-08-26
Total Pages: 799
ISBN-13: 1444357824
DOWNLOAD EBOOKThis brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author: J. Gordon Betts
Publisher:
Published: 2013-04-25
Total Pages: 0
ISBN-13: 9781947172807
DOWNLOAD EBOOKAuthor: Eleanor Noss Whitney
Publisher: Wadsworth Publishing Company
Published: 2005
Total Pages: 960
ISBN-13: 9780534622268
DOWNLOAD EBOOKThis best-selling introductory nutrition text in colleges and universities has been used by more than one million students! UNDERSTANDING NUTRITION provides accurate, reliable information through its clear writing, dynamic visuals, and integrated study aids, all of which engage and teach students the basic concepts and applications of nutrition. This comprehensive text includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text, as well as the authors' approachable style, help to make complex topics easily understandable for students. From its stunningly restyled and refined art program to the market-leading resources that accompany this text, UNDERSTANDING NUTRITION connects with its readers and continues to set the standards for texts used in the course.
Author: R. Macrae
Publisher:
Published: 1993
Total Pages: 736
ISBN-13:
DOWNLOAD EBOOKAuthor: Marion Eugene Ensminger
Publisher: CRC Press
Published: 2023-07-21
Total Pages: 1218
ISBN-13: 1000942996
DOWNLOAD EBOOKFoods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
