Handbook of Nutrition and Food
Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice.
Food In Context
Food In Context examines food in relationship to nutrition, world health issues, agriculture, environmental concerns, current events and political dec...
Benders' Dictionary of Nutrition and Food Technology
Bender's Dictionary of Nutrition and Food Technology, Seventh Edition, remains the essential reference book for anyone interested in nutrition, dietet...
The Food and Culture Around the World Handbook
This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it u...
Understanding Food: Principles and Preparation
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. I...
Handbook of Farm, Dairy, and Food Machinery
Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume...