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Author: DAVID A. BENDER
Publisher:
ISBN: 9780198829003
Category :
Languages : en
Pages : 608
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Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.
Author: DAVID A. BENDER
Publisher:
ISBN: 9780198829003
Category :
Languages : en
Pages : 608
Get Book Here
Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.
Author: D A Bender
Publisher: Woodhead Publishing
ISBN: 1845691652
Category : Technology & Engineering
Languages : en
Pages : 550
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Book Description
The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data. - An essential reference for all involved in food science - Updated eighth edition of this classic book
Author: Michael Kent
Publisher: Oxford University Press
ISBN: 0191061271
Category : Reference
Languages : en
Pages : 602
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Book Description
This second edition of Food & Fitness: A Dictionary of Diet & Exercise provides more than 1,800 entries on all matters relating to diet and exercise. Subject areas covered include diet methods, food supplements, exercise, sports injuries, anatomy, energy-related terms, exercises for improving strength, flexibility, stamina, weight control, training methods and principles, calorie requirements of different activities, and other related topics. For this update all entries have been reviewed and updated where necessary, and 20,000 new and revised words have been added, alongside web links to relevant online resources and images. Focus areas include computer and satellite technology, DNA technology, food and drink labelling, and the psychological aspects of dieting and exercising, and new entries cover topics such as accelerometry, drink labelling, exercise tracking, mindfulness, national diet and nutrition survey, and spontaneous activity expenditure. A good diet and regular exercise are the key components of a healthy lifestyle. Food & Fitness gives the reader a wealth of information which will help them to evaluate claims made about different diets and types of exercise, and to select the combination most suited to their needs.
Author: Rosalinda T. Lagua
Publisher: Springer Science & Business Media
ISBN: 9401168784
Category : Science
Languages : en
Pages : 500
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Book Description
This new fourth edition of the Nutrition and Diet Therapy Reference Dictionary covers all aspects of nutrition, including assessment of drug-nutrient interactions, laboratory interpretations, enteral and parenteral nutrition support, community and public health nutrition programs, nutrition throughout the life cycle, and such topics as nutrition and the immune system, nutrition labeling, chemical dependency, AIDS, and organ transplantation. Special features of the Dictionary are entries on 130 different diets (listed under D); nutrition therapy for more than 350 disorders, including inborn errors of metabo lism; 145 drugs and their effects on nutrition; and more than 150 nutritional products with their main uses and composition. Of particular importance are topics of public health concerns for the 1990s and the year 2000, and dietary recommendations for prevention of major degenerative diseases such as obesity, coronary heart disease, hypertension, diabetes mellitus, and cancer. With more than 3000 carefully selected entries, the new Fourth Edition includes 380 new terms and more than 600 revised and expanded definitions. In choosing the words to be entered and defined, the authors used as their criterion the frequency of use or importance of a term in relation to nutrition. Definitions are cross-referenced to other word entries and the materials found in the Appendix to provide further details and information. All practitioners in the fields of nutrition and dietetics, as well as educators, students, and others interested in nutrition will find this handy desk reference particu larly useful. It is easy-to-use and provides instant access to nutrition information.
Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Author: International Food Information Service
Publisher: Wiley-Blackwell
ISBN: 9781405125055
Category : Technology & Engineering
Languages : en
Pages : 424
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Book Description
IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.
Author: International Food Information Service
Publisher: John Wiley & Sons
ISBN: 1405187409
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Author: Charles G. Sinclair
Publisher: A&C Black
ISBN: 9780713675009
Category : Cookbooks
Languages : en
Pages : 632
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Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: P.K. Newby
Publisher: Oxford University Press
ISBN: 0190846666
Category : Health & Fitness
Languages : en
Pages : 389
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Book Description
From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.
Author: Robert S Igoe
Publisher:
ISBN: 9781461568391
Category :
Languages : en
Pages : 212
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Book Description
