Author: Barbara Mayfield
Publisher:
ISBN: 9780880910170
Category :
Languages : en
Pages :

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Book Description

Author: Stanley P. Cauvain
Publisher: John Wiley & Sons
ISBN: 1119387167
Category : Technology & Engineering
Languages : en
Pages : 184

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Book Description
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.

Author: Sari Edelstein
Publisher: Jones & Bartlett Publishers
ISBN: 1449619304
Category : Health & Fitness
Languages : en
Pages : 445

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Book Description
Nutrition in Public Health, Third Edition defines the state of public health nutrition and the services offered in the United States today. It provides readers with a description of public health in the U.S. through data and expertise from relevant contributing authors, and discusses the active services and service agencies that are available to manage today’s health issues. New to the Third Edition: Nutritional epidemiology chapter; Environmental and economic concerns of today; Food security in global terms; World hunger and the implications to public health nutrition; and public health nutrition and fitness programs and services in America

Author: Nova Corcoran
Publisher: SAGE
ISBN: 9781412924030
Category : Language Arts & Disciplines
Languages : en
Pages : 246

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Book Description
′This text will be extremely useful for students on a range of health-related courses as well as practitioners in the health field. The application of theory to practice is particularly well presented′ - Ruth Cross, Senior Lecturer in Public Health and Health Promotion, Leeds Metropolitan University Why is communication important in health? How can good health and well-being be promoted to the public? How can these communication skills be improved? Effective health communication is a critical aspect of healthcare at both the individual and wider public level. Health practitioners are frequently involved in the design, planning, implementation and evaluation of programmes, campaigns or policies in their work. This engaging new textbook explores current research and practice in the field and examines the knowledge and skills needed by health practitioners to promote and improve the health of the population. The book opens the debate around communication and health and the design of programmes to promote health, and thus moves closer to achieving fundamental health promotion goals. The book: " bridges the gap between communication theory and the implementation of policy " contains practical advice for designing effective campaigns " covers key topics such as health promotion theories and models; communicating with the wider public; communication in traditional and non-traditional settings; the role of the mass media and information technologies evidence-based practice; and methods of evaluation. Communicating Health will be essential reading for students needing to understand the factors that contribute to effective communication in health. It provides a detailed and up-to-date overview, drawing upon material from several health-related disciplines including public health, health studies and nursing. It will also be invaluable for health care professionals involved in public health who wish to reflect upon and develop their practice. Nova Corcoran works as a Senior Lecturer in Health Promotion and Public Health at the University of East London. She has a background in Health Promotion work in particular the planning, design and delivery of health campaigns and programmes.

Author: United States. Congress. Senate. Committee on Human Resources
Publisher:
ISBN:
Category : Human capital
Languages : en
Pages : 1488

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Book Description

Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 180

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Book Description

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing, Consumer Relations, and Nutrition
Publisher:
ISBN:
Category : Consumer education
Languages : en
Pages : 590

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Book Description

Author: Winterfeldt
Publisher: Jones & Bartlett Learning
ISBN: 1284107973
Category : Family & Relationships
Languages : en
Pages : 282

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Book Description
The Fifth Edition of Nutrition & Dietetics: Practice and Future Trends provides a comprehensive overview of professions relating to nutrition, with its primary focus on dietetics. In particular, the book provides a comprehensive explanation of what dietitians do, where they practice, and what is required to become a professional dietitian. In Parts I and II, the text provides an overview of the profession, the role of the Academy of Nutrition and Dietetics, and the educational requirements for credentialing. The text truly distinguishes itself in Part III, which uniquely cycles through each major area of practice: Clinical practice, food and nutrition system management, community nutrition, consulting, and private practice and consulting. Part IV then presents the essential roles played by dietitians as leaders, educators, and researchers. Part V concludes by delving into the future of the profession.

Author: Jean E. Andersen
Publisher: United Nations University Press
ISBN:
Category : Law
Languages : en
Pages : 228

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Book Description

Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 677

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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience