Author: Caribbean Food and Nutrition Institute
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 122

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Book Description

Author: Caribbean Food and Nutrition Institute
Publisher:
ISBN: 9789766260231
Category : Food
Languages : en
Pages : 31

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Book Description

Author: Caribbean Food and Nutrition Institute
Publisher:
ISBN: 9789766260200
Category : Food
Languages : en
Pages : 120

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Book Description

Author: Caribbean Food and Nutrition Institute
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 38

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Book Description

Author: B. Holland
Publisher: Royal Society of Chemistry
ISBN: 9780851863863
Category : Amino acids
Languages : en
Pages : 154

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Book Description
A supplement, concentrating on fruit and nuts, which accompanies a revised and updated set of official UK food tables. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides.

Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 180

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Book Description

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500

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Book Description

Author: Woot-tsuen Wu Leung
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 170

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Book Description
Abstract: Data on 719 commonly used local and imported foods in Latin America were collected and standardized for use by nutrition workers in evaluating dietary habits, promoting consumption of indigenous foods, and facilitating agricultural planning. Printed in English, the tables provide access by scientific and popular Spanish and English names. Food composition is provided for energy, moisture, protein, fat, carbohydrate, fiber, ash, 3 minerals and 5 vitamins. Conversion lists provide local weight units of 19 countries, and metric and avoirdupois equivalents. (cj).

Author: Barbara S. Hutchinson
Publisher: CRC Press
ISBN: 9780203909119
Category : Science
Languages : en
Pages : 554

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Book Description
This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a

Author: Barrie M. Margetts
Publisher: OUP Oxford
ISBN: 0191029424
Category : Medical
Languages : en
Pages : 468

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Book Description
In examining the relationship between nutritional exposure and disease aetiology, the importance of a carefully considered experimental design cannot be overstated. A sound experimental design involves the formulation of a clear research hypothesis and the identification of appropriate measures of exposure and outcome. It is essential that these variables can be measured with a minimum of error, whilst taking into account the effects of chance and bias, and being aware of the risk of confounding variables. The first edition of Design Concepts in Nutritional Epidemiology presented a throrough guide to research methods in nutritional epidemiology. Since publication of the 1st edition, we now have a much better understanding of the characteristics of nutritional exposure that need to be measured in order to answer questions about diet-disease relationships. The 2nd edition has been extensively revised to include the most up-to-date methods of researching this relationship. Included are new chapters on qualitative and sociological measures, anthropometric measures, gene-nutrient interactions, and cross-sectional studies. Design Concepts in Nutritional Epidemiology will be an essential text for nutritionists and epidemiologists, helping them in their quest to improve the quality of information upon which important public health decisions are made.