Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 70

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Book Description

Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 46

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Book Description

Author: Cecily A. Dignan
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 176

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Book Description
Contains information for 22 nutrients in more than 800 commonly-consumed foods, including root crops, coconuts, green leaves, fruit, fish and seafood. Of interest to dietitians, nutritionists, health educators, agriculturalists, home economists, researchers, doctors, nurses, and those in the food industry. Will also assist families in their everyday food selection and meal planning. Contains some recipes.

Author: A. A. J. Jansen
Publisher: [email protected]
ISBN: 9789820200609
Category : Food
Languages : en
Pages : 516

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Book Description
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.

Author: Heather Greenfield
Publisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308

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Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.

Author: H. Greenfield
Publisher: Springer Science & Business Media
ISBN: 1461535441
Category : Technology & Engineering
Languages : en
Pages : 241

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Book Description
About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of the driving forces behind the development of the Eurofoods initiative in the 1980's when those people in Europe interested in data on food composition began working together. This initiative received further impetus with the establishment of the Eurofoods-Enfant Concerted Action Project within the framework of the FLAIR (Food-Linked Agro-Industrial Research) Programme of the Commission of the European Communities. It was quickly recognised that the draft guidelines for the production, management and use of food composition data which had been prepared under the aegis of INFOODS (International Network of Food Data Systems, a project of the United Nations University), would be especially applicable to the objectives of the Concerted Action. The guidelines have been written by two recognised experts. Many people associated with FLAIR Eurofoods-Enfant have added constructive criticism and advice to that offered previously by those associated with INFOODS. Thus the guidelines are backed by a consensus in the community of those responsible for the production and use of food composition tables and nutrient data bases.

Author: Woot-tsuen Wu Leung
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 176

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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:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 356

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Book Description

Author: F. E. Peters
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 126

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Book Description

Author: William M. Rand
Publisher: United Nations University Press
ISBN: 9789280806335
Category : Cooking
Languages : en
Pages : 240

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Book Description
Report of a conference held in Logan, Utah, USA, 26-29 March, 1985.