Laboratory Manual for Human Nutrition PDF Download
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Author: Theodore Dashman
Publisher: Martin Dunitz
ISBN:
Category : Medical
Languages : en
Pages : 270
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Book Description
Utilization of the laboratory for nutrition support accompanies the greater demand for quality nutrition, as evidenced by the recent nutrition label law. Because quality nutrition is also good preventive medicine, nutrition assessment may be part of a preliminary examination.This book introduces several areas of nutrition research that the American Institute of Nutrition recently detailed; these include animal nutrition, diet and disease, energy and macronutrient metabolism, growth and development, neuroscience, nutrient-gene interactions, nutrient and food toxicity, public health nutrition policy, and vitamins and minerals.The experiments in this laboratory manual provide the basics of nutritional assessment, including anthropometric, biochemical, clinical, dietary, and environmental parameters. Biological food processing, food composition, theoretical principles, and the effect of pharmaceuticals on appetite, absorption, metabolism and behavior are also studied.
Author: Dashmanb
Publisher: CRC Press
ISBN: 9783718606085
Category : Science
Languages : en
Pages : 324
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Book Description
Utilization of the laboratory for nutrition support accompanies the greater demand for quality nutrition, as evidenced by the recent nutrition label law. Because quality nutrition is also good preventive medicine, nutrition assessment may be part of a preliminary examination. This book introduces several areas of nutrition research that the American Institute of Nutrition recently detailed; these include animal nutrition, diet and disease, energy and macronutrient metabolism, growth and development, neuroscience, nutrient-gene interactions, nutrient and food toxicity, public health nutrition policy, and vitamins and minerals. The experiments in this laboratory manual provide the basics of nutritional assessment, including anthropometric, biochemical, clinical, dietary, and environmental parameters. Biological food processing, food composition, theoretical principles, and the effect of pharmaceuticals on appetite, absorption, metabolism and behavior are also studied.
Author: Joseph Pelliccia
Publisher:
ISBN: 9781878045782
Category : Nutrient interactions
Languages : en
Pages : 198
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Book Description
Author: Ruth Young
Publisher:
ISBN: 9781465206923
Category : Health & Fitness
Languages : en
Pages : 92
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Book Description
Author: Rosalind S. Gibson
Publisher: New York : Oxford University Press
ISBN: 9780195085471
Category : Medical
Languages : en
Pages : 196
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Book Description
This guide to practical dietary, anthropometric, and biochemical nutritional assessment introduces students to the details of standardized protocols while emphasizing the importance of rigorous methodologies. Each receives a comprehensive practical treatment which includes an overview of its relative advantages, limitations, and applicability. Topics include quantitative and qualitative dietary methods and the evaluation of nutrient intakes; the assessment of growth, fat-free mass, and body fat; and the evaluation of anthropometric measurements and reference data from national surveys. Chapters on biochemical assessment deal with specific group nutrients, outlining methods selected for their appropriateness for undergraduate students with limited practical laboratory experience. Interpretive criteria for evaluating the biochemical measurements are included at the end of each method's exposition. This book will be of great use and interest to students studying nutritional assessment in dietetics, home economics, nutritional sciences, public health, and nursing, as well as to health professionals involved in nutritional assessment.
Author: Isabel Bevier
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 88
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Book Description
Author: Ira Albert Manville
Publisher:
ISBN:
Category :
Languages : en
Pages : 260
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 75
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Book Description
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Author: Isabel Bevier
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 88
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Book Description
Author: Mallory Boylan
Publisher:
ISBN: 9781524967314
Category :
Languages : en
Pages :
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Book Description
