Modern Quantity and Institutional Food Production PDF Download
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Author: Janil Jose F. Samson
Publisher:
ISBN:
Category :
Languages : en
Pages : 266
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Book Description
Author: Janil Jose F. Samson
Publisher:
ISBN:
Category :
Languages : en
Pages : 266
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Book Description
Author: Mohini Sethi
Publisher: New Age International
ISBN: 8122415253
Category : Food
Languages : en
Pages : 17
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Book Description
This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.
Author: John Knight
Publisher:
ISBN: 9780843621297
Category :
Languages : en
Pages : 589
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Book Description
Author: Dr Nicole Avena
Publisher: Oxford University Press
ISBN: 0199330476
Category : Medical
Languages : en
Pages : 241
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Book Description
Overeating and obesity are on the rise. Despite public health warnings, availability of diet books and programs, and the stigma associated with obesity, many people find it difficult to achieve and maintain a healthy body weight. While there are many books on the topic of caloric or need-based eating, obesity and overeating can also result from eating that is not driven by hunger. Recent research found that excess food intake is largely driven by the palatability of food and the pleasure derived from eating. Hedonic Eating: How the Pleasure of Food Affects Our Brains and Behavior discusses the pleasurable aspects of food intake that may cause and perpetuate overconsumption. Broad in its scope, this book examines the various behavioral, biological, and social rewards of food. The comprehensive chapters cover topics ranging from the neurochemistry of food reward to the hotly debated concept of 'food addiction,' while providing relevant and up-to-date information from the current body of scientific literature regarding food reward.
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442240165
Category : Food service
Languages : en
Pages : 445
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 894
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 030930783X
Category : Medical
Languages : en
Pages : 340
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Book Description
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Author: Lendal Henry Kotschevar
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442256623
Category : Cooking
Languages : en
Pages : 505
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Book Description
