Nutritive Value of Foods PDF Download
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Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76
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Book Description
Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76
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Book Description
Author: Dennis L. Drake
Publisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 350
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Book Description
Author: Bernice Kunerth Watt
Publisher: Courier Corporation
ISBN: 9780486213422
Category : Health & Fitness
Languages : en
Pages : 292
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Book Description
Provides a comprehensive and detailed source of food nutrition information
Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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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.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
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Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Author:
Publisher: Pearson
ISBN: 9780321667939
Category : Brand name products
Languages : en
Pages : 0
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Book Description
In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
Author: Ernest R. Vieira
Publisher: Springer Science & Business Media
ISBN: 1475751125
Category : Science
Languages : en
Pages : 435
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Book Description
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Author: Mary B. Grosvenor
Publisher: Wiley
ISBN: 9780470555019
Category : Health & Fitness
Languages : en
Pages : 109
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Book Description
"Data provided by Axxya Systems, Nutritionist Pro Knowledge Base.
Author: Monique Simmonds
Publisher: Academic Press
ISBN: 0124080642
Category : Technology & Engineering
Languages : en
Pages : 798
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Book Description
Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing
