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Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category : Deficiency diseases
Languages : en
Pages : 66
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category : Deficiency diseases
Languages : en
Pages : 66
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Book Description
Author: B. Srilakshmi
Publisher: New Age International
ISBN: 9788122416336
Category :
Languages : en
Pages : 438
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Book Description
This Book Explains Our Natural Requirements And The Nutritive Value Of The Various Foods We Consume. Carbohydrates, Proteins And Lipids Are Discussed In Detail. Minerals, Both Micro And Macro, Are Highlighted. Both Fat And Water Soluble Vitamins Alongwith The Vital Role Of Water Are Emphasized. Each Food Category Is Explained Systematically In Terms Of Its Functions, Absorption And Metabolism, Recommended Dietary Allowance And Sources.The Book Further Explains Energy Metabolism, Kinds Of Malnutrition And Various Disorders Arising From Specific Nutritional Deficiency. Prevention And Treatment Of Such Disorders Are Also Explained. The Book Would Serve As A Comprehensive Text For Students Pursuing Home Science, Medicine, Nursing And Allied Courses. It Would Also Serve As An Authoritative And Useful Reference Source For General Readers.
Author: W. J. Santos
Publisher: Springer Science & Business Media
ISBN: 146841030X
Category : Science
Languages : en
Pages : 781
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Book Description
The XI INTERNATIONAL CONGRESS OF NUTRITION - XI ICN - pro moted by the INTERNATIONAL UNION OF NUTRITIONAL SCIENCES - IUNS -, and organized by the BRAZILIAN NUTRITION SOCIETY - BNS - was held in the Convention Center of the Hotel Nacional, in the city of Rio de Janeiro, Brazil, from August 27th to September 1st, 1978. Taking place for the first time in the southern hemisphere, the XI ICN received the collaboration and participation of various international agencies, includin~ the World Health Organization (WHO), the Pan American Health Organization (PARO) , the United Nations Children's Fund (UNICEF), the Food and Agriculture Organi zation (FAO) , the International Fund for Agricultural Development (!FAD), the United Nations Educational, Scientific and Cultural Organization (UNESCO), the World Food Program (WFP) and the World Food Council (WFC). The meeting had a multi-disciplinary character, with the par ticipation of professionals and students from the different sec tors related to the field of food and nutrition, and aroused con siderable interest, which was demonstrated by the presence of 5,026 participants from 92 countries,and the presentation of more than 1,200 scientific papers.
Author: Jean Dreze (ed)
Publisher: OUP Oxford
ISBN: 019828635X
Category : Business & Economics
Languages : en
Pages : 513
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Book Description
Part of a major report on world hunger instigated by the World Institute for Development Economics Research, this volume deals with possible solutions to the problem of regular outbreaks of famine in various parts of the world.
Author: Seebohar
Publisher:
ISBN: 9780984275915
Category :
Languages : en
Pages :
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Book Description
each your body to burn more fat to improve health and performance. The concept of Metabolic Efficiency (ME) can be applied to individuals just beginning exercise, fitness enthusiasts and the seasoned athlete. ME describes the relationship between the body's ability to use fat and carbohydrate as energy sources across a variety of exercise intensities. Being more of a "fat burner" will allow you to improve your health, reduce risk for chronic disease, lose weight and body fat, improve athletic performance and eliminate gastrointestinal (GI) distress. The second edition of Metabolic Efficiency Training: Teaching the Body to Burn More Fat has been enhanced to provide more nutrition and exercise prescription strategies for individuals of all ages, abilities and fitness/sport interests.
Author:
Publisher: BRILL
ISBN: 9004418415
Category : Medical
Languages : en
Pages : 352
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Book Description
Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251002094
Category : Social Science
Languages : en
Pages : 92
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Book Description
Author: J. Softley-Latini
Publisher: Food & Agriculture Org.
ISBN: 9789251008805
Category : Forests and forestry
Languages : en
Pages : 124
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Book Description
Author: Begum R M
Publisher: Sterling Publishers Pvt. Ltd
ISBN: 9788120737143
Category : Diet therapy
Languages : en
Pages : 364
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Book Description
Author: Robert P Inmand
Publisher: Springer
ISBN: 1349029173
Category : Business & Economics
Languages : en
Pages : 530
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Book Description
