Selected List of References on National Food Patterns and Recipes PDF Download
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Author: American Dietetic Association. Community Education Section
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: American Dietetic Association. Community Education Section
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: David Gottlieb
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 130
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Book Description
Author: Institute of Home Economics (U.S.)
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 104
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Book Description
Author: Armed Forces Food and Container Institute (U.S.)
Publisher:
ISBN:
Category : Containers
Languages : en
Pages : 600
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 8
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Book Description
Author: National Research Council (U.S.). Committee on Food Habits
Publisher:
ISBN:
Category : Food habits
Languages : en
Pages : 244
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Book Description
Author: National Research Council (U.S.). Committee on Food Habits
Publisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 148
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Book Description
Author: Corinne Hogden Robinson
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 718
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Book Description
Author: University of Chicago. Department of Sociology
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 136
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Book Description
Author: Marie V. Krause
Publisher: W.B. Saunders Company
ISBN:
Category : Medical
Languages : en
Pages : 1000
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Book Description
Abstract: Principles of clinical nutrition and the role of dietetics and nutrition in health care are presented in this text for health professionals. Basics in the science of nutrition are described: nutrient-biochemistry and metabolism; nutritional status and age group; and the geographic and social problems of nutrition. The therapeutic role of nutrition in treatment of disease and metabolic disorders, and the function of diet therapy are discussed. Nutritional care includes education, meal planning, and nursing and the identification and evaluation of the patient's nutritional needs. Information on foods and food choices for nutritional health is given. A detailed appendix includes reference materials, resource aids for nutrition information, tables of nutritive values of foods, food composition tables, and guidelines for nutritional status assessment.
