The Composition and Food Value of Margarine PDF Download
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Author: Institute of Margarine Manufacturers
Publisher:
ISBN:
Category : Margarine
Languages : en
Pages : 28
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Book Description
Opinions of educators and statesmen on margarine and margarine legislation.
Author: Institute of Margarine Manufacturers
Publisher:
ISBN:
Category : Margarine
Languages : en
Pages : 28
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Book Description
Opinions of educators and statesmen on margarine and margarine legislation.
Author: John Simpson Abbott
Publisher:
ISBN:
Category : Margarine
Languages : en
Pages : 58
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Book Description
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 677
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76
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Book Description
Author: K. B. Sherrington
Publisher: Taylor & Francis
ISBN: 1136367276
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 358
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Book Description
A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
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Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author: United States. Temporary National Income Committee
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1942
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Book Description
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 236
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Book Description
Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 960
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Book Description
