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Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 284
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Book Description
Abstract: A bibliography of resources for educating and training teachers, school foodservice personnel, and students in nutritional principles covers nutrition education materials developed in the US Nutrition Education and Training (NET) Program as well as citations to literature about the program. A total of 445 citations are grouped according to 17 audience levels (e.g., primary grades (K-3); postsecondary education; foodservice training;adult education), with each citation containing an informative, nonevaluative abstract, a format description, and a Food and Nutrition Information Center (FNIC) number. Alisting of names and addresses of regional and state NET coordinators and title, language, and state indices are appended. (wz).
Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 284
Get Book Here
Book Description
Abstract: A bibliography of resources for educating and training teachers, school foodservice personnel, and students in nutritional principles covers nutrition education materials developed in the US Nutrition Education and Training (NET) Program as well as citations to literature about the program. A total of 445 citations are grouped according to 17 audience levels (e.g., primary grades (K-3); postsecondary education; foodservice training;adult education), with each citation containing an informative, nonevaluative abstract, a format description, and a Food and Nutrition Information Center (FNIC) number. Alisting of names and addresses of regional and state NET coordinators and title, language, and state indices are appended. (wz).
Author: Alamelu Vairavan
Publisher: Hippocrene Books
ISBN: 9780781814126
Category : Cooking
Languages : en
Pages :
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Book Description
All the best vegetarian recipes from Alamelu's cookbooks and TV show! Alamelu Vairavan, cookbook author and host of the popular PBS show "Healthful Indian Flavors with Alamelu" has been showing her readers and viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor! Included are 100 recipes, including 25 brand-new ones, that celebrate the marriage of Indian spices with nutritious vegetables, beans and lentils. These fusion recipes range from appetizers, soups, curries, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included are a helpful guide to Indian spices and ingredients that make it easy for home cooks to create authentic Indian meals. Sample recipes: Butternut Squash in Tamarind Sauce Peanut Coconut Chutney Carrot Lentil Soup with Kale Sweet Potato, Black Bean & Spinach Quesadillas Chickpea Apple Farro Salad Cauliflower-Cashew Rice Seasoned Cabbage Rice Pilaf Asparagus with Ginger and Coconut Brussels Sprouts and Chickpea Poriyal Swiss Chard Lentil Crumble Heavenly Lima Bean Masala Parsnips with Green Peas
Author:
Publisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 78
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Book Description
Abstract: A teaching program incorporates information about contemporary nutrition: how it helps prevent disease and how it helps to treat disease. The metabolic pathways of proteins, fats, and carbohydrates are discussed; how the pathways interlock is explained. Choosing foods for health is discussed. The cause and effect between diet and disease; hypertension and atherosclerosis; obesity, cancer, and diabetes, are discussed. (kbc).
Author: Carol Byrd-Bredbenner
Publisher: Irwin/McGraw-Hill
ISBN: 9780071284462
Category : Diet in disease
Languages : en
Pages : 0
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Book Description
An introductory nutrition text appropriate for nutrition and science majors, as well as mixed majors/non-majors nutrition courses. This text has current, in-depth and thoughtful introduction to the dynamic field of nutrition. The 8th edition introduces a new author team whose primary goal has been to maintain the strengths and philosophy that have been the hallmark of this book yet enhance the accessibility and personal application of materials for today's students.
Author: Margaret Visser
Publisher: Harper Collins
ISBN: 1443403709
Category : Social Science
Languages : en
Pages : 433
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Book Description
Course by course, Margaret Visser examines an ordinary meal—corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice and ice cream—to show the unexpected history, mythology and taboos behind what we eat.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Charles W. Marshall
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: Charles C. Ludington
Publisher: UNC Press Books
ISBN: 1469652900
Category : Cooking
Languages : en
Pages : 304
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Book Description
What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
Author: Joy Kogawa
Publisher: Penguin
ISBN: 073523390X
Category : Fiction
Languages : en
Pages : 258
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Book Description
Winner of the American Book Award Based on the author's own experiences, this award-winning novel was the first to tell the story of the evacuation, relocation, and dispersal of Canadian citizens of Japanese ancestry during the Second World War.
Author: Henk de Zeeuw
Publisher: Routledge
ISBN: 1317506618
Category : Business & Economics
Languages : en
Pages : 374
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Book Description
As people increasingly migrate to urban settings and more than half of the world's population now lives in cities, it is vital to plan and provide for sustainable and resilient food systems which reflect this challenge. This volume presents experience and evidence-based "state of the art" chapters on the key dimensions of urban food challenges and types of intra- and peri-urban agriculture. The book provides urban planners, local policy makers and urban development practitioners with an overview of crucial aspects of urban food systems based on an up to date review of research results and practical experiences in both developed and developing countries. By doing so, the international team of authors provides a balanced textbook for students of the growing number of courses on sustainable agriculture, food and urban studies, as well as a solid basis for well-informed policy making, planning and implementation regarding the development of sustainable, resilient and just urban food systems.
