Databases and Nutrition PDF Download

Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Databases and Nutrition PDF full book. Access full book title Databases and Nutrition by Alessandra Durazzo. Download full books in PDF and EPUB format.

Databases and Nutrition

Databases and Nutrition PDF Author: Alessandra Durazzo
Publisher: Frontiers Media SA
ISBN: 2889748847
Category : Medical
Languages : en
Pages : 223

Book Description


Databases and Nutrition

Databases and Nutrition PDF Author: Alessandra Durazzo
Publisher: Frontiers Media SA
ISBN: 2889748847
Category : Medical
Languages : en
Pages : 223

Book Description


Databases and Nutrition, volume II

Databases and Nutrition, volume II PDF Author: Alessandra Durazzo
Publisher: Frontiers Media SA
ISBN: 283254083X
Category : Science
Languages : en
Pages : 157

Book Description


Composition of Foods

Composition of Foods PDF Author: Dennis L. Drake
Publisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 350

Book Description


USDA National Nutrient Database for Standard Reference

USDA National Nutrient Database for Standard Reference PDF Author:
Publisher:
ISBN: 9781523109449
Category : Food
Languages : en
Pages :

Book Description
The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR.

Sustainable healthy diets

Sustainable healthy diets PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318751
Category : Technology & Engineering
Languages : en
Pages : 42

Book Description
Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

Nutritive Value of Foods

Nutritive Value of Foods PDF Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76

Book Description


Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition PDF Author: Bart C Weimer
Publisher: Elsevier
ISBN: 0857098810
Category : Technology & Engineering
Languages : en
Pages : 262

Book Description
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Food and Nutrition

Food and Nutrition PDF Author: P.K. Newby
Publisher: Oxford University Press
ISBN: 0190846666
Category : Health & Fitness
Languages : en
Pages : 389

Book Description
From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.

Food Composition Data

Food Composition Data PDF Author: Heather Greenfield
Publisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308

Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.

Food Cultures of the World Encyclopedia [4 volumes]

Food Cultures of the World Encyclopedia [4 volumes] PDF Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566

Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.