Author: American Dietetic Association. Community Education SectionPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
Book Description
Selected List of References on National Food Patterns and Recipes
Author: American Dietetic Association. Community Education SectionPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
Book Description
A Bibliography and Bibliographic Review of Food and Food Habit Research
Author: David GottliebNutrition Committee News
Author: Institute of Home Economics (U.S.)Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 104
Book Description
Library Bulletin
Author: Armed Forces Food and Container Institute (U.S.)Publisher:
ISBN:
Category : Containers
Languages : en
Pages : 600
Book Description
Nutrition Committee News
Author: Bulletin of the National Research Council
Author: National Research Council (U.S.). Committee on Food HabitsPublisher:
ISBN:
Category : Food habits
Languages : en
Pages : 244
Book Description
Manual for the Study of Food Habits
Author: National Research Council (U.S.). Committee on Food HabitsPublisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 148
Book Description
Fundamentals of Normal Nutrition
Author: Corinne Hogden RobinsonPublisher:
ISBN:
Category : Diet
Languages : en
Pages : 718
Book Description
Study of the Bases for Changing Food Attitudes
Author: University of Chicago. Department of SociologyPublisher:
ISBN:
Category : Food
Languages : en
Pages : 136
Book Description
Food, Nutrition and Diet Therapy
Author: Marie V. KrausePublisher: W.B. Saunders Company
ISBN:
Category : Medical
Languages : en
Pages : 1000
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.