Author: Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 1278
Book Description
Public Health Reports
Author: Wheat and Wheat Foods Research, Education, and Promotion Act
Author: United States. Congress. Senate. Committee on Agriculture and Forestry. Subcommittee on Agricultural Research and General LegislationPublisher:
ISBN:
Category : Wheat trade
Languages : en
Pages : 122
Book Description
ARS 91
Author: Hearings, Reports and Prints of the Senate Committee on Agriculture and Forestry
Author: United States. Congress. Senate. Committee on Agriculture and ForestryPublisher:
ISBN:
Category : Agricultural laws and legislation
Languages : en
Pages : 1900
Book Description
The Contribution of Nutrition to Human and Animal Health
Author: Elsie May WiddowsonPublisher: Cambridge University Press
ISBN: 9780521420648
Category : Health & Fitness
Languages : en
Pages : 428
Book Description
This 1992 volume was prepared for the Golden Jubilee of the Nutrition Society and celebrates 50 years of nutrition research. It details the contribution which nutrition research has made and continues to make to the health of man and animals.
A Study of the Biological Value and Composition of Breads from Various Countries
Author: Simin D. BolourchiPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 150
Book Description
Nutritional Improvement of Food and Feed Proteins
Author: Mendel FriedmanPublisher: Springer Science & Business Media
ISBN: 1468433660
Category : Science
Languages : en
Pages : 879
Book Description
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
The Illinois Medical Journal
Author: Publisher:
ISBN:
Category : Health services administration
Languages : en
Pages : 1072
Book Description
Food, Science, and Technology
Author: Richard E. WallacePublisher:
ISBN:
Category : Food
Languages : en
Pages : 250
Book Description
The Dietitian's Guide to Vegetarian Diets
Author: Reed MangelsPublisher: Jones & Bartlett Learning
ISBN: 9780763732417
Category : Health & Fitness
Languages : en
Pages : 604
Book Description
The Dietitians Guide to Vegetarian Diets, Second Edition highlights the trends and research on vegetarian diets and provides practical ideas in the form of counseling points to help dietitians and other health care providers convey information to their clients. The text presents vital information on vegetarian nutritional needs, healthier and more satisfying diets, and guidelines for treating clients of all ages and clients with special considerations, such as pregnant women, athletes, and diabetics.