The International Dictionary of Food & Nutrition PDF Download

Author: Kenneth N. Anderson
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 344

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Book Description
See also Sci Ref QD7.F72 and the T9-T10 section of reference.

Author: DAVID A. BENDER
Publisher:
ISBN: 9780198829003
Category :
Languages : en
Pages : 608

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Book Description
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.

Author: International Food Information Service
Publisher: Wiley-Blackwell
ISBN: 9781405125055
Category : Technology & Engineering
Languages : en
Pages : 424

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Book Description
IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760

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Book Description

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

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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.

Author: Richard Holmes
Publisher: OUP Oxford
ISBN: 0191501174
Category : History
Languages : en
Pages : 701

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Book Description
This fascinating book tells the stories of the most dramatic, memorable, and important conflicts in world history, from Agincourt, Lepanto, and Trafalgar, to Gettysburg, Stalingrad, and the Somme. It begins with the battle of Megiddo fought by the ancient Egyptians and takes the reader through to the Second Gulf War of 2003. On the way it encompasses almost 300 battles from around the world - from the Middle East, Asia, and Africa, to Europe and the Americas.

Author: L. Pilar Wyman
Publisher: Information Today, Inc.
ISBN: 9781573870825
Category : Language Arts & Disciplines
Languages : en
Pages : 132

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Book Description
This in-depth look at the indexing specialty field of medicine includes contributions from more than a dozen noted medical indexers. The book features 13 chapters and four parts: Medical Indexers, Medical Indexes, Medical Indexing, and Resources. A directory of medical reference tools and Internet sites is included.

Author: Charles Sinclair
Publisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145

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Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1712

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Book Description
First multi-year cumulation covers six years: 1965-70.

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348

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Book Description