Communicating Nutrition PDF Download

Author: Barbara Mayfield
Publisher:
ISBN: 9780880910170
Category :
Languages : en
Pages :

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Author:
Publisher:
ISBN:
Category : Agricultural prices
Languages : en
Pages : 568

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Author: Stanley P. Cauvain
Publisher: John Wiley & Sons
ISBN: 1119387159
Category : Technology & Engineering
Languages : en
Pages : 245

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A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.

Author: United States. Congress. Senate. Committee on Human Resources
Publisher:
ISBN:
Category : Human capital
Languages : en
Pages : 1488

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Author:
Publisher:
ISBN:
Category : Developmental reading
Languages : en
Pages : 68

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Author: Jean E. Andersen
Publisher: United Nations University Press
ISBN:
Category : Law
Languages : en
Pages : 228

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Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 192

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Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309451051
Category : Science
Languages : en
Pages : 153

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Book Description
Science and technology are embedded in virtually every aspect of modern life. As a result, people face an increasing need to integrate information from science with their personal values and other considerations as they make important life decisions about medical care, the safety of foods, what to do about climate change, and many other issues. Communicating science effectively, however, is a complex task and an acquired skill. Moreover, the approaches to communicating science that will be most effective for specific audiences and circumstances are not obvious. Fortunately, there is an expanding science base from diverse disciplines that can support science communicators in making these determinations. Communicating Science Effectively offers a research agenda for science communicators and researchers seeking to apply this research and fill gaps in knowledge about how to communicate effectively about science, focusing in particular on issues that are contentious in the public sphere. To inform this research agenda, this publication identifies important influences â€" psychological, economic, political, social, cultural, and media-related â€" on how science related to such issues is understood, perceived, and used.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309158834
Category : Medical
Languages : en
Pages : 192

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Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing, Consumer Relations, and Nutrition
Publisher:
ISBN:
Category : Consumer education
Languages : en
Pages : 1462

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