Handbook of nutrition and food / edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber.
Material type: TextPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2014]Edition: Third editionDescription: xxi, 1113 pages; 29 cmContent type:- text
- unmediated
- volume
- 9781466505711 (hardcover : acid-free paper)
- 612.3 23
- QP141 .H345 2014
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
References | UPM Female Campus Library REFERENCE | Business Administration College | 612.3 BCH (Browse shelf(Opens below)) | C.1 | Available | UPM0000007286 | ||
References | UPM Male Campus Library REFERENCE | Business Administration College | 612.3 BCH (Browse shelf(Opens below)) | C.2 | Available | UPM0000007287 |
Includes bibliographical references and index.
"Beginning with an overview of food and food constituents, the book outlines current nutrient analysis systems, techniques for data analysis, and food labeling. The book reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition. There is a detailed assessment in section three on nutritional needs throughout the lifecycle. It highlights exercise and the value of vegetarian diets in health promotion and disease prevention. Section four considers issues surrounding nutritional assessment, screening, and monitoring tools including questionnaires, and anthropometric-, psychological-, and energy-assessments. --Provided by publisher.
1 3
NEWBOOKS
There are no comments on this title.