000			01990cam a2200397 i 4500
001			17744572
005			20240310114608.0
008			130515s2014 flu ae b 001 0 eng
010			_a 2013019697
020			_a9781466505711 (hardcover : acid-free paper)
035			_a(DNLM)101608330
035			_a(Sirsi) i9781466505711
040			_aDNLM/DLC _cDLC _erda _dDLC
042			_apcc
050	0	0	_aQP141 _b.H345 2014
082	0	0	_a612.3 _223
100	1		_aBerdanier, Carolyn D., _eeditor of compilation _93459
245	1	0	_aHandbook of nutrition and food _c/ edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber.
250			_aThird edition.
264		1	_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2014]
300			_axxi, 1113 pages; _c29 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"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.
596			_a1 3
598			_aNEWBOOKS
650	1	2	_aFood. _93460
650	1	2	_aNutritional Physiological Phenomena _93461
650	2	2	_aDiet _93462
650	2	2	_aDiet Therapy _93463
650	2	2	_aResearch _93464
700	1		_aDwyer, Johanna T., _eeditor of compilation _93465
700	1		_aHeber, David, _eeditor of compilation _93466
999			_c1050 _d1050