| Description |
167 pages : illustrations ; 24 cm |
| Contents |
What are people eating? -- The quality diet -- Choosing food -- Fats (and oils) -- Carbohydrates -- Proteins -- Minerals and vitamins -- The non-nutrients -- Not just nutrients -- Evaluating your diet |
| Summary |
This book is a definitive guide to food, nutrients and diet and sets out in a clear, concise manner everything needed to provide an in-depth introduction to the field. It provides a single point of reference and is an indispensable aid to all those studying food-related subjects. Food: The Definitive Guide is unique in addressing both the key issues concerning diet and the scientific facts about the constituents of food. The book introduces the techniques of dietary self-evaluation and provides a listing of weights of food portions, with their nutrient content. Food: The Definitive Guide is written in a highly readable manner and will appeal to students of home economics, catering, nutrition, dietetics, and food science and technology, as well as to lay persons with a healthy interest in what they eat. It will also be of great value and interest to teachers, health professionals and those wanting to know about the scientific background to present day dietary advice |
| Analysis |
Food |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references |
| Notes |
Also available via the World Wide Web |
|
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Food -- Analysis.
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Nutrition.
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Carbohydrates.
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Diet.
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Dietaries.
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Elemental diet.
|
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Food -- Analysis.
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Food -- Composition -- Tables.
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Food -- Composition.
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Food.
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Nutrition.
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Oils and fats, Edible.
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Proteins.
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Food.
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| Author |
Davies, Jill.
|
|
Royal Society of Chemistry (Great Britain)
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| ISBN |
0851864317 |
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