Nutritional Sciences From Fundamentals to Food

Author: Michelle McGuire
Publisher: Cengage Learning
ISBN: 0840058209
Format: PDF, Kindle
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Composition and Nutrition Tables 7th revised and completed edition

Author: Siegfried W. Souci
Publisher: Medpharm
ISBN: 9780849341410
Format: PDF, ePub, Mobi
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Comprehensive data in an easy-to-use format This updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book —presented in English, German, and French — address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. The seventh edition builds on the strong base of the previous editions by incorporating discussions on select new foods, investigations in bioactive compounds, as well as additional and revised data on more than 800 foods and 300 constituents. New in the seventh edition— Updated figures for iodine Vitamin K, and purines in fish New data on amino acid and fatty acids found in milk and milk products Up-to-date information on numerous mineral values Information on glucosinolates and fatty acids as bioactive compounds in vegetables Additional foods such as spelt, seabream, lamb cuts and loin of goat

Nutritional Sciences From Fundamentals to Food Enhanced Edition

Author: Michelle McGuire
Publisher: Cengage Learning
ISBN: 1337565334
Format: PDF, ePub, Mobi
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Essen ohne Sinn und Verstand

Author: Brian Wansink
Publisher: Campus Verlag
ISBN: 3593403773
Format: PDF, Mobi
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Es wird gegessen, was auf den Tisch kommt, und es wird auch aufgegessen – bis zum bitteren Ende. Die Gründe, warum, was und wie viel wir essen, sind vielfältig. Nur wenn wir sie kennen, haben wir eine Chance, unsere Gewohnheiten zu ändern.