Salt Fat And Sugar Reduction

📒Salt Fat And Sugar Reduction ✍ Maurice O'Sullivan

Salt Fat And Sugar Reduction Book PDF
✏Book Title : Salt Fat and Sugar Reduction
✏Author : Maurice O'Sullivan
✏Publisher : Woodhead Publishing
✏Release Date : 2020-03-12
✏Pages : 346
✏ISBN : 9780128226124
✏Available Language : English, Spanish, And French

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✏Salt Fat and Sugar Reduction Book Summary : Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Reformulation As A Strategy For Developing Healthier Food Products Book PDF
✏Book Title : Reformulation as a Strategy for Developing Healthier Food Products
✏Author : Vassilios Raikos
✏Publisher : Springer Nature
✏Release Date : 2019-11-13
✏Pages : 318
✏ISBN : 9783030236212
✏Available Language : English, Spanish, And French

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✏Reformulation as a Strategy for Developing Healthier Food Products Book Summary : This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

📒Baking Technology And Nutrition ✍ Stanley P. Cauvain

Baking Technology And Nutrition Book PDF
✏Book Title : Baking Technology and Nutrition
✏Author : Stanley P. Cauvain
✏Publisher : John Wiley & Sons
✏Release Date : 2019-07-23
✏Pages : 232
✏ISBN : 9781119387169
✏Available Language : English, Spanish, And French

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✏Baking Technology and Nutrition Book Summary : 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.

Reducing Dietary Sodium And Improving Human Health Book PDF
✏Book Title : Reducing Dietary Sodium and Improving Human Health
✏Author : Jacqui Webster
✏Publisher : MDPI
✏Release Date : 2018-05-18
✏Pages : 400
✏ISBN : 9783038429258
✏Available Language : English, Spanish, And French

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✏Reducing Dietary Sodium and Improving Human Health Book Summary : This book is a printed edition of the Special Issue "Reducing Dietary Sodium and Improving Human Health" that was published in Nutrients

📒Menu Planning Guide For School Food Service ✍ United States. Food and Nutrition Service. Nutrition and Technical Services Division

Menu Planning Guide For School Food Service Book PDF
✏Book Title : Menu Planning Guide for School Food Service
✏Author : United States. Food and Nutrition Service. Nutrition and Technical Services Division
✏Publisher :
✏Release Date : 1980
✏Pages : 111
✏ISBN : UVA:X030488291
✏Available Language : English, Spanish, And French

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✏Menu Planning Guide for School Food Service Book Summary :

Alexia Ren E S Bake Fresh Muffins Breads Biscuits Etc  Book PDF
✏Book Title : Alexia Ren e s Bake Fresh Muffins Breads Biscuits Etc
✏Author : Anna Taylor
✏Publisher : Lulu.com
✏Release Date : 2008-02-02
✏Pages : 100
✏ISBN : 9781435707344
✏Available Language : English, Spanish, And French

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✏Alexia Ren e s Bake Fresh Muffins Breads Biscuits Etc Book Summary : This cookbook presents a wonderful selection of recipes for making fresh baked goods. Recipes include; muffins, breads, biscuits, rolls, cookies and refreshments. Specialty Items that make great Gifts for family and friends are also included.

📒Alexia Rene S Brunch ✍ Anna Taylor

Alexia Rene S Brunch Book PDF
✏Book Title : Alexia Rene s Brunch
✏Author : Anna Taylor
✏Publisher : Lulu.com
✏Release Date : 2007-12-01
✏Pages : 104
✏ISBN : 9781435704688
✏Available Language : English, Spanish, And French

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✏Alexia Rene s Brunch Book Summary : This cookbook has an excellent selection of items for Brunch; including Breakfast items, Lunch items, and a variety of Featured items. Recipes included will serve any Brunch situation. Cookbook also includes refreshments and desserts.

Alexia Rene S Seafood Specialties Book PDF
✏Book Title : Alexia Rene s Seafood Specialties
✏Author : Anna Taylor
✏Publisher : Lulu.com
✏Release Date : 2007-10
✏Pages : 100
✏ISBN : 9781435701281
✏Available Language : English, Spanish, And French

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✏Alexia Rene s Seafood Specialties Book Summary : An excellent collection of fish and seafood recipes along with salads, vegetable sides, biscuits and breads to choose from for meal planning. Chocolate lover deserts also included. Wonderful recipes for entertaining!

The American Journal Of The Medical Sciences Book PDF
✏Book Title : The American Journal of the Medical Sciences
✏Author :
✏Publisher :
✏Release Date : 1860
✏Pages :
✏ISBN : UVA:X030533598
✏Available Language : English, Spanish, And French

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✏The American Journal of the Medical Sciences Book Summary :

Eat Healthy Be Active Community Workshops Based On The Dietary Guidelines For Americans 2010 And 2008 Physical Activity Guidelines For Americans Book PDF
✏Book Title : Eat Healthy Be Active Community Workshops Based on the Dietary Guidelines for Americans 2010 and 2008 Physical Activity Guidelines for Americans
✏Author : Health and Human Services Dept (U S )
✏Publisher : Government Printing Office
✏Release Date : 2012-11
✏Pages : 186
✏ISBN : 0160913756
✏Available Language : English, Spanish, And French

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✏Eat Healthy Be Active Community Workshops Based on the Dietary Guidelines for Americans 2010 and 2008 Physical Activity Guidelines for Americans Book Summary : NOTE: NO FURTHER DISCOUNT FOR THIS PRINT PRODUCT --OVERSTOCK SALE-- Significantly reduced list price Six one-hour workshops were developed, based on the Dietary Guidelines for Americans, 2010 and 2008 Physical Activity Guidelines for Americans. Each workshop includes a lesson plan, learning objectives, talking points, hands-on activities, videos, and handouts. The workshops are designed for community educators, health promoters, dietitians/nutritionists, cooperative extension agents, and others to teach to adults in a wide variety of community settings. Other related products El Camino Hacia una Vida Saludable Basada en las Guias Alimenticias para los Estadounidenses = The Road to a Healthy Life Based on the Dietary Guidelines for Americans (Bilingual Spanish and English) can be found here: https: //bookstore.gpo.gov/products/sku/017-001-00564-9 Healthy People 2010, Midcourse Review can be found here: https: //bookstore.gpo.gov/products/sku/017-001-00563-1 Dietary Guidelines for Americans, 2010 can be found here: https: //bookstore.gpo.gov/products/sku/001-000-04747-7 Living a Balanced Life With Diabetes: A Toolkit Addressing Psychosocial Issues for American Indian and Alaska Native Populations (Kit) can be found here: https: //bookstore.gpo.gov/products/sku/017-023-00226-1

The Climacteric In Perspective Book PDF
✏Book Title : The Climacteric in Perspective
✏Author : M. Notelovitz
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 496
✏ISBN : 9789400941458
✏Available Language : English, Spanish, And French

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✏The Climacteric in Perspective Book Summary : The Fourth International Congress on the Menopause was held in Lake Buena Vista, Florida, USA in October - November 1984. It was different from the previous meetings held under the auspices of the International Menopause Society in three respects: the duration of the Congress was extended to five days, plenary sessions were held on each day, and the scope of the subject matter was expanded to provide a total or holistic overview of the subject - hence the theme for the Congress 'Climacteric Medicine and Science: A Societal need. ' In recent years there has been an increased interest in the menopause and middle year aging by scientists and clinicians in fields as diverse as anthropology, urodynamics, nutrition and exercise physiology, while 'newer' issues in clinical medicine, such as osteoporosis prevention and management, attracted specialists in nuclear immaging techniques and internal medicine. Over 120 invited speakers plus numerous contributors to the free communication, special lectures and the poster sessions provided a virtual cornucopia of information on the menopause, that has indeed brought a newer perspective to a subject previously the domain of a single specialty, the gynecologist, and dominated by a single therapy, estrogen replacement.

Basic Guide To Oral Health Education And Promotion Book PDF
✏Book Title : Basic Guide to Oral Health Education and Promotion
✏Author : Simon Felton
✏Publisher : John Wiley & Sons
✏Release Date : 2013-09-24
✏Pages : 312
✏ISBN : 9781118629437
✏Available Language : English, Spanish, And French

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✏Basic Guide to Oral Health Education and Promotion Book Summary : Step by step course companion for dental nurses studying for the Certificate in Oral Health Education. Topics covered include dental structures, anatomy and physiology, oral diseases and prevention, the principles of education, oral health and society, promoting oral health in the 21st century, patient communication, project planning and workplace assignments. This second edition has been thoroughly updated in line with the substantial changes to the role of the dental nurse since the 1st edition was published. To address this, a brand new section has been added on education and research.

📒The Parliamentary Debates Hansard ✍ Great Britain. Parliament. House of Lords

The Parliamentary Debates Hansard  Book PDF
✏Book Title : The Parliamentary Debates Hansard
✏Author : Great Britain. Parliament. House of Lords
✏Publisher :
✏Release Date : 2003
✏Pages :
✏ISBN : UCR:31210019438298
✏Available Language : English, Spanish, And French

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✏The Parliamentary Debates Hansard Book Summary :

📒Reducing Salt In Foods ✍ David Kilcast

Reducing Salt In Foods Book PDF
✏Book Title : Reducing Salt in Foods
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2007-02-14
✏Pages : 384
✏ISBN : 9781845693046
✏Available Language : English, Spanish, And French

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✏Reducing Salt in Foods Book Summary : Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods. Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability Provides a unique review of current knowledge in this field An essential reference for health professionals, governments and food manufacturers

Btec First Business Level 2 Assessment Guide Unit 6 Introducing Retail Business Book PDF
✏Book Title : BTEC First Business Level 2 Assessment Guide Unit 6 Introducing Retail Business
✏Author : Ian Gunn
✏Publisher : Hachette UK
✏Release Date : 2013-04-26
✏Pages : 64
✏ISBN : 9781444186918
✏Available Language : English, Spanish, And French

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✏BTEC First Business Level 2 Assessment Guide Unit 6 Introducing Retail Business Book Summary : Take the guesswork out of BTEC assessment with sample student work and assessor feedback for all pass, merit and distinction criteria. By focusing on assessment this compact guide leads students through each pass, merit and distinction criterion by clearly showing them what they are required to do. Helps your students' to tackle the new exam with confidence with mock examination questions together with answers and feedback Provides a sample student answer for every single pass, merit and distinction criterion, together with detailed assessor's comments on how work can be improved, so that students know exactly what their work needs to show to hit their grade target Includes realistic model assignments that provide an opportunity to generate all evidence, with each criterion and grade clearly indicated. Supports students with detailed revision-style summaries of all the learning aims from the unit allowing them to quickly find the facts and ideas they will need for their assessment. Enables you to customise your course to the units you deliver when used alongside other guides in the series

Preventive Cardiology A Companion To Braunwald S Heart Disease E Book Book PDF
✏Book Title : Preventive Cardiology A Companion to Braunwald s Heart Disease E Book
✏Author : Roger Blumenthal
✏Publisher : Elsevier Health Sciences
✏Release Date : 2011-02-25
✏Pages : 632
✏ISBN : 9781437737851
✏Available Language : English, Spanish, And French

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✏Preventive Cardiology A Companion to Braunwald s Heart Disease E Book Book Summary : Endorsed by the American Society for Preventive Cardiology! Preventive Cardiology - a new Companion to Braunwald’s Heart Disease - addresses the prevention and risk stratification of cardiovascular disease so that you can delay the onset of disease and moderate the effects and complications. Drs. Roger Blumenthal, JoAnne Foody, and Nathan Wong discuss the full range of relevant considerations, including the epidemiology of heart disease, risk assessment, risk factors, multiple risk factor-based prevention strategies, and developments in genetics and personalized medicine. This authoritative reference gives you the clinically relevant information you need for the effective prevention of cardiovascular disease. Recognize the factors for prevention and risk stratification around cardiovascular disease and effectively delay the onset of disease and moderate the effects and complications, even for individual who are genetically predisposed. Effectively navigate full range of considerations in prevention from epidemiology of heart disease, biology of atherosclerosis and myocardial infraction, risk assessment—established risk factors and emerging risk factors, multiple risk factor-based prevention strategies, and future directions—through genetics, personalized medicine, and much more. Tap into the expertise of prominent leaders in cardiovascular disease prevention with guidance from Drs. Roger Blumenthal—longtime director of the Framingham Heart Study—JoAnne Foody, and Nathan Wong. Gain a deeper understanding of the pathogenesis of disease and the rationale for management through discussions of basic science. Apply current clinical practice guidelines to ensure optimal outcomes in both primary and secondary prevention.

📒Nutritionism ✍ Gyorgy Scrinis

Nutritionism Book PDF
✏Book Title : Nutritionism
✏Author : Gyorgy Scrinis
✏Publisher : Columbia University Press
✏Release Date : 2013-06-18
✏Pages : 368
✏ISBN : 9780231527149
✏Available Language : English, Spanish, And French

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✏Nutritionism Book Summary : Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

📒Survival Skills For College ✍ Mary C. Starke

Survival Skills For College Book PDF
✏Book Title : Survival Skills for College
✏Author : Mary C. Starke
✏Publisher :
✏Release Date : 1990-01-01
✏Pages : 315
✏ISBN : 0138790086
✏Available Language : English, Spanish, And French

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✏Survival Skills for College Book Summary :

📒Food Analysis ✍ Suzanne Nielsen

Food Analysis Book PDF
✏Book Title : Food Analysis
✏Author : Suzanne Nielsen
✏Publisher : Springer Science & Business Media
✏Release Date : 2003-04-30
✏Pages : 557
✏ISBN : 0306474956
✏Available Language : English, Spanish, And French

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✏Food Analysis Book Summary : This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Foodservice Manual For Health Care Institutions Book PDF
✏Book Title : Foodservice Manual for Health Care Institutions
✏Author : Ruby Parker Puckett
✏Publisher : John Wiley & Sons
✏Release Date : 2012-11-13
✏Pages : 592
✏ISBN : 9781118234112
✏Available Language : English, Spanish, And French

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✏Foodservice Manual for Health Care Institutions Book Summary : The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site: www.josseybass.com/go/puckett4e Additional resources: www.josseybasspublichealth.com

Handbook Of Fermented Meat And Poultry Book PDF
✏Book Title : Handbook of Fermented Meat and Poultry
✏Author : Fidel Toldrá
✏Publisher : John Wiley & Sons
✏Release Date : 2014-10-27
✏Pages : 528
✏ISBN : 9781118522677
✏Available Language : English, Spanish, And French

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✏Handbook of Fermented Meat and Poultry Book Summary : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

📒Obesity 101 ✍ Lauren M Rossen, PhD

Obesity 101 Book PDF
✏Book Title : Obesity 101
✏Author : Lauren M Rossen, PhD
✏Publisher : Springer Publishing Company
✏Release Date : 2011-09-19
✏Pages : 312
✏ISBN : 9780826107459
✏Available Language : English, Spanish, And French

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✏Obesity 101 Book Summary : "This resource is an exciting new book that features a balanced perspective about one of the most talked abouttopics of this time...it would be a great resource for those who are interested in joining the fight to eradicate obesity and obesity-related consequences."--Journal of Nutrition Education and Behavior "Lauren and Eric Rossen offer a well articulated account of the growing obesity epidemic in todayís society in an engaging, easily understood, and witty manner. This comprehensive volume should serve as an essential resource for researchers, clinicians, students, and the general public interested in the fundamental understanding, assessment, treatment, and prevention of obesity." Jason P. A. Gallant, Ph.D. Chief Psychologist Boys Town Central Florida Behavioral Health Clinic Although research on obesity has accelerated over the past decade, the proportion of Americans considered obese has not declined. In order to address this critical public health challenge, obesity research has recently shifted from focusing purely on individual causes to viewing individuals within their "obesogenic" or living environments. Encompassing both schools of thought, Obesity 101 is the first volume to offer a broad and balanced perspective on the complex factors that influence obesity. The text combines current research from multiple perspectives to provide an introductory-level, reader-friendly overview of the history, causes, prevalence, consequences, treatments, and future trends in the prevention of obesity. It integrates research from a vast range of disciplines in the biological and social sciences, as well as education and economics. The text explores the gamut of current treatments for obesity, in addition to prevention programs in schools, the workplace, the community, and the arena of public policy, and offers an assessment of their efficacy. Since obesity is a burgeoning problem in the developing world, as well as having already reached epidemic proportions in many developed nations, the book also discusses international trends. Key Features: Brings together the most current obesity research from a variety of disciplines Provides a balanced review of one of today's most controversial health issues Discusses the various medical, psychological, social, educational, and occupational consequences of obesity for children and adults Reviews the effectiveness of prevention and treatment programs, as well as interventions Accessible, conversational writing style designed for use by undergraduate and graduate students, in addition to professionals across many disciplines

User S Guide To Nutritional Supplements Book PDF
✏Book Title : User s Guide to Nutritional Supplements
✏Author : Jack Challem
✏Publisher : Basic Health Publications, Inc.
✏Release Date : 2003
✏Pages : 327
✏ISBN : 1591200679
✏Available Language : English, Spanish, And French

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✏User s Guide to Nutritional Supplements Book Summary : The User's Guide to Nutritional Supplements focuses on the most popular nutritional supplements, those that consistently attract the most attention - and are the ones most likely to benefit the majority of people. In describing the most popular nutritional supplements, this book explains: * Vitamin E can reduce the risk of heart disease - and the best types to take. * Selenium can slash the chances of developing some types of cancer. * Ginkgo can improve memory and recall. * Chromium can help oromote weigth loss and lower the risk of diabetes. * Glucosamine and chondroitin can prevent osteoarthritis. * Calcium and magnesium work together to build strong bones. * Coenzyme Q10 can boost your energy levels and strengthenyour heart. * Ginseng and other supplements boost your exercise stamina.

Nutrition A Very Short Introduction Book PDF
✏Book Title : Nutrition A Very Short Introduction
✏Author : David Bender
✏Publisher : OUP Oxford
✏Release Date : 2014-06-26
✏Pages : 144
✏ISBN : 9780191504167
✏Available Language : English, Spanish, And French

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✏Nutrition A Very Short Introduction Book Summary : Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Living Smart Home Econ S1 Wb N A  Book PDF
✏Book Title : Living Smart Home Econ S1 Wb N a
✏Author :
✏Publisher : Pearson Education South Asia
✏Release Date : 2008
✏Pages : 62
✏ISBN : 9810604335
✏Available Language : English, Spanish, And French

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✏Living Smart Home Econ S1 Wb N a Book Summary :

📒Dimensions ✍ Kenneth Lamar Jones

Dimensions Book PDF
✏Book Title : Dimensions
✏Author : Kenneth Lamar Jones
✏Publisher : HarperCollins Publishers
✏Release Date : 1982
✏Pages : 532
✏ISBN : UCAL:B4527031
✏Available Language : English, Spanish, And French

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✏Dimensions Book Summary :

Food Management Book PDF
✏Book Title : Food Management
✏Author :
✏Publisher :
✏Release Date : 1988
✏Pages :
✏ISBN : CORNELL:31924054965524
✏Available Language : English, Spanish, And French

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✏Food Management Book Summary :

The Personal Stress Reduction Program Book PDF
✏Book Title : The Personal Stress Reduction Program
✏Author : Jeffrey W. Forman
✏Publisher : Prentice Hall
✏Release Date : 1987
✏Pages : 138
✏ISBN : PSU:000012880379
✏Available Language : English, Spanish, And French

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✏The Personal Stress Reduction Program Book Summary :

Food Emulsifiers And Their Applications Book PDF
✏Book Title : Food Emulsifiers and Their Applications
✏Author : Gerard L. Hasenhuettl
✏Publisher : Springer Science & Business Media
✏Release Date : 2008-04-01
✏Pages : 426
✏ISBN : 0387752846
✏Available Language : English, Spanish, And French

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✏Food Emulsifiers and Their Applications Book Summary : The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

📒Quality Assisted Living ✍ Leslie A. Morgan, PhD

Quality Assisted Living Book PDF
✏Book Title : Quality Assisted Living
✏Author : Leslie A. Morgan, PhD
✏Publisher : Springer Publishing Company
✏Release Date : 2011-06-28
✏Pages : 264
✏ISBN : 9780826130358
✏Available Language : English, Spanish, And French

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✏Quality Assisted Living Book Summary : Named a 2013 Doody's Core Title! Doody's Medical Reviews Score: 92, 4 Stars! "[This book] is well written and achieves its aim of exploring the meaning of quality from a range of perspectives. It has a welcome focus on the views of residents, and the authors are to be congratulated for the efforts they have made to capture these views...This book will be of interest to a broad audience in relation to AL and other residential care settings, including managers, commissioners, care staff, researchers, students and also the wider public."--Ageing & Society Considering that seventy-four million baby boomers will be the next generation of assisted living residents, there is a great need to create, sustain, and evaluate quality in these settings. Whereas most books focus on quality of care, this is the only volume to explicitly delve into the lives of those who inhabit assisted living facilities, seeking to understand and evaluate their perceived ideas of what constitutes quality of life. Quality Assisted Living provides results from a National Institute on Aging-funded study that gathered information from not only residents, but also staff and family members, who are considered experts who can better help us to understand how quality should be conceived and evaluated. The volume addresses the complexities underlying seemingly clear cut issues and provides concrete suggestions for reframing problems in order to find better solutions. Plentiful stories and quotations are used to identity those elements of assisted living that are most conducive to a satisfying quality of life, and address how this research has led to a consideration of quality as a process rather than as a single condition. Key Features Employs the views and voices of research participants Provides down-to-earth and directly applicable results Written in a language that is accessible to a wide readership Describes complex social situation within the wall of AL Examines issues arising from collective living such as regulations, financing and diverse resident needs Uses real life stories to illustrate key points of the narrative