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Author : Graham Lusk
Publisher :
ISBN 13 :
Total Pages : 424 pages
Book Rating : 4.F/5 ( download)
Download or read book The Elements of the science of nutrition written by Graham Lusk and published by . This book was released on 1909 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Graham Lusk
Publisher : Legare Street Press
ISBN 13 : 9781015773394
Total Pages : 0 pages
Book Rating : 4.7/5 (733 download)
Download or read book The Elements of the Science of Nutrition written by Graham Lusk and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Graham Lusk
Publisher :
ISBN 13 :
Total Pages : 641 pages
Book Rating : 4.:/5 (238 download)
Download or read book The Elements of the Science of Nutrition written by Graham Lusk and published by . This book was released on 1919 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Graham 1866-1932 Lusk
Publisher :
ISBN 13 : 9781362051923
Total Pages : 400 pages
Book Rating : 4.0/5 (519 download)
Download or read book ELEMENTS OF THE SCIENCE OF NUT written by Graham 1866-1932 Lusk and published by . This book was released on 2016-08-25 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Graham Lusk
Publisher :
ISBN 13 :
Total Pages : 844 pages
Book Rating : 4.:/5 (249 download)
Download or read book Elements of the Science of Nutrition written by Graham Lusk and published by . This book was released on 1948 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Graham Lusk
Publisher :
ISBN 13 :
Total Pages : 852 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Elements of the Science of Nutrition written by Graham Lusk and published by . This book was released on 1928 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ernährung / Biochemie.
Author : Alice Callahan
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (123 download)
Download or read book Nutrition written by Alice Callahan and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Janice Thompson
Publisher :
ISBN 13 : 9781292020471
Total Pages : 864 pages
Book Rating : 4.0/5 (24 download)
Download or read book Science of Nutrition written by Janice Thompson and published by . This book was released on 2013-07-24 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.
Author : Boyd L. O'Dell
Publisher : CRC Press
ISBN 13 : 1482273101
Total Pages : 705 pages
Book Rating : 4.4/5 (822 download)
Download or read book Handbook of Nutritionally Essential Mineral Elements written by Boyd L. O'Dell and published by CRC Press. This book was released on 1997-03-07 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Offers comprehensive, definitive information on all of the essential mineral elements--focusing on biochemical and physiological processes. Describes in detail the function of the nutritionally necessary elements revealed through the latest techniques in molecular biology as well as traditional research methods."
Author : Allison Calabrese
Publisher :
ISBN 13 :
Total Pages : 648 pages
Book Rating : 4.:/5 (14 download)
Download or read book Human Nutrition written by Allison Calabrese and published by . This book was released on 2018 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.
Author : Edward Atkinson
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (89 download)
Download or read book The Science of Nutrition written by Edward Atkinson and published by . This book was released on 1896 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. M. Gaman
Publisher : Elsevier
ISBN 13 : 1483136337
Total Pages : 258 pages
Book Rating : 4.4/5 (831 download)
Download or read book The Science of Food written by P. M. Gaman and published by Elsevier. This book was released on 2013-10-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Author : Jacqueline B. Marcus
Publisher : Academic Press
ISBN 13 : 0123918839
Total Pages : 660 pages
Book Rating : 4.1/5 (239 download)
Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
Author : T. Colin Campbell
Publisher : BenBella Books
ISBN 13 : 1937856240
Total Pages : 354 pages
Book Rating : 4.9/5 (378 download)
Download or read book Whole written by T. Colin Campbell and published by BenBella Books. This book was released on 2013-05-07 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER What happens when you eat an apple? The answer is vastly more complex than you imagine. Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn't nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences. And that's just from an apple. Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard" of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is “good" for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health. In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven't changed. Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author : Edward 1827-1905 Atkinson
Publisher : Legare Street Press
ISBN 13 : 9781013630637
Total Pages : 264 pages
Book Rating : 4.6/5 (36 download)
Download or read book The Science of Nutrition written by Edward 1827-1905 Atkinson and published by Legare Street Press. This book was released on 2021-09-09 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : M Tolonen
Publisher : Elsevier
ISBN 13 : 1845698460
Total Pages : 240 pages
Book Rating : 4.8/5 (456 download)
Download or read book Vitamins and Minerals in Health and Nutrition written by M Tolonen and published by Elsevier. This book was released on 1990-01-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.
