Learn IT - Books tags nutrition

The Nutritionist: Food, Nutrition, and Optimal Health, 2nd Edition

Routledge, 2009

Now in an updated and expanded new edition, The Nutritionist: Food, Nutrition, and Optimal Health, 2nd Edition, provides readers with vital information about how to simply but radically improve their daily lives with the science of nutrition, balance their diets to achieve more energy, and improve health and longevity.

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Man's Guide to Muscle and Strength, A

Human Kinetics, 2011

Your demands are simple enough. You want a straightforward, no-nonsense strength and conditioning program that fits into your schedule and results in a healthy, lean, and defined physique that will get you noticed. You’re willing to put in the work, but you want to see results. Now you can.

In A Man’s Guide to Muscle...

Nutrition for Foodservice and Culinary Professionals

John Wiley & Sons, 2007

THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...

Food Carbohydrate Chemistry

John Wiley & Sons, 2012

Carbohydrates are major components of foods, accounting for more than 90% of the dry matter of fruits and vegetables and providing for 70-80% of human caloric intake worldwide (BeMiller and Huber 2008). Thus, from a quantitative perspective alone, carbohydrates warrant the attention of food chemists. From the standpoint of food...

Handbook of Vitamins, 3rd Edition (Clinical Nutrition in Health and Disease, No. 3)

CRC Press, 2001

Features a comprehensive summary of the chemical, physiological, and nutritional relationships of all recognized vitamins!

Maintaining the standards of excellence set forth in the previous editions, the Handbook of Vitamins, Third Edition presents a thorough examination of the fundamental characteristics, functions, and roles...

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability

John Wiley & Sons, 2010

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids....

Functional Foods and Biotechnology (Food Science and Technology)

CRC Press, 2006

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in...

Nutritional and Clinical Management of Chronic Conditions and Diseases (Vol 2)

CRC Press, 2005

Nutritional status is recognized as a major determinant in health and disease. Effective treatment of chronic conditions such as obesity or of diseases of the skin requires the integration of clinical and nutritional management. Nutritional and Clinical Management of Chronic Conditions and Diseases, like its predecessor, Nutritional Aspects...

The Science of Chocolate

Royal Society of Chemistry, 2008

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays...

The Nordic Diet: Using Local and Organic Food to Promote a Healthy Lifestyle

Skyhorse Publishing, 2011

The Nordic Diet is all about eating locally sourced seasonal ingredients in a balanced diet of protein, carbohydrates, and beneficial fats. The traditional diet of Northern Europe emphasizes quality homemade and homegrown food—with an attempt at moving away from processed foods—and consists of a wide variety of grains,...

Inflammation, Advancing Age and Nutrition: Research and Clinical Interventions

Academic Press, 2013

The book provides a comprehensive overview to understanding the integrated impact of the concepts of cellular and molecular aspects, models, environmental factors, and lifestyle involved in premature aging. Additionally, it examines how functional food, dietary nutraceuticals or pharmacological compounds can reverse inflammation and premature...

Analytical Methods for Food Additives (Woodhead Publishing Series in Food Science, Technology and Nutrition)

CRC Press, 2004

Additives are added to food to perform different technological functions, for example, to increase shelf life (preservatives), or to protect against rancidity (antioxidants). The use of additives in food is controlled by separate legislation relating to, for example, colours in food, sweeteners, miscellaneous additives (other than...

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