Ruth wardall (12 Ergebnisse)
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Food Science and Nutrition (Vols 1 to 2 Set)
Eugene Lyman Fisk; Adelle Davis; Florence Daniel; Ruth A Wardall and Harry Snyder
Verlag: Shree Pub, New Delhi, 2009
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Hardbound. Zustand: As New. New. Contents Preface. 1. Food science nutrition and health. 2. Human foods and their nutritive value. 3. Human food science and vitality through nutrition. 4. Food nutrition and healthful living. 5. Food remedies and physical fitness. Food Science and Nutrition provides comprehensive coverage of all…aspects of the food nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up to date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work need has been felt for a text book presenting in concise form the composition and physical properties of foods and discussing some of the main factors which affect their nutritive value. To meet the need this book has been prepared primarily for the author's classroom. It aims to present some of the principles of food science and human nutrition along with a study of the more common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently resulting not only in pecuniary saving but also in greater efficiency of physical and mental effort. Prominence is given in this work to those foods as flour bread cereals vegetables meats milk dairy products and fruits that are most extensively used in the dietary and to some of the physical chemical and bacteriological changes affecting digestibility and nutritive value which take place during their preparation for the table. Dietary studies and experiments and laboratory practice form features of the work. Some closely related topics largely of a sanitary nature as the effect upon food of household sanitation and storage are also briefly discussed. While this book was prepared mainly for students who have taken a course in general chemistry food science and technology health science and health care professionals it has been the intention to present the topics in such a way as to be understood by the layman also. 832 pp.
