Provides succinct, authoritative definitions of a number of terms in nutrition and food technology. The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.
This 5-vol. set provides more than 850 entries covering topics in nursing and allied health written for students and professionals in the field. Alphabetically arranged entries cover topics in body systems and functions, conditions and common diseases, issues and theories, techniques and practices, and devices and equipment.
This two-volume reference examines the relationship between food and health on a historical, national and personal level. It analyzes how nutrition has affected quality of life, health and fitness in various countries at different times in history.