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A Dictionary of Food and Nutrition
Third Edition
David A. Bender
608 pages
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b & w line drawings
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196x129mm
978-0-19-923487-5
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Paperback
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29 January 2009
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- Over 6,150 jargon-free entries on all aspects of food and nutrition, diet and health
- Fully revised and updated content
- Food and dishes from around the world - from accoub and fair maids to mushy peas and zakuska
- Expanded coverage of key scientific areas including genomics, proteomics, and metabolomics
- Clear guidance on which foods are good sources of major nutrients
- Web links for many entries, easily accessible and kept up to date via the Dictionary of Food and Nutrition companion website
New to this edition - 150 new entries
- Revised and fully updated content
- Recommended web links for many entries, kept up to date and easily accessible via the Dictionary of Food and Nutrition companion website
- Expanded coverage of key scientific areas including genomics, proteomics, and metabolomics.
This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.
This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition
companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.
An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.Readership: Multi-disciplinary: aimed at nutritionists, food manufacturers, caterers, health-care students, food science/technology students, as well as non-specialist readers with an interest in diet and food, or simply anyone trying to decipher the jargon on food labels.
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David A. Bender, University College, London
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Review(s) from previous edition
"If you eat, then you should enjoy reading the Benders' new dictionary ... Enjoy! - Lipid Technology
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Introduction
Dictionary
Appendices
Units of measurement
Estimated average requirements for energy
The vitamins
US/Canadian Recommended Dietary Allowances (RDA) and Acceptable Intakes (AI), 1997-2001
EU Population Reference Intakes (PRI) of nutrients, 1993
UK Reference Intakes (RNI), 1991
Recommended Nutrient Intakes (RNI) for vitamins, FAO 2001
Food additives permitted in the EU
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The specification in this catalogue, including without limitation price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Occasionally, due to the nature of some contractual restrictions, we are unable to ship a specific product to a particular territory. Jacket images are provisional and liable to change before publication.
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