A dictionary of food and nutrition / David A. Bender.

Format:

Book

Author/Creator:

Bender, David A., author, editor.

Series:

Oxford paperback reference.

Oxford paperback reference

Language:

English

Subjects (All):

Food--Dictionaries.

Food.

Nutrition--Dictionaries.

Nutrition.

Cooking--Dictionaries.

Cooking.

Nutritional Sciences.

Food Technology.

Nutritional Physiological Phenomena.

Medical Subjects:

Nutritional Sciences.

Food Technology.

Nutritional Physiological Phenomena.

Food.

Genre:

Subject dictionaries.

Electronic books.

Physical Description:

1 online resource (vii, 596 p. ) ill.

Edition:

3rd ed.

Other Title:

Food and nutrition

Place of Publication:

[Oxford] : Oxford University Press, 2009-

Language Note:

English

Summary:

For anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media, this dictionary contains over 6000 entries on food and nutrition.

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.

Contents:

Cover Page

Title Page

Copyright Page

Contents

Introduction

Appendices

Appendix I: Units of measurement

Appendix II: Estimated average requirements for energy

Appendix III: The vitamins

Appendix IV: US/Canadian Recommended Dietary Allowances and Acceptable Intakes, 1997-2001

Appendix V: EU Population Reference Intakes of nutrients, 1993

Appendix VI: UK Reference Nutrient Intakes, 1991

Appendix VII: Recommended Nutrient Intakes for vitamins, FAO 2001

Appendix VIII: Food additives permitted in the EU

Footnote

ch00_fm02

ch00_fm02_fn01.

Notes:

Previous ed.: 2005.

Formerly CIP.

Description based on publisher supplied metadata and other sources.

ISBN:

0-19-172668-0

0-19-157975-0

OCLC:

727648494