Food & Nutrition Sciences: Answer Key

ISBN-10
0070737509
ISBN-13
9780070737501
Category
Religion / General
Pages
62
Language
English
Published
2007
Author
John C. Meagher

Get the book

Amazon.com
Amazon.com
Search the book
eBay.com
eBay.com
Search the book

Other editions

Similar books

  • Encyclopedia of Food Science and Nutrition
    Encyclopedia of Food Science and Nutrition
    By Benjamin Caballero, Luiz Trugo, Paul M. Finglas

    Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition.

  • Nutritional Science and Technology: Concept to Application
    Nutritional Science and Technology: Concept to Application
    By Anil Kumar Puniya, Anil Panghal, Tejpal Dhewa

    Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field. Food science is a rapidly changing and complicated subject.

  • Nutritional Sciences: From Fundamentals to Food
    By Michelle McGuire, Kathy A. Beerman

    Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry.

  • Human Nutrition: Science for Healthy Living
    Human Nutrition: Science for Healthy Living
    By Wendy Schiff, Tammy Stephenson

    COMING SOON: Revised for2015 Dietary Guidelines Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning.

  • Advances in Food and Nutrition Research
    Advances in Food and Nutrition Research

    The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

  • Fox and Cameron's Food Science, Nutrition & Health, 7th Edition
    Fox and Cameron's Food Science, Nutrition & Health, 7th Edition
    By Michael EJ Lean

    browning. As already mentioned, when protein and carbohydrate exist together in the same food an additional loss of nutritive value may occur due to non-enzymic browning (also called the Maillard reaction). Reaction occurs between amino ...

  • Food Science, Nutrition and Health, 6Ed
    Food Science, Nutrition and Health, 6Ed
    By Brian Fox, Allan Cameron

    The 6th edition of this well-established book bridges the gap between the scientific principles on which good nutrition is based and the day-to-day practice of 'healthy eating'.

  • Frontiers in the Nutrition Sciences: Proceedings of a Symposium
    Frontiers in the Nutrition Sciences: Proceedings of a Symposium
    By Institute of Medicine, Food and Nutrition Board

    This series of individually authored chapters examines the nature and extent of scientific advances in the nutrition sciences and describes both future opportunities in the field and barriers to progress.

  • Introduction to Human Nutrition
    Introduction to Human Nutrition
    By Susan A. Lanham-New, Hester H. Vorster, Thomas R. Hill

    With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about ...

  • Nutritional Sciences: From Fundamentals to Food
    Nutritional Sciences: From Fundamentals to Food
    By Michelle McGuire, Kathy A. Beerman, McGuire

    The guide challenges students with fill-in-the-blank exercises reviewing the "Essential Concepts," matching, multiple-choice and discussion questions, word problems, figures to label, and tables to complete from memory.