Food and Nutrition
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Food and Nutrition: Grains to legumes
By Dayle Hayes, Rachel LaudanToor dal are yellow lentils that are often ground into flour and used to make breads or pancakes , and they are also used in desserts . Rogan josh is a very popular lamb dish from Kashmir , a region in northern India .
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Food and Nutrition: Enzymes to gout
By Dayle Hayes, Rachel LaudanThe Gibson - girl look required intensive corseting , and it was also extremely uncomfortable . Indeed , women's back were swayed so far forward that some Gibson girls could not remain seated unless they had something in front of them ...
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Food and Nutrition: Acid indigestion to calcium
By Dayle Hayes, Rachel LaudanBailey , Jill . Life in the Human Body . Chicago : Raintree , 2004 . Favor , Lesli J. Bacteria . New York : Rosen , 2004 . DESIRABLE BACTERIA IN THE DIET Bacteria are vital in the production of some foods , either as an essential ...
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Food and Nutrition
By Anita TullFood and Nutrition
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Food and Nutrition: What Everyone Needs to Know®
By P.K. NewbyIn Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and ...
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Food and Nutrition: Sustainable Food and Health Systems
By Mark L. Wahlqvist, Danielle GallegosThis leading text has been totally rewritten for this fourth edition to reflect the new imperatives of food security in the context of climate change.
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Food and Nutrition
By Anita TullThis popular text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics.
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Food and Nutrition: A New Approach. 'O' level
By Ethel ChongFood and Nutrition: A New Approach. 'O' level
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Food and Nutrition: Sustainable Food and Health Systems
By Mark L. Wahlqvist, Danielle GallegosThis leading text has been totally rewritten for this fourth edition to reflect the new imperatives of food security in the context of climate change.
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Food and Nutrition: Phytonutrients to soul food
By Dayle Hayes, Rachel LaudanFood and Nutrition: Phytonutrients to soul food
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Food and Nutrition: Customs and Culture
By Paul FieldhouseWhilst all people have to eat to live, what they eat is largely determined by their cultural influences. Through developing an appreciation of the central role that food plays in...
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Food and Nutrition: Customs and culture
By Paul FieldhouseThere is a significant difference between bentou sold in town and Ekiben sold at railway stations. Common lunch bentou are prepared to meet the preferences of the regular Japanese customer, but Ekiben are designed to feature local ...
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Food and Nutrition: What Everyone Needs to Know®
By P.K. NewbyIn Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and ...
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Food and Nutrition: Sustainable food and health systems
By Danielle Gallegos, Mark L WahlqvistThis fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy.