Dietetics & Nutrition: Books

Highlighting the practical and nutritional facts readers want to know, The Concise Encyclopedia covers the whole gamut of foods, health, and nutrition. It provides 462 tables, the USDA food pyramid, recommended daily allowances of vitamins and minerals, and nutritional analyses of 314 of the most popular fast foods. In addition, it discusses food labeling legislation and offers ways to reduce the chances of death by heart disease, stroke, and cancer through diet and nutrition.

A Consumer's Dictionary of Food Additives gives you all the facts about the relative safety and side effects of more than 12,000 ingredients that end up in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs.

Specifically written and designed for everyday home use, this comprehensive dietary reference book is authoritative and easy to use. It gives the latest nutritional information on brand-name and generic foods, including calories, cholesterol, total fat, carbohydrates, protein, fiber, sodium, and vitamin and mineral content.

This concise, easy to use dictionary provides definition s of more than 1,000 commonly used food additives, including natural ingredients, FDA approved artificial ingredients, and compounds used in food processing. The dictionary also includes an up to date listing of food ingredients according to The U.S. Code of Federal Regulations and an updated and expanded bibliography.

Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment.

The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings.

Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition.

This books contains more than 13,000 entries in 28 separate and specialized areas such as agriculture, environment (dams, irrigation projects, floods, drought, and famine), transportation (essential in getting food to market), energy, food technology (grain elevators, refrigeration), nutrition, marketing, and food retailing (the rise of the supermarket). It also chronicles history's great gastronomes, chefs, restaurateurs, and cookbook authors.

Ronald Schmidt and Gary Rodrick's Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution.