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.

Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.

This second edition of Food & Fitness: A Dictionary of Diet & Exercise provides more than 1,800 entries on all matters relating to diet and exercise. Subject areas covered include diet methods, food supplements, exercise, sports injuries, anatomy, energy-related terms, exercises for improving strength, flexibility, stamina, weight control, training methods and principles, calorie requirements of different activities, and other related topics. For this update all entries have been reviewed and updated where necessary, and 20,000 new and revised words have been added, alongside web links to relevant online resources and images. Focus areas include computer and satellite technology, DNA technology, food and drink labelling, and the psychological aspects of dieting and exercising, and new entries cover topics such as accelerometry, drink labelling, exercise tracking, mindfulness, national diet and nutrition survey, and spontaneous activity expenditure. A good diet and regular exercise are the key components of a healthy lifestyle. Food & Fitness gives the reader a wealth of information which will help them to evaluate claims made about different diets and types of exercise, and to select the combination most suited to their needs.

This practical reference provides the most recent information available on every type of nutrient, including carbohydrates, fats, proteins, lipids, water and electrolytes, minerals and trace elements, and fat and water soluble vitamins. Entries examine the foods themselves, as well nutritional contents, chemical and biochemical structures, and metabolic pathways. A visually impressive volume, the text is enhanced with tables, formulae, diagrams, and illustrations. An extensive system of cross references illustrates the relationships of additives, natural toxins, and food processing to health and disease. The entries present detailed caloric and nutrient information on individual foods, including grains, pulses, nuts, seeds, vegetables, meats, fish, eggs, dairy product, oils and fats, herbs, spice, and beverages. This handy reference places nutrition in a broader health context by examining the composition and structure of the body absorption and metabolism of foods and nutrition related disorders such as rickets, osteoporosis, scurvy, gout, diabetes, malnutrition, and obesity. Readers can explore both naturally occurring and human made food toxins as well as food additives listings feature easy-to-follow nutrients from ingestion to incorporation and elimination, in addition to accessible tables of chemical, biochemical, and nutritional information that allow immediate comparisons of related items. The Nutrition and Health Dictionary is an invaluable reference of nutritionists, nurses, food scientists, allied health professionals, and other heath care providers. It is also an outstanding resource for students and researchers in nutrition and food science.

This new fourth edition of the Nutrition and Diet Therapy Reference Dictionary covers all aspects of nutrition, including assessment of drug-nutrient interactions, laboratory interpretations, enteral and parenteral nutrition support, community and public health nutrition programs, nutrition throughout the life cycle, and such topics as nutrition and the immune system, nutrition labeling, chemical dependency, AIDS, and organ transplantation. Special features of the Dictionary are entries on 130 different diets (listed under D); nutrition therapy for more than 350 disorders, including inborn errors of metabo lism; 145 drugs and their effects on nutrition; and more than 150 nutritional products with their main uses and composition. Of particular importance are topics of public health concerns for the 1990s and the year 2000, and dietary recommendations for prevention of major degenerative diseases such as obesity, coronary heart disease, hypertension, diabetes mellitus, and cancer. With more than 3000 carefully selected entries, the new Fourth Edition includes 380 new terms and more than 600 revised and expanded definitions. In choosing the words to be entered and defined, the authors used as their criterion the frequency of use or importance of a term in relation to nutrition. Definitions are cross-referenced to other word entries and the materials found in the Appendix to provide further details and information. All practitioners in the fields of nutrition and dietetics, as well as educators, students, and others interested in nutrition will find this handy desk reference particu larly useful. It is easy-to-use and provides instant access to nutrition information.

Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.