This fourth edition brings together a diverse range of experts in nutrition-related areas to discuss recent thinking and discoveries in nutrition, especially in relation to topics that have the greatest capacity to improve human health and nutritional implementation.
This textbook offers a concise, yet comprehensive account of human nutrition, food and nutrition-related health problems, based on the curricula of top universities around the globe. Nutrition is a multidisciplinary science, and as such, the book discusses various aspects of physiology, biochemistry, pathology, immunology, medicine, food science, and other fields related to nutrition
Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world.
Official Methods of Analysis of AOAC International is a source of analytical methods for both agricultural and food products used worldwide. The online version is a continuous edition (based on the 18th edition) with new and revised methods posted as soon as approved and ready. Online.
AACC (formerly American Association of Cereal Chemists), first published Methods for the Analysis of Cereals and Cereal Products in 1922. It is now a major online source in the field of grain science and technology.
This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms. From abalone to zymogens, its coverage spans types of food (including both everyday and little-known foods), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.