Food and nutrition : Australasia, Asia and the Pacific / edited by Mark L. Wahlqvist.
Material type: TextPublisher: St. Leonards, N.S.W. : Allen & Unwin, 1997Description: 568 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 1864482206
- 9781864482201
- 641.3 21
- TX353 .F78 1997
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.3 FOO (Browse shelf(Opens below)) | 1 | Available | A320870B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
Includes bibliographical references and index.
Contributors -- Pt. I. Evolution, Culture and Food -- 1. Human history and food -- 2. Anthropological and sociological approaches to understanding food, eating and nutrition -- 3. Industrialisation and urbanisation -- 4. Recent developments in food technologies -- 5. What is food? -- Pt. II. Contemporary Food Use -- 6. Food supply systems -- 7. Trends in the available food supply -- 8. Current food consumption -- Pt. III. Food Composition, Processing, Regulation and Safety -- 9. Food composition -- 10. Food processing -- 11. Food preparation -- 12. Food microbiology and food poisoning -- 13. Naturally occurring toxicants and food contaminants -- 14. Food additives -- 15. Real and perceived risks in food -- 16. Food law, regulation and surveillance in Australia -- 17. Food law and regulation: an international perspective -- Pt. IV. The Biology of Food Components -- 18. Food energy and energy expenditure -- 19. Digestion of food -- 20. Protein -- 21. Carbohydrates -- 22. Fats -- 23. Dietary fibre and resistant starch -- 24. Vitamins and vitamin-like compounds -- 25. Minerals -- 26. Water -- Pt. V. Lifespan Nutrition -- 27. Pregnancy and lactation -- 28. Infant nutrition -- 29. Childhood and adolescence -- 30. Foods, physical activity and sport -- 31. Survival nutrition -- 32. Requirements in maturity and ageing -- Pt. VI. Foods and Disease -- 33. Genetic individuality, diet and disease -- 34. Protein energy malnutrition -- 35. Overweight and obesity -- 36. Eating disorders -- 37. Atherosclerotic vascular disease and hypertension -- 38. Diabetes -- 39. Alcohol and alcohol relate diseases -- 40. Nutrition, infection and immune function -- 41. Nutrition and cancer -- 42. Nutrition and osteoporosis -- 43. Food sensitivities -- 44. Nutritional disease related to poverty, famine and organic disease -- 45. Nutritional problems related to cultural and environmental transition -- 46. Nutrition and health problems related to substance abuse and medications -- Pt. VII. Nutrition Monitoring and Surveillance -- 47. Monitoring food and nutrition status at the population level -- 48. Assessment of nutritional status in the individual -- 49. Nutritional standards of reference -- Pt. VIII. Primary Health Care and Nutrition -- 50. Health promotion and nutrition -- 51. Nutrition in primary health care -- 52. Dietary advice and food guidance systems -- Pt. IX. Food Production and the Environment -- 53. Food, population and development -- 54. Sustainable environments -- 55. Food and nutrition policies -- Abbreviations -- Index.
Machine converted from AACR2 source record.
There are no comments on this title.