Image from Coce

Food and nutrition : Australasia, Asia and the Pacific / edited by Mark L. Wahlqvist.

Contributor(s): Material type: TextTextPublisher: St. Leonards, N.S.W. : Allen & Unwin, 1997Description: 568 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1864482206
  • 9781864482201
Subject(s): DDC classification:
  • 641.3 21
LOC classification:
  • TX353 .F78 1997
Contents:
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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
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

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.

to post a comment.

Powered by Koha