000 | 04003cam a2200361 i 4500 | ||
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005 | 20211102204916.0 | ||
008 | 970818s1997 xna b 001 0 eng d | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a1864482206 | ||
020 | _a9781864482201 | ||
035 | _a(ATU)b10573197 | ||
035 | _a(OCoLC)38389070 | ||
040 |
_aAUT _beng _erda _cAUT _dEYE _dTXA _dBAKER _dYDXCP _dAU@ _dATU |
||
050 | 4 |
_aTX353 _b.F78 1997 |
|
082 | 0 | 4 |
_a641.3 _221 |
245 | 0 | 0 |
_aFood and nutrition : _bAustralasia, Asia and the Pacific / _cedited by Mark L. Wahlqvist. |
264 | 1 |
_aSt. Leonards, N.S.W. : _bAllen & Unwin, _c1997. |
|
300 |
_a568 pages : _billustrations ; _c26 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_tContributors -- _gPt. I. _tEvolution, Culture and Food -- _g1. _tHuman history and food -- _g2. _tAnthropological and sociological approaches to understanding food, eating and nutrition -- _g3. _tIndustrialisation and urbanisation -- _g4. _tRecent developments in food technologies -- _g5. _tWhat is food? -- _gPt. II. _tContemporary Food Use -- _g6. _tFood supply systems -- _g7. _tTrends in the available food supply -- _g8. _tCurrent food consumption -- _gPt. III. _tFood Composition, Processing, Regulation and Safety -- _g9. _tFood composition -- _g10. _tFood processing -- _g11. _tFood preparation -- _g12. _tFood microbiology and food poisoning -- _g13. _tNaturally occurring toxicants and food contaminants -- _g14. _tFood additives -- _g15. _tReal and perceived risks in food -- _g16. _tFood law, regulation and surveillance in Australia -- _g17. _tFood law and regulation: an international perspective -- _gPt. IV. _tThe Biology of Food Components -- _g18. _tFood energy and energy expenditure -- _g19. _tDigestion of food -- _g20. _tProtein -- _g21. _tCarbohydrates -- _g22. _tFats -- _g23. _tDietary fibre and resistant starch -- _g24. _tVitamins and vitamin-like compounds -- _g25. _tMinerals -- _g26. _tWater -- _gPt. V. _tLifespan Nutrition -- _g27. _tPregnancy and lactation -- _g28. _tInfant nutrition -- _g29. _tChildhood and adolescence -- _g30. _tFoods, physical activity and sport -- _g31. _tSurvival nutrition -- _g32. _tRequirements in maturity and ageing -- _gPt. VI. _tFoods and Disease -- _g33. _tGenetic individuality, diet and disease -- _g34. _tProtein energy malnutrition -- _g35. _tOverweight and obesity -- _g36. _tEating disorders -- _g37. _tAtherosclerotic vascular disease and hypertension -- _g38. _tDiabetes -- _g39. _tAlcohol and alcohol relate diseases -- _g40. _tNutrition, infection and immune function -- _g41. _tNutrition and cancer -- _g42. _tNutrition and osteoporosis -- _g43. _tFood sensitivities -- _g44. _tNutritional disease related to poverty, famine and organic disease -- _g45. _tNutritional problems related to cultural and environmental transition -- _g46. _tNutrition and health problems related to substance abuse and medications -- _gPt. VII. _tNutrition Monitoring and Surveillance -- _g47. _tMonitoring food and nutrition status at the population level -- _g48. _tAssessment of nutritional status in the individual -- _g49. _tNutritional standards of reference -- _gPt. VIII. _tPrimary Health Care and Nutrition -- _g50. _tHealth promotion and nutrition -- _g51. _tNutrition in primary health care -- _g52. _tDietary advice and food guidance systems -- _gPt. IX. _tFood Production and the Environment -- _g53. _tFood, population and development -- _g54. _tSustainable environments -- _g55. _tFood and nutrition policies -- _tAbbreviations -- _tIndex. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aFood _xAnalysis _9318001 |
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650 | 0 |
_aNutrition _xRequirements _9348088 |
|
650 | 0 |
_aNutritionally induced diseases _9321562 |
|
700 | 1 |
_aWahlqvist, Mark L., _eeditor. _9236148 |
|
907 |
_a.b10573197 _b15-11-19 _c27-10-15 |
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