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Food and nutrition : Australasia, Asia and the Pacific / edited by Mark L. Wahlqvist, contributors Madeleine Ball ... [et. al.].

Contributor(s): Wahlqvist, Mark L [(ed.)] | Ball, Madeleine.
Publisher: Crows Nest, N.S.W. : Allen & Unwin, 2002Edition: 2nd ed.Description: viii, 616 p. : ill. ; 26 cm.ISBN: 1865086924 (pbk.).Subject(s): Food | Food -- Analysis | Nutrition | Nutrition -- RequirementsDDC classification: 641.3
Contents:
Pt. I. Human Nutrition: the Concept and Context. 1. Introduction to human nutrition. 2. Evaluating the reliability of nutrition information. 3. Anthropological and sociological approaches to; understanding food, eating and nutrition. - Pt. II. Contemporary Food Use and Safety. 4. The food supply. 5. Food composition and processing. 6. Food microbiology and food poisoning. 7. Risks, additives, contaminants and natural toxicants. 8. New and emerging developments in food production. 9. Food law. 10. Contemporary food use: food supply and food intake. - Pt. III. The Biology of Food Components. 11. Food energy and energy expenditure. 12. Carbohydrates. 13. Fats. 14. Protein. 15. Digestion of food. 16. Vitamins and vitamin-like compounds. 17. Minerals. 18. Water. - Pt. IV. Lifespan Nutrition. 19. Pregnancy and lactation. 20. Infant nutrition. 21. Childhood and adolescence. 22. Nutrition for activity, sport and survival. 23. Requirements in maturity and ageing. - Pt. V. Food and Disease. 24. Nutrition and bone health. 25. Genetic individuality, diet and disease. 26. Overweight, obesity and eating disorders. 27. Atherosclerosis and coronary heart disease. 28. Diabetes. 29. Alcohol and diseases related to alcohol. 30. Protein energy malnutrition. 31. Immune function, infection and diseases of affluence. 32. Nutrition and cancer. 33. Food sensitivities. 34. Nutrition and mental health. - Pt. VI. Food, Individuals, Environment and Policy. 35. Nutrition assessment and monitoring. 36. Nutritional standards of reference. 37. Health promotion and nutrition. 38. Dietary advice and food guidance systems. 39. Food, population and sustainable environments. 40. Food and nutrition policies in the Asia-Pacific region: nutrition in transition. - Abbreviations. - Acknowledgments. - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode Remark
Main Collection TU External Storage-LCS
641.3 FOO (Browse shelf) 1 Available SBSxx,36000,03,AD 5000095429 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 1

 641.3 FOO (Browse shelf) 1 Available SBSxx,36000,03,AD 5000061426
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 1

 641.3 FOO (Browse shelf) 1 Available SBSxx,36200,03,AD 5000061428
Main Collection TU External Storage-LCS
641.3 FOO (Browse shelf) 1 Available SBSxx,36100,03,AD 5000061429 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1

Pt. I. Human Nutrition: the Concept and Context. 1. Introduction to human nutrition. 2. Evaluating the reliability of nutrition information. 3. Anthropological and sociological approaches to; understanding food, eating and nutrition. - Pt. II. Contemporary Food Use and Safety. 4. The food supply. 5. Food composition and processing. 6. Food microbiology and food poisoning. 7. Risks, additives, contaminants and natural toxicants. 8. New and emerging developments in food production. 9. Food law. 10. Contemporary food use: food supply and food intake. - Pt. III. The Biology of Food Components. 11. Food energy and energy expenditure. 12. Carbohydrates. 13. Fats. 14. Protein. 15. Digestion of food. 16. Vitamins and vitamin-like compounds. 17. Minerals. 18. Water. - Pt. IV. Lifespan Nutrition. 19. Pregnancy and lactation. 20. Infant nutrition. 21. Childhood and adolescence. 22. Nutrition for activity, sport and survival. 23. Requirements in maturity and ageing. - Pt. V. Food and Disease. 24. Nutrition and bone health. 25. Genetic individuality, diet and disease. 26. Overweight, obesity and eating disorders. 27. Atherosclerosis and coronary heart disease. 28. Diabetes. 29. Alcohol and diseases related to alcohol. 30. Protein energy malnutrition. 31. Immune function, infection and diseases of affluence. 32. Nutrition and cancer. 33. Food sensitivities. 34. Nutrition and mental health. - Pt. VI. Food, Individuals, Environment and Policy. 35. Nutrition assessment and monitoring. 36. Nutritional standards of reference. 37. Health promotion and nutrition. 38. Dietary advice and food guidance systems. 39. Food, population and sustainable environments. 40. Food and nutrition policies in the Asia-Pacific region: nutrition in transition. - Abbreviations. - Acknowledgments. - Index.