An English-Vietnamese Textbook for Science of Nutrition - Vuong, Bao Thy;Prakash, Jamuna;Nguyen, Buu Huan
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An English-Vietnamese Textbook for Science of Nutrition: A healthy food guide for students is designed to engage students in exploring the nutrition documents with the main focus on the science of nutrition and healthy eating for Vietnamese. This book is organized into seven chapters. Chapter One introduces general concepts regarding the role of food and related factors influencing human health and behavior. Chapters Two and Three present knowledge of nutrients and non-nutrients at micro and macro levels, dietary fiber, anti-nutrients and phytochemicals. Chapter Four discusses food groups and…mehr

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Produktbeschreibung
An English-Vietnamese Textbook for Science of Nutrition: A healthy food guide for students is designed to engage students in exploring the nutrition documents with the main focus on the science of nutrition and healthy eating for Vietnamese. This book is organized into seven chapters. Chapter One introduces general concepts regarding the role of food and related factors influencing human health and behavior. Chapters Two and Three present knowledge of nutrients and non-nutrients at micro and macro levels, dietary fiber, anti-nutrients and phytochemicals. Chapter Four discusses food groups and their contribution to diet, and nutrients necessary for desired diets. Chapter Five focuses on classification of processed foods and their nutritional impact. Chapter Six provides criteria of food safety and quality. Chapter Seven describes scientific information on nutrition during life cycle, namely stages of pregnancy and lactation, infancy, childhood years, adolescence and adulthood, andelderly. We hope the book allows students to gain insights into specialized knowledge in science of nutrition and to improve their vocabularies and academic writing.
Autorenporträt
B¿o Thy V¿¿ng, PhD.La dott.ssa B¿o Thy V¿¿ng è direttrice della Facoltà di Scienze della Salute dell'Università Mekong in Vietnam. I suoi interessi di ricerca includono la sicurezza alimentare, la salute pubblica e la nutrizione.