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Specifically designed to bridge the relationships among food science, nutrition and culinology for students, food scientists and chefs.
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Specifically designed to bridge the relationships among food science, nutrition and culinology for students, food scientists and chefs.
Produktdetails
- Produktdetails
- Verlag: Elsevier Science
- Seitenzahl: 660
- Erscheinungstermin: 4. März 2013
- Englisch
- Abmessung: 284mm x 220mm x 32mm
- Gewicht: 2103g
- ISBN-13: 9780123918826
- ISBN-10: 0123918820
- Artikelnr.: 36952511
- Verlag: Elsevier Science
- Seitenzahl: 660
- Erscheinungstermin: 4. März 2013
- Englisch
- Abmessung: 284mm x 220mm x 32mm
- Gewicht: 2103g
- ISBN-13: 9780123918826
- ISBN-10: 0123918820
- Artikelnr.: 36952511
Jacqueline B. Marcus is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University and is the recipient of Outstanding Alumni Award from NIU the Medallion Award from the Academy of Nutrition and Dietetics.
Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and
Healthy Guidelines
Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified
Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals
Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and
Health
Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and
Health
Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health
Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and
Beverages
Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs
Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and
Diet Management
Chapter 10 - Weight Management: Finding the Healthy Balance
Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 - Global Food and Nutrition: World Food, Health and the
Environment
Healthy Guidelines
Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified
Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals
Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and
Health
Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and
Health
Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health
Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and
Beverages
Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs
Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and
Diet Management
Chapter 10 - Weight Management: Finding the Healthy Balance
Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 - Global Food and Nutrition: World Food, Health and the
Environment
Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and
Healthy Guidelines
Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified
Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals
Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and
Health
Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and
Health
Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health
Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and
Beverages
Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs
Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and
Diet Management
Chapter 10 - Weight Management: Finding the Healthy Balance
Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 - Global Food and Nutrition: World Food, Health and the
Environment
Healthy Guidelines
Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified
Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals
Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and
Health
Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and
Health
Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health
Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and
Beverages
Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs
Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and
Diet Management
Chapter 10 - Weight Management: Finding the Healthy Balance
Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages
Chapter 12 - Global Food and Nutrition: World Food, Health and the
Environment