A Dictionary of Food and Nutrition

by David A. Bender

Overview

This clear and informative guide features entries on hundreds of different foods and dishes, explanations of the often baffling terms on food labels, and information on nutritional value. Ideal for consumers, cooks, students, and anyone else in the fields of catering, home economics, food technology, food science, nutrition, or health care.

Product Details

ISBN-13:	9780191579752
Publisher:	OUP Oxford
Publication date:	01/29/2009
Series:	Oxford Quick Reference
Sold by:	Barnes & Noble
Format:	eBook
File size:	3 MB

About the Author

David A. Bender is Senior Lecturer in the Department of Biochemistry and Molecular Biology, at University College London.

Table of Contents

	Introduction	vii
	Dictionary	1
	Appendices
I	Units of measurement	571
II	Estimated average requirements for energy	572
III	The vitamins	573
IV	US/Canadian Recommended Dietary Allowances (RDA) and Acceptable Intakes (AI), 1997-2001	574
V	EU Population Reference Intakes (PRI) of nutrients, 1993	575
VI	UK Reference Nutrient Intakes (RNI), 1991	576
VII	Recommended Nutrient Intakes (RNI) for vitamins, FAO 2001	577
VIII	Food additives permitted in the EU	578