Practical Skills in Food Science and Nutrition

Author: Rob Reed
Publisher: Pearson Higher Ed
ISBN: 1408223104
Category : Science
Languages : en
Pages : 534

Book Description
If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills.

Careers in Nutrition

Author: Linda Bickerstaff
Publisher: The Rosen Publishing Group, Inc
ISBN: 1435847830
Category : Business & Economics
Languages : en
Pages : 145

Book Description
Completely updated, this revised edition includes up-to-date information about job opportunities in the nutrition and dietetic fields, including coursework, training programs, and U.S. Department of Labor statistics on employment and salary ranges. Besides updated benefit information and contact information for professional societies, associations, internships, and licensure, the book includes excerpts of an interview with an expert about the controversy regarding genetically modified foods (Frankenfood) and the role of genetic engineers in the nutrition field. The back matter of the book has also been updated.

Nutrition Counseling and Education Skills: A Guide for Professionals

Author: Betsy B. Holli
Publisher: Jones & Bartlett Learning
ISBN: 1284456889
Category : Health & Fitness
Languages : en
Pages : 460

Book Description
Now in vibrant full color, this updated Seventh Edition of Holli’s best-selling Nutrition Counseling and Education Skills: A Guide for Professionals helps students develop the communications, counseling, interviewing, motivational, and professional skills they’ll need as Registered Dietitian professionals. Throughout the book, the authors focus on effective nutrition interventions, evidence-based theories and models, clinical nutrition principles, and knowledge of behavioral science and educational approaches. Packed with activities, case studies, and self-assessment questions, the Seventh Edition features new content that reflects the latest changes in the field, new online videos that bring nutrition counseling techniques to life, and a powerful array of new and enhanced in-text and online learning tools.

The Role of Nutrition in Maintaining Health in the Nation's Elderly

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309068460
Category : Medical
Languages : en
Pages : 383

Book Description
Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.

Managing Food and Nutrition Services

Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763740641
Category : Business & Economics
Languages : en
Pages : 568

Book Description
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

The Study Skills Handbook for Nutritionists and Dietitians

Author: Sue Reeves
Publisher: McGraw-Hill Education (UK)
ISBN: 0335250467
Category : Medical
Languages : en
Pages : 170

Book Description
“Using their extensive experience of university teaching as well as pedagogic theory, the authors have created an essential compendium to support students throughout their learning journey; from day one of their degree up to their first steps into a career in nutrition and dietetics.” Professor Kevin Whelan, Professor of Dietetics, Head of Department of Nutritional Sciences, King’s College London, UK “It is an outstanding handbook and written to the highest of standards. I recommend it most highly.” Professor Susan Lanham-New, Head of the Nutritional Sciences Department & Professor of Human Nutrition, University of Surrey, UK “This textbook not only contains everything that students need to become successful nutritionists and dietitians, but it can also serve as a tool for Nutrition and Dietetics curriculum design.” Dr Katerina Vafeiadou RNutr, Senior Lecturer in Nutrition & Dietetics, University of Hertfordshire, UK Written by experienced Nutrition and Dietetics university lecturers with a passion for enhancing the learning experience, The Study Skills Handbook for Nutritionists and Dietitians is essential reading for all students who want to improve their academic skills and take control of their learning. Designed as a companion for students who are studying at university to be Registered Nutritionists and/or Dietitians; this book will provide you with the knowledge and skills required to identify and develop the expertise essential for academic and professional success. Key features of this book: • Practical examples allow students to see how skills relate to both study and practice • Encourages reflective ways of thinking and ethical practice • Provides all the study skills needed for university and beyond • Specifically tailored for students with career aspirations in this field Recognising that the transition to higher education is different for everyone; the supportive writing style will encourage you to be an active learner who can reflect on their academic and professional development. Dr Sue Reeves, Registered Nutritionist is the Head of Undergraduate Provision and Student Experience in the School of Life and Health Sciences at the University of Roehampton, UK. Dr Yvonne Jeanes, Registered Dietitian is a Principal Lecturer in Clinical Nutrition and Head of Postgraduate taught provision within the School of Life and Health Sciences at the University of Roehampton, UK.

Food and Cooking Skills Education

Author: Anita Tull
Publisher: Routledge
ISBN: 1315313871
Category : Cooking
Languages : en
Pages : 188

Book Description
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.

How To Become A Nutritionist

Author: Karl Fulcher
Publisher: Independently Published
ISBN:
Category : Health & Fitness
Languages : en
Pages : 0

Book Description
Unlock Your Passion and Fuel Your Future: How to Become a Nutritionist! Are you fascinated by the power of food and its impact on health? Do you dream of guiding others towards optimal well-being through personalized nutrition? Then this book is your roadmap to success! "How to Become a Nutritionist" Authored By Karl Fulcher cuts through the confusion, providing a clear and actionable guide for aspiring professionals. Whether you envision yourself working in hospitals, private practice, community settings, or the exciting world of sports nutrition, this book equips you with the knowledge and tools to navigate your journey. INSIDE, YOU'LL DISCOVER: Demystifying the Path: Explore the various nutritionist roles and find the perfect fit for your interests and goals. Building Your Knowledge Base: Gain a solid foundation in core nutrition science, learn to interpret research, and master evidence-based practice. Developing Practical Skills: Hone your counseling techniques, learn to craft personalized meal plans, and navigate the complexities of ethical considerations. Finding Your Niche: From clinical settings to community outreach and sports nutrition specialties, identify the career path that ignites your passion. Fueling Your Success: Get expert advice on building your network, marketing yourself effectively, and achieving your career aspirations. This book is more than just a guide; it's a supportive cheerleader on your journey to becoming a successful and impactful nutritionist. Filled with motivational stories, practical exercises, and insider tips, "How to Become a Nutritionist" empowers you to: Turn your passion into a fulfilling career. Make a positive difference in the lives of others. Contribute to a healthier, happier world. Are you ready to embark on this rewarding journey? Don't wait! Take the first step towards your dream career. Buy your copy of "How to Become a Nutritionist" today!

Food Science: A Practical Guide For Beginners

Author: Radhika Awasthi
Publisher: Rudra Publications
ISBN: 9393767386
Category : Technology & Engineering
Languages : en
Pages : 90

Book Description
Food Science: A Practical Guide For Beginners is a well-designed book for students studying B.Sc (Food and Nutrition / Home Science /Public Nutrition/Community Nutrition/ Nursing/ Food Processing). The contents of the guide is well thought, organised and written in easy language. The first edition of the Practical guide is divided into 2 Sections. Section A of the guide deals with the practical knowledge on basic food groups, consisting of knowledge of equipment, formulate and prepare recipes, different stages of sugar cookery, preparing yeast solution and properties of starch in cold water etc. Section-B consists of detection of adulteration in food with rapid test This Practical guide will provide the current guidelines that can be applied in daily practice.

Concepts In Food Science, Nutrition And Technology

Author: Mrs. Aparna Srivastava
Publisher: Academic Guru Publishing House
ISBN: 8119152921
Category : Study Aids
Languages : en
Pages : 221

Book Description
The concept in Food Science, Nutrition, and Technology investigates food by combining knowledge from a variety of scientific fields, such I as chemistry, engineering, microbiology, and nutrition, to increase food! availability, safety, and nutritional value. The use of food science in the selection, preservation, processing, packaging, distribution, and usage I of safe foods is known as food technology. Chemistry, biochemistry, nutrition, microbiology, and engineering are all part of this multi-faceted profession, which aims to provide its practitioners with the expertise necessary to address the complex issues plaguing the world's food supply I chain. A system to ensure that all people of our nation are protected from foodborne infections and nutritional deficiencies is essential to I ensuring their health and well-being. Without understanding food! safety, one's nutritional and scientific understanding of food would be insufficient. Concepts in Food Science, Nutrition, and Technology covers ! a wide range of ground, including the categorization of foods, the malting and germination of grains, and the most recent developments in the area of food science. Other topics covered in the principles of I nutrition section include the history of nutrition, food digestion, and absorption, as well as micronutrients and macronutrients. The science of preserving and preparing food is also an important component of I the broader discipline of food science. The manufacture and processing of food are both covered by food product technology, which is important in this context. This book discusses food safety and quality assurance I in a variety of areas, such as food safety concepts, food quality assurance, legislation, and food standards.