Author: Michael EJ Lean Publisher: CRC Press ISBN: 1444113372 Category : Health & Fitness Languages : en Pages : 323
Book Description
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Author: Michael EJ Lean Publisher: CRC Press ISBN: 0340809485 Category : Medical Languages : en Pages : 333
Book Description
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
Author: Michael Ej Lean Publisher: CRC Press ISBN: 9781138454910 Category : Languages : en Pages :
Book Description
The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
Author: Gwyneth Owen-Jackson Publisher: Routledge ISBN: 131766499X Category : Education Languages : en Pages : 357
Book Description
Learning to Teach Design and Technology in the Secondary School is established as a core text for all those training to teach Design and Technology in the secondary school. It helps you develop subject knowledge, acquire a deeper understanding of the role, purpose and potential of Design and Technology within the secondary curriculum, and provides the practical skills needed to plan, teach and evaluate stimulating and creative lessons. This third edition has been fully updated in light of the latest curriculum, policy and theory, as well as exciting changes in the field of design and technology. Designed to be read as a course or dipped into to for support and advice, it covers: Developing areas of subject knowledge Health and safety Planning lessons Organising and managing the classroom Teaching and learning with digital technologies Teaching wider issues through design and technology Assessment issues Your own professional development. Bringing together insights from current educational theory and the best contemporary classroom teaching and learning, this book will prove an invaluable resource for all student and newly qualified teachers – as well as their mentors - who aspire to become effective, reflective teachers.
Author: Derek G. Waller Publisher: Elsevier Health Sciences ISBN: 0702071250 Category : Medical Languages : en Pages : 593
Book Description
Gastroenterology & Nutrition is a new e-book in a collection of subject-themed e-books containing relevant key articles from Medicine. The e-books provide a perfect source of revision for post-graduate exams in clinical medicine and portfolio material for life-long learning. As well as mapping to the UK Core Medical Training curriculum, these e-books also enable anyone with a short-term interest in a specific area to buy individual articles at a price-point that will give affordable access to all readers (from medical students to GPs and practitioners in related areas). The quality of user experience on mobiles, tablets and laptops will be an added bonus for learning on the move. The whole board has been involved in the creation of this content and are therefore listed as authors on all the e-books. In addition we extend our warm thanks for their contribution to these e-books to the past Chairman Allister Vale (who stepped down from the board in 2015) and to John Mucklow, who stepped down in 2016. Derek Waller, on behalf of the Editorial Board About the journal The parent journal (www.medicinejournal.co.uk) is a rolling, continuously updated review of clinical medicine over a 4-year cycle covering all the important topics for core medical training. Its Editorial Board comprises some of Europe’s most influential specialists. The journal’s articles are refreshed, updated, augmented or replaced as appropriate each time the subject is due for revision to provide a concise overview of knowledge and practice core to the curriculum. Each article is written by invited experts and overseen by the relevant subject specialist on the Board. A trainee representative on the Board ensures relevance and accessibility for exam candidates. About the Medicine journal e-books Gastroenterology & Nutrition is a new e-book in a collection of subject-themed e-books containing relevant key articles from Medicine. The e-books provide a perfect source of revision for post-graduate exams in clinical medicine and portfolio material for life-long learning. As well as mapping to the UK Core Medical Training curriculum, these e-books also enable anyone with a short-term interest in a specific area to buy individual articles at a price-point that will give affordable access to all readers (from medical students to GPs and practitioners in related areas). The quality of user experience on mobiles, tablets and laptops will be an added bonus for learning on the move. The whole board has been involved in the creation of this content and are therefore listed as authors on all the e-books. In addition we extend our warm thanks for their contribution to these e-books to the past Chairman Allister Vale (who stepped down from the board in 2015) and to John Mucklow, who stepped down in 2016. Derek Waller, on behalf of the Editorial Board About the journal The parent journal (www.medicinejournal.co.uk) is a rolling, continuously updated review of clinical medicine over a 4-year cycle covering all the important topics for core medical training. Its Editorial Board comprises some of Europe’s most influential specialists. The journal’s articles are refreshed, updated, augmented or replaced as appropriate each time the subject is due for revision to provide a concise overview of knowledge and practice core to the curriculum. Each article is written by invited experts and overseen by the relevant subject specialist on the Board. A trainee representative on the Board ensures relevance and accessibility for exam candidates.
Author: Jeannie Marshall Publisher: Beacon Press ISBN: 0807032999 Category : Family & Relationships Languages : en Pages : 241
Book Description
A lively story of raising a child to enjoy real food in a processed world, and the importance of maintaining healthy food cultures Why is it so easy to find sugary cereals and dinosaur-shaped chicken nuggets in a grocery store, but so hard to shop for nutritious, simple food for our children? If you’ve ever wondered this, you’re not alone. But it might surprise you to learn that this isn’t just an American problem. Packaged snacks and junk foods are displacing natural, home-cooked meals throughout the world—even in Italy, a place we tend to associate with a healthy Mediterranean diet. Italian children traditionally sat at the table with the adults and ate everything from anchovies to artichokes. Parents passed a love of seasonal, regional foods down to their children, and this generational appreciation of good food turned Italy into the world culinary capital we’ve come to know today. When Jeannie Marshall moved from Canada to Rome, she found the healthy food culture she expected. However, she was also amazed to find processed foods aggressively advertised and junk food on every corner. While determined to raise her son on a traditional Italian diet, Marshall sets out to discover how even a food tradition as entrenched as Italy’s can be greatly eroded or even lost in a single generation. She takes readers on a journey through the processed-food and marketing industries that are re-manufacturing our children’s diets, while also celebrating the pleasures of real food as she walks us through Roman street markets, gathering local ingredients from farmers and butchers. At once an exploration of the US food industry’s global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids examines not only the role that big food companies play in forming children’s tastes, and the impact that has on their health, but also how parents and communities can push back to create a culture that puts our kids’ health and happiness ahead of the interests of the food industry.
Author: Allan Dyson Publisher: Routledge ISBN: 1135056463 Category : Education Languages : en Pages : 119
Book Description
One young child in every four is overweight and one in ten is obese, some of the reasons for this are: a general lack of interest and understanding of food and cooking junk food being consumed every day a more sedentary school life. As a key issue that needs to be tackled early, starting with the under fives, this book offers: advice and recipe ideas for feeding young children properly ways to improve young children’s understanding of food and nutrition contemporary evidence and policies recommended by expert advisory bodies underlying reasons behind nutritional guidelines and food safety advice, and practical ways to implement them. The authors present all of this in plain English without assuming any prior knowledge of nutrition, food safety or health issues.
Author: David Booth Publisher: Taylor & Francis ISBN: 1135794448 Category : Psychology Languages : en Pages : 24
Book Description
This title explores the psychological processes involved in the selection and consumption of foods and drink. The exposition is firmly linked to research evidence on the cognitive, socio-economic and physiological influences on the desire to eat and drink. The basic theory is that appetite is a learned response to a recognized complex of cues from foods, the body and the social and physical environment.; The volume starts with infant-care giver interactions in feeding, then moves on to consider how physical and social maturation in Western culture affects attitudes to foods, concentrating on the phenomena of ordinary dieting and the extremes of disordered eating. The concluding chapters deal with the process within the lives of individual consumers which causes the same eating habits to form in different segments of society. It also looks at food technology, marketing and governmental regulation.; "The Psychology of Nutrition" tackles questions about what goes on in eaters' and drinkers' minds about the foods and beverages they are consuming, and about the cultural meaning of the eating occasion in industrialized cultures.
Author: Hattie Ellis Publisher: Portobello Books ISBN: 1846274370 Category : Cooking Languages : en Pages : 236
Book Description
Deciding what to eat is no longer a simple matter of instinct and appetite. Every choice we make about the food we put on our plates is complicated. Is meat good or bad for me? Is buying local always best? Is organic worth it? WHAT TO EAT? asks all these questions and more: some are specific, going back to the nature of particular foods such as milk, meat and fish. Some are more general and challenging, examining the green and the good at a time when money is short and choices matter. The book also offers answers. This is a refreshingly practical guide to the stuff of everyday living, from the ingredients up: Hattie Ellis exposes the myths and unveils the truth about how food is produced, what gives us most value for money, what it does to us, and what we have done to it.
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Author: Michael EJ Lean
Author: Michael EJ Lean
Author: Michael J Lean
Author: Michael Ej Lean
Author: Gwyneth Owen-Jackson
Author: Derek G. Waller
Author: Jeannie Marshall
Author: Allan Dyson
Author: David Booth
Author: Hattie Ellis