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Nutrition and Dietetic Foods, 2nd Ed.



 
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Our Price: $105.00

Product Code: 9780820602318

Description
 


ISBN-13/EAN: 9780820602318
ISBN: 0820602310
Author: Arnold E. Bender
Chemical Publishing
Book - Hardback
Pub Date: Feb 10, 1973
314 Pages
Features

Contents - 

List of tables - 
List of figures - 
Preface - 
CHAPTER - 
1. FOODS FOR HEALTH - 
2. RECOMMENDED INTAKES - 
3. INBORN ERRORS OF METABOLISM - 
4. LOW-SODIUM FOODS - 
5. DIABETES - 
6. INFANT FOODS - 
7. SLIMMING REGIMES - 
8. PROTEIN-RICH PREPARATIONS - 
9. FOODS FOR THE ELDERLY - 
10. ATHEROSCLEROSIS - 
11. ENERGY REQUIREMENTS - 
12. METABOLISM DR DAVID A. BENDER - 
13. PROTEINS - 
14. FATS - 
15. MINERAL ELEMENTS - 
16. VITAMINS 1 - 
17. VITAMINS 2 - 
18. FOOD ENRICHMENT - 
19. LOSSES OF NUTRIENTS - 
APPENDIX I - 
APPENDIX II  - 
INDEX  -

PREFACE - 

A number of diseases can be controlled by dietary means; in addition nutritionally vulnerable groups such as infants, feeding mothers and the elderly may benefit from specially prepared foods. The formulation, preparation and use of these foods are, in many instances, the result of collaboration between clinician, nutritionist, dietitian and food technologist. 

However, some clinicians and dietitians who use these special preparations may not be particularly knowledgeable about the raw materials and methods of manufacture, and some food technologists may not be aware of the principles on which the food was originally formulated nor why it is used. 

This book is intended, in the first part, to describe the foods that are used for various special purposes, the composition of some of these on the market in Great Britain or the United States, together with such general information about their preparation that is available. The second part discusses the principles on which the dietetic foods are based.

 - Preface to the Second Edition - 
 
In many countries there are few, if any, regulations controlling the composition of dietetic foods-sometimes with unfortunate results. Since the first edition was published the joint FAO/WHO Standards Programme Codex Committee has begun to draw up standards for Foods for Special Dietary Uses.

Another change that is taking place is the replacement of the calorie by the more correct term, the joule, and the replacement of international units of vitamins by micrograms. There is not yet complete agreement on the nomenclature of vitamins but the position has been largely clarified. The rapid changes in the field of biochemistry demand the collaboration of the specialist, and I am indebted to Dr David A. Bender of The Middlesex Hospital Medical School for rewriting the chapter on Metabolism.

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