An edition of A dictionary of food and nutrition
(2009)
A dictionary of food and nutrition
3rd ed.
by David A. Bender
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Last edited by Bryan Tyson
June 17, 2016 | History
From absinthe to zymogens, this leading dictionary covers all aspects of food, nutrition, diet, and health, including ingredients from around the world, vitamins, minerals, additives, and cooking methods. This is an essential guide for food technology students, nutritionists, caterers, and anyone who wants to know more about the food they are eating. - Back cover.
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A dictionary of food and nutrition
2009, Oxford University Press
Paperback
in English
- 3rd ed.
0199234876 9780199234875
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Book Details
Table of Contents
Introduction
Dictionary
Appendices.
Units of measurement
Estimated average requirements for energy
The vitamins
US/Canadian Recommended Dietary Allowances (RDA) and Acceptable Intakes (AI), 1997-2001
EU Population Reference Intakes (PRI) of nutrients, 1993
UK Reference Nutrient Intakes (RNI), 1991
Recommended Nutrient Intakes (RNI) for vitamins, FAO 2001
Food additives permitted in the EU
Edition Notes
"A jargon-free guide to all aspects of diet and health" - cover.
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History
- Created July 29, 2009
- 9 revisions
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| June 17, 2016 | Edited by Bryan Tyson | Edited without comment. |
| June 17, 2016 | Edited by Bryan Tyson | Added new cover |
| June 17, 2016 | Edited by Bryan Tyson | Edited without comment. |
| June 17, 2016 | Edited by Bryan Tyson | Edited without comment. |
| July 29, 2009 | Created by ImportBot | Imported from Library of Congress MARC record |