Nutrition and Dietetics: Dictionaries, Encyclopedias & Handbooks

Reference book of terms and definitions related to nutrition and health. Includes many common medical terms and some descriptions of nutrition-related genetic diseases.

Data on the nutritional values of food based on common measures of portions frequently served. Measures values of vitamins, minerals, fat, cholesterol, water, sugar, protein, etc.

Provides basic information about nutrition including dietary guidelines, Food Guide Pyramid, advice for specific age groups, current issues in nutrition, food labeling, and recent developments in nutritional research.

Includes a collection of scholarly essays arranged topically, a dictionary of the world's plant foods, many tables, figures and maps, and subject and name indexes. Essays include bibliographies

Provides historical origins and uses of edible plants, animals, and man-made foods.

Comprehensive guide to information on physical and biological properties of food, quality enhancements, preservation, creation of new foods, food processing, storage and distribution.

Broad-based coverage of nutrition and diet in three volumes. Includes scholarly articles with bibliographies, illustrations, appendixes and an index.

Part I covers principles of food safety and food handling. Part II, "Common Foodborne Pathogens" covers bacteria, protozoa, and parasites. The consumer's food handler's, and government's roles in food safety.

Several dictionaries in one: Trade name reference, chemical dictionary/cross reference, functional cross reference, manufacturers directory. Various identifying numbers for the additives used in each. Several appendixes provide cross references.

Includes information on procedures, tests, typical results, discussion of analyzing foods and additives. Many useful tables.

Entries include foods listed alphabetically with accompanying values of calories, protein, total fat, saturated fat, cholesterol, sodium and fiber. Separate section lists the vitamin content of foods.

Information on "vitamins, minerals, amino acids, macronutrients--beneficial use, helpers, inhibitors, food sources, intake recommendations and symptoms of over or under use."

From the Agricultural Research Service, U.S. Department of Agriculture. Nutritional values of over 2000 items covering major components including vitamins and minerals.

Completely revised and updated. 6th ed. Definition, use and effect (harm and benefit) for each. Shopping advice and appendixes on allergies, harmful substances, recommended daily allowances.