A Dictionary of Food and Nutrition

by David A. Bender

Overview

This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Product Details

ISBN-13:	9780192518422
Publisher:	OUP Oxford
Publication date:	01/23/2014
Series:	Oxford Quick Reference Online
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	974,353
File size:	3 MB

About the Author

David A. Bender teaches nutrition and biochemistry to students of medicine as well as of biochemistry, health sciences, humans sciences, and nursing. With his late father Arnold E. Bender, he has written Food Tables and Food Labelling (OUP, 1986 and 1991) and Nutrition: A Reference Handbook (OUP, 1996). He has also written Nutritional Biochemistry of the Vitamins (2003), Benders' Dictionary of Nutrition and Food Technology (2006), and Introduction to Nutrition and Metabolism (2007).

Table of Contents

	Introduction	vii
	Dictionary	1
	Appendices
I	Units of measurement	571
II	Estimated average requirements for energy	572
III	The vitamins	573
IV	US/Canadian Recommended Dietary Allowances (RDA) and Acceptable Intakes (AI), 1997-2001	574
V	EU Population Reference Intakes (PRI) of nutrients, 1993	575
VI	UK Reference Nutrient Intakes (RNI), 1991	576
VII	Recommended Nutrient Intakes (RNI) for vitamins, FAO 2001	577
VIII	Food additives permitted in the EU	578