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The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use. Bender's Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data.
The eighth edition joins its predecessors, each bestseller in their own right, as an essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This edition includes more than 5,000 succinct authoritative definitions. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.
Preface A Note on Food Composition List of Figures. Dictionary Appendix: Table 1 - Units of Physical Quantities and Multiples and Submultiples of Units Table 2 - Labeling Reference Values for Foods Table 3 - US/Canadian Recommended Daily Allowances and Acceptable Intakes, 1997 - 2001
Table 4 - EU Population Reference Intakes of Nutrients, 1993
Table 5 - UK Reference Nutrient Intakes, 1991
Table 6 - Recommended Nutrient Intakes for Vitamins, FAO 2001
Table 7 - Permitted Food Additives in the European Union Table 8 - Nomenclature of Fatty Acids