Food and Nutrition / Anita Tull
Publication details: oxford, New york : Oxford University Press, c1996.Edition: 3rd editionDescription: 282 p. : col. ill. ; 26 cmISBN:- 9780198327660
- 20 613.2 NUT
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Course reserves |
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Book Closed Access
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Agriculture and Animal Sciences Library | 613.2 NUT 1 (Browse shelf(Opens below)) | 1 | Available | 0018493 | ||
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Book Closed Access
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Agriculture and Animal Sciences Library | 613.2 NUT 2 (Browse shelf(Opens below)) | 2 | Available | 0018492 | ||
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Book Closed Access
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Agriculture and Animal Sciences Library | 613.2 NUT 3 (Browse shelf(Opens below)) | 3 | Available | 0018494 | ||
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Book Closed Access
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Agriculture and Animal Sciences Library | 613.2 NUT 4 (Browse shelf(Opens below)) | 4 | Available | 0014799 | ||
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Book Closed Access
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Agriculture and Animal Sciences Library | 613.2 NUT 5 (Browse shelf(Opens below)) | 5 | Available | 0018491 |
Contents
1.Nutrition
Diet and Health
The nutrients
Protein
Fat
Carbohydrates
Food test
Vitamin
2.Providing food for different needs
Meal planning
Following dietary guidelines
Pregnant women
Infancy
Toddlers and young children
School age children
Adolescences
Adult
3.Food and food Science
Food production ,processing and food retails
Cereals
Fats and oils
Sugar and sweeteners
Milk
Cream
Cheese
4.Practical food Preparation
Principles behind the cooking of food
Food spoilage
Preservation of food
Home preservation of fruit
Choosing,preparing and cooking food
Moist method of cooking food
5.The kitchen
Kitchen planning
Materials used in the home
Cookers
Refrigerators
Kitchen equipment
Consumer protection
includes bibliography and index.
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