This dictionary is helpful for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With 6000 entries on all aspects of food and nutrition, it will be useful to consumers, cooks, and students of catering, home economics, food technology and health care.
Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms such as hyperalimentation and Zeocarb, the dictionary is the most compreAll entries fully revised and updated for this brand new second edition
Over 6,000 entries on all aspects of food and nutrition, diet and health
Food and dishes from around the world - from accoub and fair maids to mushy peas and zakuska
Ten appendices including food additives, vitamins, and nutrients
Clear guidance on which foods are good sources of major nutrients
New to this edition
All entries fully revised and updated for this new edition
Description
'Review from previous edition a book that will interest the 'edible and non-edible' fat people alike ... If you eat, then you should enjoy reading the Benders' new dictionary ... Enjoy!' -Lipid Technology, November 1995
This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With 6,000 entries on all aspects of food and nutrition, it will be invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care.
Contents/contributors
Preface
A-Z Dictionary of Food and Nutrition
Appendices
I Units of measurement
II Estimated average requirements for energy
III EU Population Reference Intakes (PRI) of nutrients
IV UK Reference Nutrient Intakes (RNI)
V US Recommended Daily Amounts (RDA) of nutrients
VI Labelling reference values for vitamins and minerals, EU
VII Desirable ranges of weight for height for adults
VIII Food additives permitted within the European Union
IX The vitamins
X Fatty acids commonly found in foods
hensive of its kind.;The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care.
PREFACE; A-Z DICTIONARY OF FOOD AND NUTRITION; APPENDICES; I. Units of measurement; II. Estimated average requirements for energy; III. EU Population Reference Intakes (PRI) of nutrients; IV. UK Reference Nutrient Intakes (RNI); V. US Recommended Daily Amounts (RDA) of nutrients; VI. Labelling reference values for vitamins and minerals, EU; VII. Desirable ranges of weight for height for adults; VIII. Food additives permitted within the European Union; IX. The vitamins; X. Fatty acids commonly found in foods
Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms such as hyperalimentation and Zeocarb, the dictionary is the most compreAll entries fully revised and updated for this brand new second edition
Over 6,000 entries on all aspects of food and nutrition, diet and health
Food and dishes from around the world - from accoub and fair maids to mushy peas and zakuska
Ten appendices including food additives, vitamins, and nutrients
Clear guidance on which foods are good sources of major nutrients
New to this edition
All entries fully revised and updated for this new edition
Description
'Review from previous edition a book that will interest the 'edible and non-edible' fat people alike ... If you eat, then you should enjoy reading the Benders' new dictionary ... Enjoy!' -Lipid Technology, November 1995
This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With 6,000 entries on all aspects of food and nutrition, it will be invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care.
Contents/contributors
Preface
A-Z Dictionary of Food and Nutrition
Appendices
I Units of measurement
II Estimated average requirements for energy
III EU Population Reference Intakes (PRI) of nutrients
IV UK Reference Nutrient Intakes (RNI)
V US Recommended Daily Amounts (RDA) of nutrients
VI Labelling reference values for vitamins and minerals, EU
VII Desirable ranges of weight for height for adults
VIII Food additives permitted within the European Union
IX The vitamins
X Fatty acids commonly found in foods
hensive of its kind.;The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care.
PREFACE; A-Z DICTIONARY OF FOOD AND NUTRITION; APPENDICES; I. Units of measurement; II. Estimated average requirements for energy; III. EU Population Reference Intakes (PRI) of nutrients; IV. UK Reference Nutrient Intakes (RNI); V. US Recommended Daily Amounts (RDA) of nutrients; VI. Labelling reference values for vitamins and minerals, EU; VII. Desirable ranges of weight for height for adults; VIII. Food additives permitted within the European Union; IX. The vitamins; X. Fatty acids commonly found in foods