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12th Five-regular higher education planning materials: Food and Nutrition (2nd edition)(Chinese Edition)

ZHOU CAI QIONG . ZHOU YU LIN

ISBN 10: 7502636749 / ISBN 13: 9787502636746
Nuevos Condición: New Encuadernación de tapa blanda
Librería: liu xing (JiangSu, JS, China)

Librería en AbeBooks desde: 7 de abril de 2009

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: October 2012 Pages: 294 Language: Chinese in Publisher: China Quality Press. China Standard Press the second five regular higher education planning materials: Food and Nutrition (2nd Edition) in accordance with the Education validated by the Steering Committee of the Ministry of Higher Education of Light Industry and Food disciplines teaching the Food Nutrition write outline uniform requirements. combined with progress and social development needs of the disciplines written. This material is the basis of nutrition - food and nutrition - a reasonable diet of different groups of people - Diet. Nutrition and Health as the main line. systematically expounded the basic theory and practical application of the Food and Nutrition. and combined with a food professional characteristics. focuses on the nutritional value of food . storage and processing on the nutritional value of food. fortified foods. health (functional) food. food nutrition-related policies and regulations with the nutrition label. Rich the strive content of this textbook. concise. a prominent feature of the scientific and practical. Book with Chinese residents Dietary Reference Intake common food nutrients table and food nutrition label management standards. Twelve Five regular higher education planning materials: Food and Nutrition (2) Fit also available to other students as the universities of food quality and safety. food science and engineering textbooks. elective use. Contents: The first chapter first section of the basic concepts of nutrition and branch Section II of Nutritional Sciences Development of research tasks in section IV of the Food and Nutrition Section III of macro-nutrition and residents' nutritional status. content and method of question for the first chapter food digestion and absorption of the first section of the human digestive system in section III of the Section II digestion of food absorption of nutrients in the fourth quarter metabolites excretion Section 2 carbon water thinking the title the first section of Chapter energy and macronutrients energy Section III compound fats and other lipids Section IV protein thinking the title Chapter micronutrients first mineral Section II of vitamins thinking title Chapter V of water and other dietary components first water-saving Section II of plant origin foods non nutrient substances nutritional value of various types of food thinking questions Chapter VI Section 1 Section II of the evaluation of the nutritional value of food grains. vegetables. potato nutritional value of food. the nutritional value of the third quarter beans and nuts to the fourth quarter . Section V of the nutritional value of fruits Edible Fungus. algae nutritional characteristics of the food section VI. the nutritional value of livestock and poultry meat and aquatic products to Section VII eggs. section VIII of the nutritional value of milk and its products. condiments and other food changes in thinking about the title of Chapter VIII of the nutritional needs of the populations of the different physiological status of the nutritional characteristics of the thinking the title Chapter VII of the processing and storage of the nutritional value of the food section I food nutritional value changes in the processing section II food nutritional value during storage Section II of the wet nurse nutritional needs nutritional needs of pregnant women with a reasonable diet first section with a reasonable diet with a reasonable diet nutrition section III. Section V of school-age children of infant nutrition and the scientific feeding section IV child nutrition needs with a reasonable diet and dietary Intervention Section VI of the nutritional needs of young people with dietary intervention section VII of the nutritional needs of the elderly thinking and reasonable diet food nutritional requirements of the population un. N° de ref. de la librería NE030204

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Título: 12th Five-regular higher education planning ...

Encuadernación: paperback

Condición del libro:New

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