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Metabolomics As A Tool In Nutrition Research

RRP $523.99

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Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs.Metabolomics as a Tool in Nutrition Research provides a review of the uses of metabolomics in nutritional research. Chapters cover the most important aspects of the topic such as analysis techniques, bioinformatics and integration with other 'omic' sciences such as proteomics and genomics. The final chapters look at the impact of exercise on metabolomic profiles and future trends in metabolomics for nutrition research.


Culinary Nutrition For Food Professionals, 2nd Edition

RRP $249.00

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In today&#146;s market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today&#146;s competitive marketplace. This book is oriented toward nutrition applications to foodservice including:<UL><LI>food science and nutrition science<LI>current dietary recommendations<LI>new food labeling regulations<LI>product selection<LI>menu planning for specific clientele and operational segments<LI>recipe development, nutrition analysis, and cooking techniques<LI>merchandising healthful options in the menu mix<LI>staff training<LI>agricultural, industry and current food safety issues<LI>marketing</UL>In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: &quot;This book will certainly be useful to all of us.&quot; &#151;Julia Child, Cambridge, MA (From the Foreword) &quot;This book should be part of any professional chef&#146;s library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today&#146;s nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow.&quot; &#151;Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University &quot;In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges&#146; book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession.&quot; &#151;Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA &quot;To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today&#146;s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals.&quot; &#151;Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement


Nutrition

RRP $404.99

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NOTE: Books a la Carte are unbound, three-hole-punch versions of the textbook. This lower cost option is easy to transport and comes with same access code or media that would be packaged with the bound book. ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. NOTE: Make sure to use the dashes shown on the Access Card Code when entering the code. Student can use the URL and phone number below to help answer their questions: http: //247pearsoned.custhelp.com/app/home 800-677-6337 XXXXXXXXXXXXXXXXXXXXXXX Nutrition: An Applied Approach, Fourth Edition introduces you to nutrition with an innovative, applied format that discourages rote memorization and promotes long-term understanding of the material. Building on your natural interest in nutrition, the authors demonstrate in a clear, conversational style how key nutritional information relates to your personal health and nutrition, and show how to debunk commonly held misconceptions. The applied approach is reflected in the functional organization of the micronutrient chapters, focusing on the vitamins and minerals and their primary functions within the body. The applied content is focused on key content areas: fluid and electrolyte balance, antioxidant function, bone health, and energy metabolism and blood health topics of particular importance to instructors. You can easily grasp this accessible conceptual framework for understanding the role nutrients play in bodies and overall health. The Fourth Edition features MasteringNutrition , an online homework, assessment, and tutorial system that allows instructors to personalize the nutrition course like never before with next generation course management tools. Master topics through interactive mini-lessons, quizzing, and immediate wrong-answer feedback. This program will provide a better teaching and learning experience for you. Here s how:

  • Personalize learning with MasteringNutrition Improve results quickly by mastering concepts from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to keep you on track.
  • Help students visualize and understand tough topics: All-New Focus Figures appear in bold, full-page displays throughout the text to help teach you the toughest topics in nutrition.
  • Emphasize applications: Practice core nutrition concepts by using MyDietAnalysis, a software system that allows you to complete a diet assignment and then enter the information to create a variety of reports, in addition to other tools.
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