Eating Right from 8 to 18: Nutrition Solutions for Parents

Sandra K. Nissenberg, Barbara N. Pearl "Eating Right from 8 to 18: Nutrition Solutions for Parents"
Wiley | 2002-01-04 | ISBN: 0471392820 | 256 pages | PDF | 1 MB

Help your child develop healthy eating habits that will last a lifetime

Most children establish lifelong eating patterns between the ages of 8 and 18. This practical and authoritative guide is the ultimate resource for parents who want to help their children adopt and enjoy a diet that will keep them healthy, well nourished, and physically fit, both now and for the rest of their lives.

Eating Right from 8 to 18 helps you educate your children about nutrition; steer them away from a constant diet of junk food and fast food; and provide them with delicious, nutritious meals that will appeal to even the pickiest eaters. You'll also find specific solutions to issues of special concern, such as eating disorders, chronic fad dieting, and more. In this reliable, comprehensive guide, you'll discover:
* Clear, easy-to-follow nutritional guidelines for children
* More than 100 delicious, nutritious, easy-to-prepare recipes
* What to do if your child is naturally underweight or overweight
* How to ensure that vegetarian children are getting enough protein
* Special nutritional guidelines for young athletes

It is hard sometimes to know whether you're doing the right thing for your child. Using the proven solutions and techniques you'll find in Eating Right from 8 to 18, you can solve your child's eating-related problems with complete confidence.

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Phenolics in Food and Nutraceuticals

Fereidoon Shahidi, Marian Naczk "Phenolics in Food and Nutraceuticals"
CRC | 2003-07-29 | ISBN: 1587161389 | 576 pages | PDF | 3,8 MB

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading.

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Food: A Dictionary of Literal and Nonliteral Terms

Robert A. Palmatier, "Food: A Dictionary of Literal and Nonliteral Terms"
Greenwood Press | 2000-08-30 | ISBN: 0313314365 | 488 pages | PDF | 1,6 MB

Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of "first record" in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.

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Wine Science, Third Edition

Ronald S. Jackson "Wine Science, Third Edition (Food Science and Technology)"
Academic Press | 2008-03-17 | ISBN: 0123736463 | 776 pages | PDF | 17 MB

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos

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