21 Things You Need to Know About Diabetes and Nutrition PDF Download
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Author: Stephanie A. Dunbar
Publisher: American Diabetes Association
ISBN: 1580405142
Category : Health & Fitness
Languages : en
Pages : 137
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Book Description
Rather than providing lengthy explanations on nutrition and meal planning, this book cuts right to the point, directly answering the 21 most common questions and issues that people with diabetes ask about their nutrition. Most questions are answered in a single page, cutting through the confusion and getting right to business. Written by two nutrition professionals on staff at the American Diabetes Association, readers will know that they are getting the official word from the leading diabetes source that is backed by rigorous scientific evidence. Even more, all of this information will be at their fingertips at an affordable price in a convenient format.
Author: Stephanie A. Dunbar
Publisher: American Diabetes Association
ISBN: 1580405142
Category : Health & Fitness
Languages : en
Pages : 137
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Book Description
Rather than providing lengthy explanations on nutrition and meal planning, this book cuts right to the point, directly answering the 21 most common questions and issues that people with diabetes ask about their nutrition. Most questions are answered in a single page, cutting through the confusion and getting right to business. Written by two nutrition professionals on staff at the American Diabetes Association, readers will know that they are getting the official word from the leading diabetes source that is backed by rigorous scientific evidence. Even more, all of this information will be at their fingertips at an affordable price in a convenient format.
Author: Jill Weisenberger
Publisher: American Diabetes Association
ISBN: 1580405401
Category : Health & Fitness
Languages : en
Pages : 234
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Book Description
21 Things You Need to Know About Diabetes and Your Heart is a quick way to learn about the affect of diabetes on the heart. Part of the American Diabetes Association's 21 Things series, this book gives the reader brief, concise answers to the many questions about how diabetes affects the body. Jill Weisenberger and David S. Schade describe the effects of diabetes on the heart in plain language, making it easier to understand and remember. Written and reviewed by healthcare professionals with years of clinical experience, this book will help people with diabetes keep their diabetes under control and their hearts healthy.
Author: Jahangir Moini
Publisher: Elsevier
ISBN: 0128173254
Category : Medical
Languages : en
Pages : 210
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Book Description
Epidemiology of Diabetes addresses the patterns, risk factors and prevention tactics for the epidemic of diabetes in the US population. Diabetes is a costly and common disease that needs serious attention and awareness. Diabetes causes devastating consequences, such as neuropathy, retinopathy, nephropathy and vasculopathy. This succinct reference focuses on current data and research on diabetes, and is essential reading for diabetes care providers, as well as health care decision-makers. The Centers for Disease Control and Prevention has reported that more than 100 million US adults are living with diabetes or prediabetes, hence this is a timely resource on the topic. Serves as a starting point for medical professionals who are addressing the patterns, risk factors, prevention and treatment of the epidemic of diabetes in the US population Discusses the epidemic and prevalence of diabetes in the United States, covering the disability, burden and mortality of diabetes Covers the epidemiology of nutrition and diet, addressing carbohydrates and fiber, fats, protein, alcohol and nutritional intervention
Author: Kathleen Stanley
Publisher: American Diabetes Association
ISBN: 1580402836
Category : Health & Fitness
Languages : en
Pages : 290
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Book Description
Why make diabetes harder than it has to be? 50 Things You Need to Know About Diabetes explains what you need to know about diabetes care, eating right, and staying healthy. It cuts through the confusion, jargon, and conflicting information with lighthearted, simple advice on eating right, exercising, and staying healthy.
Author: Alex Rosewood
Publisher: Tait Chirenje
ISBN:
Category : Cooking
Languages : en
Pages : 157
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Book Description
Have you ever watched, in horror, as a loved one puts up a courageous fight against diabetes or obesisty and still lose as they follow everything they are told? Have you ever hopelessly wondered whether there is more out there? In this book, Dr. Alex Rosewood carried out a thorough literature search, scouring over hundreds of studies and reports to figure out why it is so difficult to address these conditions that are killing so many of our loved ones prematurely. It was pretty clear, from his research, that the advice we have been getting about diet, exercise and health is inaccurate. More than 72 million Americans visited more than 40,000 gyms in 2018 alone, and tens of millions of others have gone on dozens of diet to no avail. Whether it is diet or exercise, the failure rate is way too high. There has to be something more out there. It turns out that solution to our problem is not that profound. It is something that our ancestors did for centuries. Giving our bodies a break from eating through various forms of fasting is the best way to restore our health. Yes, it is that simple! Simply restoring the 12 hour fast between dinner and breakfast has been shown to make a considerable impact on health and quality of life. This book does not advocate for a revolutionary change to our lifestyles. It just challenges us to start eating during mealtimes and do away with the endless snacking that so characterizes our mordern lifestyle. If you must have those snacks you can still combine them with a proper meal instead of grazing through the day and night.
Author: Narayan Changder
Publisher: CHANGDER OUTLINE
ISBN:
Category : Health & Fitness
Languages : en
Pages : 583
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Book Description
Delve into the heart of culinary innovation with "Innovating Food Technology," the ultimate MCQ guide meticulously crafted to empower aspiring food technologists, culinary students, and professionals in the field. Whether you're passionate about the science of food, studying food technology, or seeking to enhance your culinary skills, this comprehensive resource is your key to unraveling the secrets of food processing, safety, and innovation through a question-driven approach. About the Book: Embark on a flavorful journey through the world of Food Technology with our MCQ guide, covering a diverse array of topics from food chemistry and microbiology to food processing and safety. "Innovating Food Technology" is your go-to companion for those seeking to understand the intricate processes behind food innovation, ensuring quality, safety, and sustainability in the culinary world. Key Features: Comprehensive Culinary Coverage: Access an extensive repository of MCQs spanning food chemistry, microbiology, food processing technologies, safety protocols, and more. Our guide ensures a comprehensive exploration of key food technology concepts crucial for culinary excellence. Detailed Explanations: Elevate your food technology knowledge with detailed explanations accompanying each MCQ. Uncover the science behind food preservation, flavor development, and safety standards, enhancing your understanding of culinary innovation. Real-World Applications: Bridge the gap between theory and practice. Our guide provides practical insights and examples, connecting food technology concepts to real-world scenarios and challenges faced by the culinary industry. Progressive Difficulty Levels: Progress from foundational to advanced questions, providing a structured learning experience. Challenge yourself with incrementally complex questions to develop a nuanced understanding of food technology and culinary processes. Visual Learning Tools: Reinforce your culinary knowledge with visual aids such as process flowcharts, food safety diagrams, and examples of innovative food products. These aids provide a visual dimension to the MCQs, facilitating a deeper understanding of food technology concepts. Why Choose Our Guide? Culinary Excellence Guarantee: Benefit from a carefully curated collection of MCQs that reflect the multidisciplinary nature of Food Technology. Our guide is a valuable resource to deepen your understanding of culinary processes and excel in food technology studies. Expert Authorship: Crafted by food technology professionals and educators, this guide reflects a deep understanding of food science, technology, and the nuances of culinary innovation. Digital Accessibility: Seamlessly integrate your culinary exploration into your digital lifestyle. Our guide is available in digital format, providing the flexibility to study anytime, anywhere. Comprehensive Review: Use our guide for focused revision and comprehensive review. The progressive structure ensures a well-rounded understanding of food technology concepts, making it an invaluable tool for learners at all levels. Keywords: Food Technology, MCQ Guide, Culinary Excellence, Food Chemistry, Microbiology, Food Processing, Safety Protocols, Comprehensive Culinary Coverage, Detailed Explanations, Real-World Applications, Progressive Difficulty Levels, Visual Learning Tools. Embark on a journey of culinary excellence with "Innovating Food Technology: A Comprehensive MCQ Guide for Culinary Excellence." Download your copy now to gain a deeper appreciation for the science behind the flavors, contribute to the innovative culinary landscape, and become a master of the culinary arts. Whether you're a student or a culinary professional, this guide is your key to unlocking the secrets of food technology and shaping the future of culinary innovation. 1 Introduction to Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1.1 Definition of Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1.2 Historical Overview of Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . 21 1.3 Food Science vs. Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 1.4 Importance of Food Technology in Today?s World . . . . . . . . . . . . . . . 130 2 Food Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141 2.1 Basic Principles of Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141 2.2 Carbohydrates, Proteins, and Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 2.3 Food Additives and Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203 3 Food Processing and Preservation . . . . . . . . . . . . . . . . . . . . . . . 215 3.1 Composition of food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215 3.2 Properties of food components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216 3.3 Food Preservation Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 3.4 Thermal Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 244 3.5 Refrigeration and Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 3.6 High Pressure Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 262 3.7 Irradiation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289 3.8 Drying and Dehydration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 3.9 Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301 4 Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 343 4.1 Principles of food processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 343 4.2 Unit operations in food processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 356 4.3 Food preservation methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 357 5 Food Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 363 5.1 Microorganisms in food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 363 5.2 Foodborne illness and food safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 395 6 Food Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 457 6.1 Types of food packaging materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 457 6.2 Packaging functions and properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . 470 6.3 Packaging design and development . . . . . . . . . . . . . . . . . . . . . . . . . . . . 471 6.4 Food Packaging Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 474 7 Food Quality and Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 481 7.1 Quality Control in Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 481 7.2 Food Safety Hazards and Risks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 501 7.3 HACCP Principles and Implementation . . . . . . . . . . . . . . . . . . . . . . . . 505 7.4 Foodborne Illnesses and Outbreaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . 508 7.5 Food safety management systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 508 7.6 Food regulations and standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 534 8 Emerging Technologies in Food Science . . . . . . . . . . . . . . . . . 537 8.1 Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 537 8.2 Genetically Modified Organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 551 9 Food Product Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561 9.1 Sensory Evaluation and Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 561 10 Food Waste Reduction and Sustainability . . . . . . . . . . . . . . . 571 10.1 Food Waste Reduction Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 571 10.2 Sustainable Food Production and Processing . . . . . . . . . . . . . . . . . . . 581 10.3 Food Packaging and Waste Management . . . . . . . . . . . . . . . . . . . . . . 604 11 Sustainability in Food Technology . . . . . . . . . . . . . . . . . . . . . . . 607 11.1 Sustainable food production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 607 11.2 Sustainable food packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 627 11.3 Sustainable food consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 632 12 Future Trends in Food Technology . . . . . . . . . . . . . . . . . . . . . . 635 12.1 Personalized Nutrition and Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 635 12.2 Smart Kitchens and Food Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 693 12.3 Globalization and Food Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 695 12.4 Personalized nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 700 12.5 Alternative protein sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 710
Author: Karen L. Freiberg
Publisher: McGraw-Hill/Dushkin
ISBN: 9780072862294
Category : Child study
Languages : en
Pages : 244
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Book Description
This updated thirty-second edition gives you a variety of carefully selected articles from the best of the public press, including magazines, newspapers, and journals. Topics covered include genetic and parental influences on development, development during infancy and early childhood and many others.
Author: Jim Ayre
Publisher: MacMillan Publishing Company
ISBN: 9780333662557
Category : Computers
Languages : en
Pages : 1308
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Book Description
This 15th edition of a yearly report provides a guide to all CD-ROM and multimedia titles published. In addition to a full description of each title, the book contains the names and addresses of all the publishers and information providers.
Author: Sumathi Venkatesh
Publisher:
ISBN:
Category : Diabetes
Languages : en
Pages : 446
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Book Description
Author: Darin Olien
Publisher: Harper Collins
ISBN: 0062297201
Category : Health & Fitness
Languages : en
Pages : 268
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Book Description
In this groundbreaking health and lifestyle guide, Darin Olien—superfoods expert, nutritionist, creator of Shakeology, and co-host of the Netflix docuseries Down to Earth with Zac Efron—provides the key to understanding and utilizing five life forces, the sole factors that determine whether or not we will be healthy, fit, and free of illness. In Superlife, Darin Olien provides us with an entirely new way of thinking about health and wellbeing by identifying what he calls the life forces: Quality Nutrition, Hydration, Detoxification, Oxygenation, and Alkalization. Olien demonstrates in great detail how to maintain these processes, thereby allowing our bodies to do the rest. He tells us how we can maintain healthy weight, prevent even the most serious of diseases, and feel great. He explains that all of this is possible without any of the restrictive or gimmicky diet plans that never work in the long term. Olien has traveled the world, exploring the health properties of foods that have sustained indigenous cultures for centuries. Putting his research into practice, he has created a unique and proven formula for maximizing our bodies’ potential. He also includes a “How-to-eat” user’s guide with a shopping list, advice on “what to throw away,” a guide to creating a healthy, balanced diet plan, and advice on how to use supplements effectively. Written in Olien’s engaging conversational style, Superlife is a one-of-a-kind comprehensive look at dieting and nutrition, a timeless and essential guide to maintaining the human body and maximizing its potential.
