Search Results for management - Narrowed by: Nutrition.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dmanagement$0026qf$003dSUBJECT$002509Subject$002509Nutrition.$002509Nutrition.$0026ps$003d300$0026st$003dRE?dt=list2024-05-15T01:59:06ZNutrition and weight management / Lori A. Smolin, Mary B. Grosvenor.ent://SD_ILS/0/SD_ILS:217342024-05-15T01:59:06Z2024-05-15T01:59:06Zby Smolin, Lori A.<br/>Call Number 613.25 SMO<br/>Publication Date 2005<br/>Format: Books<br/>Plant Power : Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes.ent://SD_ILS/0/SD_ILS:3117822024-05-15T01:59:06Z2024-05-15T01:59:06Zby Atlas, Nava.<br/>Call Number 641.5636<br/>Publication Date 2014<br/>Summary Acclaimed and bestselling vegan author, cook, and creator of VegKitchen.com, Nava Atlas, delivers a beautiful must-have guide to transform your plate, your kitchen and your life with the best nature has to offer, including 125 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn't have to be about sacrifice and substitutions. With Plant Power, Nava Atlas celebrates the bounty of natural foods and teaches everyone-from committed vegans to those who just want more plants in their diet-how to implement a plant-based approach to their lives-easily, practically, and joyfully, every day. Illustrated with 75 gorgeous color photographs throughout, Plant Power focuses on the basics, from setting up a plant-powered pantry and fridge to choosing the best fresh foods for each season and streamlining daily meal preparation. Whether it's a stir-fry using leftover veggies in the crisper, a fajita dinner to please different taste buds, yummy hummus wraps, or a pot of chili to savor on a cold winter evening, Plant Power takes the challenge out of meal-planning and makes it fun. Each of the fresh and flavor-packed recipes is easy to make and customizable, with tips on variations from turning up the heat and mixing up ingredients, to kid-friendly, gluten-free, and seasonal options. "By savoring and being grateful for the abundance of whole foods, a powerful message is conveyed," Nava writes. "This is what we choose to eat; this is sustainable. And best of all, eating this way makes the world a better and more compassionate place.".<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=30965813">Click here to view book</a><br/>The personal security handbook : practical tools for keeping yourself, your family & your things safe at work, home or on the road.ent://SD_ILS/0/SD_ILS:2299012024-05-15T01:59:06Z2024-05-15T01:59:06ZCall Number 613.6 22<br/>Publication Date 2005<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=135585">Click to view here</a><br/>Study guide to accompany Nutrition for foodservice and culinary professionals / Karen Eich Drummond & Lisa M. Brefere.ent://SD_ILS/0/SD_ILS:2889492024-05-15T01:59:06Z2024-05-15T01:59:06Zby Drummond, Karen Eich, author.<br/>Call Number 613.2 DRU<br/>Publication Date 2016<br/>Format: Regular print<br/>Food and nutrition / edited by Justin Healey.ent://SD_ILS/0/SD_ILS:258372024-05-15T01:59:06Z2024-05-15T01:59:06Zby Healey, Justin.<br/>Call Number 613.2 FOO<br/>Publication Date 2008<br/>Summary "A healthy diet should include a wide variety of nutritious foods, including plenty of breads and cereals, vegetables, legumes and fruit, low-salt foods and small amounts of foods which contain added sugars. Consumers have a huge variety of foods to choose from, but are often bewildered trying to determine their nutritional value. Food and Nutrition explores the types of foods eaten by Australians, how to promote healthy eating habits, and food safety and labelling issues. Weight management, digestive health, food additives, processed food, food allergies and intolerances, organic foods, GM foods ... this book contains plenty of helpful facts on food for thought."--Provided by publisher.<br/>Format: Books<br/>Discovering nutrition / Paul Insel, R. Elaine Turner, Don Ross.ent://SD_ILS/0/SD_ILS:227902024-05-15T01:59:06Z2024-05-15T01:59:06Zby Insel, Paul M.<br/>Call Number 613.2 INS<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0519/2005026417.html">http://www.loc.gov/catdir/toc/ecip0519/2005026417.html</a><br/>Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus.ent://SD_ILS/0/SD_ILS:2897932024-05-15T01:59:06Z2024-05-15T01:59:06Zby Marcus, Jacqueline B., author.<br/>Call Number 612.3 MAR<br/>Publication Date 2013<br/>Format: Books<br/>Nutrition : science and applications / Lori A. Smolin, Mary B. Grosvenor.ent://SD_ILS/0/SD_ILS:241762024-05-15T01:59:06Z2024-05-15T01:59:06Zby Smolin, Lori A.<br/>Call Number 613.2 SMO<br/>Publication Date 2008 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0618/2006025193.html">http://www.loc.gov/catdir/toc/ecip0618/2006025193.html</a><br/>Understanding food : principles and preparation / Amy C. Brown, University of Hawaii at Manoa.ent://SD_ILS/0/SD_ILS:3057692024-05-15T01:59:06Z2024-05-15T01:59:06Zby Brown, Amy C., author.<br/>Call Number 641.3 BRO<br/>Publication Date 2019 2015<br/>Summary Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.<br/>Format: Regular print<br/>Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.ent://SD_ILS/0/SD_ILS:185902024-05-15T01:59:06Z2024-05-15T01:59:06Zby Drummond, Karen Eich.<br/>Call Number 613.2 DRU<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley031/2002012152.html">http://www.loc.gov/catdir/toc/wiley031/2002012152.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley036/2002012152.html">http://www.loc.gov/catdir/description/wiley036/2002012152.html</a><br/>Understanding nutrition / Eleanor Whitney [and 4 others].ent://SD_ILS/0/SD_ILS:2812042024-05-15T01:59:06Z2024-05-15T01:59:06Zby Whitney, Eleanor Noss, author.<br/>Call Number 613.2 UND<br/>Publication Date 2017<br/>Summary A thorough introductory guide, this text will equip students with the knowledge and skills required to optimise health and wellbeing. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world. The text begins with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and follows with chapters on diet and health, fitness, life span nutrition and food safety.<br/>Format: Books<br/>Understanding food : principles and preparation / Amy Brown.ent://SD_ILS/0/SD_ILS:251022024-05-15T01:59:06Z2024-05-15T01:59:06Zby Brown, Amy C.<br/>Call Number 641.3 BRO<br/>Publication Date 2008<br/>Summary "'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.<br/>Format: Books<br/>Understanding nutrition / Ellie Whitney, Sharon Rady Rolfes.ent://SD_ILS/0/SD_ILS:258142024-05-15T01:59:06Z2024-05-15T01:59:06Zby Whitney, Eleanor Noss.<br/>Call Number 613.2 WHI<br/>Publication Date 2008<br/>Format: Books<br/>Advances in Food and Nutrition Research.ent://SD_ILS/0/SD_ILS:2848912024-05-15T01:59:06Z2024-05-15T01:59:06Zby Henry, Jeya.<br/>Call Number 664.001579<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4435574">Click here to view book</a><br/>Why calories count [electronic resource] : from science to politics / Marion Nestle and Malden Nesheim.ent://SD_ILS/0/SD_ILS:2531642024-05-15T01:59:06Z2024-05-15T01:59:06Zby Nestle, Marion.<br/>Call Number 613.2<br/>Publication Date 2012<br/>Summary Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great d.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=436618">Click here to view</a><br/>Academy of nutrition and dietetics complete food and nutrition guide.ent://SD_ILS/0/SD_ILS:2759212024-05-15T01:59:06Z2024-05-15T01:59:06Zby Duyff, Roberta Larson, author.<br/>Call Number 613.2 DUY<br/>Publication Date 2017<br/>Format: Books<br/>Nutrition in the prevention and treatment of disease / edited by Ann M. Coulston, Cheryl L. Rock, and Elaine R. Monsen.ent://SD_ILS/0/SD_ILS:2308242024-05-15T01:59:06Z2024-05-15T01:59:06Zby Coulston, Ann M.<br/>Call Number 615.854 22<br/>Publication Date 2001<br/>Summary As we enter the 21st century, a new era of nutrition in the prevention and treatment of disease emerges. Clinical nutrition involves the integration of diet, genetics, environment, and behavior promoting health and well being throughout life. Expertly edited, Nutrition in the Prevention and Treatment of Disease provides overall perspective and current scientifically supported evidence through in-depth reviews, key citations, discussions, limitations, and interpretations of research findings. This comprehensive reference integrates basic principles and concepts across disciplines and areas of research and practice, while detailing how to apply this knowledge in new creative ways. Nutrition in the Prevention and Treatment of Disease is an essential part of the tool chest for clinical nutritionists, physicians, nurse practitioners, and dieticians in this new era of practice. This book prepares the clinical nutrition investigator or practitioner for a life-long commitment to learning. CONTAINS INFORMATION ON: * Diet assessment methodologies * Strategies for diet modification * Clinical status of herbals, botanicals, and modified food products * Preventing common diseases such as cardiovascular disease, diabetes, osteoporosis, and breast cancer through nutrition * The Importance of genetic factors * Understanding of cultural and socio-economic influences on eating and exercise behaviors and integrating that knowledge with biological or functional markers of disease.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=195506">Click here to view</a><br/>Modern nutrition in health and disease / senior editor, Maurice E. Shils ; associate editors, Moshe Shike ... [et al.].ent://SD_ILS/0/SD_ILS:228892024-05-15T01:59:06Z2024-05-15T01:59:06Zby Shils, Maurice E. (Maurice Edward), 1914-<br/>Call Number 613.2 MOD<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0513/2005014447.html">http://www.loc.gov/catdir/toc/ecip0513/2005014447.html</a><br/>