06336oam 2200697 450 991015480500332120230725032305.01-283-27568-697866132756841-4082-2310-4(CKB)2670000000128060(SSID)ssj0000555338(PQKBManifestationID)12242712(PQKBTitleCode)TC0000555338(PQKBWorkID)10520536(PQKB)11212990(MiAaPQ)EBC5186317(MiAaPQ)EBC5187529(MiAaPQ)EBC5834590(MiAaPQ)EBC5137201(MiAaPQ)EBC6399510(Au-PeEL)EBL5137201(OCoLC)756897445(EXLCZ)99267000000012806020210426d2011 uy 0engurcnu||||||||txtccrPractical skills in food science, nutrition and dietetics /William Aspden (editor)1st ed.Essex, England ;New York, New York :Pearson Education Limited,[2011]1 online resource (533 pages) illustrationsIncludes index.1-4082-2309-0 Includes bibliographical references and index.Cover -- Contents -- List Of Boxes -- Guided Tour -- Preface -- List Of Abbreviations -- Acknowledgements -- Study and Examination Skills -- 1. The Importance Of Transferable Skills -- 2. Managing Your Time -- 3. Working With Others -- 4. Taking Notes From Lectures and Texts -- 5. Learning and Revising -- 6. Curriculum Options, Assessment and Exams -- 7. Preparing Your Curriculum Vitae -- Information Technology and Library Resources -- 8. Finding and Citing Published Information -- 9. Evaluating Information -- 10. Using Online Resources -- 11. Using Spreadsheets -- 12. Word Processors, Databases and Other Packages -- Communicating Information -- 13. Organising A Poster Display -- 14. Giving A Spoken Presentation -- 15. General Aspects Of Scientific Writing -- 16. Writing Essays -- 17. Reporting Practical and Project Work -- 18. Writing Literature Surveys and Reviews -- 19. Communicating With The Public -- 20. Consultation Skills -- Fundamental Laboratory and Clinical Techniques -- 21. Your Approach To Practical Work -- 22. Health and Safety -- 23. Legal and Ethical Requirements In Food Safety and Nutrition -- 24. Basic Laboratory Procedures -- 25. Working With Liquids -- 26. Principles Of Solution Chemistry -- 27. Working With Body Fluids -- 28. Ph and Buffer Solutions -- 29. Introduction To Microscopy -- 30. Setting Up and Using A Light Microscope -- The Investigative Approach -- 31. Making and Recording Measurements -- 32. Si Units and Their Use -- 33. Scientific Method and Experimental Design -- 34. Research Project Work -- Analysis and Presentation Of Data -- 35. Using Graphs -- 36. Presenting Data In Tables -- 37. Hints For Solving Numerical Problems -- 38. Descriptive Statistics and Survey -- 39. Choosing and Using Statistical Tests -- Dietary Assessment and Intervention -- 40. Nutritional Recommendations and Guidelines.41. Dietary Assessment and Analysis -- 42. Physical Examination -- 43. Anthropometric and Body Composition Measurements -- 44. Estimating Energy Requirements -- 45. Assaying Biochemical Markers Of Malnutrition -- 46. Testing For Food Allergies and Intolerances -- 47. Integrating Nutritional Assessment Data -- 48. Sports Nutrition -- Analytical Techniques In Food Science -- 49. Basic Physico-Chemical Techniques For Food Analysis -- 50. Calibration and Its Application To Quantitative Analysis -- 51. Indirect Calorimetry -- 52. Immunological Methods -- 53. Spectroscopic Techniques -- 54. Chromatography -- 55. Electrophoresis -- 56. Molecular Biology Techniques -- 57. Homogenisation and Centrifugation -- Analysing Food Components and Properties -- 58. Analysis Of Biomolecules In Food: Fundamental Principles -- 59. Assaying Proteins, Amino Acids and Enzymes -- 60. Assaying Lipids -- 61. Assaying Carbohydrates -- 62. Assaying Nucleic Acids and Nucleotides -- 63. Assaying Active Phytochemicals In Functional Foods -- 64. Sensory Analysis Techniques -- 65. Product Development and Evaluation -- Food Microbiology and Processing -- 66. Sterile Technique and Microbial Culture -- 67. Isolating, Identifying and Naming Microbes -- 68. Culture Systems and Growth Measurements -- 69. Microbiological Analysis Of Food -- 70. Food Processing -- 71. Measuring The Microbiological Effectiveness Of Food Processing -- Index.If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills. &nbsp.NutritionStudy and teachingNutritionTextbooksFoodStudy and teachingFoodTextbooksDieteticsStudy and teachingDieteticsTextbooksNutritionStudy and teaching.NutritionFoodStudy and teaching.FoodDieteticsStudy and teaching.Dietetics641.3Aspden WilliamMiAaPQMiAaPQUtOrBLWBOOK9910154805003321Practical skills in food science, nutrition and dietetics2879822UNINA