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[null,"1.","Record Nr.",null,"UNINA9910154805003321"]
[null,null,"Titolo",null,"Practical skills in food science, nutrition and dietetics / / William Aspden (editor)"]
[null,null,"Pubbl/distr/stampa",null,"Essex, England ; ; New York, New York : , : Pearson Education Limited, , [2011]"]
[null,null,"ISBN",null,"1-283-27568-6"]
[{"$nulls":4},"9786613275684"]
[{"$nulls":4},"1-4082-2310-4"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (533 pages) : illustrations"]
[null,null,"Disciplina",null,"641.3"]
[null,null,"Soggetti",null,"Nutrition - Study and teaching"]
[{"$nulls":4},"Nutrition"]
[{"$nulls":4},"Food - Study and teaching"]
[{"$nulls":4},"Food"]
[{"$nulls":4},"Dietetics - Study and teaching"]
[{"$nulls":4},"Dietetics"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover -- Contents -- List Of Boxes -- Guided Tour -- Preface -- List Of Abbreviations -- Acknowledgements -- Study and Examination Skills -- 1. The Importance Of Transferable Skills -- 2. Managing Your Time -- 3. Working With Others -- 4. Taking Notes From Lectures and Texts -- 5. Learning and Revising -- 6. Curriculum Options, Assessment and Exams -- 7. Preparing Your Curriculum Vitae -- Information Technology and Library Resources -- 8. Finding and Citing Published Information -- 9. Evaluating Information -- 10. Using Online Resources -- 11. Using Spreadsheets -- 12. Word Processors, Databases and Other Packages -- Communicating Information -- 13. Organising A Poster Display -- 14. Giving A Spoken Presentation -- 15. General Aspects Of Scientific Writing -- 16. Writing Essays -- 17. Reporting Practical and Project Work -- 18. Writing Literature Surveys and Reviews -- 19. Communicating With The Public -- 20. Consultation Skills -- Fundamental Laboratory and Clinical Techniques -- 21. Your Approach To Practical Work -- 22. Health and Safety -- 23. Legal and Ethical Requirements In Food Safety and Nutrition -- 24. Basic Laboratory Procedures -- 25. Working With Liquids -- 26. Principles Of "]
[{"$nulls":4},"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."]
[{"$nulls":4},"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."]
[null,null,null,"Sommario/riassunto","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 \u0091one-stop\u0092 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\u0092s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills. &nbsp."]