Meals In Science And Practice

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Meals in Science and Practice

Meals in Science and Practice
  • Author : H L Meiselman
  • Publisher :
  • Release Date :2009-03-26
  • Total pages :704
  • ISBN : 1845695712
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Summary : The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

A Treatise on the Science and Practice of Medicine

A Treatise on the Science and Practice of Medicine
  • Author : Alonzo Benjamin Palmer
  • Publisher :
  • Release Date :1887
  • Total pages :903
  • ISBN :
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Summary :

A Treatise on the science and practice of medicine, or the pathology and therapeutics of internal diseases v. 1

A Treatise on the science and practice of medicine, or the pathology and therapeutics of internal diseases v. 1
  • Author : Alonzo Benjamin Palmer
  • Publisher :
  • Release Date :1882
  • Total pages :329
  • ISBN :
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Summary :

The Science and Practice of Farming During 1910 in Great Britain (England, Wales, Scotland) as Seen Through the Scientific and Agricultural Press

The Science and Practice of Farming During 1910 in Great Britain (England, Wales, Scotland) as Seen Through the Scientific and Agricultural Press
  • Author : International Institute of Agriculture. Bureau of Agricultural Science and Practice
  • Publisher :
  • Release Date :1910
  • Total pages :646
  • ISBN :
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Summary :

Context

Context
  • Author : Herbert L. Meiselman
  • Publisher :
  • Release Date :2019-04-20
  • Total pages :705
  • ISBN : 0128144963
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Summary : Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development. Explores information on how context works and how to assess its influence on product decisions Discusses the basics of context, food and drink in context, and testing other products in context, including personal care products and home and workspace design Identifies variables that contribute to the contextual experience

International Review of the Science and Practice of Agriculture

International Review of the Science and Practice of Agriculture
  • Author : N.A
  • Publisher :
  • Release Date :1923
  • Total pages :329
  • ISBN :
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Summary :

A Treatise on the Science and Practice of Midwifery

A Treatise on the Science and Practice of Midwifery
  • Author : William Smoult Playfair
  • Publisher :
  • Release Date :1889
  • Total pages :671
  • ISBN :
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Summary :

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher :
  • Release Date :2013-04-15
  • Total pages :660
  • ISBN : 0123918839
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Summary : Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

The Science and Practice of Medicine

The Science and Practice of Medicine
  • Author : William Aitken
  • Publisher :
  • Release Date :1872
  • Total pages :1056
  • ISBN :
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Summary :

The Science and Practice of Conservation

The Science and Practice of Conservation
  • Author : Stephen John Watson
  • Publisher :
  • Release Date :1939
  • Total pages :329
  • ISBN :
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Summary :

A Treatise on the science and practice of medicine, or the pathology and therapeutics of internal diseases v. 2

A Treatise on the science and practice of medicine, or the pathology and therapeutics of internal diseases v. 2
  • Author : Alonzo Benjamin Palmer
  • Publisher :
  • Release Date :1882
  • Total pages :329
  • ISBN :
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Summary :

Measured Meals

Measured Meals
  • Author : Jessica J. Mudry
  • Publisher :
  • Release Date :2009-02-18
  • Total pages :224
  • ISBN : 0791493865
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Summary : Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.

International Reviw of the Science and Practice of Agriculture

International Reviw of the Science and Practice of Agriculture
  • Author : International Institute of Agriculture. AGRICULTURAL INTELLIGENCE AND PLANT DISEASES, BUREAU OF
  • Publisher :
  • Release Date :1923
  • Total pages :329
  • ISBN :
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Summary :

Poultry, Science and Practice

Poultry, Science and Practice
  • Author : Alden Raymond Winter,Ernest Marvin Funk
  • Publisher :
  • Release Date :1956
  • Total pages :662
  • ISBN :
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Summary :

Food Assistance and Nutrition Research Program, Final Report

Food Assistance and Nutrition Research Program, Final Report
  • Author : David Smallwood
  • Publisher :
  • Release Date :2010-04
  • Total pages :22
  • ISBN : 1437926606
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Summary : Summarizes the Food Assist. and Nutrition Research Program (FANRP) activities and accomplishments in FY 2009, including newly awarded projects and recent pub. FANRP supports research on a wide range of policy-relevant food assistance and nutrition topics. The three perennial program themes are: (1) Program Outcomes and Economic Well-Being of Participants; (2) Program Access and Economic Determinants of Participation; and (3) Program Dynamics and Efficiency. The core food and nutrition assistance programs include the Supplemental Nutrition Assistance Program (SNAP; formerly the Food Stamp Program), the child nutrition programs, and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Illus.

Farm Science and Practice

Farm Science and Practice
  • Author : Ohio Agricultural Experiment Station
  • Publisher :
  • Release Date :1949
  • Total pages :97
  • ISBN :
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Summary :

The Science and Practice of Swine Production

The Science and Practice of Swine Production
  • Author : Jose A. Eusebio
  • Publisher :
  • Release Date :1969
  • Total pages :454
  • ISBN :
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Summary :

The Science and Practice of Dental Surgery

The Science and Practice of Dental Surgery
  • Author : P. B. Henderson
  • Publisher :
  • Release Date :1914
  • Total pages :797
  • ISBN :
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Summary :

Street Food around the World: An Encyclopedia of Food and Culture

Street Food around the World: An Encyclopedia of Food and Culture
  • Author : Bruce Kraig,Colleen Taylor Sen Ph.D.
  • Publisher :
  • Release Date :2013-09-09
  • Total pages :504
  • ISBN : 1598849557
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Summary : In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelers

Manly Meals and Mom's Home Cooking

Manly Meals and Mom's Home Cooking
  • Author : Jessamyn Neuhaus
  • Publisher :
  • Release Date :2012-04-01
  • Total pages :352
  • ISBN : 1421407329
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Summary : From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.