Practical skills in food science, nutrition and dietetics. (2011)

• Record Type: Book
• Further Information: Note: William Aspden [and others].
• Other Names: Aspden, William
• Contents: Cover; Practical Skills in Food Science, Nutrition and Dietetics; 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 packagesCommunicating 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 chemistry27. 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 guidelines41. 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 techniques54. 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.
• Publisher Details: Harlow, Essex New York : Pearson Education Ltd
• Publication Date: 2011
• Extent: 1 online resource (xv, 515 pages), color illustrations
• Subjects: 641.3; Food -- Textbooks; Nutrition -- Textbooks; Dietetics -- Textbooks; Food -- Study and teaching; Nutrition -- Study and teaching; Dietetics -- Study and teaching; Dietetics; Dietetics -- Study and teaching; Food; Food -- Study and teaching; Nutrition; Nutrition -- Study and teaching; Electronic books; Electronic books; Textbooks
• Languages: English
• ISBNs: 9781408223093; 1408223090; 9781408223109; 1408223104
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.