Welcome to the Library Resources Guide for students in NSC 260 - Nutrition Communication & Scientific Literacy. This guide will introduce you to information resources and library services that will help you succeed in your course research projects.
Covers all aspects of food and nutrition science and provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology. The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.
Presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision.
Provides in-depth information to equip the reader in the provision of nutrition advice to minority groups. Spanning a broad range of cultural groups the book seeks to consider religious and cultural requirements in relation to traditional diets; research on migration studies and chronic disease states; and nutrition and dietetic treatment in relation to key chronic diseases.