Manual of Industrial Nutrition
Author | : United States. War Food Administration. Office of Distribution |
Publisher | : |
Total Pages | : 40 |
Release | : 1943 |
Genre | : Nutrition |
ISBN | : |
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Author | : United States. War Food Administration. Office of Distribution |
Publisher | : |
Total Pages | : 40 |
Release | : 1943 |
Genre | : Nutrition |
ISBN | : |
Author | : United States. War Food Administration. Office of Distribution |
Publisher | : |
Total Pages | : 25 |
Release | : 1943 |
Genre | : Nutrition |
ISBN | : |
Author | : United States. War Food Administration. Office of Distribution. Agri. dept.) |
Publisher | : |
Total Pages | : 25 |
Release | : 1943 |
Genre | : Nutrition |
ISBN | : |
Author | : U. S. War Food Administration |
Publisher | : Forgotten Books |
Total Pages | : 38 |
Release | : 2017-11-18 |
Genre | : Business & Economics |
ISBN | : 9780331367836 |
Excerpt from Manual of Industrial Nutrition As of March 1943 the Nutrition Division of the Office of Defense Health and Welfare Services was incorporated within the Nutrition and Food Conservation Branch of the Food Distribution Administra tion by Executive Order. The Food Distribution Administration has nutrition representatives in each of its 7 regional offices. These representatives function as consultants to the State and local nutrition committees in their regions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : United States. War Food Administration. Office of Distribution |
Publisher | : |
Total Pages | : 40 |
Release | : 1943 |
Genre | : |
ISBN | : |
Author | : |
Publisher | : Lippincott Williams & Wilkins |
Total Pages | : 660 |
Release | : 2008 |
Genre | : Medical |
ISBN | : 9780781768412 |
Now updated, this quick-reference provides practical, evidence-based recommendations for nutrition of healthy individuals, nutritional support of hospitalized patients, and dietary management of patients with diabetes, renal disease, cancer, and AIDS.
Author | : S. Suzanne Nielsen |
Publisher | : Springer |
Total Pages | : 145 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461500338 |
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
Author | : United States. Department of Agriculture |
Publisher | : |
Total Pages | : |
Release | : 1945 |
Genre | : Nutrition |
ISBN | : |
Author | : Ruby Parker Puckett |
Publisher | : John Wiley & Sons |
Total Pages | : 592 |
Release | : 2012-11-19 |
Genre | : Medical |
ISBN | : 0470583746 |
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author | : United States. Food and Drug Administration |
Publisher | : |
Total Pages | : 152 |
Release | : 1993 |
Genre | : Database design |
ISBN | : |
Gives generic instructions for developing and preparing an acceptable data base when valid estimates of nutrient content and variation are not available for the food (single or mixed products) to be labeled. The purpose of the manual is to advise the food industry in developing nutrition labels for food products that must comply with the regulations and to assist health professionals in interpreting nutrition labels on food products.