Food Science & Technology and Nutrition & Dietetics Catalog

22Nutrition & Dietetics • Food and Nutrition Press TitlesClinical PaediatricDieteticsSECOND EDITIONVanessa Shaw & MargaretLawsonThis standard work forpractising dietitians andstudents has been revised toreflect the growingimportance of nutritional support in manypaediatric conditions and the numerous advanceswhich have occurred since the first edition waspublished in 1994. Fully comprehensive andcovering all disorders of the body systems relatingto nutrition, it includes enteral and parenteralfeeding, the nutrition and feeding of prematureinfants, diseases of organ systems, lipid disorders,nutrition for children with feeding difficulties, burns,obesity and failure to thrive.480 pages • 0-632-05241-4 • 9780632052417 • hb • 2001Nutrition in Primary CareBriony Thomasfor the British Dietetics Association256 pages • 0-632-03981-7 • 9780632039814 • pb • 1996Manual of DieteticPracticeTHIRD EDITIONEdited by Briony Thomasfor the British DieteticsAssociation“ .. the factor that sets it apartfrom other texts is the qualityand detail of the practical andclinical information it provides.” CLARE SOULSBY,DEPARTMENT OF GASTROENTEROLOGY, ROYALLONDON HOSPITAL, LONDON, UKSince it was first published in 1988, the Manual ofDietetic Practice has become an indispensabletextbook and reference for all those involved in thefield of clinical nutrition and dietetics. Compiledfrom the knowledge of both individual experts andthe British Dietetic Association’s Specialist Groups, itis a comprehensive guide to the principles andpractice of dietetics across its entire range - fromhealth promotion to disease management. Thethird edition has been fully revised in terms ofcontent and presentation, and new topics such asclinical effectiveness, cognitive behavioural therapyand healthcare ethics have been included.768 pages • 0-632-05524-3 • 9780632055241 • pb • 2001About KidsFood and BeveragesBryan UrbickThe book contains information on the market forproducts targeted at kids, and aims to add toexisting product development methods to helpincrease the success rate in this ever-changingsector of the food industry.0-90574-842-5 • 9780905748429 • pb • 2000Functional Foods andNutraceuticals inCancer PreventionEdited by Ronald R WatsonCancer is a leading cause ofdeath among adults butresearch shows that thechances of developing cancercan be reduced by lifestylechanges.This vital resource brings together the worldsleading experts’ research, their conclusions andrecommendations on functional foods andnutraceuticals in the prevention and treatment ofcancer. Research professionals, academics, hospitalbaseddietitians, nutritionists, oncology physicians,cancer researchers, marketers and food and drugofficials are just a few of the key people who needthis book.332 pages • 0-8138-1854-0 • 97808138542 • hb • 2003Eggs and Health PromotionRonald R WatsonEggs in Health Promotion provides up-to-dateresearch on the use of eggs in human health. Thissingle, convenient reference deals with the role ofeggs in diet, nutrition, and disease. Eggs in HealthPromotion makes an important contribution to theliterature on the role of eggs in human health,nutrition, and disease treatment and prevention.Key chapters include the health implications andbenefits of egg consumption, production ofantibodies in eggs for medical use, veterinary drugresidues, egg safety, and egg and health myths andmisconceptions.264 pages • 0-8138-2798-1 • 9780813827988 • hb • 2002Dietary Supplements andFunctional FoodsG P WebbinpreparationThe market for supplements and functional foods ismassive and growing. There are many accepted usesof dietary supplements, e.g. the use of fish oils in theprevention and treatment of heart disease/arthritisand the use of folic acid in pregnancy to preventneural tube defects. Supplements and functionalfoods are becoming more important as academicsubjects taught within conventional health,nutrition and health-related courses and also in themany courses springing up in areas such asherbalism and alternative therapies taught nowwithin orthodox academic establishmentsthroughout the world.This textbook will take an introductory approach tothe subject defining what supplements andfunctional foods are and the reasons why they aretaken. Evidence will be presented for theirsuccessful use in treatment and prevention ofdisease processes. The individual supplements willthen be discussed in detail including chapters onvitamins, minerals and antioxidants, natural fats andoils, garlic, other plant products and royal jelly, andfunctional foods such as probiotics.256 pages • 1-4051-1909-8 • 9781405119092 • pb •January 2006FOOD AND NUTRITION PRESSThe following Food and Nutrition Pressbooks are now available from BlackwellPublishing . . .All orders must be placed through our office inAmes Iowa.Design and Analysis ofSensory OptimizationRobert G. CassensThis book discussesexperimental designs which arevery useful in sensory andconsumer testing. As an addedfeature this coverage is fullyillustrated with real-lifeexamples. In addition, theimportance of fractional factorial designs areexplained more fully than in books now available.This book will be valuable for a wide audience ofprofessionals in the areas of sensory, marketing,advertising, statistics, quality assurance, food,beverage, personal care, pharmaceutical, householdproducts, and cosmetic industries. The book couldalso serve as a text in applied statistics.133 pages • 0917678311 • 9780917678318 • hb • 1994Meat Preservation:Preventing Losses andAssuring SafetyRobert G. CassensMeat Preservation is written asan integrated and allencompassingtext thatincludes historical aspects andtrends, discussion of basicbackground information, theevaluation and status of techniques andprocedures, and treatments of potential futuredevelopments. Today, there is an intense interest toproduce the safest meat possible. The overridingtheme of Meat Preservation, provides theunderstanding of the science of meat anddiscussion for using known technologies to achievethe goal of safe meat of high quality.310 pages • 0917678346 • 9780917678349 • hb • 1993Descriptive SensoryAnalysis in PracticeEdited by M.C. Gacula, Jr.Arthur D. Little, Inc. pioneered adesriptive technique in the1950’s known as the “FlavorProfile” that laid the foundationfor the development of currentdesriptive techniques usedtoday in academia and industry.Several collections of published papers arereprinted in this book. The main areas coveredinclude dairy products, meats, alcoholic beverages,textile materials and general applications. Inaddition, Dr. Gacula has prepared 40 pages of newtext material on (1) Descriptive Sensory AnalysisMethods, and (2) Computer Software.712 pages • 0917678370 • 9780917678370 • hb • 1997Can’t find the books you want? See the full index on page 27.