Practical Skills in Food Science, Nutrition and Dietetics

William Aspden is Lecturer in Nutrition and Clinical Dietetics at CQUniversity, AustraliaFiona Caple is Senior Lecturer in Food Science and Nutrition and Human Nutrition at Northumbria University, UKRob Reed is Pro Vice-Chancellor (Learning and Teaching) at CQUniversity, AustraliaJonathan Weyers is Director of Quality Assurance at the University of Dundee, UK Allan Jones is Senior Lecturer and Chancellor's Award Fellow in Ecology, Environmental Science and Zoology at the University of Dundee, UK

"This is a fantastic text for dietetics students wanting a clear reference on food science / analysis and other general aspects of scientific systems and communications. [...] For all dietitians, this is a very useful reference to learn or update many important skills that complement core knowledge in dietetics." - Reviewed by Ursula Arens in NHD Magazine

• Contents  Study and examination skills1 The Importance of transferable skills2 Managing your time3 Working with others4 Taking notes from lectures and texts5 Learning and Revising6 Curriculum options, assessments and exams7 Preparing your curriculum vitae  Information technology and library resources8 Finding and citing published information9 Evaluating information10 Using online resources11 Using spreadsheets12 Word processors, databases and other packages  Communicating information13 Organising a poster display14 Giving a spoken presentation15 General aspects of scientific writing16 Writing essays17 Reporting practical and project work18 Writing literature surveys and reviews19 Communicating with the public20 Client consultation skills  Fundamental laboratory and clinical techniques21 Your approach to practical work22 Health & safety23 Legal and ethical requirements for nutrition & food analysis24 Basic lab procedures25 Working with liquids26 Principles of solution chemistry27 Working with body fluids28 pH and buffer solutions29 Introduction to microscopy30 Setting up and using a light microscope  The investigative approach31 Making and recording measurements32 SI units and their use33 Scientific method and experimental design34 Research project work  Analysis and presentation of data35 Using graphs36 Presenting data in tables 37 Hints for solving numerical problems38 Descriptive statistics and surveys39 Choosing and using statistical tests  Dietary assessment and intervention40 Nutritional recommendations and guidelines41 Dietary assessment systems42 Physical examination43 Anthropometric measurements and body composition44 Estimating energy requirements45 Assaying biochemical markers of malnutrition46 Testing for food allergies and intolerances47 Integrating nutritional assessment data48 Sports nutrition  Analytical techniques in food science49 Basic physico-chemical techniques50 Calibration and its application to quantitative analysis51 Indirect calorimetry52 Immunological methods53 Spectroscopic techniques54 Chromatography55 Electrophoresis56 Molecular biology techniques57 Centrifugation [AND HOMOGENISATION?]  Assaying food components and properties58 Analysis of biomolecules in foods: fundamental principles59 Assaying proteins, amino acids and enzymes60 Assaying lipids61 Assaying carbohydrates62 Assaying nucleic acids  63 Assaying active phytochemicals in functional foods64 Sensory analysis techniques65 Product development and evaluation  Food microbiology and processing66 Sterile technique and microbial culture67 Isolating, identifying and naming microbes68 Culture systems and quan