Fiona Angus – författare
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3 produkter
3 produkter
Häftad, Engelska, 2016
1 751 kr
Skickas inom 10-15 vardagar
The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children's food products - nutrition and health, children's food choices, and the design and testing of food and drink products for children.Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children's food choices, addressing food promotion and food choice in children and strategies that can be used to improve children's food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.With its team of expert international contributors, Developing children's food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children's market.Covers topical issues in pre-adult nutrition and health, discussing diet and behaviour and growing health problems such as childhood obesity and food allergiesReviews children's food choices, addressing food promotion and food choice in children and strategies that can be used to improve children's food choicesConsiders the design of food and drink products for children, with an emphasis on working with children and how best to undertake testing
E-bok
Engelska, 20112 136 kr
Läs direkt efter köp
The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children''s food products – nutrition and health, children''s food choices, and the design and testing of food and drink products for children.Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children''s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children''s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.With its team of expert international contributors, Developing children''s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children''s market.- Covers topical issues in pre-adult nutrition and health, discussing diet and behaviour and growing health problems such as childhood obesity and food allergies- Reviews children''s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children''s food choices- Considers the design of food and drink products for children, with an emphasis on working with children and how best to undertake testing
E-bok
Engelska, 20072 532 kr
Läs direkt efter köp
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers.- Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability- Provides a unique review of current knowledge in this field- An essential reference for health professionals, governments and food manufacturers