DOCSLIB.ORG

Food Science & Nutrition

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Science & Nutrition FOOD SCIENCE & NUTRITION 2017 CATALOG Elsevier Science and Technology Books deliver targeted content that enables the understanding and application of research. Year after year readers use our books to drive advancements in their fields. Tools and content on ScienceDirect offer: • Full-text version online or • Portable content available on download and print with no computers, tablets and smartphones digital rights management to give users information in the restrictions (DRM) format that best suits their needs • Multi-user/concurrent • Integrated book and journal access at any time from any content for easier access to related location to expand the reach materials of the content to your patrons • Free MARC records to drive discoverability and usage Our foundational content—including Reference Modules, unique resources that are trustworthy, current, discoverable, and hosted on ScienceDirect—complements original research in journal articles. Our Legacy Collection on ScienceDirect, in 20 subject areas, ensures that valuable historical content is discoverable and searchable, saving time and resources. Table of Contents Stay Connected Food Science, Technology & Nutrition ......................... 2 Stay connected with Life Sciences ................................................................... 130 Elsevier on Facebook, Twitter, YouTube and Chemistry ....................................................................... 156 LinkedIn. These sites are full of news, resources, Titles Index ..................................................................... 161 offers and discussions. Communicate with us and Sales Representatives Index .......................................... 168 other librarians,researchers, and professionals in Elsevier Books Customer Service Contacts .................. 171 your field.View all at Imprints .......................................................................... 173 store.elsevier.com/stayconnected Pricing Publication dates, prices, and other details subject to change without notice. virtuale.elsevier.com 1 Sustainable Management of Arthropod Pests of Tomato Edited by: Waqas Wakil Department of Entomology, University of Agriculture Gerald E Brust IPM Vegetable Specialist, University of Maryland, USA Thomas Dr. Perring Addresses the issues associated with over-application of pesticides and provides an overview of the biology and management of tomato arthropod pests KEY FEATURES • Provides basic biological and management information for arthropod pests of tomato from a global perspective, encompassing all production types (field, protected, organic) ISBN: 978-0-12-802441-6 • Includes chapters on integrated management of tomato pests and specific aspects of tomato PUB DATE: June 2017 pest management including within protected structures and in organic production FORMAT: Paperback • Presents management systems that have been tested in the real-world by the authors of each PAGES: c. 418 chapter and could be integrated into global tomato pest management programs • Fully illustrated throughout with line drawings and color plates that illustrate key pest and TRIM: 6w x 9h beneficial arthropods associated with tomato production around the world, as well as images AUDIENCE of pest damage and symptoms of insect vectored diseases Professionals, researchers and students in agriculture, integrated DESCRIPTION pest management, and Because of the high value of a tomato crop, growers have a tendency to over-apply pesticides to entomology as well as extension ensure their yield and profit. Such practices may actually cut grower profit due to the cost of specialists and related roles unnecessary pesticides, and have a negative impact on the environment. Sustainable Management globally who guide others in of Arthropod Pests of Tomato addresses that issue and provides insight into the proper, appropriate implementation and appropriate application of pesticides and integration of alternative pest management methods. use of pesticides The aim of IPM is to reduce pest populations to avoid damaging levels that cause yield or quality loss. The basis of good crop management decisions is a better understanding of the crop ecosystem, including the pests, their natural enemies, and the crop itself. This book provides a global overview of the biology and management of key arthropod pests of tomato, including arthropod-vectored diseases. It includes information that places tomato in terms of global food production and food security and includes in each pest chapter the predators and parasitoids that specifically have been found to have the greatest impact on reducing that particular pest. In-depth coverage of the development of resistance in tomato plants and the biotic and abiotic elicitors of resistance and detailed information about the sustainable management of tomato pests is also presented. FOOD SCIENCE, TECHNOLOGY & NUTRITION 2 Please contact your Elsevier Sales or Customer Service Representative Functional Diversity of Mycorrhiza and Sustainable Agriculture Management to Overcome Biotic and Abiotic Stresses Michael J. Goss School of Environmental Sciences, University of Guelph, Guelph, Ontario, Canada Mário Carvalho Institute of Mediterranean Agriculture and Environmental Sciences, University of Évora, Évora, Portugal Isabel Brito Institute of Mediterranean Agriculture and Environmental Sciences, University of Évora, Évora, Portugal Explores the challenges and opportunities of using AMF in agricultural productivity, also detailing application based results KEY FEATURES • Provides a new approach to exploiting the benefits of mycorrhizas for sustainable arable agricultural production using indigenous AMF populations and adopting appropriate crop production techniques • Bridges the gap between soil microbiology, including increasing knowledge of mycorrhiza and ISBN: 978-0-12-804244-1 agronomy • Presents real-world practical insights and application-based results, including a chapter PUB DATE: June 2017 focused primarily on case studies FORMAT: Paperback • Includes extensive illustrative diagrams and photographs PAGES: c. 200 TRIM: 6w x 9h DESCRIPTION AUDIENCE Functional Diversity of Mycorrhiza and Sustainable Agriculture is the first book to present the core Land managers, consultants, concepts of working with Arbuscular mycorrhizal fungi to improve agricultural crop productivity. policy makers and university students in agriculture, soil and Highlighting the use of indigenous AM fungi for agriculture, the book includes details on how to environmental science, botany or maintain and promote AM fungal diversity to improve sustainability and cost-effectiveness. As the horticulture looking to develop need to improve production while restricting scarce inputs and preventing environmental impacts and foster sustainable plant increases, the use of AMF offers an important option for exploiting the soil microbial population. It production. Students can gain an can enhance nutrient cycling and minimize the impacts of biotic and abiotic stresses, such as soil- understanding of the science borne disease, drought, and metal toxicity. underpinning the growth and development of indigenous The book offers land managers, policymakers, soil scientists, and agronomists a novel approach to mycorrhizas and biodiversity utilizing soil microbiology in improving agricultural practices. FOOD SCIENCE, TECHNOLOGY & NUTRITION Please contact your Elsevier Sales or Customer Service Representative 3 The Future Rice Strategy for India Samrendu Mohanthy P. G. Chengappa Mruthunjaya Elumalai Kannan A. V. Manjunatha Sampriti Baruah A joint initiative of the Institute for Social and Economic Change (ISEC), Bangalore and the International Rice Research Institute (IRRI), Los Ban?s covering a wide range of issues affecting growth and development of the rice sector in India KEY FEATURES • Uses analysis based on agro ecological zones (AEZ) patterns across all chapters providing ISBN: 978-0-12-805374-4 understanding of future growth pattern based on rice ecologies PUB DATE: June 2017 • Includes case studies and proposed solutions taking into consideration pros and cons of each, FORMAT: Paperback allowing readers facing similar concerns and issues to identify an appropriate solution more PAGES: c. 444 efficiently and effectively • Uses a time frame of 20 years for all data analysis and reference providing a base for making TRIM: 6w x 9h strategic decisions under certainty AUDIENCE Policy makers, researchers, DESCRIPTION extension personnel, civil society The Future Rice Strategy for India presents forward-looking insights on key strategies that India can and the private sector such as rice pursue to achieve sustainable development of the rice sector, including future food and nutritional producers, rice millers, traders, security. Using case studies to illustrate potential issues, challenges and solutions, the book exporters and transporters, presents key strategic options while considering the implicit consequences. In addition, the key students in Universities and findings and enrich the strategy and policy formulation deliberations for the role of rice in the research organizations, country. professional associations and trade organizations such as rice This multidisciplinary approach features the expertise of rice scientists covering different aspects of millers associations and rice rice sector; from breeding to consumer preferences and markets and trade. exporters association spread across the states in India FOOD SCIENCE, TECHNOLOGY & NUTRITION
Load more

Recommended publications
  • Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage
    IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 11, Issue 10 Ver. IV (October. 2017), PP 49-56 www.iosrjournals.org Nutritional Quality Changes of Cooked Beef Due to Refrigeration Storage *Md. NannurRahman,HabiburRahman, Rokeya Begum,Shafiul Islam; Abdur Rahim Department of Food Technology and Nutritional Science,MawlanaBhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh Corresponding Author: *Md. NannurRahman Abstract: This study was undertaken to assess nutritional quality of cooked beef stored at refrigeration (4±1⁰C) for 1 day, 3 days, and 5 days. A traditional method was used to cook the collected beef and subjected to analyze proximate composition, peroxide value (PV), total volatile base nitrogen (TVBN), bacteriological load and sensory quality. The moisture percentage of fresh cooked, 1 day, 3 days, and 5 days storage samples were 78.03, 65.78, 63.58, and 63.02 respectively. There was no significant difference (P >0.5) in ash content with increasing time in refrigeration. The percentage of fat content in all the samples was almost same (6.94 ± 0.05) and showed a declining trend. The content of protein was found to be increased significantly (p>0.05)from fresh cooked beef to 5 days storagesamples. The PV in 5 days storage sample was 7.5 meq/kg fat indicates slight rancidity whereas other samples showed the value around 2 meq/kg. The TVBN content in fresh, 1 day, and 3 days storage samples was found to be (17 ± 2.6) mg/100gm while in 5 days storage samples it was increased to 36.4 mg/100gm protein.The fresh cooked beef was free from bacterial contamination whereas 1 day, 3 days, and 5 days storage samples recovered5.8 x 105, 7.8 x 105 and 8.8 x 105 (CFU/g).The sensory attributes of cooked beef showed a declining trend with increasing the storage period.
    [Show full text]
  • Transitions of Nutritional Sciences Nutrition Is a Relatively Young and Evolving Science
    editorial Transitions of nutritional sciences Nutrition is a relatively young and evolving science. Political will to reform food systems can be shown by shepherding nutritional science towards population priorities and preventing its commodifcation. lsie Widdowson and Robert McCance methodology, sources of research funding lead to an additional 83 to 132 million were among the pioneers of modern and conflict of interest, and nutrient versus undernourished adults5. Enutritional sciences. Their work — dietary pattern approaches to nutritional Political will is needed to deal with all daring, meticulous and pragmatic — pushed sciences. Proliferating and diverging visions aspects of this problem but shepherding boundaries in the understanding of food of nutritional science have found patronage the expertise and endeavour of nutritional composition, population health, and the from a wealth of sources — but complex science is the focus here. That requires prevention of nutritional deficiencies. malnutrition and diet-related disease seem shared ownership, political and scientific, Widdowson and McCance ensured that intractable, and political champions of of the challenge. It requires political esteem the rations diet circa World War II was nutritional science seem few. for scientific advice. Back in the 1940s, adequately nutritious. Their approach Nutritional science also has a challenge Lord Woolton is said to have engaged a engendered reductionism to meet a of definition. It is fundamentally a life reluctant government in the cause for clear public need, and the solutions were science concerned with how food and nutritional adequacy of the ration diet. delivered through a social strategy of nutrients support human metabolism in He incorporated the scientific expertise of provision and rationing, combined with health, prevention, and management of Widdowson and McCance into a successful political commitment from a Ministry disease.
    [Show full text]
  • Food Science and Human Nutrition (FSN)
    Bachelor of Arts in Business Administration Area of Specialization: Food Science and Human Nutrition (FSN) Description The Food Science and Human Nutrition Department in the College of Agricultural and Life Sciences offers this area of specialization to students seeking employment in food corporations. It provides a basic foundation in food science and nutrition without requiring an extensive science background, and will benefit students interested in food-related careers in market research, production management, and purchasing and sales. For career information view: http://www.crc.ufl.edu/ Requirements Students are required to have a minimum of four classes totaling 12 hours from any of the 3000-4000 level courses listed below and maintain a minimum 2.0 Area of Specialization GPA. Be sure to check course prerequisite requirements. Course Title Prerequisites Offered FOS3042 Introductory Food Science (3 credits) None. Fall, Spring, Summer A FOS 4202 Food Safety and Sanitation (2 credits) MCB2000 with Fall lab MCB2000L FOS 4722C Quality Control in Food Systems (3 credits) STA2023 Fall FOS 4731 Government Regulations and Food (2 credits) FOS3042 Spring FOS 4936 HACCP Systems (2 credits) None. Fall Odd years (FOS4936); Or ALS 4932 Spring (ALS4932) Contact Information You are always welcome to meet with an Advisor in the School of Business, however, advising specifically related to Food Science and Human Nutrition is available through the department in the College of Agricultural & Life Sciences. For registration, scheduling, and area-specific questions, please contact: Undergraduate Advising 352-294-3700 103 FSHN Building (FSN on the UF Campus Map) Department Website: http://fshn.ifas.ufl.edu/undergraduate-program/undergraduate-advising/ Minor Option To complete the Food Science minor, students must earn 15 credits with a minimum C grade in each class.
    [Show full text]
  • Final Seed Times
    FODDER AND PSEUDOCEREAL SEED PRODUCTION (STATUS, CONSTRAINT, AND STRATEGIES) Volume 13 No. 2, May - Aug 2020 The National Seed Association of India Magazine FODDER AND PSEUDOCEREAL SEED PRODUCTION (Status, Constraint and Strategies) SEED TIMES 1 May - August 2020 FODDER AND PSEUDOCEREAL SEED PRODUCTION (STATUS, CONSTRAINT, AND STRATEGIES) 2 SEED TIMES May - August 2020 FODDER AND PSEUDOCEREAL SEED PRODUCTION (STATUS, CONSTRAINT, AND STRATEGIES) ABOUT NSAI National Seed Association of India (NSAI) is the apex a wide range of agro-climatic zones. It actively contributes to organization representing the Indian seed industry. The vision the seed industry policy development, with the concerned of NSAI is to create a dynamic, innovative and internationally governments, to ensure that policies and regulations create an competitive, research based industry producing high enabling environment, including public acceptance, so that the performance, high quality seeds and planting materials which industry is globally competitive. benefit farmers and significantly contribute to the sustainable growth of Indian Agriculture. NSAI promotes harmonization and adoption of best commercial practices in production, processing, quality control and The mission of NSAI is to encourage investment in state of distribution of seeds. the art R&D to bring to the Indian farmer superior genetics and technologies, which are high performing and adapted to NSAI Office Bearers NSAI Governing Council Members President: Mr. M. Prabhakar Rao Mr. N.P. Patel Mr. K. Praveen Kumar Nuziveedu Seeds Ltd. Western Agri Seeds Ltd Asian Agri Genetics Ltd. Vice President: Mr. Kamal O. Zunzunwala Mr. Arun Kumar Agarwalla Mr. Siddhartha S Sen Safal Seeds & Biotech Ltd West Bengal Hybrid Seeds Parasmoni Organic & Agri Products Mr.
    [Show full text]
  • Minnesota FACS Frameworks for Food Science
    FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs.
    [Show full text]
  • The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate
    The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate Yong Zhu1, Walter H. Hsu2, James H. Hollis1* 1 Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America, 2 Department of Biomedical Sciences, Iowa State University, Ames, Iowa, United States of America Abstract Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P,0.001 respectively) while fullness was higher (P,0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P,0.001), higher plasma concentration of glucose (P,0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P,0.001).
    [Show full text]
  • DAVID JULIAN Mcclements
    DAVID JULIAN Honors and Awards MCCLEMENTS Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Professor, Department of Food Science, Food Technologists, USA, 2010 University of Massachusetts, Amherst, Stephen S. Chang Award. Outstanding MA 01003 accomplishments in lipid research, (413)-545-1019, (413)-545-1262 American Oil Chemists Society, USA,2010. [email protected] Award for Outstanding Accomplishments in Research and Creative Activity. University of Massachusetts, Amherst Faculty Education Convocation, USA, 2008. University of Leeds, UK, Doctor of Fergus M. Clydesdale Professor of Food Philosophy in Food Science, 1985-1989 Science. Endowed Chair. 7/1/07 – 6/30/12. University of Leeds, UK, Bachelor of Science in Food Science (Hons), 1981- Highly Cited Author in Agricultural 1985 Sciences, ISI Thomson Scientific, Philadelphia. Research and Development Award, Institute of Food Technologists, USA, 2007 Professional Experience 8th Ranked Internationally, Highly Cited 2005 to Present: Professor, Author in Agricultural Sciences, 1996-2006 Department of Food Science, (Ranked by Total Citations). Science University of Massachusetts, Watch, ISI Thomson Scientific, Amherst Philadelphia: DJM – 125 Papers, 1,300 citations. 2000 to 2005: Associate Professor, Department of Food Science, Award for the Advancement of Agricultural University of Massachusetts, and Food Chemistry. Agricultural and Food Amherst Chemistry Division, American Chemical 1994 to 2000: Assistant Professor, Society, USA, 2006 Department of Food Science, University of Massachusetts, Food Chemicals Codex (2005-2006), Amherst National Academies – Committee Member. 1994 to 1994: Senior Research Samuel Cate Prescott Award. Outstanding Fellow, Department of Food Ability in Research in Food Science and Chemistry, University College Technology, Institute of Food Cork, Ireland Technologists, USA, 1999 1992 to 1994: Senior Research Fellow, Department of Food Young Scientist Award.
    [Show full text]
  • Food Science in an Era of Environmental Concern
    CHAPTER 1 Food Science in an Era of Environmental Concern Irana Hawkins, PhD, MPH, RD Chapter Objectives THE STUDENT WILL BE EMPOWERED TO: • Summarize the topics encompassed by the food science discipline. • Define nutrition ecology, environmental nutrition, sustainable diets, ecosystem services, and ecological footprint—and demonstrate how these concepts relate to the study of food science. • Provide examples of anthropogenic effects on the natural environment and on food systems. • Discuss the potential impacts of planetary health, planetary boundaries, climate change, and biodiversity loss on food science, and the potential role of diet in protecting our planetary boundaries and mitigating climate change. • Discuss current challenges to sustainably feeding the world. • Explain the concept of nutrition transitions and give examples of global and national transitions currently under way. • Give specific examples of how the principles of nutrition ecology, environmental nutrition, and sustainable diets can be applied to reduce human impact on the natural environment. © smereka/Shutterstock. 9781284136470_CH01_Edelstein.indd 3 14/11/17 3:53 pm 4 CHAPTER 1 FOOD SCIENCE IN AN ERA OF ENVIRONMENTAL CONCERN Historical, Cultural, and Ecological Significance of Food Production and Consumption s biologist and researcher Dr. Martha Crouch has noted, “our relation- A ship with food is the most intimate of all the connections we have with other beings, for we take it into our mouths and actually incorporate it into our cells.”1 Today there are more than 311 million people living in the United States and approximately 7 billion people inhabiting the planet.2 The global population is expected to increase to more than 9 billion people by 2044.3 Understanding the projected impact of this population growth on the natural environment is paramount, as human health is inextricably linked to that of the natural environment.4 Sustaining human life requires an array of resources, with the most impor- tant being food and water.
    [Show full text]
  • Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium Quinoa Willd)
    plants Review Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd) Emma M. McGinty 1, Kevin M. Murphy 2 and Amber L. Hauvermale 2,* 1 The School of Biological Sciences, Washington State University, P.O. Box 644236, Pullman, WA 99164, USA; [email protected] 2 Department of Crop and Soil Science, Washington State University, Pullman, WA 99164, USA; [email protected] * Correspondence: [email protected]; Tel.:+1-509-335-3661 Abstract: Quinoa (Chenopodium quinoa Willd.) is a culturally significant staple food source that has been grown for thousands of years in South America. Due to its natural drought and salinity tolerance, quinoa has emerged as an agronomically important crop for production in marginal soils, in highly variable climates, and as part of diverse crop rotations. Primary areas of quinoa research have focused on improving resistance to abiotic stresses and disease, improving yields, and increasing nutrition. However, an evolving issue impacting quinoa seed end-use quality is preharvest sprouting (PHS), which is when seeds with little to no dormancy experience a rain event prior to harvest and sprout on the panicle. Far less is understood about the mechanisms that regulate quinoa seed dormancy and seed viability. This review will cover topics including seed dormancy, orthodox and unorthodox dormancy programs, desiccation sensitivity, environmental and hormonal mechanisms that regulate seed dormancy, and breeding and non-breeding strategies for enhancing resistance to PHS in quinoa. Citation: McGinty, E.M.; Murphy, Keywords: abscisic acid; desiccation sensitivity; gibberellin; hormone signaling; precocious germina- K.M.; Hauvermale, A.L. Seed tion; seed morphology Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd).
    [Show full text]
  • Food Allergy
    Information Statement Food Allergy The Institute of Food Science & Technology has authorised the following Information Statement, dated January 2009, which cancels and replaces the version dated October 2005. SUMMARY The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The greatest care must be taken by food manufacturers • to formulate foods so as to avoid, wherever possible, inclusion of unnecessary major allergens as ingredients; • to organise raw material supplies, production, production schedules and cleaning procedures so as to prevent cross-contact of products by "foreign" allergens; • to train all personnel in an understanding of necessary measures and the reasons for them; • to comply with the relevant labeling legislation providing appropriate warning, to potential purchasers, of the presence of a major allergen in a product; • to have in place an appropriate system for recall of any product found to contain a major allergen not indicated on the label warning. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems. BACKGROUND Adverse reactions to foods Adverse reactions to foods include not only food allergies but may also result from microbial and chemical food poisoning, psychological aversions, and specific non-allergenic responses.
    [Show full text]
  • Pathway: Food Science, Dietetics and Nutrition
    Pathway: Food Science, Dietetics and Nutrition Get the Facts: Food Science, Dietetics College and Career: Dieticians or Nutritionists plan and and Nutrition are: There are a number of options for conduct food service or nutritional • High demand education and training beyond high programs to assist in the promotion of school, depending on your career goals. health and control of disease. They may • Medium wage also supervise activities of a department • High skill • BYU – BS Nutrition, Dietetics & providing quantity food services such as a Food Science-- Dietetics, Food hospital or care center, counsel Occupation Outlook: Science, or Nutritional Science individuals or conduct nutritional emphasis research. Food Scientists use chemistry, • BYUI - BS Food Science. microbiology, engineering, and other The Utah statewide sciences to study the principles • USU – BS Nutrition, Dietetics & underlying the processing and annual median wage: Food Science-- Dietetics, Food deterioration of foods; analyze food Science, or Nutritional Science content to determine levels of vitamins, BS Dietician or Nutritionist $50,150 emphasis fat, sugar, and protein; research ways to make processed foods safe and healthful; • WSU – BS Nutrition Education determine the best ways to process, BS Food Scientist $48,320 package, preserve, store, and distribute food. • U of U - Nutrition Minor Sample Career Occupations: Workforce Trends: • UVU – AS Community Health; • Dietitian BS Community Health-- Community Employment of Dietitians and Nutritionists is • Food/Drug Inspector Health Education or Health Services projected to GROW 16 percent from 2014 to • Food Scientist Administration emphasis 2024, much faster than the average for all • Food Technologist SUU - BS Human Nutrition-- Allied occupations. Job prospects are good as a result of increasing emphasis on disease • Medical Dietitian Health or Pre-Dietetics emphasis prevention through improved dietary habits.
    [Show full text]
  • Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, Non-Thesis Requiring) Document of December
    Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, non-thesis requiring) Document of December 8, 2014; Revised February 2, 2015 This is a dual degree program that is offered jointly by the Departments of Epidemiology and Biostatistics, and Nutrition. The core Master Degree courses include a mixture of those from nutrition, biochemistry and public health. 1. Background and Justification The World Health Organization, (WHO), identifies diet and nutrition as a lifestyle factor critical for maintenance of health and well-being, as well as a factor influencing risk of chronic disease. Cardiovascular disease, diabetes, cancer and obesity are examples of chronic diseases significantly related to diet and nutrition. Obesity is one of the most common conditions and is growing to epidemic proportions. The two most common associated co-morbidities of obesity, type 2 diabetes and hypertension, are highly prevalent health risks and are among the principal causes of death in the general population. Additionally, in third world countries, malnutrition is a very common cause of infection or death, especially in young children. Accordingly, knowledge of the basic elements of good nutrition and the biochemical pathways associated with the metabolism of protein, fat and carbohydrate offers important contributions to mitigate these health problems. The proposed dual degree program will provide the student with a core understanding of the mechanics of metabolism combined with advanced courses in public health and nutrition. This combined approach will yield a highly qualified and competitive public health practitioner trained to develop evidence based policy, programs, strategies and advocacy to address these health risks and problems.
    [Show full text]