Frontiers in the nutrition sciences
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Frontiers in the nutrition sciences proceedings of symposium by

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Published by National Academy Press in Washington, D.C .
Written in English

Subjects:

  • Nutrition -- United States -- Congresses

Book details:

Edition Notes

Includes bibliographical references.

StatementFood and Nutrition Board, Institute of Medicine.
ContributionsInstitute of Medicine (U.S.). Food and Nutrition Board.
Classifications
LC ClassificationsRA784 .F76 1989
The Physical Object
Paginationx, 230 p. :
Number of Pages230
ID Numbers
Open LibraryOL16350454M

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No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Description This series of individually authored chapters examines the nature and extent of scientific advances in the nutrition sciences and describes both future opportunities in . In , the Food and Nutrition Board selected "Frontiers in the Nutrition Sciences" as the topic for its annual symposium. It symbolizes the Board's concern about declining attention to nutrition as a focal point in our universities and medical schools; but more importantly it expresses the Board's conviction that nutrition research has a bright and challenging future. Frontiers in the Nutrition Sciences: Proceedings of a Symposium. Show details. Contents; Hardcopy Version at National Academies Press; Search term III ACADEMIA AND THE NUTRITION SCIENCES. Recent Trends and Future Directions. Critical Issues in Nutrition Sciences .

Frontiers in the Nutrition Sciences: Proceedings of a Symposium. Washington (DC): National Academies Press (US); Frontiers in the Nutrition Sciences: Proceedings of a Symposium. Show details. Contents; Hardcopy Version at National Academies Press; Search term AUTHORS AND COAUTHORS. GEORGE BRAY, Professor, Medicine, Section. PREFACE In , the Food and Nutrition Board selected "Frontiers in the Nutrition Sciences" as the topic for its annual symposium. It symbolizes the Board's concern about declining attention to nutrition as a focal point in our universities and medical schools; but more importantly it expresses the Board's conviction that nutrition research has a bright and challenging future. The information contained in this volume based on the symposium "Frontiers in the Nutrition Sciences" could make an important and timely contribution to the development of a program for education in nutrition. This series of books addresses a wide range of topics in nutritional science. The books are aimed at advanced undergraduate and graduate students, researchers, university teachers, policy-makers and nutrition and health professionals. They offer original syntheses of knowledge, providing a fresh perspective on key topics in nutritional science.

The specialty section 'Nutrition and Food Science Technology' in our open-access journal Frontiers in Nutrition is looking to publish original research findings, breakthrough technology development, as well as innovative and practical applications in food and nutrition that will advance the understanding of human food intake, metabolism and health. It seeks to publish papers that use integrated approaches from multidisciplinary sciences including, but not limited to nutrition sciences. Frontiers Media SA is a publisher of peer-reviewed open access scientific journals currently active in science, technology, and was founded in by a group of neuroscientists, including Henry and Kamila Markram, and later expanded to other academic fields. Frontiers is based in Lausanne, Switzerland, with other offices in London, Madrid, Seattle and Brussels.   Frontiers in Bioactive Compounds: At the Crossroads between Nutrition and Pharmacology: Medicine & Health Science Books @ ce: $ One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology Reviews: 1.