Practical Skills in Food Science, Nutrition and Dietetics, 1st edition

Published by Pearson (September 21, 2011) © 2012

  • Rob Reed Emeritus at Central Queensland University
  • Allan Jones University of Dundee
  • Fiona Caple Northumbria University
  • William Aspden University of Central Queensland
  • Jonathan Weyers University of Dundee
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An easy-to-read guide

If you are teaching food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion for your students entire degree program. This 'one-stop' text will guide your students through the wide range of practical, analytical and data handling skills that they will need during their studies. It will also give them a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills.

Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help students develop the skills they need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help students understand their application in the context of food science, nutrition and dietetics.

This text's unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills.

  • Study and examination skills
  • 1 The Importance of transferable skills
  • 2 Managing your time
  • 3 Working with others
  • 4 Taking notes from lectures and texts
  • 5 Learning and Revising
  • 6 Curriculum options, assessments and exams
  • 7 Preparing your curriculum vitae
  • Information technology and library resources
  • 8 Finding and citing published information
  • 9 Evaluating information
  • 10 Using online resources
  • 11 Using spreadsheets
  • 12 Word processors, databases and other packages
  • Communicating information
  • 13 Organising a poster display
  • 14 Giving a spoken presentation
  • 15 General aspects of scientific writing
  • 16 Writing essays
  • 17 Reporting practical and project work
  • 18 Writing literature surveys and reviews
  • 19 Communicating with the public
  • 20 Client consultation skills
  • Fundamental laboratory and clinical techniques
  • 21 Your approach to practical work
  • 22 Health & safety
  • 23 Legal and ethical requirements for nutrition & food analysis
  • 24 Basic lab procedures
  • 25 Working with liquids
  • 26 Principles of solution chemistry
  • 27 Working with body fluids
  • 28 pH and buffer solutions
  • 29 Introduction to microscopy
  • 30 Setting up and using a light microscope
  • The investigative approach
  • 31 Making and recording measurements
  • 32 SI units and their use
  • 33 Scientific method and experimental design
  • 34 Research project work
  • Analysis and presentation of data
  • 35 Using graphs
  • 36 Presenting data in tables
  • 37 Hints for solving numerical problems
  • 38 Descriptive statistics and surveys
  • 39 Choosing and using statistical tests
  • Dietary assessment and intervention
  • 40 Nutritional recommendations and guidelines
  • 41 Dietary assessment systems
  • 42 Physical examination
  • 43 Anthropometric measurements and body composition
  • 44 Estimating energy requirements
  • 45 Assaying biochemical markers of malnutrition
  • 46 Testing for food allergies and intolerances
  • 47 Integrating nutritional assessment data
  • 48 Sports nutrition
  • Analytical techniques in food science
  • 49 Basic physico-chemical techniques
  • 50 Calibration and its application to quantitative analysis
  • 51 Indirect calorimetry
  • 52 Immunological methods
  • 53 Spectroscopic techniques
  • 54 Chromatography
  • 55 Electrophoresis
  • 56 Molecular biology techniques
  • 57 Centrifugation
  • Assaying food components and properties
  • 58 Analysis of biomolecules in foods: fundamental principles
  • 59 Assaying proteins, amino acids and enzymes
  • 60 Assaying lipids
  • 61 Assaying carbohydrates
  • 62 Assaying nucleic acids
  • 63 Assaying active phytochemicals in functional foods
  • 64 Sensory analysis techniques
  • 65 Product development and evaluation
  • Food microbiology and processing
  • 66 Sterile technique and microbial culture
  • 67 Isolating, identifying and naming microbes
  • 68. Culture systems and growth measurements
  • 69. Microbiological analysis of food
  • 70. Food processing
  • 71. Measuring the microbiological effectiveness of food processing

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