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EBOOKCENTRAL_ocn923266702 |
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OCoLC |
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20240329122006.0 |
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m o d |
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151010s1900 dcu o 000 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d MERUC
|d OCLCQ
|d ZCU
|d ICG
|d OCLCO
|d OCLCF
|d OCLCQ
|d DKC
|d AU@
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
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|a 9780309535526
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|a 0309535522
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|a DEBBG
|b BV044107573
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|a (OCoLC)923266702
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|a n-us---
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|a TS1955.N38
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|a 664.9
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| 049 |
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|a UAMI
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| 100 |
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|a Products, Committee on Technological Options to Improve the Nutritional Attributes of Animal.
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| 245 |
1 |
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|a Designing Foods :
|b Animal Product Options in the Marketplace.
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| 260 |
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|a Washington :
|b National Academies Press,
|c 1900.
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| 300 |
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|a 1 online resource (384 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 588 |
0 |
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|a Print version record.
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|a ""Designing Foods""; ""Copyright""; ""Preface""; ""Acknowledgments""; ""Contents""; ""Executive Summary""; ""CHANGES IN POLICY""; ""The Grading System""; ""Labeling and Standards of Identity""; ""Information and Consumer Education""; ""Research and Development""; ""RESEARCH RECOMMENDATIONS""; ""Preharvest Technology""; ""Postharvest Technology""; ""REFERENCES""; ""1 Data Sources, Key Nutrients, and Selection of Targets for Change""; ""SOURCES OF DATA AND THEIR LIMITATIONS""; ""Food Supply Data (1965-1985)""; ""Federal Surveys""; ""Nationwide Food Consumption Survey (1977-1978)""
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| 505 |
8 |
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|a ""Continuing Survey of Food Intake by Individuals (1985)""""National Health and Nutrition Examination Survey""; ""Pediatric Nutrition Surveillance System of the Centers for Disease Control""; ""Other Data Sources""; ""Limitations of the Data Bases""; ""IDENTIFICATION OF KEY FOOD COMPONENTS""; ""TARGET LEVELS FOR CALORIC INTAKE AND SELECTED NUTRIENTS""; ""REFERENCES""; ""2 Current Trends in Consumption of Animal Products""; ""NUTRIENTS IN ANIMAL PRODUCTS AND THEIR BIOAVAILABILITY""; ""Calories""; ""Protein""; ""Fat, Saturated Fatty Acids, and Cholesterol""; ""Vitamins""; ""Minerals""; ""Iron""
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| 505 |
8 |
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|a ""Calcium""""TRENDS IN INDIVIDUAL COMMODITIES""; ""Red Meat, Poultry, and Fish""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""National Live Stock & Meat Board Study""; ""Milk, Milk Products, and Eggs""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""Fats and Oils""; ""Food Supply Data (1965-1985)""; ""Dietary Survey Data""; ""Special Studies""; ""Household Refuse Analysis Project""; ""St. Joseph's University/American Meat Institute Study""; ""National Live Stock & Meat Board Study""; ""REFERENCES""; ""3 Target Levels and Current Dietary Patterns""; ""CALORIES""
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| 505 |
8 |
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|a ""Dietary Survey Data""""Summary""; ""TOTAL FAT AS PERCENTAGE OF CALORIES""; ""Influence of Dietary Fats on Serum Lipid Levels""; ""Dietary Fat and Cancer""; ""Dietary Guidelines for Total Fat Intake""; ""Dietary Survey Data""; ""Summary""; ""SATURATED, MONOUNSATURATED, AND POLYUNSATURATED FATTY ACIDS AS PERCENTAGE OF CALORIES""; ""Saturated Fatty Acids: Influence on Serum Lipid Levels""; ""Dietary Guidelines for Fatty Acid Intake""; ""Dietary Survey Data""; ""Summary""; ""CHOLESTEROL""; ""Dietary Guidelines for Cholesterol Intake""; ""Dietary Survey Data""; ""Summary""; ""CALCIUM""
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| 505 |
8 |
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|a ""Dietary Guidelines""""Dietary Survey Data""; ""Summary""; ""IRON""; ""Definition and Prevalence of Iron-Deficiency Anemia""; ""Dietary Guidelines for Iron Intake""; ""Dietary Survey Data""; ""Summary""; ""REFERENCES""; ""4 Consumer Concerns and Animal Product Options""; ""CHANGING CONSUMER ATTITUDES AND INDUSTRY RESPONSES""; ""General Trends""; ""Consumer Behavior Away from Home""; ""Response by Restaurateurs""; ""Consumer Behavior in Grocery Stores and Supermarkets""; ""Response by Supermarkets""; ""Consumer Behavior at Home""; ""OPTIONS IN THE MARKETPLACE""; ""Milk and Milk Products""
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| 500 |
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|a ""Traditional Versus Modified Products""
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Animal products
|z United States.
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| 650 |
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0 |
|a Nutrition.
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| 650 |
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6 |
|a Produits animaux
|z États-Unis.
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| 650 |
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6 |
|a Nutrition.
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| 650 |
|
7 |
|a Animal products
|2 fast
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| 650 |
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7 |
|a Nutrition
|2 fast
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| 651 |
|
7 |
|a United States
|2 fast
|1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq
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| 776 |
0 |
8 |
|i Print version:
|a Products, Committee on Technological Options to Improve the Nutritional Attributes of Animal.
|t Designing Foods : Animal Product Options in the Marketplace.
|d Washington : National Academies Press, ©1900
|z 9780309037952
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| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3376870
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL3376870
|
| 994 |
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|a 92
|b IZTAP
|
