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Handbook of Food Fortification and Health (Record no. 19662)

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003 - CONTROL NUMBER IDENTIFIER
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005 - DATE AND TIME OF LATEST TRANSACTION
control field 20140310150645.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461471103
978-1-4614-7110-3
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number RM214-258
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 616.2
Edition number 23
264 #1 -
-- New York, NY :
-- Springer New York :
-- Imprint: Humana Press,
-- 2013.
912 ## -
-- ZDB-2-SME
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Preedy, Victor R.
Relator term editor.
245 10 - IMMEDIATE SOURCE OF ACQUISITION NOTE
Title Handbook of Food Fortification and Health
Medium [electronic resource] :
Remainder of title From Concepts to Public Health Applications Volume 2 /
Statement of responsibility, etc edited by Victor R. Preedy, Rajaventhan Srirajaskanthan, Vinood B. Patel.
300 ## - PHYSICAL DESCRIPTION
Extent XXXI, 461 p. 94 illus., 36 illus. in color.
Other physical details online resource.
440 1# - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Nutrition and Health
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Part 1. Novel food vehicles and agents for fortificants -- Chapter 1. Multiple fortified egg for comprehensive nutritional and health support -- Chapter 2. Apple Pomace - Source of Dietary Fibre and Antioxidant for Food Fortification -- Chapter 3. Fortified food made from animal products: From product design to nutritional intervention -- Chapter 4. Dietary lipid sources as a means of changing fatty acid composition in fish: implications for food fortification -- Chapter 5. Meat and meat products enriched with n-3 fatty acids -- Chapter 6. Cheese Fortification -- Chapter 7. Yogurt fortified with date fiber -- Chapter 8. Convenience drinks fortified with n-3 fatty acids: a systematic review -- Chapter 9. Evaporated sugarcane juice as a food fortificant -- Chapter 10. Fortification of Fish Sauce and Soy Sauce -- Part 2. Impact on individuals -- Chapter 11. Targeting pregnant and lactating women and young children with fortified foods -- Chapter 12. Fortification of human milk for preterm infants -- Chapter 13. Fortification of school meals -- Chapter 14. Food fortification and frail elderly nursing home residents -- Chapter 15. Bread as a vehicle vitamin D fortification: application to nursing home residents -- Chapter 16. Learnings from the Postmenopausal Health Study for the effect of dairy products fortified with calcium and vitamin D on bone metabolism -- Chapter 17. Cognition and multiple micronutrient fortification of salt -- Part 3. Public health, concepts and issues -- Chapter 18. Food fortification as a global public health intervention: Strategies to deal with barriers to adoption, application and impact assessment -- Chapter 19. Why food fortification with vitamin B12 is needed -- Chapter 20. Folic acid to prevent neural tube defects: success and controversies -- Chapter 21. Vitamin D Fortification in North America: Current Status and Future Considerations -- Chapter 22. Profiling national mandatory folic acid fortification policy around the world -- Chapter 23. In-home fortification of complementary feedings: Chinese perspectives -- Chapter 24. Food fortification: a regulator’s perspective -- Part 4. International perspectives -- Chapter 25. Fortification of flour and outcomes: Oman’s perspective - contextual considerations and outcome -- Chapter 26 - Strategies to improve micronutrient status of infants and young children with special attention to complementary foods fortified with micronutrients: Perspectives from Viet Nam -- Chapter 27. Food Fortification Programs in Pakistan -- Chapter 28. Neural tube defects in Australia and food fortification with folic acid -- Chapter 29. Vitamin D supplementation in children: Indian perspectives -- Chapter 30. Use of fortified foods for Indonesian infants -- Chapter 31. Micronutrient fortification of school lunch meals in Himalayan villages -- Chapter 32. Iron Fortification Strategies in Brazil -- Chapter 33. Iron-Fortified and Unfortified Nigerian Foods -- Chapter 34. Food fortification: What more is there to know?.
520 ## - SUMMARY, ETC.
Summary, etc Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Medicine.
Topical term or geographic name as entry element Food science.
Topical term or geographic name as entry element Nutrition.
Topical term or geographic name as entry element Public health.
Topical term or geographic name as entry element Internal medicine.
Topical term or geographic name as entry element Personal health and hygiene.
Topical term or geographic name as entry element Medicine & Public Health.
Topical term or geographic name as entry element Clinical Nutrition.
Topical term or geographic name as entry element Nutrition.
Topical term or geographic name as entry element Food Science.
Topical term or geographic name as entry element Internal Medicine.
Topical term or geographic name as entry element Public Health.
Topical term or geographic name as entry element Health Promotion and Disease Prevention.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Srirajaskanthan, Rajaventhan.
Relator term editor.
Personal name Patel, Vinood B.
Relator term editor.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer eBooks
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781461471097
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier http://dx.doi.org/10.1007/978-1-4614-7110-3
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type E-Book
Copies
Price effective from Permanent location Date last seen Not for loan Date acquired Source of classification or shelving scheme Koha item type Damaged status Lost status Withdrawn status Current location Full call number
2014-04-05AUM Main Library2014-04-05 2014-04-05 E-Book   AUM Main Library616.2