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Publication Date Publication Date
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2013, ISBN 9780771057083, xxx, 446
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed... 
Food industry and trade | Nutrition | Habitudes alimentaires | Aspect économique | Food habits | Industrie et commerce | Economic aspects | Aliments
Book
2011, Woodhead Publishing series in food science, technology and nutrition, ISBN 9781845694319, Volume no. 204., xxvi, 236
The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the... 
Children | Nutrition | Alimentation | Food preferences in children | Enfants | Food
Book
2009, ISBN 9780143116387, xx, 140
Book
2013, 1st Scribner hardcover edition., ISBN 9781451666755, xvii, 267
"From breakfast cereal to frozen pizza to nutrition bars, processed foods are a fundamental part of our diet, accounting for 65% of our nation's yearly... 
Food industry and trade | SOCIAL SCIENCE / Agriculture & Food | Processed foods | HEALTH & FITNESS / Nutrition | Food additives | SOCIAL SCIENCE / General | Health aspects
Book
Journal of Planning Education and Research, ISSN 0739-456X, 06/2008, Volume 27, Issue 4, pp. 469 - 482
Journal Article
2015, ISBN 9781250066121, 562 pages
The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. Physician Michael Greger examines the fifteen top causes... 
Food preferences | Self-care, Health | HEALTH & FITNESS / Healthy Living | Nutrition | HEALTH & FITNESS / Food Content Guides | HEALTH & FITNESS / Nutrition
Book
2019, ISBN 9783039212811
The Addressing Food and Nutrition Security in Developed Countries Special Issue is a collection of papers from researchers in counties with developed economies... 
diet affordability | California Health Interview Survey | Aboriginal and Torres Strait Islander | deservingness | subsidy | mental health | remote | welfare state | incentive | cost of a healthy diet | access to food | monitoring and surveillance | INFORMAS | children | qualitative | disadvantages | poverty | food insecurity | food service | social support | reference budgets | determinants | non-communicable disease | Canadian adults | monitoring | diet prices | inequality | food affordability | physical health | food equality | Finland | diet-related chronic disease | older people | women | Pacific diets | Newstart allowance | charitable food services | Indigenous | social assistance | food system | Supplemental Nutrition Assistance Program (SNAP) | Healthy Diets ASAP tool | prevalence | policy | food charity | sex | secondary data | food assistance | developed countries | social enterprise models | low income | M?ori diets | household | food poverty | social assistance payments | food price | community store | Hurricane Katrina | stressful life events | fiscal policy | food stress | low-to-middle income | trauma-informed | rural | experience | stressors | Indigenous population | research | affordability | social determinants | social security | charity | obesity prevention | Sustainable Development Goals | obesity | nutrition environment | coping strategies | welfare recipients | Food-based dietary guidelines | food surveys | experiences | fruit and vegetables | food aid recipient | hunger | nutrition | food supply | mixed methodology research | nutrition policy | household food insecurity | food prices | Asian Americans | intervention | English language use | values | Scotland | acculturation | disaster | voluntary failure | family health | surveillance | diet | food banks | scoping review | ageing | rural communities | path diagram | Aboriginal and Torres Strait Islander population | food pricing | homeless | families | food and nutrition security | food bank | co-creation | urban | food security | food policy | depression | diet price | food aid
eBook
2004, 11th ed., ISBN 0721697844, xxxvii, 1321
Book
2011, Woodhead publishing series in food science, technology and nutrition, ISBN 1845697588, Volume no. 222., xxiv, 432
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range... 
Protéines dans l'alimentation humaine | Proteins in human nutrition | Dietary Proteins | Food
Book
2012, 4th ed. rev. and updated., ISBN 0470912073, xii, 708
Book
2009, Woodhead Publishing in food science, technology and nutrition, ISBN 9781845695927, 358
Book
2015, First edition., ISBN 9780124046993, xxii, 699 pages
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added... 
Antioxidants | Food industry and trade | Antioxydants | Teneur en vitamines | Industrie et commerce | Vitamin content | Aliments | Food | Industrial chemistry & manufacturing technologies | Rancidity
Book
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