Practical Skills in Food Science, Nutrition and Dietetics

Description

If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you 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 you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you 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.   Cover Practical Skills in Food Science, Nutrition and Dietetics Contents List of Boxes Guided tour Preface List of abbreviations Acknowledgements 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, assessment 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. Consultation skills Fundamental laboratory and clinical techniques 21. Your approach to practical work 22. Health and safety 23. Legal and ethical requirements in food safety and nutrition 24. Basic laboratory 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 survey 39. Choosing and using statistical tests Dietary assessment and intervention 40. Nutritional recommendations and guidelines 41. Dietary assessment and analysis 42. Physical examination 43. Anthropometric and body composition measurements 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 for food analysis 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. Homogenisation and centrifugation Analysing food components and properties 58. Analysis of biomolecules in food: fundamental principles 59. Assaying proteins, amino acids and enzymes 60. Assaying lipids 61. Assaying carbohydrates 62. Assaying nucleic acids and nucleotides 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 Index