A workbook for day-to-day decisions Nutrition labels on various food products must comply with numerous, ever-changing requirements. Items such as meat and poultry products, food packages, and dietary supplements are subject to stringent federal regulations-and the costs of compliance are often significant. The Nutritional Labeling and Education Act of 1990 (NLEA) imposed new mandates for labeling of many packaged food products; still others became subject to a voluntary nutrition labeling program. Following that lead, USDA has imposed parallel labeling requirements. FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations provides hands-on information and guidelines for understanding the latest federal nutrition labeling requirements. This plain English analysis of FDA and FSIS labeling rules contains diagrams and tables and cites specific regulations. Decision diagrams walk the reader through volumes of information and make sense out of complicated regulatory processes. Checklists for managing information for developing specific labels help the reader track regulatory changes and document regulation applicability to company products. The RegFinder index references not only the text, but also provides hundreds of regulatory citations, referenced by topic. FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations will be of interest to food industry personnel responsible for compliance with federal nutritional labeling regulations, food product developers and food technologists. Faculty teaching food laws and regulations and food product development will also find this book of interest.

This textbook is designed to meet the needs of beginning students in the allied health professions today. Major areas covered are: introduction to human nutrition; community nutrition and the life cycle; and introduction to clinical nutrition. Contains new chapters on feeding methods (enteral and parenteral nutrition) and nutrition and AIDS.

Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

Provides detailed information about nutrition for advanced students concerned with the application of nutrition in human health. This edition reflects the rapid changes that have been occurring in nutrition, such as new regulations, an expanded science base, changes in social problems and structures, changes in health care systems and practices, increased interest and concern with nutrition and health care, etc. Topics include: foundations of nutrition; applied nutrition in community health; nutrition in health care throughout the life cycle; and nutrition in clinical care.