Food Science and Nutrition (Record no. 2239)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02885nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190610162411.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190610b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-19-948908-4 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6235 |
| Bill Date | 5/6/2019 |
| Purchase Year | 2019-20 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | BSDU |
| Language of cataloging | English |
| Transcribing agency | BSDU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.1 |
| Item number | ROD |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Roday, Sunetra |
| 245 ## - TITLE STATEMENT | |
| Title | Food Science and Nutrition |
| 250 ## - EDITION STATEMENT | |
| Remainder of edition statement | 3rd |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Delhi |
| Name of publisher, distributor, etc. | Oxford University Press |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 441 |
| 500 ## - GENERAL NOTE | |
| General note | The third edition of Food Science and Nutrition provides complete and exhaustive coverage of topics related to food science, food safety, and nutrition. It is aimed at students of undergraduate, diploma, or certificate courses in hotel management, hospitality studies, and catering technology.<br/><br/>The book is designed keeping in mind the changing trends in hospitality and food business operators. The Food Science section of the book covers carbohydrates, fruits and vegetables, browning reactions, and evaluation of food, etc., whereas the Food Safety section covers food microbiology, food processing and preservation, and regulatory agencies and food quality standards. The text ends with a section on Nutrition covering vitamins, minerals, proteins in nutrition, new trends in food and nutrition, etc. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents<br/>PART I FOOD SCIENCE<br/><br/>Introduction to Food Science<br/>Colloidal Systems in Foods<br/>Carbohydrates<br/>Proteins<br/>Fruits and Vegetables<br/>Fats and Oils<br/>Flavour<br/>Browning Reactions<br/>Evaluation of Food<br/>PART II FOOD SAFETY<br/>Food Microbiology<br/>Food Processing and Preservation<br/>Food Safety<br/>Food Standards, Regulations, and Quality Management<br/>PART III NUTRITION<br/>Introduction to Nutrition<br/>Carbohydrates in Nutrition<br/>Proteins in Nutrition<br/>Lipids<br/>Water<br/>Vitamins<br/>Minerals<br/>Energy Metabolism<br/>Balanced Diet<br/>Menu Planning and Mass Food Production<br/>Modified Diets<br/>New Trends in Foods |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Features<br/><br/>Completely matches the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus for the subjects taught in the first three semesters namely food science, nutrition, and food safety<br/>Covers subjects taught in hospitality and hotel administration, food technology, applied sciences, home science, and nursing courses<br/>Provides ample examples, review questions, analytical thinking exercises, and updated reference charts and tables<br/><br/>New to this Edition New chapters on Food Safety and Food Standards, Regulations, and Quality Management<br/>An appendix on First Aid<br/>Extended material including the latest ‘recommended dietary allowances’ table; new topic on non-communicable diseases (NCDs); additional information on new packaging options, safety concerns regarding plastics, and smart packaging; dietary guidelines for cancer patients and Naturopathy, and many more. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 565.00 | 641.1 ROD | 017794 | 02/12/2020 | 565.00 | 06/10/2019 | Books | ||||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 565.00 | 641.1 ROD | 017795 | 02/12/2020 | 565.00 | 06/10/2019 | Books | ||||||
| Dewey Decimal Classification | Not For Loan | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | 06/10/2019 | 565.00 | 641.1 ROD | 017796 | 02/12/2020 | 565.00 | 06/10/2019 | Books | Not for Loan |