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Autorenporträt
William Aspden is Lecturer in Nutrition and Clinical Dietetics at CQUniversity, Australia
Fiona Caple is Senior Lecturer in Food Science and Nutrition and Human Nutrition at Northumbria University, UK
Rob Reed is Pro Vice-Chancellor (Learning and Teaching) at CQUniversity, Australia
Jonathan Weyers is Director of Quality Assurance at the University of Dundee, UK
Allan Jones is Senior Lecturer and Chancellor's Award Fellow in Ecology, Environmental Science and Zoology at the University of Dundee, UK
Inhaltsangabe
Contents
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, assessments 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 Client consultation skills
Fundamental laboratory and clinical techniques 21 Your approach to practical work 22 Health & safety 23 Legal and ethical requirements for nutrition & food analysis 24 Basic lab 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 surveys 39 Choosing and using statistical tests
Dietary assessment and intervention 40 Nutritional recommendations and guidelines 41 Dietary assessment systems 42 Physical examination 43 Anthropometric measurements and body composition 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 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 Centrifugation [AND HOMOGENISATION?]
Assaying food components and properties 58 Analysis of biomolecules in foods: fundamental principles 59 Assaying proteins, amino acids and enzymes 60 Assaying lipids 61 Assaying carbohydrates 62 Assaying nucleic acids 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 quan
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, assessments 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 Client consultation skills
Fundamental laboratory and clinical techniques 21 Your approach to practical work 22 Health & safety 23 Legal and ethical requirements for nutrition & food analysis 24 Basic lab 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 surveys 39 Choosing and using statistical tests
Dietary assessment and intervention 40 Nutritional recommendations and guidelines 41 Dietary assessment systems 42 Physical examination 43 Anthropometric measurements and body composition 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 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 Centrifugation [AND HOMOGENISATION?]
Assaying food components and properties 58 Analysis of biomolecules in foods: fundamental principles 59 Assaying proteins, amino acids and enzymes 60 Assaying lipids 61 Assaying carbohydrates 62 Assaying nucleic acids 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 quan
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