{"id":28577,"date":"2024-06-23T13:57:01","date_gmt":"2024-06-23T10:57:01","guid":{"rendered":"https:\/\/finstockevarsity.com\/resources\/?post_type=product&#038;p=28577"},"modified":"2024-06-23T14:14:58","modified_gmt":"2024-06-23T11:14:58","slug":"physical-science-in-nutrition-and-dietetics-diploma-level","status":"publish","type":"product","link":"https:\/\/finstockevarsity.com\/resources\/product\/physical-science-in-nutrition-and-dietetics-diploma-level\/","title":{"rendered":"Physical Science in Nutrition and Dietetics Diploma Level"},"content":{"rendered":"<p>\u201cPhysical Science in Nutrition and Dietetics\u201d is a comprehensivetextbook that delves into the application of physical science principles within the realm of nutrition and dietetics. The book covers essential topics such<br \/>\nas the physical properties and chemistry of food, nutrient interactions, and the scientific methods used to analyze food composition. It provides detailed explanations of how these principles impact food quality, safety and nutritional value. Through practical examples and scientific insights, readers will gain a thorough understanding of how physical science can be utilized to improve dietetic practices and enhance the nutritional profile of food products.<\/p>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"http:\/\/finstockevarsity.com\/resources\/product\/physical-science-in-nutrition-and-dietetics-diploma-level\/\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"light\"\n\t\t\t\tdata-order-by = \"social\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p style=\"margin-top: 12.0pt;\"><span class=\"fontstyle0\">This book contains the following topics:<\/span><\/p>\n<p style=\"margin-top: 12.0pt;\">\u2022 Fundamentals of Chemistry in Nutrition<br \/>\n\u2022 Physics in Food Processing and Preservation<br \/>\n\u2022 Biochemistry of Nutrient Metabolism<br \/>\n\u2022 Water and Electrolyte Balance<br \/>\n\u2022 Thermodynamics and Energy Balance<br \/>\n\u2022 Kinetics of Enzymatic Reactions<br \/>\n\u2022 Food Rheology and Texture Analysis<br \/>\n\u2022 Microbiology and Food Safety<\/p>\n<table>\n<tbody>\n<tr>\n<td>Category:<\/td>\n<td>Diploma\u00a0 Level Book<\/td>\n<\/tr>\n<tr>\n<td>Publisher:<\/td>\n<td><a href=\"https:\/\/finstockevarsity.com\/resources\/\">Finstock Evarsity Publishers<\/a><\/td>\n<\/tr>\n<tr>\n<td>ISBN:<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Authors:<\/td>\n<td>CPA John Kimani, Dr. James Scott<\/td>\n<\/tr>\n<tr>\n<td>Pages:<\/td>\n<td>87<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":28580,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"product_brand":[],"product_cat":[118],"product_tag":[],"class_list":{"0":"post-28577","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-school-of-health-sciences-diploma-books","7":"product_shipping_class-require-shipping","9":"first","10":"instock","11":"downloadable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Physical Science in Nutrition and Dietetics Diploma Level - Finstock Evarsity Resources<\/title>\n<meta name=\"description\" content=\"\u201cPhysical Science in Nutrition and Dietetics\u201d is a comprehensivetextbook that delves into the application of physical science principles within the realm of nutrition and dietetics. The book covers essential topics suchas the physical properties and chemistry of food, nutrient interactions, and the scientific methods used to analyze food composition. 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