Japan Nutrition (Record no. 71)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04712nam a22005895i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-981-16-6316-1 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250526092116.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211126s2022 si | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789811663161 |
| -- | 978-981-16-6316-1 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-981-16-6316-1 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | RA784 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MBNH3 |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MED060000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MBNH3 |
| Source | thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 613.2 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Nakamura, Teiji. |
| Relator term | author. |
| Relationship | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 245 10 - TITLE STATEMENT | |
| Title | Japan Nutrition |
| Medium | [electronic resource] / |
| Statement of responsibility, etc. | by Teiji Nakamura. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2022. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Singapore : |
| Name of producer, publisher, distributor, manufacturer | Springer Nature Singapore : |
| -- | Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XI, 200 p. 1 illus. |
| Other physical details | online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Preventing and Treating Disease with Nutrition -- Chapter 2. The Birth of Nutrition and the Systematization of Learning -- Chapter 3. History of Nutritional Improvement in Japan -- Chapter 4. Transformation to Human Nutrition -- Chapter 5. Team medicine and multidisciplinary education -- Chapter 6. Safe and appetizing patient meals -- Chapter 7. Nutrition for a 100 year life -- Chapter 8. Nutrition in Japan from an International Perspective -- Chapter 9. Cutting-edge science and technology and personalized nutritional advice -- Chapter 10. A Sustainable healthy diet -- Chapter 11. For those who hope to study health, medical care and welfare -- Chapter 12. Nutrition and diet in the future. |
| 506 0# - RESTRICTIONS ON ACCESS NOTE | |
| Terms governing access | Open Access |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the "Nutrition Improvement Law". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed. This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involvedin the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful. Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy. Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition . |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food science. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Medical sciences. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sociology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Nutrition. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food Studies. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Health Sciences. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sociology of Food and Nutrition. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food Science. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9789811663154 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9789811663178 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9789811663185 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-981-16-6316-1">https://doi.org/10.1007/978-981-16-6316-1</a> |
| 912 ## - | |
| -- | ZDB-2-SBL |
| 912 ## - | |
| -- | ZDB-2-SXB |
| 912 ## - | |
| -- | ZDB-2-SOB |
No items available.