食べ物と健康調理の科学 : 管理栄養士・栄養士対応

改訂版第2版

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Summary, etc.：: 管理栄養士・栄養士対応テキスト。調理の意義・食事の計画、調理学・食品学の基礎から、各種食品の調理性等、設問に答える形で学ぶ。(Provided by: 出版情報登録センター（JPRO）)

Author introduction：: 嶋田さおり福岡女子大学家政学部家政学科食物学専攻卒業横浜国立大学大学院教育学研究科修士課程修了愛媛大学大学院連合農学研究科博士後期課程修了安田女子大学家政学部管理栄養学科　准教授管理栄養士、博士（農学）(Provided by: 出版情報登録センター（JPRO）)

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