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You searched: |  Subject = Nutrition., dietetics,  | 
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▼Title ▲
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2
DRI :
dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc : a report of the Panel on Micronutrients ... and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine.
ISBN: 0309072794 (pbk.) 		National Academy Press, 2002. WB 400 .D565 2002 NEU Grand Library[Medical Section] (3)
Available
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Encyclopedia of foods :
a guide to healthy nutrition /
ISBN: 0122198034 		Academic Press, c2002. TX349 .E482 2002 University of Kyrenia Grand Library[Reference Section]
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Enginar bileşeni Cynarin'in normal, immortalize ve kanser hücrelerine etkisi /
Near East University, 2014 QK861 .G49 2014 NEU Grand Library[Reserve Section] (2)
Available
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Evaluating dietary quality in diabetes by the Healthy Eating Index
Clın Lab Publication, 2013. QU145 .E93 2013 NEU Grand Library[Online electronic]
Available
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Farklı meslek gruplarının fiziksel aktivite ve beslenme durumlarının incelenmesi :
Diyet kalite indeksi, sağlıklı yeme indeksi ve beslenme kısıtlamalarına uyum /
 Near East University, 2021. WD120 .K37 2021 NEU Grand Library[General Collection] (2)
Available
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Fat Free Forever /
ISBN: 1863305262 		Random House, 1996. WB400 .B37 1996 NEU Grand Library[Medical Section]
Available
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The fit for life solution /
ISBN: 0938045393 		Dragon Door, 2002. WB400 .D53 2002 NEU Grand Library[Medical Section]
Available
1
The food chemistry laboratory :
a manual for experimental foods, dietetics, and food scientists /
ISBN: 0849312930 		CRC Press, 2003. QU145 .W43 2003 NEU Grand Library[Medical Section]
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The formula :
the sensational 40-30-30 fat burning nutrition programme /
ISBN: 0091857449 		Vermilion, 2001. WB400 .D36 2001 NEU Grand Library[Medical Section]
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Formula 101 :
maintaining 40-30-30 nutrition for a lifetime /
ISBN: 0345450590 		Ballantine Books, 2002. WB400 .D36 2002 NEU Grand Library[Medical Section]
Available
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