 |
 |
|
Feeding Behaviors
|
 |
|
 |
FOOD SAFETY: a scientific approach
Edited by the Danone Institute of Belgium Under the responsability of Prof. Dr André HUYGHEBAERT, C.E. (Chemical and Agricultural Engineer, University of Gent) French or Flemish 109 p Free on request Contact: Danone Institute of Belgium |
 |
Nutrition for longevity
Edited by Danone Institute of Israel Under the responsability of Prof. Emanuel LEBENTHAL (hadassah-Hebrew University Medical Center, Israel) English 325 p Contact: Danone Institute of Israel |
 |
The diabetic at table. Outcast or paradigm ?
Edited by Danone Institute of Belgium Under the responsability of Prof. Gérard Slama – Hôtel-Dieu Diabetology Service (Paris) French XIII + 98 p On request (8 euro for European Union members customers / 12 euro for non European Union members customers) Contact : Danone Institute of Belgium |
2002 |
FOOD SELECTION: From genes to culture
Edited By Danone Institutes Editorial Board Pr. Harvey Anderson (University of Toronto, Canada), Pr. John Blundell (University of Leeds, UK) and Pr. Matty Chiva (University of Nanterre, France) English 207 p 22 euros (tax and transport included) ORDER NOW For more information and free download, click here Contact: Danone Institute |
 |
Alimentary Norms and Guidelines for the Brazilian Population
Under the responsibility of Professor Emília Addison Machado Moreira (UFSC - Florianópolis, Brazil) Portuguese 182 p For more information and free download, click here Contact : Danone Institute of Brazil |
 |
Lipometabolism disorders
Under the responsibility of Prof. Alberto Notarbartolo (Palermo University, Italy) Italian 194 p Free on request Contact : Danone Institute of Italy |
2001 |
CD-ROM "Nutrition et Santé"
Created by a multi-field group of recognized specialists Edited by the French Danone Institute French 12 clinical cases, 30 thematic files, more than 40 patients' questions Practical tools (calculator and printable index cards) 15 euros (tax and transport included) ORDER NOW Online demo Contact: Danone Institute of France |
 |
Nutrition in the Female Life Cycle
Prof. E. Lebenthal (hadassah-Hebrew University Medical Center, Israel) and Prof. N. Shapira (Tel-Aviv University, Israel) English 211 p On request ($40 including postage and handling) For more information and free download, click here Contact: Danone Institute of Israel |
 |
The Large Intestine in Nutrition and Disease
Dr. John H CUMMINGS (Dunn Clinical Nutrition Centre, UK) Japanese 155 p On request (Euro 10.00) Contact : Danone Institute of Japan |
2000 |
OBESITY AND ANAEMIA DUE TO MALNUTRITION IN ADOLESCENCE
Under the responsabilty of Prof. José E. DUTRA DE OLIVEIRA (Sao Paulo University, Brazil) Portuguese 270 pages For more information and free download, click here. Contact: Danone Institutes of Brazil. |
 |
Nutrition in Medicine : a Physician View
Dr. Simon Ph. ALLISON (University Hospital of Nottingham, UK) Japanese 171 p Free on request Contact : Danone Institute of Japan |
 |
Nutrition and Diet of Elderly
Under the responsability of Prof. André HUYGHEBAERT (University of Gent, Belgium) Flamish/ French 62 p Free on request Contact : Danone Institute of Belgium |
 |
Adolescent Nutrition and Diet
Under the responsability of Prof. Daniel RIGAUD (Dijon University, France) French 105 p Free on request Contact : Danone Institute of France |
 |
Nervous Anorexia : From Origin to the Therapy
Under the responsability of Prof. Michele CARRUBA (Milano University, Italy) Italian 169 p Free on request Contact : Danone Institute of Italy |
 |
Food Consumption : the Great Information Basis
Under the responsibility of Prof. José E. DUTRA DE OLIVEIRA (Sao Paulo University, Brazil) Portuguese 74 p For more information and free download, click here. Contact : Danone Institute of Brazil |
1999 |
Human Behavior with Regard to Food. A Scientific Approach
Dr France BELLISLE (CNRS-INSERM, Paris, France) French 138 p On request (8 euro for European Union members customers / 12 euro for non European members customers. ) Contact : Danone Institute of Belgium |
 |
Parental Nutrition and Surgical Patient
Dr Antonio SITGES-SERRA (Barcelona University, Spain) English 193 p For more information and free download, click here. Contact : Danone Institute of Belgium |
1998 |
Proteins in Food and Nutrition
Under the responsibility of Prof. Jana GAWECKIEGO (Poznan Academy of Agriculture, Poland) Polish 109 p Free on request Contact : Danone Institute Poland |
 |
Lentils. The Recipe Book
Izabela PIROG and Henryk PIROG (Cracow Academy of Agriculture, Poland) Polish 90 p Free on request Contact : Danone Institute Poland |
 |
Healthy Eating Principles
Prof. Swiatoslaw ZIEMLANSKI (National Food and Nutrition Institute, Warsaw, Poland) Polish 155 p Free on request Contact : Danone Institute Poland |
 |
Towards a Psychology of Food Choice
Prof. Paul ROZIN (Pennsylvania University, USA) English 265 p On request (300 BEF for Europe Union, 450 BEF for other countries) Contact : Danone Institute of Belgium |
 |
Fighting Child Malnutrition : Physiopathological and Practical Aspects
Dr André BRIEND (ORSTOM, France) French 163 p On request (300 BEF for Europe Union, 450 BEF for other countries) Contact : Danone Institute of Belgium |
 |
Elderly Nutrition and Diet
Under the responsibility of Prof. Thierry CONSTANS (Tours University, France) French 62 p Free on request Contact : Danone Institute of France |
 |
Fermented Milks : Biochemical, Technological, Probiotic and Nutritional Aspects
Under the responsibility of Prof. Vittorio BOTTAZZI (Piacenza and Cremona University, Italy) Italian 156 p Free on request Contact : Danone Institute of Italy |
 |
Balanced Diet to Brazilian People
Under the responsibility of Prof. José E. DUTRA DE OLIVEIRA (Sao Paulo University, Brazil) Portuguese 114 p For more information and free download, click here Contact : Danone Institute of Brazil |
1997 |
The Western Diet With a Special Focus on Dairy Products
Prof. Gertjan SCHAAFSMA (TNO, The Netherlands) English 140 p On request (300 BEF for Europe Union, 450 BEF for other countries) Contact : Danone Institute of Belgium <font class=norm>For Free Download, click here.</font> |
 |
Food : Technological and Nutritional Aspects
Under the responsibility of Prof. Alberto DAGHETTA (Milano University, Italy) Italian 214 p Free on request Contact : Danone Institute of Italy |
 |
Vegetarianism in the Light of Nutritional Science
Prof. Swiatoslaw ZIEMLANSKI and Prof. Janina BUDZYNSKA-TOPOLOWSKA (Warsaw, Poland) Polish 236 p Free on request Contact : Danone Institute of Poland |
 |
The Truth About Fats
Under the responsibility of Prof. Jana GAWECKIEGO (Poland) Polish 78 p Free on request Contact : Danone Institute of Poland |
1996 |
The Large Intestine Nutrition and Disease
Dr. John H CUMMINGS (Dunn Clinical Nutrition Centre, UK) English 155 p For more information and free download, click here. Contact : Danone Institute of Belgium |
 |
Nutrition in Medicine : a Physician View
Dr. Simon Ph. ALLISON (University Hospital of Nottingham, UK) English 151 p On request (300 BEF for Europe Union, 450 BEF for other countries) Contact : Danone Institute of Belgium |
 |
Essential Obesity : Genetics, Metabolism, Environment
Under the responsibility of Prof. Enrica RIVA (Milano University, Italy) Italian 111 p Free on request Contact : Danone Institute of Italy |
1995 |
From Macro-Nutrients to Human Diet
Prof. Daniel TOME (INA, Paris, France) French 106 p On request (300 BEF for Europe Union, 450 BEF for other countries) Contact : Danone Institute of Belgium |
 |
Nutritional Diagnostic : Check and Evaluation of the Nutritional Situation
Under the responsibility of Prof. Ermanno LANZOLA (Pavia University, Italy) Italian 116 p Free on request Contact : Danone Institute of Italy |
1994 |
Feeding at the Different Periods of Life : Physiopathological Aspects
Under the responsibility of Prof. Carlo VERGANI (Milano University, Italy) Italian 124 p Free on request Contact : Danone Institute of Italy |
Our Network
Danone Institutes are not-for-profit entities which link scientists involved in human nutrition with health and education professionals. They support nutrition research programs and provide diet and nutritional information including: information on eating behaviors, dietary guidelines, nutrition events and nutrition organizations. The Institutes focus particularly on, Nutrition and child development, early childhood nutrition and childhood obesity prevention.