A Health Perspective, Third Edition
Author: Michael EJ Lean,Emilie Combet
Publisher: CRC Press
Barasi's Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information in an accessible and reader-friendly format, emphasising how important nutrition is for evidence across the full translational health spectrum, from epidemiology and basic sciences through clinical and public heath applications, and ultimately into sustainable public policy. This third edition places more emphasis on applied nutrition than previous editions. Specifically, sections relating to clinical nutrition, public health nutrition, and improving foods for better health are now separate chapters with new chapters on sport nutrition, obesity, and weight management, and each section has a dedicated table of contents to better highlight the subject covered. The book also focuses on nutritional issues related to globally important, potentially preventable, major diseases, such as coronary heart disease, cancer, and diabetes, and discusses methods for studying nutrition and relevant essential dietary principles for intervention. This textbook is written from the perspective of experienced teachers at the undergraduate and graduate levels and is an invaluable resource for students in health and nutrition and for those pursuing further qualifications in food science. While containing substantial detail on some interesting topics, this book is written in an ‘easy-read’ style, which makes potentially complicated subjects accessible to general readers as well as to the more specialised user. It provides both an entry-level introduction to human nutrition for introductory or intermediate undergraduate students and also sufficient comprehensive detail to serve as a reference book for Masters or PhD students.
A Health Perspective
Author: Mary Barasi
Publisher: CRC Press
Human Nutrition: A Health Perspective, Second Edition presents a comprehensive introduction to the basic principles of nutrition, together with their application through the life cycle and in a variety of life situations. Topics covered are relevant to students in a variety of courses that include nutrition. The book is also ideal for health-related courses that address how nutrition is related to the development of diseases that afflict Western populations, and what can be done to minimize the risks of developing such diseases. To facilitate learning, the book involves readers in thinking about their own nutrition for the protection and promotion of health. Topics include food allergy, fluid intakes, sports nutrition, functional foods, and nutrients sold as supplements. The text is interspersed with study questions and diagrams to engage and maintain readers’ attention. Scientific explanations are provided in an accessible manner to help in understanding and to clarify principles. The flow of the information builds from methods of studying nutrition and essential principles about the structure of diet through an exploration of the functions of all the nutrients. The basic knowledge is applicable to a study of the major life stages and the challenges that might threaten nutritional status. The book highlights issues related to major diseases in the West such as coronary heart disease and cancer. It also considers the concept of optimizing nutrition and discusses nutrition policy and related health promotion issues.
Author: Stewart Truswell
Publisher: Oxford University Press
Food is one of the basic necessities of life, yet nutrition has only relatively recently been recognised as one of the most important determinants of individual and public health. A full understanding of this multi-faceted subject area requires an integrated approach, from molecular to societal level. Essentials of Human Nutrition provides a complete and student-friendly introduction to the field making it an ideal companion forstudents throughout their study of nutrition. Careful editing of contributions from an international team of experts draws together a broad spectrum of disciplines and promotes the practical application ofnutritional science at the human level, covering everything a student needs to know in order to understand the importance of nutrition to health and disease.
Author: Michael J. Gibney,Susan A. Lanham-New,Aedin Cassidy,Hester H. Vorster
Publisher: John Wiley & Sons
In this second edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
Author: Joan Gandy
Publisher: John Wiley & Sons
Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills. Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners. The book has been extensively restructured for its fifth edition and is now divided into two parts to make it easier to locate key topics. The first part covers professional practice, nutrition in specific groups, nutritional status and non-clinical areas of dietetic practices, while the second focuses on clinical dietetic practice, including nutrition support, and dietetic practice in individual areas of disease, from respiratory and renal disorders to mental health and palliative care. This edition also offers a companion website, www.manualofdieteticpractice.com, which includes case studies, discussion vignettes to place topics in a clinical context, downloadable copies of the appendices, key tables and figures, and references and useful links.
Author: M. A. Eastwood
1. 1. 4 Nutritional deficiency and excess which form the metabolic enzyme structure of the individual. It is not possible to live for more than 2-3 minutes without oxygen. However, life can continue with 1. 1. 5 Social, population and environmental out water for between 2 and 7 days depending influences on nutrition upon the ambient temperature and the amount of exercise being taken. Survival without any food at The reliable provision of food requires an orga all, but with water, may be for 60-120 days, nized society. A society that is disorganized depending upon the body stores. Females and through war, epidemics of infections or natural those with considerable subcutaneous fat survive disaster is less able to produce or deliver food for longer than slightly built males. than a well-structured stable society with a suffi There are individual responses to nutritional ciency of healthy workers. It is important that deficiency and excess. Though in general weight food is grown which is appropriate for the partic increase in association with overall excessive eat ular population's social, cultural and religious ing and weight loss is associated with inadequate beliefs. The influences on nutrition (Figure 1. 1) dietary intake. The failure to provide the essential include: amino acids, fats, vitamins and trace elements leads to specific lesions which may progress to • food availability and intake morbidity and death.
Author: Vickie A. Vaclavik, Ph.D.,Marjorie M. Devine, Ph.D.,Marcia H. Pimentel, M.S.
Publisher: CRC Press
A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and it presents more background information than in previous editions. The manual provides a variety of stimulating exercises and laboratory discussions through which students can explore and better understand the multidimensional nature of food decisions and preparation. Dimensions of Food, Fifth Edition presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods. Questions and problems throughout the manual facilitate application of principles to many food situations. Once completed, the book serves as an essential reference guide for personal and professional use. For success in using this workbook, it is good to know that a previous knowledge of food preparation is not mandatory for success! The workbook is designed to help students clarify and organize facts into working principles. Activities may be carried out in the laboratory, demonstrated, or assigned as projects to be completed outside of the classroom, such as at home in the kitchen, or in the grocery store. With Dimensions of Food, Fifth Edition, students will gain a comprehensive understanding of the science of food involved in food preparation, the nutritional contents of food, and the effects of processing on nutritional value. They will observe the important connections between good taste and food selection, between diet and optimum health. They will recognize that nutrition, food safety, and the economics of the marketplace are all important factors when making food decisions.
Author: J. G. Salway
Publisher: John Wiley & Sons
Metabolism at a Glance presents a concise, illustrated summary of metabolism in health and disease. This essential text is progressively appropriate for introductory through to advanced medical and biochemistry courses. It also provides a succinct review of inborn errors of metabolism, and reference for postgraduate medical practitioners and biomedical scientists who need a resource to quickly refresh their knowledge. Fully updated and extensively illustrated, this new edition of Metabolism at a Glance is now in full colour throughout, and includes new coverage of sports biochemistry; the metabolism of lipids, carbohydrates and cholesterol; glyceroneogenesis, α-oxidation and ω-oxidation of fatty acids. It also features the overlooked “Krebs Uric Acid Cycle”. Metabolism at a Glance offers an accessible introduction to metabolism, and is ideal as a revision aid for students preparing for undergraduate and USMLE Step 1 exams.
Author: Olle-Jane Sahler,John E. Carr
Publisher: Hogrefe Publishing
A clearly structured, compact text on the behavioral sciences for medical and other students and trainees, including practical features such as annotated review questions and a practice exam.The brand new edition of this compact text presents succinct information about the wide variety of behavioral, social, and psychological sciences that comprise the behavioral sciences relevant to health and wellness.Based around but expanding on the Integrated Sciences Model, and integrating the Institute of Medicine¿s key themes for medical training, the new edition is organized in sections covering: ¿ Biological Mediators of Behavior ¿ Individual-Environment Interaction ¿ Development Through the Life Cycle ¿ Social and Cultural Determinants ¿ Societal and Behavioral Health Challenges ¿ The Health Care System, Policy, and Economics ¿ Physician-Patient Interaction ¿ PsychopathologyNew chapters deal with Stress, Adaptation, and Illness; Geriatric Health and Successful Aging; Palliative Care; Health Care Issues Facing Gay, Lesbian, Bisexual, and Transgender Individuals; Competency in Clinical Education; Health Literacy; and Changing Risk Behaviors. Clear appendices review principles of epidemiology and biostatistics.Each chapter begins with guidance questions and ends with current recommended readings and review questions. A complete 300+ question-and-answer USMLE-type review section not only allows readers to check how well they have learned the material, but also highlights important points and adds additional specific information to supplement the text.The authors of this text are experienced teachers and researchers drawn primarily from the membership of the Association for the Behavioral Sciences and Medical Education.
Author: Satish Keshav,Adam Bailey
Publisher: John Wiley & Sons
This concise introduction to the gastrointestinal system encapsulates the fundamental facts and principles of this rapidly growing and changing specialty. Written by experienced clinicians and teachers, the text covers the basic concepts of both the science surrounding the gastrointestinal system and the basics of clinical practice in an accessible, lucid format. Now fully supported by a companion website at www.ataglanceseries.com/gastro containing interactive MCQs and downloadable digital flashcards, The Gastrointestinal System at a Glance is the ideal revision aid for medical and allied health students, and provides valuable insight for anyone seeking a comprehensive and concise guide to this subject area. Fully revised and updated to include further coverage of diagnostic and therapeutic endoscopy, revised liver chapters and a new chapter on embryology Now in full colour throughout Supported by a companion website containing interactive self-assessment and digital flashcards - perfect for both study and revision Provides an integrated approach to both the basic and clinical science of this core specialty
Concepts and Controversies
Author: Frances Sienkiewicz Sizer,Leonard A. Piché,Eleanor Noss Whitney,Ellie Whitney
Publisher: Cengage Learning
You?ve heard the phrase, "You are what you eat"? This text gives you a better understanding of the phrase, and hits home the simple but obvious truth. You really are what you eat! Nutrition Concepts and Controversies has been a cornerstone in nutrition classes across North America, serving the needs of students and professors in building a healthier future. In keeping with this tradition, the Second Canadian Edition will continue to explore the ever-changing frontier of nutrition knowledge in Canada, reflecting our Canadian cultural identity and helping students achieve both their learning and health goals, while maintaining strong user-celebrated pedagogy. Nutrition: Concepts and Controversies focuses on nutrition principles and their application while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge of them. The Canadian edition incorporates Canada?s new food guide along with a wealth of Canadian examples, references and updates.
Author: Margaret Rayman,Alison Callaghan
Publisher: John Wiley & Sons
Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition. There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on: Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids Glucosamine and chondroitin The value of exclusion, vegetarian, vegan and other dietary approaches Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.
Author: Briony Thomas,Jacki Bishop
The standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988. The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, this truly is the essential guide to the principles of dietetics across its whole range.
Author: Michael J. Gibney,Barrie M. Margetts,John M. Kearney,Lenore Arab
Publisher: John Wiley & Sons
Category: Health & Fitness
As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book’s covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves. OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES: Introduction to Human Nutrition: ISBN 0 632 05624 X Nutrition & Metabolism: ISBN 0 632 05625 8 Clinical Nutrition: ISBN 0 632 05626 6
Author: Committee on Nutritional Status During Pregnancy and Lactation,Institute of Medicine
Publisher: National Academies Press
On the basis of a comprehensive literature review and analysis, Nutrition During Lactation points out specific directions for needed research in understanding the relationship between the nutrition of healthy mothers and the outcomes of lactation. Of widest interest are the committee's clear-cut recommendations for mothers and health care providers. The volume presents data on who among U.S. mothers is breastfeeding, a critical evaluation of methods for assessing the nutritional status of lactating women, and an analysis of how to relate the mother's nutrition to the volume and composition of the milk. Available data on the links between a mother's nutrition and the nutrition and growth of her infant and current information on the risk of transmission through breastfeeding of allergic diseases, environmental toxins, and certain viruses (including the HIV virus) are included. Nutrition During Lactation also studies the effects of maternal cigarette smoking, drug use, and alcohol consumption.
Inside Stories of U.S. Manufacturers
Author: Jeffrey K. Liker
Publisher: Productivity Press
Category: Business & Economics
What is Lean? Pure and simple, lean is reducing the time from customer order to manufacturing by eliminating non-value-added waste in the production stream. The ideal of a lean system is one-piece flow, because a lean manufacturer is continuously improving. Most other books on lean management focus on technical methods and offer a picture of how a lean system should look like. Other books provide snapshots of companies before and after lean was implemented. This is the first book to provide technical descriptions of successful solutions and performance improvements. It's also the first book to go beyond snapshots and includes powerful first-hand accounts of the complete process of change; its impact on the entire organization; and the rewards and benefits of becoming lean. At the heart of Becoming Lean are the stories of American manufacturers that have successfully implemented lean methods. The writers offer personalized accounts of their organization's lean transformation. You have a unique opportunity to go inside the implementation process and see what worked, what didn't, and why.
Author: Lorenzo V. Greco,Marco N. Bruno
Publisher: Nova Science Pub Incorporated
Category: Technology & Engineering
Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.
Stories of Life, Love and Learning
Author: Jack Canfield,Mark Victor Hansen
Publisher: Simon and Schuster
This first batch of Chicken Soup for Teens consists of 101 stories every teenager can relate to and learn from -- without feeling criticized or judged. This edition contains important lessons on the nature of friendship and love, the importance of belief in the future, and the value of respect for oneself and others, and much more.
Author: Carolyn D. Berdanier
Publisher: CRC Press
Advanced Nutrition: Micronutrients, a continuation of the first Advanced Nutrition text on macronutrients, focuses on how vitamins and minerals operate at the genomic level. It reflects the major research endeavors by nutrition scientists throughout the world in studying nutrient-gene, nutrient-nutrient, and nutrient-drug interactions. The book is organized in units-ideal for advanced undergraduate and graduate-level courses-as well as for research. Unit 1 provides an overview of the effects of micronutrients on human health. Unit 2 discusses the integration of functional aspects of vitamins and minerals. The next three units, fat-soluble vitamins, water-soluble vitamins, and other organic nutrients, provide important data such as:
Author: Dilfuza Egamberdieva,Smriti Shrivastava,Ajit Varma
This book describes the various applications of microorganisms in improving plant growth, health and the efficiency of phytochemical production. The chapters trace topics such as the role of PGPRs in improving salt stress and heavy metal tolerance in plants; the prevention and control of plant diseases; boosting soil fertility and agriculture productivity; the induction of secondary metabolite biosynthesis in medicinal and aromatic plants; the enhancement of phytochemical levels, and the action mechanisms, diversity and characterization of PGPRs. The reviews will be of interest for scientists in the fields of agriculture, microbiology, soil biology, plant breeding and herbal medicinal products.