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Books in Food and health

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11-20 of 71 results in All results

Vegetarian and Plant-Based Diets in Health and Disease Prevention

  • 1st Edition
  • May 23, 2017
  • François Mariotti
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 3 9 6 8 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 9 6 9 - 4
Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet.

Prebiotics and Probiotics in Human Milk

  • 1st Edition
  • October 6, 2016
  • Michelle McGuire + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 7 2 5 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 7 4 6 - 2
Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant. The book examines how HMOs and bacteria in human milk may function independently and coordinately to influence both maternal and infant health. Human milk is the only food “designed” specifically to nourish humans, indeed representing the essence of a perfect “functional food.” And although researchers have been studying its composition for decades, surprisingly little is really understood about the origins and functions of its myriad components, an area that is especially true for HMOs and bacteria. This book provides a thorough review of the newest research on these inter-related milk constituents as written by a team of experts from both academia and industry who actively conduct HMO and human milk microbiome research as they endeavor to apply this new knowledge to infant nutrition. Each chapter provides objective rationale for what research is still needed in this rapidly evolving area, also discussing the challenges and opportunities faced by the industry in adding HMO and microbes to infant food products. This book is a valuable resource for nutrition researchers focused on infant nutrition, food scientists and product developers working on infant formula, and clinicians interested in broadening their understanding of the benefits of human milk for infants.

Fermented Foods in Health and Disease Prevention

  • 1st Edition
  • September 12, 2016
  • Juana Frías + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 3 0 9 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 5 4 9 - 9
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

Nutritional Pathophysiology of Obesity and its Comorbidities

  • 1st Edition
  • September 1, 2016
  • Susan Ettinger
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 3 0 1 3 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 0 3 4 - 9
Nutritional Pathophysiology of Obesity and Its Comorbidities: A Case-Study Approach challenges students and practitioners to understand the role of nutrients within the pathophysiology and development of disease, specifically those diseases which develop as a result of obesity. Through a case-based approach, the author presents complex clinical scenarios that require multiple treatment strategies, including targeted diet modification as an adjuvant to medical therapy. The book is divided into 9 modules and 5 appendices each of which covers aspects of obesity and its comorbidities. Within each module, a case is detailed with relevant history, laboratory and physical data, and follow-up information. Each case is followed by a resource section which delineates current understanding of the pathophysiology of the condition, as well as the actions of nutrients and food components shown to modify these processes. A "further readings" section cites current supporting clinical and basic literature as well as published guidelines.

Developing Food Products for Consumers with Specific Dietary Needs

  • 1st Edition
  • May 13, 2016
  • Steve Osborn + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 3 2 9 - 9
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 3 4 0 - 4
Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

Handbook of Lipids in Human Function

  • 1st Edition
  • December 4, 2015
  • Ronald Ross Watson + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 6 3 0 6 7 - 0 3 6 - 8
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 3 5 - 1
Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids. Addressing cardiovascular and neurological diseases as well as cancer, obesity, inflammatory conditions, and lung disease, the authors correlate lipid sources with specific conditions, providing important insights into preventative as well as response-based actions designed to positively impact health outcomes. The material is presented in 29 chapters and brings together the research and work of an international team of experts. designed to bridge the gap between traditional approaches to dietary interventions and leading edge integrated health strategies, Handbook of Lipids in Human Function: Fatty Acids is a valuable resource for researchers and clinicians.

Encyclopedia of Food and Health

  • 1st Edition
  • August 26, 2015
  • Benjamin Caballero + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 4 9 4 7 - 2
The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs.

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

  • 1st Edition
  • May 21, 2015
  • Michele Sadler
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 3 8 2 - 9
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 4 0 3 - 1
The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends. The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted ‘general function’ claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids.

Olive and Olive Oil Bioactive Constituents

  • 1st Edition
  • April 15, 2015
  • Dimitrios Boskou
  • English
  • Hardback
    9 7 8 - 1 - 6 3 0 6 7 - 0 4 1 - 2
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 4 2 - 9
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

Glucose Intake and Utilization in Pre-Diabetes and Diabetes

  • 1st Edition
  • November 22, 2014
  • Ronald Ross Watson + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 0 9 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 5 7 9 - 8
This important reference, edited by Ronald Ross Watson and Betsy Dokken, collects the research needed to make the distinct connection between pre-diabetes, diabetes, and cardiovascular disease. Glucose Intake and Utilization in Pre-Diabetes and Diabetes: Implications for Cardiovascular Disease explains the mechanisms of progression from pre-diabetes to diabetes to cardiovascular disease. Since pre-diabetes and diabetes are important cardiovascular disease risk factors, and impaired glucose metabolism among cardiac patients is extremely prevalent, the importance of reviewing pre-diabetes and its involvement in CVD complications is vital as one applies food and glycemic control to slow progress to diabetes and heart disease. The book further focuses on glucose intake and utilization in diabetes, including coverage of diabetes in the development and pathology of cardiovascular disease, risks and epidemiology of cardiovascular problems promoted by diabetes, macrovascular effects and their safety in therapy of diabetics, beta cell biology and therapy of diabetes, and nutrition to modulate diabetes.