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Books in Food and health

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21-30 of 71 results in All results

The Mediterranean Diet

  • 1st Edition
  • November 19, 2014
  • Victor R Preedy + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 7 8 4 9 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 7 9 4 2 - 7
The Mediterranean Diet offers researchers and clinicians a single authoritative source which outlines many of the complex features of the Mediterranean diet: ranging from supportive evidence and epidemiological studies, to the antioxidant properties of individual components. This book embraces a holistic approach and effectively investigates the Mediterranean diet from the cell to the nutritional well-being of geographical populations. This book represents essential reading for researchers and practicing clinicians in nutrition, dietetics, endocrinology, and public health, as well as researchers, such as molecular or cellular biochemists, interested in lipids, metabolism, and obesity.

Omega-3 Fatty Acids in Brain and Neurological Health

  • 1st Edition
  • June 20, 2014
  • Ronald Ross Watson
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 0 5 4 7 - 8
Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis. This book encompasses some of the most recent research, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep, and neurodegenerative diseases. This collection helps to push research forward toward a complete understanding of omega-3 fatty acids' relationship to brain and neurological health.

Celiac Disease and Gluten

  • 1st Edition
  • June 5, 2014
  • Peter Koehler + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 2 0 2 2 0 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 7 9 9 9 2 6 - 5
Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities is a unique reference work—the first to integrate the insights of the causes and effects of celiac disease from the chemistry of reaction-causing foods to the diagnosis, pathogenesis, and symptoms that lead to proper diagnoses and treatment. With an estimated three million people in the United States alone affected by celiac disease, an autoimmune digestive disease, only five percent are properly diagnosed. Drawing on the connection between foods containing gluten and the resulting symptoms, this resource offers distinctive information that directly explores and links food science, medical diagnostics, and treatment information. A helpful tool for researchers and medical practitioners alike, Celiac Disease and Gluten: Multidisciplinary Challenges and Opportunities helps refine research targets, and provides a comprehensive overview on the multidisciplinary approaches to all crucial aspects related to celiac disease.

Encyclopedia of Food Microbiology

  • 2nd Edition
  • April 2, 2014
  • Carl A. Batt + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 4 7 3 0 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 4 7 3 3 - 1
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

Handbook of Nutrition, Diet, and the Eye

  • 1st Edition
  • April 1, 2014
  • Victor R Preedy
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 1 7 1 7 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 0 6 - 1
The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general.

Food Structures, Digestion and Health

  • 1st Edition
  • March 24, 2014
  • Mike Boland + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 4 6 1 0 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 8 5 - 6
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields.

Wheat and Rice in Disease Prevention and Health

  • 1st Edition
  • January 22, 2014
  • Ronald Ross Watson + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 1 7 1 6 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 0 4 - 7
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.

Risk Management for Food Allergy

  • 1st Edition
  • November 13, 2013
  • Charlotte Madsen + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 1 9 8 8 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 1 9 8 9 - 5
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies.

Satiation, Satiety and the Control of Food Intake

  • 1st Edition
  • September 30, 2013
  • John E Blundell + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 5 4 3 - 5
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 7 1 - 9
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.

Encyclopedia of Human Nutrition

  • 3rd Edition
  • December 28, 2012
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 4 8 8 5 - 7
The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision.  It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases.An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level.