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Books in Food and health

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31-40 of 71 results in All results

Tropical Food: Chemistry and Nutrition V2

  • 1st Edition
  • December 2, 2012
  • George Inglett
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 4 3 1 0 - 3
Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of tropical foods from around the world, including vegetables, coconut foods, wheat, and soybean foods. This volume is comprised of 19 chapters and begins with an overview of the nutritional aspects of some tropical plant foods by focusing on nutrition, the nutritional composition of some plant foods, and the applications and limitations of food composition tables, along with assessment of nutritional status and some obstacles to nutritional health. The next chapter surveys tropical foods in the Far East, with emphasis on the processing and nutritional evaluation of fermented foods as well as fermentation and other methods of food preservation. Vegetable production in tropical Asian countries such as the Philippines is also considered. Subsequent chapters look at tropical home gardens as a nutrition intervention, tropical foods in Central America, and some aspects of traditional African foods. This book should be a valuable resource for biochemists, nutritionists, and nutritional scientists.

Bioactive Food as Dietary Interventions for Cardiovascular Disease

  • 1st Edition
  • October 22, 2012
  • Ronald Ross Watson + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 9 6 4 8 5 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 6 5 4 0 - 0
One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of several major cardiovascular diseases including heart failure and increased free radical formation and reduced antioxidant defences. Studies indicate bioactive foods reduce the incidence of these conditions, suggestive of a potential cardioprotective role of antioxidant nutrients. Bioactive Food as Dietary Interventions for Cardiovascular Disease investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease. It reviews existing literature, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet.

Obesity

  • 1st Edition
  • September 24, 2012
  • Tahir A. Mahmood + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 1 6 0 4 5 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 1 4 8 0 - 4
Obesity is a continuing issue around the world and in many contexts. The growing number of obese people is an increasing concern for those in the medical profession, and obesity can pose specific challenges in relation to fertility and pregnancy. Patients who are obese require specific considerations and knowledge. Bringing together experts from a variety of specialties to examine the issues and challenges of obesity, this book discusses how obesity affects fertility, reproduction, and pregnancy. Beginning with an exploration of the epidemiology of obesity, further chapters focus on specific issues related to obesity and both male and female reproduction, the complications of obesity during pregnancy and labour, and the long term effects of obesity. This is the most comprehensive resource to examine the topic of obesity and reproductive issues, making it invaluable for medical students, professionals, and researchers in public policy and medicine.

Marine Medicinal Foods

  • 1st Edition
  • Volume 64
  • November 3, 2011
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 7 7 0 0 - 0
This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 62
  • May 4, 2011
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 5 9 9 0 - 7
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Functional Foods

  • 2nd Edition
  • April 30, 2011
  • Maria Saarela
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 6 8 9 - 3
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 2 5 5 - 7
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

Nuts and Seeds in Health and Disease Prevention

  • 1st Edition
  • March 31, 2011
  • Victor R Preedy + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 7 5 6 8 9 - 3
The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits.

Developing Children’s Food Products

  • 1st Edition
  • February 16, 2011
  • David Kilcast + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 9 2 - 9
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 1 1 3 - 0
The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children.Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market.

Obesity Prevention

  • 1st Edition
  • June 25, 2010
  • Laurette Dube
  • Laurette Dube + 6 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 2 0 9 - 6
Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design "temptation-proof" physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents. Obesity Prevention presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity. Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle.

Olives and Olive Oil in Health and Disease Prevention

  • 1st Edition
  • March 23, 2010
  • Victor R Preedy + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 2 2 0 - 1
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.