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Books in Nutrition

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161-170 of 195 results in All results

Pulse Foods

  • 1st Edition
  • March 24, 2011
  • Brijesh K. Tiwari + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 2 0 1 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 2 0 1 9 - 8
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

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.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 61
  • December 2, 2010
  • Steve Taylor
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 4 6 8 - 5
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 2 6 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.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 60
  • August 18, 2010
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 0 9 4 5 - 2
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.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 59
  • July 13, 2010
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 0 9 4 3 - 8
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.

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.

Guide to Nutritional Supplements

  • 1st Edition
  • September 2, 2009
  • B Caballero
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 5 1 0 9 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 3 7 5 6 6 1 - 9
The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, this Guide is the ideal reference for nutritionsts and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 56
  • May 7, 2009
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 2 3 5 - 5
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.

Comprehensive Handbook of Iodine

  • 1st Edition
  • March 17, 2009
  • Victor R Preedy + 2 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 8 6 - 3
Over two billion people worldwide are at risk for the spectrum of disorders known as "The Iodine Deficiency Disorders." 1-10% will suffer cretinism; 5-30% will have some sort of brain damage or neurological impairment and 30-70% will be hypothyroid. The causes of iodine deficiencies can be considered from both simplistic and more complex perspectives: From the leaching of iodine from soil resulting in crops with low iodine content to malnutrition resulting in impaired iodine absorption. Poor dietary diversification and impoverished socio-economic development can also lead to iodine deficiencies. Although it is possible to diagnose and treat deficiencies, there is still an ongoing dialogue regarding the detailed molecular pathology of iodine homeostatis, how hypothyroidism impacts the body tissues, and efficient diagnosis and treatment of the Iodine Deficiency Disorders. This Handbook provides a resource of information on the various pathways and processes based on different countries or diseases. Because there is a constant flow of new information on iodine and related disorders, the goal of this Handbook is to provide a base of scientific information upon which additional knowledge can be applied.

Nutrition and Genomics

  • 1st Edition
  • March 9, 2009
  • David Castle + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 8 2 - 5
Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, but can also have very specific implications for individual dietary recommendations in light of personal genetics. Predicted applications for nutrigenomics include genomics-based dietary guidelines and personalized nutrition based on individual genetic tests. These developments have sweeping ethical, legal and regulatory implications for individuals, corporations and governments.This book brings together experts in ethics, law, regulatory analysis, and communication studies to identify and address relevant issues in the emerging field of nutritional genomics. Contributing authors are experts in the social aspects of biotechnology innovation, with expertise in nutrigenomics. From addressing the concern that nutrigenomics will transform food into medicine and undermine pleasures associated with eating to the latest in the science of nutrigenomics, this book provides a world-wide perspective on the potential impact of nutrigenomics on our association with food.