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Books in Nutrition

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171-180 of 195 results in All results

Complementary and Alternative Therapies and the Aging Population

  • 1st Edition
  • September 22, 2008
  • Ronald Ross Watson
  • English
  • Hardback
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  • eBook
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The major objective of this book is to review in detail health problems occurring with significant frequency in aging adults which are proposed to be treated or ameliorated using nutriceuticals as foods and dietary supplements as well as other complementary and alternative therapies. Chapters primarily focusing on nutrients have been excluded to maintain a focus on complementary and alternative medicine (CAM). The book is divided into three general sections: 1. Nutriceuticals and Botanicals in Health Promotion - including Specific Nutriceuticals Used in Treating Aged; and General Nutraceutical Approaches to Therapy with emphasis on cancer. 2. Non-nutritional CAM Therapies – including Mind-mediated Therapies; and Physically Applied CAM Therapies3. Non-dietary Complementary and Alternative Medicine (CAM) Use and Benefits to the Elderly in Health

Gluten-Free Cereal Products and Beverages

  • 1st Edition
  • April 18, 2008
  • Elke Arendt + 1 more
  • English
  • Hardback
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  • eBook
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Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.

Nutrition in the Prevention and Treatment of Disease

  • 2nd Edition
  • March 28, 2008
  • Ann M. Coulston + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 9 6 0 - 4
Nutrition in the Prevention and Treatment of Disease, Second Edition, focuses on the clinical applications and disease prevention of nutrition. This revised edition offers 18 completely new chapters and 50% overall material updated. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Busy researchers and clinicians can use this book as a "referesher course" and should feel confident in making patient care recommendations based on solid current research findings.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 53
  • October 1, 2007
  • Steve Taylor
  • English
  • Hardback
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  • eBook
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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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 52
  • April 10, 2007
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 8 8 1 5 - 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 the scientific developments in the broad areas of food science and nutrition, and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Benders’ Dictionary of Nutrition and Food Technology

  • 8th Edition
  • June 9, 2006
  • D A Bender
  • English
  • eBook
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The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.

Encyclopedia of Human Nutrition

  • 2nd Edition
  • July 20, 2005
  • Lindsay Allen + 2 more
  • English
  • eBook
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Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike.Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Nutrient Metabolism

  • 1st Edition
  • October 1, 2003
  • Martin Kohlmeier
  • English
  • eBook
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Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control. It focuses on the presentation of nutritional biochemistry; and the reader is given a clear and specific perspective on the events that control utilization of dietary compounds. Slightly over 100 self-contained chapters cover all essential and important nutrients as well as many other dietary compounds with relevance for human health. An essential read for healthcare professionals and researchers in all areas of health and nutrition who want to access the wealth of nutrition knowledge available today in one single source.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 45
  • September 30, 2002
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 9 3 3 0 - 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 the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.

The Nutrition Handbook for Food Processors

  • 1st Edition
  • August 16, 2002
  • C J K Henry + 1 more
  • English
  • Hardback
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  • eBook
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Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.