Jul 182017
 

Nutrition, Diet Therapy, and the Liver


Well-illustrated throughout and with in-depth analyses, Nutrition, Diet Therapy, and the Liver provides a holistic understanding of the causative elements that precipitate liver disease and the nutritional factors and regimens that reverse deteriorating hepatic function. This up-to-date resource also incorporates emerging fields of science and significant discoveries.

With contributions from leading experts of international repute in their respective fields, the book first emphasizes the important role nutrition plays not only in the prevention of liver disease but also in the reversal of liver dysfunction. The second section covers various aspects of alcoholic liver disease (ALD) and nonalcoholic fatty liver disease (NAFLD) as well as the consequent steatohepatitis that encompasses the whole spectrum of triglyceride accumulation, inflammation, fibrosis, and end-stage cirrhosis of the liver. The book then focuses on the mounting evidence in support of alcohol abuse, hepatitis viruses, and immune diseases as key predisposing factors in the incidence of hepatocellular carcinomas. The final section evaluates the importance of nutrition in the treatment of liver diseases in infants versus adults, including recovery after liver transplantation.

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Jul 112017
 

CRC Desk Reference for Nutrition, Third Edition


Features: Used Book in Good Condition
By (author): Carolyn D. Berdanier

Following in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition. Thoroughly updated and expanded to reflect major advances over the past decade, this reference lists entries alphabetically and cross-references them when multiple terms are used for the same definition. Each entry is followed either by a definition, paragraph, essay, composition, article, or feature article. Many of the more complex entries are supported with figures or tables.

New Material in the Third Edition

  • Gut hormones and their functions
  • Food intake recommendations
  • New drugs with nutritional applications
  • Novel discoveries of transport and messenger proteins
  • Gene polymorphisms involved in nutritional responses

A compilation of terms of interest to the nutritionist and non-nutritionist, this book is an alphabetical list of medical terms, drugs, biochemical, genetic and physiological terms relevant to understanding the need for and use of nutrients.

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Jul 042017
 

Food Law for Public Health (Food and Public Health)


By (author): Jennifer L. Pomeranz

Food and its many aspects — production, consumption, marketing, labeling, procurement, safety — have become a mainstay of both popular discourse and the practice of public health. As topics such as GMO labeling, food-borne illness outbreaks, soda bans, and food taxes have come to the forefront of the public and academic conscious, understanding the legal underpinnings of these issues is vital.

Food Law for Public Health is the first book on food law written specifically for a public health audience without a legal background. It offers comprehensive coverage of every aspect of food law:

· Established and newer food law issues in the United States
· Overview of US law, plus federal, state, and local governments’ authorities and limitations to address food for public health
· Controversial topics related to food marketing, food labeling, and the various regulatory concerns over food safety
· Federal nutrition programs and guidelines
· Litigation among the food industry, consumers, and the government

Food Law for Public Health offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching.

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Jul 032017
 

Setting Nutritional Standards: Theory, Policies, Practices (Rochester Studies in Medical History)


By (author): Elizabeth Neswald, David F. Smith, Ulrike Thoms

In the second half of the nineteenth century, ways of thinking about food changed as chemists and physiologists identified nutrients and bodily needs and as urbanization, industrialization, and colonial encounters challenged traditional dietary customs and assumptions. Emerging as a reaction to concerns about industrial and military power, social welfare, and public health, the science of nutrition sought to define the norms and needs of variable human bodies, setting standards for bodies and foods that would enable physicians and politicians to develop nutrition recommendations and food policies for individuals and populations. Setting Nutritional Standards brings together authors from a variety of scientific and historical disciplines to explore perspectives on the theory, practices, and policies of modern nutrition science from the 1860s to the 1960s. The essays place the new science of nutrition within the changing social landscapes of Western Europe and the United States at the intersection of medicine, policy, social reform agendas, and public health initiatives.
CONTRIBUTORS: Nick Cullather, Suzanne Junod, Deborah Neill, Elizabeth Neswald, David F. Smith, Ulrike Thoms, Corinna Treitel, Ina Zweiniger-Bargielowska
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Jul 022017
 

Nutrition and Growth: Yearbook 2017 (World Review of Nutrition and Dietetics, Vol. 116)


Adequate nutrition is a crucial component for child growth. Under- or malnutrition may not only affect present and future growth, but also a child’s ability to develop skills. Tremendous efforts are being made to try and understand the mechanisms leading to stunted growth, proper diet composition, and an appropriate rehabilitation diet for children suffering from under- or malnutrition in all age groups during the growth period. In this publication, specialists in nutrition and growth present some of the best studies from peer-reviewed journals published between July 2015 and June 2016. Each paper is briefly summarized and supplemented with editorial comments which evaluate the clinical importance of each article and discuss its application. This ‘Yearbook’ is an important tool for practicing physicians, including pediatricians, subspecialists in pediatric gastroenterology, metabolism and nutrition, and endocrinology. Nutritionists and dieticians, as well as other health professionals involved in the care of children, will also find this to be a useful resource.
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Jul 012017
 

Public Health Nutrition (The Nutrition Society Textbook)


Features: Wiley-Blackwell

In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research.  Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies.

Divided into five key sections, Public Health Nutrition contains a wealth of information, including:

  • Public health nutrition concepts and assessment tools, and their application in light of the latest evidence.
  • Case studies to illustrate how best to apply the theory and evidence to policy and practice.
  • An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health.
  • The impact of environmental factors on public health.
  • Public health strategies, policies and approaches.

With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. 

A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth

 

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Jun 292017
 

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Jun 292017
 

Food and Nutrition Economics: Fundamentals for Health Sciences (Food and Public Health)


Features: Food and Nutrition Economics Fundamentals for Health Sciences Food and Public Health
By (author): George C. Davis, Elena L. Serrano

Winner of the 2017 Quality of Communication Award presented by The Agricultural and Applied Economics Association

As the importance of food and nutrition becomes more widely recognized by practitioners and researchers in the health sciences, one persisting gap in the knowledge base remains: what are the economic factors that influence our food and our health?

Food and Nutrition Economics offers a much-needed resource for non-economists looking to understand the basic economic principles that govern our food and nutritional systems. Comprising both a quick grounding in nutrition with the fundamentals of economics and expert applications to food systems, it is a uniquely accessible and much-needed bridge between previously disparate scholarly and professional fields.

This book is intended for upper level undergraduates, graduate students, and health professionals with no background in economics who recognize that economics affects much of their work. Concerned because previous encounters with economics have been hampered by math hurdles? Don’t be; this book offers a specialized primer in consumer economics (including behavioral economics of food consumption), producer economics, market-level analysis, cost-effectiveness, and cost-benefit analysis, all in an accessible and conversational manner that requires nothing more than middle-school math acumen.

Grounding these lessons in contemporary issues such as soft drink taxes, food prices, convenience, nutrition education programs, and the food environment, Food and Nutrition Economics is an innovative and needed entry in the rapidly expanding universe of food studies, health science, and their related fields.

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Jun 262017
 

The Scientific Basis of Integrative Health


Since the first suffering supplicant offered a prayer to his god or the first mother cradled an ailing child in her caring arms, we have witnessed how human health and healing go beyond any inventory of parts and infusion of chemicals. We humans are a complex melding of thought, emotion, spirit and energy and each of those components is as critical to our well-being as our physiological status. Even if we are just beginning to quantify and document these seemingly intangible aspect, to ignore them in the practice of medicine is neglect and an invitation to do harm.

The Scientific Basis of Integrative Health has been extensively updated and expanded to provide a comprehensive guide to integrative medicine. Taking a balanced and objective approach, this leading text bridges the gap between Western science and Eastern philosophy. It provides doctors and other health practitioners with information on complementary and alternative approaches to health, that is authoritative, evidence based, and epidemiologically substantiated.

Written for doctors and healthcare professionals by pioneering practitioners and updated with the newest research across and increasing range of possibilities, this third edition includes nine new chapters covering topics such as:

  • Electrophotonic imaging;
  • Neuroacupuncture;
  • Naturopathic medicine;
  • Integrative nutrition.
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Jun 242017
 

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