Features: Diet and nutrition By (author): Brenda Piper
This text offers a comprehensive guide to nutrition, diet and food for health professionals. It summarizes the present knowledge of human nutrition and applies this to dietary planning for particular groups and individuals.
By (author): Maya Raman, Padma Ambalam, Mukesh Doble
This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book will be of practical and scientific use to academicians, research scholars, students, health professionals, nutritionists, etc. and could support the cause of preventing CRC by adopting smarter food habits. CRC is the third leading cause of death, in terms of both incidence and mortality, among men and women. Excess consumption of red and processed meat, roasted coffee, etc. have shown an increase in CRC, indicating that compounds formed in food containing free amino acids and sugars interact at elevated temperatures to form mutagens or carcinogens. Standard treatment options for CRC include invasive surgery and chemotherapy or radiation. Several lifestyle and dietary factors could prevent this ailment. Probiotics, prebiotics and synbiotics that are found in functional foods, health supplements and nutraceuticals and short chain fatty acids that are formed in the colon as a result of microbial fermentation of undigested bioactive carbohydrates by Bifidobacterium and Lactobacillus inhibit colonic epithelial cells and minimize inflammation, thereby exhibiting immunomodulatory effects. This book tries to address the novel unexplored benefits and mechanism of action of these functional foods.
Wanting to start or continue on the GAPS diet but finding it too complicated, too long-winded or just a bit dull? Increase your chances of GAPS success tenfold with this invaluable guide to the GAPS diet containing easy to follow and delicious recipes.
Are you thinking of starting the GAPS diet but finding it all a bit daunting? Already started the GAPS diet but found the restrictions of the diet too difficult to follow or just downright tasteless?
Author Andre Parker has a very personal understanding of the difficulty of dealing with digestive health issues and following the GAPS diet. Just over six years ago, he was struggling with a long list of digestive health issues when he discovered the GAPS diet, which changed his life forever and completely turned his health around.
Andre Parker has coupled his love of cooking with the knowledge and experience he gained on his own GAPS journey in order to produce this user-friendly cookbook, Heal Your Gut, Change Your Life.
He developed this cookbook for people like him – people balancing a busy life with a sensitive digestive system. His aim is to make the GAPS diet simpler and easier to follow whilst following the strict rules that make this diet work wonders. His no-nonsense guide explains the diet in layman’s terms and his range of delicious and gut-healing recipes will soon have you on the road to GAPS success!
The guide and recipes will take you through each stage of the GAPS diet step-by-step, leading you by the hand through every gut-healing change to a much healthier version of yourself on the other side of the GAPS diet.
This book includes:
– Advice on starting out on the GAPS diet, including how to get your kitchen prepared and stocked to give you the best chances of success
– 50 recipes organised chronologically, from Stage 1 through to Full GAPS. Work your way through the recipes as you work your way through the GAPS diet.
– A wide range of recipes – from stock and homemade yogurt to almond bread and meatballs!
– Everyday recipes with ingredients found in your local grocery store
– A clear layout with just one recipe set out on each page and easy-to-follow directions
– Helpful extras – a glossary of ingredients, a list of staple pantry items and a checklist of kitchen equipment required
Heal Your Gut, Change Your Life is the very first book in Andre Parker’s successful Heal Your Gut cookbook series.
If you want to be inspired to start or continue on your GAPS journey with a motivating guide and cookbook that simplifies the process but conforms to the GAPS principles, Andre Parker’s Heal Your Gut, Change Your Life is exactly what you have been looking for!
Buy Heal Your Gut, Change Your Life today and allow it to do exactly that – help you to heal your gut and change your life!
This comprehensive reference covers the impact of dietary phosphorus in phosphorus physiology, public health and the pathogenesis of disease. Divided into three parts, the first section is an overview of the history of phosphorus and the regulation of phosphorus homeostasis. The second section focuses on specific matters related to phosphorus in the food supply. Clinical applications of the material presented in the preceding sections are pulled together in the third section – including the importance of both phosphorus excess and phosphorus deficiency for the pathogenesis of a wide variety of disease including kidney, cardiovascular, bone and oncologic diseases.
Clinical Aspects of Natural and Added Phosphorus in Foods is an indispensable resource for understanding the growing importance of dietary phosphorus content in health and disease, enhancing patient care and moving forward the field of phosphorus science.
Features: Used Book in Good Condition By (author): David A. Bender
Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fourth Edition includes new information examining the role of nutrition in common chronic diseases. Also new to this edition are revised end-of-chapter exercises, key point summaries, and a CD-ROM with PowerPoint presentations for each chapter, self-assessment tests, clinical problems, a virtual laboratory, and a program for nutrient analysis and meal evaluation.
Retaining the wealth of detailed information delivered in the accessible manner of its predecessors, this fourth edition continues to provide a clear introduction to the principles of nutrition and metabolism, the interactions between diet and health, and the scientific basis for dietary goals and recommendations. The author uses concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. With clear and simple diagrams, the text explores the physiological need for food and describes the metabolic pathways, their integration and control, and the biochemical basis of their nutritional and physiological importance. It covers digestion and absorption and the metabolic roles of ATP, enzymes, and coenzymes. Describing the functional utilization of protein, fats, and carbohydrates, the book discusses macronutrients in terms of energy yield, energy balance, and reserves. It also covers the endocrinology of metabolic control and the biochemistry of vitamins and minerals.
Examining nutritional biochemistry and the role of diet in heath and disease, Introduction to Nutrition and Metabolism, Fourth Edition provides the scientific basis from which to make prudent and healthy dietary recommendations.
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.
Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.
The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.?
Understanding the way in which nutrients are metabolised, and hence the principles of biochemistry, is essential for understanding the scientific basis of what we would call a healthy diet. Extensively revised and updated to reflect current knowledge of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fifth Edition presents an accessible text on the basic principles of nutrition and metabolism and the biochemistry needed for comprehending the science of nutrition.
This full-color text explores the need for food and the uses to which that food is put in the body, as well as the interactions between health and diet. It describes the metabolic pathways and the biochemical basis of their nutritional and physiological importance. Topics covered include chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats, and proteins; issues associated with being overweight; problems of malnutrition; and vitamin and mineral requirements and functions.
This new edition contains significantly expanded information on a variety of subjects including appetite control, hormone action, and integration and control of metabolism. The fifth edition also includes a list of key points at the end of each chapter.
This text explains the conclusions of the experts who have deliberated on nutritional requirements, diet, and health, as well as the scientific basis for the conclusions they have reached. It also provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences. The accompanying CD-ROM contains new interactive tutorial exercises, PowerPoint presentations for each chapter, self-assessment quizzes, simulations of laboratory experiments, and a nutrient analysis program.
This is the new and fully revised third edition of the well-received text that is the benchmark book in the field of nutrition and aging. The editors (specialists in geriatric nutrition, medical sociology, and clinical nutrition, respectively) and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians, and other scientists) have added a number of new chapters and have thoroughly updated the widely acclaimed second edition. This third edition provides fresh perspectives and the latest scientific and clinical developments on the interaction of nutrition with age-associated disease and provides practical, evidence-based options to enhance this at-risk population’s potential for optimal health and disease prevention. Chapters on a wide range of topics, such as the role of nutrition in physical and cognitive function, and coverage of an array of clinical conditions (obesity, diabetes, heart failure, cancer, kidney disease, osteoporosis), compliment chapters on food insecurity, anti-aging and nutritional supplements, making this third edition uniquely different from previous editions. Handbook of Clinical Nutrition and Aging, Third Edition, is a practical and comprehensive resource and an invaluable guide to nutritionists, physicians, nurses, social workers and others who provide health care for the ever-increasing aging population.