-
Our societies and health systems are faced with a growing problem: affluence. In
1958, the economist J.K. Galbraith published a book entitled The Affluent Society¸
which investigated why in the US the public sector remained poor while the private
sector was growing richer all the time. This is precisely the situation in today’s
affluent societies, in which social inequalities are becoming ever more apparent.
Increasing social inequalities will inevitably drive up the numbers of people suffering from food insecurity. This trend will be compounded by modern lifestyles,
which often lack the traditional characteristics of family life—with no daily shared
meals, for instance, and a prevailing lack of knowledge regarding food and how to
prepare it. For many time-poor people, fast food is the answer. But it is not necessarily the best answer in nutritional terms, and widespread societal reliance on fast
food and processed foods will have serious, long-term health consequences for the
world’s population.
-
Over the last few decades, the study of pulmonary arterial hypertension (PAH) has
become one of the most rapidly developing fi elds of cardiopulmonary medicine.
This may seem surprising considering the relatively small number of patients who
carry this diagnosis, but like many rare diseases that were once untreatable, interest
in PAH has been spurred on by an intense desire to improve the outcome of those
who are affected. At the same time, numerous discoveries in the fi eld of pulmonary
vascular biology have led to a marked shift in how we view the pulmonary circulation. Many of these discoveries have led directly to the development and licensing
of over a dozen drugs in the last 20 years.
-
Food engineering is the multidisciplinary field of applied physical sciences
combined with the knowledge of product properties. Food engineers provide the technological knowledge transfer essential to the cost-effective
production and commercialization of food products and services. In particular, food engineers develop and design processes and equipment to
convert raw agricultural materials and ingredients into safe, convenient,
and nutritious consumer food products. However, food engineering
topics are continuously undergoing changes to meet diverse consumer
demands, and the subject is developing rapidly to reflect market needs
-
Lois D.W. Arnold, PhD, MPH, CLC, IBCLC has been involved in donor human milk
banking since 1978, when she became a donor—an event she describes as “life
changing.” She changed careers and became the assistant administrator for Hawaii
Mothers’ Milk, Inc. During this time she helped to found the Human Milk Banking
Association of North America, Inc., and was one of the inaugural candidates for the
IBCLC exam, becoming certified in 1985. She was the executive director of the Hu-
man Milk Banking Association of North America for nine years and is now the CEO
of the National Commission on Donor Milk Banking, a focus of the Academy of Lac-
tation Policy and Practice. She has published numerous articles in the field and has
been a member of the International People to People Breastfeeding and Human Lac-
tation delegations to China, Cuba, Sweden, Denmark, Latvia, Russia, and Romania,
where she examined donor milk-banking practices and policies. She is known as the
“mother of milk banks” in China. She represents donor milk banking on the United
States Breastfeeding Committee and is the current chair of the Membership Com-
mittee. Lois also has had a private lactation consulting practice and joined the fac-
ulty of the Healthy Children Project, Inc. in 1994, where she has been a co-author
of several books, including Reclaiming Breastfeeding for the United States and The
Curriculum to Support the Ten Steps to Successful Breastfeeding.
-
Antioxidants occur naturally in food and natural health products or are added to them
intentionally to extend their shelf life, or are used as supplements to improve health
status. The oxidation of food, mainly its lipid components, leads to off-flavor development and spoilage. Thus, control of oxidative processes is of interest to scientists,
manufacturers, and consumers. In the body, oxidants are by-products of normal metabolism that, if not properly controlled, result in oxidation and eventual damage to DNA,
proteins, lipids, and sugar molecules. Oxidation of these biomolecules in the body leads
to a number of degenerative diseases such as cancer, cardiovascular disease, cataract,
immune system decline, and brain dysfunction as well as the aging process.
-
Nutrition is fundamentally a science. It is premised
on an understanding of human physiology and
biochemistry and the action of nutrients and other
food constituents. Nutrition scientists also need to
have an appreciation of food—its chemistry and
structure, and how manipulating it can change
the availability, absorption and effectiveness of its
inherent constituents.
-
This book, Diabetes Mellitus and Human Health Care, contains cutting-edge
chapters by leading researchers and practitioners who deal with critical issues
concerning diagnosis, treatment, and management of diabetes. This book also enlightens on some of the recent progress in diabetic care and therapy. The topics
range from on recent trends in traditional medicine used to control diabetes to
advanced biosensor technology to detect this devastating disease. Each chapter
follows a holistic approach that integrates the science behind the diabetes, engineering approaches to detect and treat it, and the medical practices to be adopted
to eradicate it. This book offers a wealth of valuable data and discussions that
will be of use to researchers as well as practicing physicians concerned with the
diagnosis, treatment, and management of diabetes and other ailments related to
diabetes.
-
Despite recognition of the importance of women’s
nutrition, the prevalence of malnutrition in
women – in all its forms – is unacceptably high.
Malnutrition, including underweight, short stature,
anaemia and overweight, affects millions of women
around the world (Figure 2), including during the
nutritionally demanding periods of pregnancy and
breastfeeding.1
Globally, approximately 170 million
women (9.1 per cent) are underweight, while three
times as many women (610 million or 32.5 per cent)
are overweight.1
While there have been important
reductions in the prevalence of underweight in
LMICs, progress has been uneven across regions
and within countries; prevalence is still high in sub-
Saharan Africa and South Asia, and low-income
women within countries are most impacted.2
At
the same time, the prevalence of overweight and
obesity among women has increased over the past
three decades and now affects more than half a
billion (610 million) women.1
-
There are a variety of theoretical and practical defi nitions of anthropometry, but in its
simplest form anthropometry is the physical measurement of the human body and its
parts. Methods can be very simple. On the other hand, advances in technology and
computing have given rise to the development of more sophisticated apparatus which
can be used to measure and characterise individual tissues and organs. Thus, anthropometric devices can range from a simple tape to measure head circumference to
expensive electromagnetic image-capturing systems for characterising limb shapes.
These methods can be used to obtain information on normal people at various life
stages. Alternatively, anthropometry can be used and applied to understanding disease, including the responses to treatments, or to generate reference data. Understanding
and applying concepts and techniques of anthropometry require a good source of written material that covers not only the theoretical basics but the practical applications
in health and disease.
-
All health care staff in any discipline, e.g. doctors, nurses, dietitians,
podiatrists, physiotherapists, occupational therapists, speech and
language therapists, psychologists, pharmacists, health care assistants,
medical secretaries, managers and care planners, and others
-
Are you sometimes confused about what to eat for health? Do you
want science-based information but don’t know what to believe? Do
you feel like nutritionists are always changing their minds? If so,
you’re not alone. And it’s exactly why I wrote this book
-
“Thou shouldst eat to live; not live to eat” is a proverb originally attributed to the
classical Greek Athenian philosopher Socrates and later reiterated by the Roman
orator Marcus Tullius Cicero.
-
The intent of this fifth edition book is the same as
that described in the Preface to the first four editions – a text primarily for undergraduate students
majoring in food science, currently studying the
analysis of foods. However, comments from users
of the first four editions have convinced me that the
book is also a valuable text for persons in the food
industry who either do food analysis or interact
with analysts.
-
Diabetes and hypertension have evolved as two of the modern day epidemics affecting
millions of people around the globe. These two common comorbidities lead to
substantial increase in cardiovascular disease, the major cause of morbidity and
mortality of adults around the world.
-
The food industry is exciting !. It is one of the oldest industries on the planet,
yet is ever evolving. It is increasingly complex due to the globalization of the
supply chain, changing consumer practices, scientific advancement and, on
top of that, the enormous challenge of how to feed more and more people
with diminishing resources over the coming years. This industry is peppered
with acronyms and jargon, systems and software solutions many of which
claim to assist in the prevention and control of foodborne disease. However,
in reality to an outsider, they perhaps add to the air of mystery and intrigue.
-
This book is a fully-revised and adapted translation of the original German edition
„Lebensmittel-Immunologie“ by Beermann, Christopher, published by Springer-Verlag
GmbH, DE in 2019. The translation was done with the help of artifcial intelligence
(machine translation by the service DeepL.com). The author’s family has subsequently
revised the text further in an endeavour to refne the work stylistically. Springer Nature
works continuously to further the development of tools for the production of books and
on the related technologies to support the authors
-
The concept of metabolic syndrome was articulated by Gerald Reaven in 1988 at
the Banting Lecture of the American Diabetes Association annual meeting. Reaven
proposed that insulin resistance led to hyperglycemia, hyperinsulinemia, hyperlip-
idemia, central obesity, and hypertension [1]. The term “syndrome X,” a physio-
logic construct , was introduced to emphasize the role of insulin resistance in the
clustering of the clinical manifestations. Ten years later, after the recognition that
this cluster increased the risk for cardiovascular disease, the World Health
Organization (WHO) proposed clinical criteria to identify such individuals, and the
term metabolic syndrome was coined [2, 3]. Fast forward a few years and a large
number of publications, scientifi c societies promoted harmonization of the diag-
nostic criteria for metabolic syndrome [4]. These include an elevated fasting glu-
cose, elevated triglycerides, low high-density lipoprotein cholesterol (HDL-C),
elevated waist circumference,
-
We are delighted to present to doctors and students of
hypertension and related cardiovascular diseases the third
edition of the Manual of Hypertension of the European Society
of Hypertension. As in the previous editions, the epidemi-
ological, pathophysiological, diagnostic and treatment
aspects of hypertension are addressed in detail by recog-
nized experts in this important area of medicine. This
edition of the Manual, however, also includes chapters on
the emerging aspects of hypertension which are of great
current interest, either because of the mechanistic, diag-
nostic and treatment openings provided by basic and clini-
cal research, or because results are somewhat inconsistent
or even controversial, leading to differences in opinion
within the medical community.
-
Preface
This resource guide to evaluated print and audiovisual nutrition education materials has been developed
to assist State and local staff of the Special Supplemental Program for Women, Infants and Children
(WIC) and the Commodity Supplemental Foods Program (CSFP) in selecting, acquiring, and developing
accurate and appropriate materials for nutrition education of WIC/CSFP participants. Each entry provides an abstract, appraisal, and descriptors as well as information on title, author, source, format, reading lev-
el (v\/hen applicable), availability and cost.
-
As in the original editions of this text, Advanced Nutrition has been written for the advanced student
who has a background in biochemistry and physiology but may or may not have a background in
nutrition and dietetics. The book is divided along classical lines reviewing classical definitions and
the biochemistry of the macronutrients and the micronutrients. In addition, there are chapters on food
intake regulation, exercise, nutrition and the cycle of life, and nutrition and gene expression. Woven
throughout the text are topics of clinical interest such as obesity, diabetes, lipemia, renal disease,
hypertension, and deficiency disorders.
-
Nutrition for Foodservice and Culinary Professionals, Eighth Edition is written for stu-
dents in culinary programs, as well as those in hotel, restaurant, and onsite management pro-
grams. Practicing culinary and management professionals will fi nd it useful as well. As with
previous editions, this is meant to be a practical how-to book tailored to the needs of students
and professionals.
-
This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to
publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials. Neither the authors nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book.
-
Preface
We have been friends and colleagues for many years. When CRC Press asked us
to edit a book, we thought it would be a great opportunity for us to bring together
wonderful colleagues and friends from around the world, who are also experts in
the field.
-
Good nutritional care has never been so important and,
as the British Dietetic Association (BDA) has said, regis-
tered dietitians (RDs) are the only ‘qualified health profes-
sionals that assess, diagnose and treat diet and nutrition
problems at an individual and wider public health level’.
Dietitians have, therefore, many crucial roles to play in
improving care standards in the new emerging NHS and
beyond in improving the health of our nation.
This edition of the Manual of Dietetic Practice is an
outstanding source
-
¡Entra a formar parte de la comunidad Dummies!
El sitio web de la colección ...para Dummies es un recurso divertido,
diseñado para que tengas a mano toda la información que necesitas
sobre los libros publicados en esta colección. Desde este sitio web
podrás comunicarte directamente con Wiley Publishing, Inc., la editorial
que publica en Estados Unidos los libros que nuestra editorial traduce y
adapta al español y publica en España.
