-
During the past decade, a number of foodstuff have been the focus of scientific
research since epidemiological and clinical studies showed their effect against chronic diseases
such as cancer, cardiovascular disease and leukoplakia, skin damage and aging –related eye
disease.
-
The first edition of this text appeared in print in 1938, 76 years ago. Foodservice Management: Principles and Practices (first titled Foodservice in Institutions). In each edition, the
authors have been committed to presenting the basic principles of foodservice management, which can be applied to all types of foodservice organizations. This 13th edition
continues to give comprehensive coverage of all aspects of foodservice management in
one single volume
-
It has been 15 years since the first edition of the Handbook of
Obesity was published, and these years have seen enormous
progress in our understanding of the etiology and the causes
of obesity as well as innovative approaches to its treatment.
We are thus pleased to publish this update of the Handbook
of Obesity in the form of two coordinated and comprehensive
volumes. Shortly after the first edition, translational research
took hold and it became evident that the “therapeutic”
strategies for treatment of obesity would need more space,
and this was accomplished by splitting the second edition
into two volumes; subsequently, the therapeutic volume was
updated and published separately without the basic science
volume. By 2012, the growth of the science underlying the
increase in the prevalence of obesity and the emphasis on
translation research led to the need for a new edition of each
volume with many new authors and entirely new content.
For instance, many drugs that were available in 1998 are no
longer available now, and new ones have come on the market.
-
A survey of the literature of the past few decades shows that the definition of
hypertension has changed drastically, and it seems to continue to change. It is
presently recommended that antihypertensive therapy is started in patients
who have “confirmed” hypertension, defined by the Seventh Report of the Joint
National Committee on Prevention, Detection, Evaluation, and Treatment of High
Blood Pressure (JNC 7) as a blood pressure (BP) level exceeding 140/90 mmHg.
However, data from the Framingham Heart Study [1] make it exceedingly clear
that BP is directly related to cardiovascular events, even at levels below that
defined as hypertensive by the JNC 7 [2]. High normal BP was associated with a
several-fold increase of cardiovascular disease in the Framingham population
(Figure 1). A number of recent studies have shown that lowering BP in the socalled normotensive population reduces morbidity and mortality. These recent
data indicate that any arbitrary definition of hypertension, such as BP of above
140/90 mmHg, may not be very useful. It seems time to abandon the dichotomous
partition of the world population into either hypertensive or normotensive
-
The first edition of this text appeared in print in 1938, 76 years ago. Foodservice Management: Principles and Practices (first titled Foodservice in Institutions). In each edition, the
authors have been committed to presenting the basic principles of foodservice management, which can be applied to all types of foodservice organizations. This 13th edition
continues to give comprehensive coverage of all aspects of foodservice management in
one single volume
-
I have had a great interest in physical and mental health as well as other
areas of science for over 40 years, beginning with my first job as clinical
dietitian at Osawatomie State Hospital in Osawatomie, Kansas.
-
By the middle of last century, the science of nutrition had identified most of the essential nutrients and had
provided evidence to propose specific dietary intake recommendations for many diet constituents, with the
practical aim of preventing nutrient deficiencies. As chronic, noncommunicable diseases such as cardiovascular
disease, cancer, etc., began to emerge as an important causal factor for disability and early death, scientists
turned their attention to the potential effects of nutrients and diet patterns on chronic disease risk. Pioneering
studies by Burkitt, Keys, Breslow, and others were followed by a large number of studies on the role of dietary
patterns and constituents on certain chronic diseases. Many important studies were completed over the second
part of the century, providing the evidence to support specific dietary recommendations to reduce disease risk
-
Everyone agrees that breastfeeding is best. The benefits are
countless, and more and more mothers are trying to nurse
their babies. We are told that breastfeeding is an inherent
skill that mothers and babies just naturally know how to do.
For the most part this is true. But not always. When breastfeeding doesn’t happen easily, it can be due to a simple problem, such as an improper latch or a sleepy baby. But often
there are more significant problems: Once-full breasts now
only produce a few ounces of milk… the baby takes leisurely
hour-long feeds, then gets hungry an hour later… the baby
cries at the breast and becomes frantic… the mother experiences pain every time her baby latches on. Talk to a mother
with cracked, bleeding nipples, and watch her cringe at the
mere thought of her crying baby’s mouth, and you’ll see how
bad it can get.
-
The year 2019 marks the 50th anniversary of the World Health Organization
monograph titled Interactions of Nutrition and Infection by the late Nevin
Scrimshaw, Carl Taylor, and John Gordon. This groundbreaking work by
three pioneers of public health was the frst scientifc compilation to describe
the synergistic relationship between an individual’s nutritional state and risk
of infectious diseases in the context of the high burden of under-fve child
mortality prevalent in those days.
-
Food waste (FW) have been defined as the byproducts or wastes originating from houses, canteens, hotels, restaurants,
catering services, and several food-based industries, etc. FW are considered as the nonproduct streams of constituents
where their economic worth is below the collection and retrieval cost, and hence they are thrown away as waste
(United Nations Industrial Development Organization, 2012). About 89 million tons of FW are produced annually in
the EU-27 (European Commission, 2010). Of this total, 80% has been recorded, with 38% created by the manufacturing
sector and 42% by the household sector, emphasizing the generation of FW at each phase in the food supply chain
(FSC). Generally, household FW generated by people at their homes signifies an issue from the logistics perspective.
-
Metabolism is a fundamental cellular process, and
metabolic dysfunction is associated with disease.
The ketogenic diet is a metabolic therapy first pub-
lished in 1921 as an effective treatment for seizures
in both children and adults, and it has been pre-
scribed to a subset of patients with epilepsy ever
since. Today there are many drugs available to
control epileptic seizures, yet this metabolic ther-
apy can stop seizures even when all medications
fail: for some patients a ketogenic diet is superior
to all known drug treatments. The ketogenic diet
was developed nearly 100 years ago because it had
been observed—for centuries—that fasting would
stop seizures. Adhering to a medically prescribed
and carefully formulated high-fat ketogenic diet
can maintain the ketone-based metabolism used
during fasting.
-
Hypertension is a major risk factor for coronary heart disease, stroke, and prema-
ture death, and it affects approximately one-third of adults in the United States.
-
The aim of this manual is to provide a very practical
approach to the dietary management of children
with a wide range of disorders that can benefit
from dietary therapy. Interventions range from
nutritional support to the diet being the major or
sole treatment for particular disorders. The text will
be of relevance to professional dietitians, dietetic
students and their tutors, paediatricians, paediatric
nurses and members of the community health
team caring for children who require therapeutic
diets. The importance of nutritional support and
dietary management in many paediatric conditions
is increasingly recognised and is reflected in new
text for this edition.
-
Health has always been a paramount necessity for the growth and development of a
society and more so in the present times where pandemic like COVID-19 has shaken
the healthcare system of all countries of the world.
-
The impressive analytical developments achieved at the end of the twentieth century have made possible the sequencing of nearly the whole human genome at the
beginning of the twenty-first century, opening the so-called postgenomic era. These
advances have made feasible analytical instruments and methodological developments that were unthinkable a few decades ago. These impressive developments have
traditionally found their first application in the biotechnological or biochemical field
many times linked to pharmaceutical, medical, or clinical needs. The huge amount
of money allocated to these fields of research is logically an additional push to be
considered when selecting the area in which a new analytical method can be probed,
a good way to compensate the efforts behind any innovative analytical development.
As a result, biotech, pharmaceutical, and clinical related industries have usually been
the first targets for analytical chemists and instrumentation companies. This has left
food analysis overshadowed and connected to the use of more traditional analytical
approaches. Nowadays, boundaries among the different research fields are becoming more and more diffuse giving rise to impressive possibilities in the emerging
interdisciplinary areas, for example, health and food. As a result, researchers in food
science and nutrition are being pushed to move from classical methodologies to more
advanced strategies usually borrowing methods well established in medical, pharmacological, and/or biotechnology research. This trend has generated the emergence of
new areas of research for which a new terminology is required. In this context, our
group defined a few years ago Foodomics, as a discipline that studies the food and
nutrition domains through the application of advanced omics technologies to improve
consumer’s well-being, health, and confidence. The main idea behind the use of this
new term has been not only to use it as a flag of the new times for food analysis but also
to highlight that the investigation into traditional and new problems in food analysis
-
In 1981, the Centers for Disease Control and Prevention published case studies on an immune dys-
function that was later recognized as the Acquired Immune Deficiency Syndrome (AIDS), and the
causal linkage to infection with the human immunodeficiency virus (HIV) was established a few
years hence.
-
ypertension continues to increase in preva-
lence both in developed and developing
countries, thereby expanding its role in car-
diovascular and renal morbidity and mortality
worldwide.
Two major developments since the 10th edition
are (1) percutaneous device-based therapy especially
with renal denervation but also carotid baroreceptor
pacing and (2) new hypertension guidelines. The
surge of publications on both topics has raised more
questions than answers and has lead to much debate
among the experts, which stands to confuse clinicians,
patients, and policy makers. What is the future of
device-based therapy, which seemed to hold such
promise for drug-resistant hypertension? What are the
appropriate goals of medication therapy? Do certain
groups of patients deserve more intensive or less
intensive therapy? We have attempted to address these
issues in a fair and balanced manner.
The overall literature about hypertension has
grown, perhaps even more than its increased preva-
lence. A considerable amount of new information is
covered in this edition, presented in a manner that we
hope enables the reader to grasp its significance and
place it in perspective. Almost every page has been
revised, using the same goals as reached in previous
editions.
-
Since earning my bachelor’s degree in dietetics and my master’s degree in nutrition
twenty-five years ago, I’ve spent my professional career providing nutrition therapy to
children who suffer from all kinds of health issues—from developmental disabilities,
metabolic disorders, and gastrointestinal disorders to food allergies, feeding problems,
and chronic illness. During this time, I’ve seen a dramatic and encouraging shift in the
public’s perception of nutrition. People are taking more personal responsibility for their
health and the health of their children. Parents are becoming increasingly proactive
about safeguarding their children’s health. They are questioning the overuse of medication and searching for safer, effective, natural alternatives. They’re beginning to understand that healthy foods, nutrients, vitamins, minerals, antioxidants, amino acids,
essential fatty acids, herbs, and nutraceuticals play a huge role in maintaining their children’s health and supporting their ability to heal.
-
An increased demand for recycling has prompted the food industry to
become more efficient in its handling of waste. Food waste is among the
priority streams for waste prevention worldwide, as it is generated at large
quantities at all levels of the food production and consumption chain, in both
developed and developing countries, throughout the year. This book discusses
practices, management and challenges of food waste. The first chapter
discusses current agricultural development systems. Chapter Two presents a
review of the works of research that have been developed in the last decade on
the use of food wastes as sources of antioxidant compounds, such as
polyphenols. Chapter Three provides a critical overview on the studies that
deal specifically with food applications, mainly focusing on their potential as
sources of fibers and associated phenolics and respective antioxidant activity.
Chapter Four contributes to innovation in research on the valorization
techniques that have been developed for the use of food wastes as well as
examines future directions in the field. Chapter Five reviews conventional
methods currently applied in Vietnam for treatment of food waste, and then
proposes a promising solution using anaerobic digestion technology. Chapter
Six provides an overview of the generation of food waste within households in
Greece and investigates the potential for prevention. Chapter Seven
investigates heat generation and oxygen levels during the storage of soy sauce
squeezing residue and fish meal, by-products of soy sauce and fish production
and processing, respectively, by thermal analysis and gas chromatography.
The final chapter discusses sugarcane bagasse hemicellulose properties,
extraction technologies and xylooligosaccharides production.
-
The aim of this manual is to provide a very practical
approach to the nutritional management of a wide
range of paediatric nutritional disorders that may
benefit from nutritional support or be ameliorated
or resolved by dietary manipulation. The text will
be of particular relevance to professional dietitians,
dietetic students and their tutors, paediatricians,
paediatric nurses and members of the community health team involved with children requiring
therapeutic diets. The importance of nutritional
support and dietary management in many paediatric conditions is increasingly recognised and is
reflected in new text for this edition.
-
The Nutrition and Health series has an overriding mission in providing health professionals with texts
that are considered essential since each is edited by the leading researchers in their respective fields.
-
The field of clinical nutrition as a whole seeks to consider the nutrition of
patients within the healthcare system, paying attention to the interactions
between diet, nutrition, and disease. To that end, this book discusses nutrition as both a contributing and managing factor in relation to diseases
such as obesity and diabetes. It also presents malnutrition as a contributing
factor to such diseases and considers the efficacy of micronutrient supplementation. It ends by looking at some of the recent developments and
future trends in the field of clinical nutrition.
-
When I was a young woman being treated for an eating disorder, certain assumptions were made.
If you had an eating disorder, you would be a white adolescent girl from a family with a controlling mother and an absent father. You would display a passive personality and low self-esteem. You
would in all likelihood have signs of depression; whether you did or not, you would probably be
treated for it. Your treatment team would see and treat you as childish and immature, and hold a
variety of vague and often unfounded opinions about who you were, where you’d been, and what
kind of chances of recovery you had. Those chances were considered, almost across the board, very
low indeed.
-
Food security and child malnutrition are at the forefront of our attention, both
nationally and internationally. The articles contained in this compendium
include a range of methodologies—literature review, cross-sectional study, longitudinal study, case-control, and even a focus group!—all of which examine this
urgent issue, revealing new perspectives and facets of information. Furthermore,
this is a not US-centric compendium, but instead includes research into food
security measures in other nations around the world. HealthWatch has been a
leader in the work being done in this area, and I am particularly happy to be able
to include some of their work here. We will first discuss the meaning of food
secure versus food insecure, before progressing into the association of food security with nutritional, growth, and physical and mental health outcomes.
-
Optimal health and a high level of fitness have been long recognized as a key to the future of
any human population.
