Dietetics and nutrition Books
CABI Publishing Health-promoting Properties of Fruit and
Book SynopsisFruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.Table of Contents1: Introduction 2: Alliums 3: Avocado 4: Blueberry and Cranberry 5: Brassicas 6: Citrus 7: Cucurbits 8: Exotics 9: Grape 10: Leafy Vegetables and Salads 11: Pome Fruit 12: Potato and Other Root Crops 13: Prunus 14: Ribes and Rubus 15: Strawberry 16: Tomato and Other Solanaceous Fruits 17: Tropical Fruit 18: Methodologies for Extraction, Isolation, Characterization and Quantification of Bioactive Compounds 19: Methodologies for Evaluating In Vitro and In Vivo Activities of Bioactive Compounds
£108.90
CABI Publishing Chemical Food Safety
Book SynopsisChemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.Trade ReviewWe live in an era where 'food safety' is rarely out of the news, and rightly so, as the importance of food and nutrition in human health becomes increasingly clear. Therefore the arrival of this book is timely: taking a holistic, 360o, farm-to-fork approach, it provides the reader with a clear grounding on all relevant aspects of chemical food safety, from the various sources and origins of chemical toxins that can find their way into food, through the effects of toxins on the body, and laboratory-based approaches used to test the toxicity of chemicals, to the principal ways in which foods are tested for the presence of toxins. Useful, relevant background information regarding regulatory bodies, whose task it is to legislate and "police" food safety, is also provided. Naturally-occurring toxins are covered, and some attention is also focused on more recent and 'emerging' topics such as allergens and GMOs. Great care has clearly been taken to ensure a clear writing style throughout, and the diagrams and figures are also very clear. Overall, this is a very well-structured, well-written and relevant book that will provide any chemically-literate reader with an excellent grounding in the area of Chemical Food Safety. -Gerard O'Brien, Course Director BSc Hons Food and Nutrition, University of Ulster, Northern IrelandTable of Contents1: Food, nutrition and food safety; an introduction 2: The food production and processing chain 3: Unwanted chemical substances 4: The production and processing chain in food safety 5: Introduction to ADME (Absorption, Distribution, Metabolism and Excretion) 6: Absorption and distribution of chemical compounds 7: Metabolism of chemical compounds 8: Excretion of chemical compounds and their metabolites 9: Toxicokinetics 10: Toxicodynamics 11: An introduction to the history of regulation and control worldwide (International institutions in risk assessment and safety regulation) 12: The EU with EFSA and EMEA 13: Safety assessment methods in the laboratory: toxicity testing 14: In vitro methods 15: Naturally inherent plant toxicants -introduction and non-glycosidic compounds 16: Naturally inherent plant toxicants - glycosides 17: Naturally inherent toxins: mushrooms, algae (marine biotoxins) and animals 18: Introduction to food contaminants and about metals, metalloids and other elements 19: Mycotoxins 20: Pesticides and persistent organic pollutants (POP's) 21: Contaminants from processing machinery and food contact materials 22: Toxic compounds formed during processing or improper storage 23: Veterinary drugs and contaminant overall conclusion 24: Food additives and flavourings etc. 25: Food allergies and intolerances 26: Analytical chemistry in food safety 27: Risk analysis 28: Food safety (quality) assurance and certification of production 29: GMO and food 30: Cases
£44.08
CABI Publishing Combating Micronutrient Deficiencies: Food-based
Book SynopsisMicronutrient deficiency affects more than two billion people in the world today, contributing to the vicious cycle of malnutrition and underdevelopment. Micronutrient deficiencies have long-ranging effects on health, learning ability and productivity. Food-based approaches, which include food production, dietary diversification and food fortification, are sustainable strategies for improving the micronutrient status of populations. This book focuses on practical, sustainable actions for overcoming micronutrient deficiencies through increased access to, and consumption of, adequate quantities and an appropriate variety of safe, good-quality food.Table of Contentsa: Foreword b: Preface c: Acknowledgments d: About the editors e: Contributors f: Introductory Chapter 1: Strategies for preventing multi-micronutrient deficiencies: a review of experiences with food-based approaches in developing countries 2: Addressing micronutrient malnutrition to achieve nutrition security 3: Agricultural interventions and nutrition: lessons from the past and new evidence 4: A 3year cohort study to assess the impact of an integrated food- and livelihood-based model on undernutrition in rural western Kenya 5: Food-based, low-cost strategies to combat micronutrient deficiencies: evidence-based interventions in Lesotho and Malawi 6: Animal source foods as a food-based approach to address nutrient deficiencies and functional outcomes: a study among Kenyan schoolchildren 7: Small animal revolving funds: an innovative programming model to increase access to and consumption of animal source foods by rural households in Malawi 8: Aquaculture's role in improving food and nutrition security 9: A home gardening approach developed in South Africa to address vitamin A deficiency 10: AVRDC - The World Vegetable Center's approach to alleviate malnutrition 11: Introducing vegetables into the India Mid-Day Meal Programme (MDM): the potential for dietary change 12: Developing micronutrient-rich snacks for pre-conception and antenatal health: the Mumbai Maternal Nutrition Project (MMNP) 13: Approaches and lessons learned for promoting dietary improvement in Pohnpei, Micronesia 14: A food systems approach to increase dietary zinc intake in Bangladesh based on an analysis of diet, rice production and processing 15: Combating iron deficiency: food-based approaches 16: Human micronutrient deficiencies: linkages with micronutrient deficiencies in soils, crops and animal nutrition 17: Nationwide supplementation of sodium selenate to commercial fertilizers. History and 20-year results from the Finnish selenium monitoring programme 18: Leaf concentrate and other benefits of leaf fractionation 19: Disability-Adjusted Life Years (DALYs): a methodology for conducting economic studies of food-based interventions such as biofortification
£113.99
CABI Publishing Psychology of Food Choice, The
Book SynopsisOne of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together insights from a number of sub-disciplines within psychology and related discplines, in terms of what they can tell us about the influence on human food choice. It is organised into five main sections which cover: models of food choice; biological and learning influences on food choice; societal influences; food choices across the lifespan; and changing dietary behaviour. The contributors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice. This book will be of significant interest to those researching nutrition, dietetics and psychology.Table of ContentsPart I: Models of food choice 1: A Conceptual Model of the Food Choice Process over the Life Course, J Sobal, C A Bisogni, C M Devine and M Jastran, Cornell University, USA 2: The Integration of Biological, Social, Cultural, and Psychological Influences on Food Choice, P Rozin, University of Pennsylvania, USA 3: Social Psychological Models of Food Choice, M Conner, University of Leeds, UK and C J Armitage, University of Sheffield, UK Part II: Biological and learning influences on food choice 4: Biological Influences on Energy Intake, K Westerterp, Maastricht University, The Netherlands 5: Food Neophobia in Humans, P Pliner and S-J Salvy, University of Toronto at Mississauga, Canada 6: The Role of Learning in Development of Food Preference, M R Yeomans, University of Sussex, UK 7: Mood, emotions and food choice, E L Gibson, Roehampton University, UK 8: Food Cravings and Addictions, S Higgs, University of Birmingham, UK Part III: Societal influences on food choice 9: Marketing Parameters and their Influence on Consumer Food Choice, K G Grunert, Aarhus School of Business, Denmark 10: The Role of Context in Food Choice, Food Acceptance and Food Consumption, H L Meiselman, Natick Soldier Center, USA 11: The Impact of the Media on Food Choice, J Reilly, University of Glasgow, UK 12: The Impact of Advertising on Food Choice: the Social Context of Advertising, M Caraher, City University, UK and J Landon, National Heart Forum, UK Part IV: Food choices across the lifespan 13: Adolescents, Food Choice and Vegetarianism, K Trew, C Clark, G McCartney, Queens University Belfast, Ireland, J Barnett, University of Surrey, UK and O Muldoon, Queens University Belfast, Ireland 14: Intra-family Influences on Food Choice at Mid-life , J L Brown, Pennsylvania State University, USA 15: Food Choices in Later Life, M Lumbers and M Raats, University of Surrey, UK Part V: Changing dietary behaviour 16: The Impact of Optimistic Bias on Dietary Behaviour, V Scaife, S Miles, University of East Anglia, UK and P Harris, University of Sheffield, UK 17: Implementation Intentions: Strategic Automatisation of Food Choice, T L Webb, P Sheeran and C J Armitage, University of Sheffield, UK 18: The Use of the Stages of Change Model with Dietary Behaviours, R Shepherd, 19: What is a Healthy Diet Community? D Bowen, Fred Hutchinson Cancer Research Center, USA and T Hilliard 20: Eating Behaviour in Obesity, J Wardle, University College London, UK
£38.71
CABI Publishing Amino Acids in Human Nutrition and Health
Book SynopsisHuman health issues relating to amino acids are extremely broad and include metabolic disorders of amino acid metabolism as well as their presence in food and use as supplements. This book covers the biochemistry of amino acid metabolism in the context of health and disease. It discusses their use as food supplements, in clinical therapy and nutritional support and focuses on major recent developments, highlighting new areas of research that will be needed to sustain further interest in the field.Table of ContentsPART I: ENZYMES AND METABOLISM 1: Glutamate Dehydrogenase 2: Aminotransferases 3: Arginase 4: Bypassing the Endothelial L-Arginine-Nitric-Oxide Pathway: Effects of Dietary Nitrite and Nitrate on Cardiovascular Function 5: Histidine Decarboxylase 6: Glutamate Decarboxylase 7: Glutaminase 8: D-Serine and Serine Racemase in Retina 9: Tryptophan Hydroxylase 10: Methionine Metabolism PART II: DYNAMICS 11: Amino Acid Transport Across Each Side of the Blood-Brain Barrier 12: Inter-Organ Fluxes of Amino Acids 13: Cellular Adaptation to Amino Acid Availability: Mechanisms Involved in the Regulation of Gene Expression PART III: NUTRITION 14: Endogenous Amino Acids at the Terminal Ileum of the Adult Human 15: Metabolic Availability of Amino Acids in Food Proteins: New Methodology 16: Amino Acid Requirements: Quantitative Estimates 17: Amino Acid Supplements and Muscular Performance 18: Amino Acids in Clinical and Nutritional Support: Glutamine in Duchenne Muscular Dystrophy 19: Adverse Effects 20: The Umami Taste of Glutamate PART IV: HEALTH 21: Homocysteine Status: Factors Affecting and Health Risks 22: Modified Amino Acid-Based Molecules: Accumulation and Health Implications 23: Phenylketonuria: Newborn Identification Through to Adulthood 24: Principles of Rapid Tryptophan Depletion and its use in Research on Neuropsychiatric Disorders 25: Excitatory Amino Acids in Neurological and Neurodegenerative Disorders 26: Efficacy of L-DOPA Therapy in Parkinson's Disease 27: Amino Acid Profiles for Diagnostic Applications PART V: CONCLUSIONS 28: Emergence of a New Momentum
£141.48
John Wiley & Sons Inc Nutrition: A Handbook for Community Nurses
Book SynopsisThis book has been written to provide community nurses with basic and topical practical information on various aspects of nutrition, to help in the provision of comprehensive dietary advice and information. It discusses healthy eating and nutrition and includes an overview of the current healthy eating guidelines, dietary reference values and basic information on macronutrients, vitamins and minerals. It explains the role of the different nutrients and describes their relationship in promoting health and it outlines the differing needs and health concerns of various groups in the population, including pregnant women, infants, school children, adolescents and elderly people. The importance of nutrition in disease prevention is examined with a look at practical dietary advice for prevention and treatment of diet-related diseases.Table of ContentsIntroduction. A healthy diet. Nutrients and health. Nutrition through life: preconception; pregnancy; breastfeeding; weaning; pre-school children; primary school children; teenagers; women of child-bearing age; men; the menopause; ethnic minority groups; low-income groups; older people. Nutrition and the prevention/treatment of diseases. Issues in the media. Assessing the quality of nutritional information. References. Useful addresses.
£48.40
Mac Keith Press Nutrition and Neurodisability
Book SynopsisThis handbook provides easily accessible information on the aetiology, assessment and management of nutritional disorders in children with neurodisability. Succinct review of current evidence and guidelines is used to inform best practice. Early chapters outline the normal anatomy and physiology of feeding before considering the assessment and management of disordered feeding, and impact on nutritional status. Subsequent chapters discuss nutritional assessment and management supported by clear illustration of anthropometry techniques. Further consideration of the consequences of under and over nutrition, and impact on bone health is included. Dedicated chapters on associated gastrointestinal problems, management of drooling and dental care consider related comorbidities commonly experienced by children with neurodisability. A dedicated chapter on the use of tube feeding considers specific nutritional requirements and psychological aspects of intervention. Clinical vignettes are used to illustrate key learning points throughout.Table of ContentsAuthor Appointments vii Foreword ix Preface xi 1 The Normal Development of Oral Motor Function: Anatomy and Physiology 1Morag J Andrew 2 ‘When Things Go Wrong’: Causes and Assessment of Oral Sensorimotor Dysfunction 7Diane Sellers 3 Oral Health and Sialorrhea 29Amy Hughes, Isabelle Chase and Laurie Glader 4 Gastrointestinal Problems in Children with Neurodisability: Causes, Symptoms and Management 47Ilse Broekaert 5 Consequences of Nutritional Impairment 69Jessie M Hulst 6 Assessment of Nutritional State: Growth, Anthropometry and Body Composition 87Jane Hardy and Hayley Kuter 7 Assessment of Nutritional State: Dietetic, Energy and Macronutrients 109Jacqueline L Walker and Kristie L Bell 8 Assessment of Nutritional State: Micronutrient Deficiencies and Bone Health 131Heidi H Kecskemethy and Steven J Bachrach 9 Feeding and Nutritional Management Strategies 149Kristie L Bell, Katherine A Benfer and Kelly A Weir 10 Enteral Tube Feeding: Practical and Ethical Considerations 169Peter B Sullivan Conclusion 183Guro L Andersen Index 187
£54.10
Momentum Press Translating Training Into Leadership: The Reasons Psychologists Make Effective Leaders
Book SynopsisThis book highlights the training in professional psychology programs that prepares students and psychologists to be effective leaders. The scientist-practitioner model promotes proficiency in both clinical and analytical skills that are important in leadership positions, though the translation of these skills into leadership roles is often neglected by psychologists. The first part of the book briefly reviews basic concepts related to management and demonstrates that the foundational and functional competencies acquired in professional psychology programs are readily transferable into these positions. Specific examples of psychological concepts that benefit leadership roles are also discussed. The latter part of the book examines the gaps and limitations of skills in training programs that are important in leadership positions and how concepts related to industrial/organizational psychology could fill these gaps. Two psychologists in leadership roles are profiled to illustrate the benefits of psychology training to leadership positions and ways in which limitations can be successfully addressed. A resource list related to leadership and management skills development is also provided to supplement the competencies already acquired in training.
£38.66
Momentum Press Introduction to General Medical Conditions
Book SynopsisIntroduction to General Medical Conditions explains the most common non-orthopedic maladies seen in the active population. The text is designed to be a reference tool for students and professionals who work with athletes or a physically active population. Each chapter covers a specific body part or system. Also discussed are preventative measures to avoid developing these conditions. Coaches, students in allied health professions, physical education teachers, parents, and athletes will benefit from reading this text. The first unit of the text gives an introduction to general medicine concepts. It starts by providing an introduction to clinical pathology, common medical procedures, the basics of pharmacology, and lastly, introduces common contagious illnesses.The second unit of the text discusses body systems and complications that may arise in each system. Common conditions and illnesses of the respiratory, cardiovascular, digestive, urinary, reproductive, neurological, and endocrine systems are introduced. Additionally, the second unit covers dermatological conditions and issues that may arise in the eyes or ears. Each illness and condition in the text provides the associated signs and symptoms, most common treatment plan and recommended preventative measures.
£38.66
Momentum Press Nutrition, Health, and Disease: A Public Health Link
Book SynopsisCurrently, with so many commercial food companies selling ready-to-eat foods for the busy professional, nutrition science may be pushed to the wayside. For most of us, guidance is essential. This book is about the more logical and better substantiated nutritional practices and juried literature around the world, and its impact on health and disease. The monograph is appropriate for use in a nutritional or an epidemiology course as well as for anyone who wants to better their own nutritional choices, their health, or lower their risk for certain diseases.
£38.66
Momentum Press Nutrition, Health, and Disease: Man in the Environment
Book SynopsisThe author relates his holistic view of human health within this text. Holistic health has existed for many years in China as well as India, two great Asian civilizations that continue to this day. There is advocacy for the ordinary person to take back control of their daily nutrition and their overall health. Since some of the practices of Big Agriculture and Big Foods seem to be in contradiction to personal health, people need updated guidelines to lead them out of the quagmire that is the food market. This book, the fourth in a mini-series, will be suitable for a nutritional or an epidemiology course, as well as for the general consumer, who desperately needs guidance, especially those of us in the industrialized western nations. Topics covered in the book chapters include Zika, the diseases spread by mosquitoes, smoking, and cancer, two natural plant foods that could be used as therapeutic medicine, and certain practices followed by restaurants that could negatively impact us.
£38.66
Momentum Press Nutrition, Health, and Disease: Living in Harmony
Book SynopsisThe author relates his holistic view of human health within this text. Holistic health has existed for many years in China as well as India, two great Asian civilizations that continue to this day. There is advocacy for the ordinary person to take back control of their daily nutrition and their overall health. Since some of the practices of manufacturing food companies seem to produce packaged foods which are not recommended by the World Health Organization, people need filtered knowledge and wisdom, to help them make informed decisions regarding the foods they are consuming. This book, the sixth in a mini-series, will be suitable for a nutritional or an epidemiology course, as well as for the general consumer, who desperately needs guidance, especially those of us in the big cities of western nations as well as developing countries. Topics covered in this include consumption of amaranth grains and greens, tofu and soy, well-cooked chicken, as well as topics involving drugs, cancer, and viral diseases.
£38.66
Academy of Nutrition and Dietetics Six Factors to Fit: Weight Loss that Works for
Book Synopsis
£21.68
Springer Nature Switzerland AG Nutritional Management and Metabolic Aspects of
Book SynopsisElevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood. Clinical trials continue to support the notion that hyperhomocysteinemia is involved in the pathogenesis of oxidative stress and its associated impairment of cellular redox status. Antioxidants, phytochemicals, and bioactive agents are thought to be associated with the reduction of oxidative stress and reducing risk of chronic diseases, yet their role in preventing hyperhomocysteinemia-mediated oxidative stress has not been well covered in the literature. Nutritional Management and Metabolic Aspects and of Hyperhomocysteinemia comprehensively covers the nutritional-based intervention for combating hyperhomocysteinemia-mediated oxidative stress, metabolic regulation of homocysteine-dependent transulfuration and transmethylation pathways, and the identification of novel biomarkers for early diagnosis of hyperhomocysteinemia. The main goal of this text is to address the biochemical and nutritional aspects of hyperhomocysteinemia in relation to increasing risk of chronic diseases, providing insight into the etiology of hyperhomocysteinemia and covering new research on the effective reduction and management of hyperhomocysteinemia-associated chronic diseases. For researchers seeking a singular source for the understanding of the biochemical aspects and nutrition-based combat of hyperhomocysteinemia, its risk factors, preventive measures, and possible treatments currently available, this text provides all of the important needed information in up-to-date and comprehensive form. Table of ContentsProtein homocysteinylation and cytotoxicityGlutathione, betaine and primary prevention of hyperhomocysteinemiaB vitamins supplementation and hyperhomocysteinemia managementFunctional foods and hyperhomocysteinemiaMedicinal plants therapeutics action and hyperhomocysteinemiaHomocysteine-dependent transulfuration and transmethylation pathways Clinical aspects of hyperhomocysteinemia Genetic defects of enzymes and homocysteine homeostasis Hyperhomocysteinemia and oxidative stress Hyperhomocysteinemia and the pathogenesis of chronic diseases Novel biomarkers for hyperhomocysteinemia and oxidative stress Epigenetic effects of hyperhomocysteinemia
£80.99
Springer Nature Switzerland AG Prevention and Treatment of Cardiovascular
Book SynopsisThis book discusses all aspects of non-pharmacologic approaches to primary and secondary CVD prevention. It highlights the strength of evidence for particular diet styles in CVD prevention, including plant-based diets, the Mediterranean diet, the DASH diet, and low-carbohydrate diets. Chapters present evidence and future directions for diet and nutrition in diseases related to CVD, such as dyslipidemia, cardiometabolic disease (pre-diabetes, the metabolic syndrome, type-2 diabetes mellitus), and obesity. Finally, the book reviews novel and emerging aspects of dietary intervention in CVD prevention, such as dietary approaches to inflammation and the role of the microbiome in CVD. Up-to-date, evidence-based, and clinically oriented, Prevention and Treatment of Cardiovascular Disease: Nutritional and Dietary Approaches is an essential resource for physicians, residents, fellows, and medical students in cardiology, clinical nutrition, family medicine, endocrinology, and lipidology.Table of ContentsPreface: Epidemiology and Basic Pathophysiology of Atherosclerosis and CVD Part I. General Considerations for Diet in Cardiovascular Health Chapter 1. Diet and Nutrition in the Prevention of Cardiovascular Disease: A Comprehensive Review of Current Evidence, Controversies, and Advice for the Practicing Clinician Authors: Michael Wilkinson (UCSD), Michael Garshick (NYU), Pam Taub (UCSD) Chapter 2. Role of Dietary Nutrition, Vitamins, and Nutrients in CV Health (Including Biomarkers of Nutrition Penny M. Kris-Etherton (Penn State) Chapter 3. The Mediterranean Diet Emilio Ros (PREDIMED (Hospital Clínic de Barcelona, Servicio de Endocrinología y Nutrición)) Chapter 4. Dietary Approach to Hypertension, Dietary Sodium, and the DASH Diet for CV Health Frank Sacks (Harvard: Chair of the Design Committee of the DASH study, Chair of the Steering Committee for the DASH-Sodium trial) Chapter 5. Diet Trends: Ketogenic Diet, Low-carb Diets, Paleo Diet James O’Keefe Jr (St Luke’s Mid America Heart Institute) Chapter 6. Overview of Plant-based Diets Caldwell Esselstyn (Cleveland Clinic) Chapter 7. Low-fat Diet Styles, Including the Ornish and Pritikin Diets Hannah Lo (UCSD) and Dean Ornish (UCSF) Chapter 8. Plant-based Oils Anne Goldberg (Wash U in St. Louis) Part II. Diet Considerations for Obesity and Cardiometabolic Disease Chapter 9. Dietary Strategies to Promote Weight Loss, Including Caloric Restriction as a Dietary Strategy, Bariatric Surgery, Adiposopathy and Dietary Strategies to Promote Loss of Visceral and Ectopic Fat Jose Aleman (NYU) and Holly Lofton (NYU) Chapter 10. Intermittent Fasting for CV Health Michael Wilkinson (UCSD) and Elizabeth Epstein (UCSD) Chapter 11. Optimal Diet for Metabolic Syndrome to Prevent Progression to Diabetes Larry Sperling (Emory) Chapter 12. Optimal Diet for Diabetes Ira Goldberg (NYU) (Alternate) Amit Majithia (UCSD) Chapter 13. Dietary Approaches to Inflammation Michael Garshick (NYU) with Nehal Mehta (NIH) or Paul Ridker (Brigham and Women’s Hospital) Part III. Dietary Considerations for Common Lipid Disorders Chapter 14. Dietary Approaches to Lowering LDL-C Michael Davidson (U Chicago) and Lane Benes (U Chicago) Chapter 15. Dietary Approaches to Lowering Triglycerides Howard Weintraub (NYU) Part IV. Additional Topics for Diet and Nutrition in Cardiovascular Disease Chapter 16. E-health and the Use of Mobile Devices and Smartphone Apps to Promote Heart-healthy Diets Jonathan Dodson (NYU) Chapter 17. Role of the Microbiome in CV Disease Stanley Hazen (Cleveland Clinic) Chapter 18. Dietary Considerations in CV Diseases: CHF Chapter 19. Dietary Considerations in CV Diseases: Arrhythmia Chapter 20. Dietary Considerations in the Elderly and Cardiovascular Health
£170.99
Springer Nature Switzerland AG Nutrition Guide for Physicians and Related
Book SynopsisThis fully updated and expanded third edition is a reference guide on nutrition and its clinical implications for health and disease through the life-cycle. The book endeavors to address the needs of those who would most benefit from up-to-date information on recent advances in the field of nutrition. Written by experts in the field, chapters cover a diverse range of nutritional areas that present a succinct overview of recent thinking and discoveries that have the greatest capacity to aid physicians and other healthcare professionals in improving the nutritional health of their clients. The text is divided into eight parts. Part one and two address the nutrient requirements and special nutrition-related issues for people across all stages of the lifespan—from pregnancy and infancy through the adolescent years to the older adult years. Part three summarizes the role of nutrition in the prevention and management of chronic conditions frequently seen in clinical practice, including obesity, diabetes, bone disorders, coronary heart disease, hypertension, and cancer. Part four describes different dietary patterns (the Mediterranean diet, the DASH diet, the vegetarian diet, and the ketogenic diet). Part five describes nutrition challenges specific to surgery and several different acute diseases and disorders (gastrointestinal disorders, food allergy and intolerance, diseases of the liver and pancreas, kidney disease, eating disorders, bariatric surgery, sarcopenia, and drug interactions with food). Part six looks at different aspects of the diet (coffee, tea, dietary fat, dietary sugars, energy drinks, alcohol, dietary fiber, vitamins, minerals, and the gut microbiome). Part seven examines a range of factors that influence dietary health decisions (creating nutritional behavior change, methods for assessing nutritional status, Dietary Reference Intakes, an overview of the diet and food guides, food labels, and sources of nutrients). Finally, part eight looks at dietary supplements (including the problem of dishonest marketing) and false and misleading information in the area of nutrition. The growing nutritional impact of COVID-19 is discussed throughout the book where appropriate.Nutrition Guide for Physicians and Related Healthcare Professions Third Edition serves as a comprehensive guide that is organized by age/lifespan, nutrition therapy in relation to chronic disease and COVID, diet and its role in prevention, dietary requirements and recommendations, and influencing health decisions for the patient. It is a valuable resource of practical and easy-to-access information on nutrition for physicians, nurses, pharmacists, and others in their daily practice.Table of ContentsPart I: Introduction.- Why Nutrition Matters in Clinical Practice.- Part II: Nutrition Consideration Across the Lifespan.- Pregnancy: Preparation for the Next Generation.- Infants: Transition from Breast to Bottle to Solids.- Young Children: Preparing for the Future.- Nutrition in Adolescence.- Nutritional Challenges of Girls and Woman.- Healthy Aging: Nutrition Concepts for Older Adults.- Dietary Considerations for Postmenopausal Women.- Dietary Influence on Cognitive Function in the Elderly.- Part III: Nutrition for the Prevention and Management of Chronic Diseases.- Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents.- Obesity: Understanding and Achieving a Healthy Weight.- Nutrition Therapy for the Treatment of Type 1 Diabetes.- Nutrition Therapy for Prevention and Treatment of Type 2 Diabetes.- Osteoporosis and Bone Health: Sound Suggestions for Stronger Bones.- Coronary Heart Diseasee: Nutritional Interventions for Prevention and Therapy.- Dietary Influence on Blood Pressure.- Diet, Physical Activity, and Cancer Prevention.- Nutritional Prevention of Irritable Bowel and Gastrointestinal Disorders.- Part IV: Nutritional Requirements Following Surgery and Acute Disease.- Dietary Considerations During Chemotherapy.- Role or Nutrition in Understanding Common Gastrointestinal Disorders.- Food Allergy and Intolerance: Diagnosis and Nutritional Management.- Nutrition in Patients with Diseases of the Liver and Pancreas.- Medical Nutrition Therapy for Kidney-Related Disorders.- Eating Disorders: Disorders of Under and Over Nutrition.- Nutritional Considerations for the Treatment of Depression.- Nutritional Considerations Following Bariatric Surgery.- Nutrition for Sarcopenia Prevention.- Drug Interactions with Food and Beverages.- Part V: Food and Nutrient Health Effects.- Coffee Consumption and its Impact on Health.- Health Effects of Tea Consumption.- Dietary Fat: the Good, the Bad, and the Ugly.- Dietary Sugar Intake: Is There a Best Recommendation.- Dietary Recommendations for Juices and Soft Drinks.- Sports Beverages for Optimizing Physical Performance.- Energy Drinks and Human Healthy.- What is the Best for the Patient: Abstinence or Moderate Alcohol Consumption?.- Dietary Fiber: All Fibers are not Alike.- Vitamins: The Essentials.- Mineral Nutrients: From Macro to Ultra Trace.- Nutritional Influence on the Gut Microbiome.- Part IV: Influencing Dietary Health Decisions.- Guidelines for Nutrition Screening, Assessment, and Referrals in the Clinical Setting.- Nutritional Status: An Overview of Methods for Assessment.- Food Synergy, Nutritional Science to Food Guides.- Dietary Supplements: Navigating a Minefield.- A Plague of False and Misleading Information.- Dietary Reference Intakes: Cutting Through the Confusion.- Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff.- Part VII: Conclusions.- What Needs to Change for Nutritional Health to Improve?.- Appendix A: Aids to Calculations.
£170.99
Springer Nature Switzerland AG Food and Agricultural Byproducts as Important
Book SynopsisFood and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc Table of ContentsChapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources Abhay Prakash Mishra, Neeti Srivastav, Anita Singh, Manisha Nigam, Raffaele Pezzani, Chukwuebuka Egbuna, Chukwuemelie Zedech Uche and Johra Khan abhaypharmachemhnbgu@gmail.com Chapter 2: Potato Peels as a Source of Nutraceutics Barbara Sawicka, Dominika Skiba, and Piotr Barbaś barbara.sawicka@up.lublin.pl Chapter 3: Red Beet Pomace as a Source of Nutraceuticals Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Muhammad Armghan Khalid, Fakhar Islam, Ali Ikram, Muzamal Hussain, Faisal Fareed, Waqas Anjum muhammadafzaal@gcuf.edu.pk Chapter 4: Mango Peels as a Source of Nutraceuticals Intan Soraya Che Sulaiman, Azham Mohamad and Isharudin Md. Isa chesoraya007@yahoo.com Chapter 5: Apple Pomace as a Source of Nutraceuticals Shahira M. Ezzat, Maha Salama, Dina El Kersh, Mohamed Salem shahira.ezzat@pharma.cu.edu.eg Chapter 6: Olive Pomace as a Source of Nutraceuticals Selma Hamimed and Abdelwaheb Chatti alma.hamimed@fsb.rnu.tn Chapter 7: Orange Peel as a Source of Nutraceuticals Anum Nazir, Nizwa Itrat, Aleena Shahid, Zain Mushtaq, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna, Babatunde Oluwafemi Adetuyi, Johra Khan, Chukwuemelie Zedech Uche, Pere-Ebi Yabrade Toloyai Anum.Nazir@tuf.edu.pk Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals O.C.U. Adumanya oadumanya@gmail.com Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals Pass Chidiebere Chijindu passchijindu@gmail.com Chapter 10: Pawpaw Peels as a Source of Nutraceuticals Odoh Uchenna Estella, Chukwuma Micheal Onyegbunam, Chukwuebuka Egbuna, Theodora Mba, Peculiar Feenna Onyekere uchenna.odoh@unn.edu.ng Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction Dairon Iglesias Guevara, Claudia Chávez Hernández, Sirley González Laime, Ariel Martínez García, Juan Abreu Payrol japayrol@gmail.com Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals Chinaza Godswill Awuchi awuchichinaza@gmail.com Chapter 13: Corn Byproducts as a Source of Nutraceuticals Santwana Palai and Shyam Sundar Kesh palaisantwana@gmail.com Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals Daniel Okwudili Nnamani, Pascal Chukwuemeka Aleke and Peculiar Feenna Onyekere peculiar.onyekere@unn.edu.ng Chapter 15: Rice Husk as a Source of Nutraceuticals Kirankumar Shivasharanappa, Jayashree V. Hanchinalmath, Sooraj Shivakumar, Sonal Kudva, Sathwik C. Jain, Manoj Girish, D. G. W. M. H. M. M. Wijekoon, Rhishika Dutta, T. Pramod, Sharangouda J. Patil kkwanegaon@gmail.com Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals Neelma Munir, Maria Hasnain, Maria Hanif, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna neelma.munir@yahoo.com Chapter 17: Banana Peel as a Source of Nutraceuticals Babatunde Oluwafemi Adetuyi, Adebanke E. Ogundipe, Olubanke Olujoke Ogunlana, Chukwuebuka Egbuna, Odoh Uchenna Estella, Abhay Prakash Mishra, Muhammad Akram, Raghu Ram Achar badetuyi@gmail.com
£132.99
Springer International Publishing AG Sustainable Agriculture Reviews 57: Animal
Book SynopsisThis 2nd book provides fundamental concepts and recent applications of biotechnological methods, such as genetic selection, breeding methods and genetic engineering tools. Biotechnology has remarkably improved the productivity of livestock by increasing the reproduction efficiency and decreasing the generation time. The chapters detail the mechanisms of methods for animal reproduction and breeding methods. This book focus on the impact of minerals, steroids metabolic stress, nutritional stress and anti-nutritional factors on the livestock reproduction.Table of ContentsPreface1. Impact of sex steroids on the stress response and welfare in female farm ruminantsAline Freitas-de-Melo and Rodolfo Ungerfeld2. Insights from proteomics in kidney disease diagnosis and various in vitro and in vivo experimental modelsVikram Patial, Garima Dadhich, and Rajiv Kumar3. Generation of gene edited pigsS. Navarro-Serna, C. Piñeiro-Silva, R Romar, J. Parrington, and J Gadea4. Dietary anti-nutritional factors and their roles in livestock nutritionSalma H. Abu Hafsa, Ayman A. Hassan, Mona M.MY. Elghandour, Alberto Barbabosa-Pliego, Miguel Mellado, and Abdelfattah Z.M. Salem5. Genetic engineering tools and techniques in livestock productionRanjitha H.B., Madhu Ramesh, Subhasmita Behera, Dhanesh ValiyaValappil, Suresh H. Basagoudanavar, and Anjum Sherasiya6. Mineral Ions in Regulation of Hypothalamic-Pituitary-Ovarian Axis Mustafa Hassan Jan, Harpreet Singh, and Shikha Kapil7. Molecular Insights of Compromised Female Reproduction in Ruminants under Metabolic and Nutritional StressS. Nandi, S. K Tripathi, PSP Gupta, and S. MondalIndex
£151.99
Springer International Publishing AG Coconut Water: A Promising Natural Health
Book SynopsisCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. Table of ContentsChapter 1 Introduction1.1 Introduction 1.2 Stages of Development of Coconut Fruit 1.3 Harvesting and Handling of Coconut Fruit Chapter 2.Global Scenario of Coconut and Coconut Water 2.1 Global Market for Coconut Water Concentrate 2.2 Global Market for Packaged Coconut Water 2.3 Global Market for Organic Coconut Water 2.4 Coconut Water to Reduce Sugar in Fruit Juices 2.5 Country-wise Trend in Coconut Water Use Brazil United States of America Europe The United Kingdom France Spain Germany Italy The Netherlands Chapter 3 Tender Coconut Varieties 3.1 The Philippines 3.1.1 Makapuno Coconut 3.2 Thailand 3.2.1 The Aromatic Coconut 3.2.2 Nam Hom Coconut 3.2.3 Kelapa Pandan Wangi 3.3 Sri Lanka 3.3.1 The King Coconut 3.4 Indonesia 3.4.1 Wulung Coconut 3.4.2 Kebumen Entog Dwarf Coconut 3.5 India 3.5.1 Gangabondam Green Dwarf 3.5.2 Chowghat Orange Dwarf 3.5.3 Chowghat Green Dwarf 3.5.4 Kalparaksha 3.6 Malaysia 3.6.1 Malayan Dwarf Coconuts 3.7. Vietnam 3.7.1 Sap Coconut 3.8 Other Special Varieties/Preparations 3.8.1 Curd Coconut (CC) 3.8.2 Burnt Fruit/Roasted Coconut 3.8.3 Coconut in Bali Chapter 4 Composition, Properties and Reactions of Coconut Water 4.1 Composition 4.1.1 Amino Acids 4.1.2 Antimicrobial Peptides 4.1.3 Aromatic Compounds 4.1.4 Carbohydrates 4.1.5 Enzymes 4.1.6 Fat 4.1.7 Ketones 4.1.8 Electrolytes 4.1.9 Fluoride 4.1.10 Phytohormones Auxin Cytokinins 4.1.11 Polyphenols 4.1.12 Proteins 4.1.13 Sugars 4.1.14 Vitamins 4.1.15 Sulfites 4.1.16 Total Soluble Solids (TSS) 4.2 Properties and Reactions of Coconut Water 4.2.1 Flavour 4.2.2 Rancidity 4.2.3 Turbidity 4.2.4 Appearance/Colour 4.2.5 pH and acidity pH Acidity 4.2.6 Nucleic Acids, RNA 4.2.7 Instrumental Methods of Analysis Chapter 5 Processing of Coconut Water 5.1 Thermal Processing of Coconut Water 5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating 5.1.3 Pressure-Assisted Thermal Processing of Coconut Water 5.1.4 Spray Drying of Coconut Water 5.1.5 German Technology for Coconut Water Concentrate 5.1.6 Ultra-High Temperature Processing 5.1.7 Pasteurization of Coconut Water 5.2 Non-thermal Methods of Processing 5.2.1 Membrane Techniques in Coconut Water Processing 5.2.2 High Pressure Processing 5.2.3 Plasma Processing or Cold Plasma Processing 5.2.4 High Voltage Atmospheric Pressure Cold Plasma 5.2.5 Ultra Violet Irradiation 5.2.6 Ultrasound Processing 5.2.7 Ozonation 5.2.8 Pulsed Electric Field (Electroporation) 5.2.9 Pulsed Light Treatment 5.2.10 High Pressure Carbon Dioxide Processing 5.3 Other methods of Processing 5.3.1 Freeze Drying of Coconut Water 5.3.2 Hurdle Technology 5.3.3 Reverse Osmosis Processing 5.3.4 Carbonation of Coconut Water 5.3.5 Cold Sterilisation of Coconut Water 5.3.6 High Current Impulse Generator Treatment 5.3.7 Irradiation 5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology) 5.4 Minimal Processing of Tender Coconuts 5.5 Machineries used in Coconut Water 5.5.1 Tender nut Punch cum Splitter 5.5.2 Tender nut Trimming Machines 5.5.3 Cut Opening of Coconuts 5.5.4 De-husking Machines for Mature nuts 5.6 Thermophysical Properties of Coconut Water in Relation to Processing Chapter 6 Packing, Storage and Transport of Coconut Water 6.1 Packaging/ Bottling of Coconut Water 6.2 Packaged Tender Coconut Water 6.3 Storing of Fruits for Tender Coconut Water 6.3.1 Storing Coconut Fruits 6.3.2 Storage of Coconut Water 6.3.2.1 Storage of Tender Coconut Water 6.3.2.2 Storage of Mature Coconut Water 6.3.2.3 Storage Temperature of Coconut Water 6.3.3 Use of Additives and Shelf- life 6.3.3.1 Ascorbic Acid (Vitamin C) 6.3.3.2 Sodium Metabisulphite (SMB) 6.3.3.3 Nisin 6.3.3.4 Other Additives 6.3.4 Pink Discolouration of Coconut Water 6.4 Transporting Coconut Water 6.5 Trading of Tender Coconut Water Chapter 7 Standards of Coconut Water 7.1 The Codex Alimentarius Standard 7.2 Guyana National Bureau of Standards 7.3 European Fruit Juice Association 7.4 Jamaican Standard 7.5 Indian Standard 7.6 Philippine National Standard (PNS) 7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water 7.8 Thai Standard Chapter 8 Value addition in Coconut Water 8.1 Value added Products from Coconut Water 8.1.1 Coconut Water Beverages 8.1.2 Blended Beverages 8.1.3 Coconut Water as Rehydration Drink 8.1.4 Coconut Water as Sports Drink 8.1.5 Use of Coconut Water in Plant Biotechnology 8.1.6 Use of Coconut Water in Animal Biotechnology 8.1.7 Use of Powdered Coconut Water 8.1.8 Use of Coconut Water as a Biocatalyst 8.1.9 Coconut Water and Bio Products 8.1.10 Nata de coco from Mature Coconut Water 8.1.10.1 Properties of Nata de coco 8.1.10.2 Preparation Nata de coco 8.1.10.3 Drying of Nata de coco 8.1.10.4 Uses of Nata de coco a. Use in food b. Non-food uses c. Use in health aspects d. Use in Mask Preparation 8.1.11 Coconut Water Vinegar 8.1.11.1 Preparation of Coconut Vinegar 8.1.11.2 Quality Aspects 8.1.11.3 Uses of Coconut Water Vinegar 8.1.11.4 Health Benefits of Coconut Water Vinegar 8.1.11.5 Standards of Coconut Water Vinegar A. Sri Lanka Standard for Coconut Water Vinegar B. Philippine Food and Drug Administration recommended the Standard for Vinegar 8.1.11.6 Chinese Patent and Coconut Water Vinegar 8.2 Innovative Valued Added Products of Coconut Water 8.2.1 Coconut Lassi (Tender Coconut Beverage) 8.2.2 Coconut Honey (MCW Concentrate) 8.2.3 Coconut Spread from MCW Concentrate 8.2.4 Coconut Soufflé 8.2.5 Coconut Water Concentrate Powder 8.2.6 Freeze-Concentrated CW 8.2.7 Coconut Water Yoghurt 8.2.8 Coconut Sugar 8.2.9 Coconut Wine 8.2.10 Exopolysaccharides 8.2.11 Docosahexaenoic Acid 8.2.12 Probiotics and Coconut Water 8.2.13 Coconut Water Kefir 8.2.14 Coconut Water and Gama- Aminobutyric Acid 8.2.15 Microencapsulation of Coconut Water 8.2.16 Succinic Acid 8.2.17 Bacterial Cellulose 8.2.18 Carbon Dots 8.2.19 Mannosylerythritol Lipids 8.2.20 Dihydropyrimidinone 8.2.21 Coconut Water and Nanotechnology 8.2.22 Coconut Water and Protein Foods 8.2.23 Endophytic Bacteria 8.2.24 Protein 8.2.25 Coconut Water Solids 8.2.26 As Anti-corrosion 8.2.27 Coconut Water Coating 8.2.28 Snow Ball Tender Nut Chapter 9 Health Benefits of Coconut Water 9.1 Diabetes and Coconut Water 9.2 Glycemic Index of Coconut Sugar 9.3 Cardioprotective Activity of Coconut Water 9.4 Alzheimer's Disease 9.5 Coconut Water and Antioxidant 9.6 Anti-microbial Property of Coconut Water 9.7 Anticancer Effect of Coconut Water 9.8 Anti-inflammatory Effect of Coconut Water 9.9 Antidepressant Effect of Coconut Water 9.10 Blood Pressure and Coconut Water 9.11 Antihypertensive Effect of Coconut Water 9.12 Hepatoprotective Effect of Coconut Water 9.13 Coconut Water for treating Glaucoma and Cataract 9.14 Renal Protective Activity of Coconut Water 9.15 Osteoporosis and Coconut Water 9.16 Coconut Water and Reproductive Functions 9.17 Diarrhea and Coconut Water 9.18 Drug Toxicity and Coconut Water 9.19 Nicotine Toxicity and Coconut Water 9.20 Skin Care and Coconut Water 9.21 Coconut Water and Heavy Metal Toxicity Management a. Lead (Pb) b. Cadmium (Cd) c. Mercury (Hg) 9.22 Hyperprolactinemia and Coconut Water 9.23 Hypoglycemic Effect of Coconut Water 9.24 Wound Healing and Coconut Water 9.25 Hypovolemic Shock and Coconut Water 9.26 Sickle Cell Disease and Coconut Water 9.27 Peritoneal Lavage and Coconut Water 9.28 Intra Venous use of Coconut Water 9.29 Hypokalemia, Hyperkalemia and Coconut Water Hypokalemia Hyperkalemia 9.30 Management of Cholera using Coconut Water 9.31 Dengue Fever and Coconut Water 9.32 Coconut Water in Dental Care 9.33 Other Health Benefits of Coconut Water Alcohol treatment Antiulcer Heat stress Haemostasis Coconut Water and Hemoglobin Chapter 10 Contamination and Adulteration of Coconut Water 10.1 Contamination of Coconut Water 10.1.1 Microbial Contamination 10.1.2 Heavy Metal Contamination 10.1.3 Contamination by Pesticides 10.2 Adulteration of Coconut Water 11 Patents Granted on Coconut Water 11.1 Coconut Water11.2 Nata de coco11.3 Coconut Water Vinegar11.4 Machineries in Coconut Water Industry 12 Coconut Water- The Way Forward Index References
£80.99
Springer International Publishing AG Nutritional Anemia
Book SynopsisUnderstanding the causes of anemia is critical to inform appropriate strategies to prevent and treat anemia, particularly to reduce the risk of anemia and the burden of disease. The strength of this book lies in its cross-disciplinary nature. This publication summarizes the current state of evidence on the multifactorial causes of anemia, with a specific focus on nutritional anemia. The chapter authors are leading experts in nutrition and global health. The introductory chapters provide an overview of the global burden of anemia prevalence, the economic implications and functional consequences of anemia, and the significance of these factors to guide policy and programs. Subsequent chapters provide current evidence on iron and other micronutrient metabolism and homeostasis in regards to anemia, the multifactorial contributors to anemia (e.g. infection and genetics), and the interactions between nutrients that may contribute to anemia. The summarizing chapters detail program and policy approaches to treat, prevent and reduce anemia in the global context. Nutritional Anemia is a comprehensive resource for those involved in global health and nutrition policy, strategy, programming, or research, and serves as a guide for how government, NGO, and international agencies can effectively treat, prevent and reduce anemia globally.Table of ContentsWorldwide Prevalence and Progress in Anemia Reduction.- The Economics of Addressing Nutritional Anemia.- Iron Biology: Metabolism and Homeostasis.- Laboratory Methods for Measurement of Anemia and Iron Status.- Interpretation of Biomarkers and Diagnosis of Nutritional Status.- Anemia and Iron Deficiency in Disease.- Nutritional Anemia in Special Population Groups (children, elderly, pregnancy/lactation, vegetarians).- Sources of Iron Intake: Diet, Supplemental, Environmental.- Bioavailability: Inhibitors and Enhancers of Iron Absorption.- Food Fortification with Iron: Policy and Considerations.- Genetic Hemoglobinopathies and their Contribution to Anemia.- Role of B-vitamins in Nutritional Anemia.- Oxidative Stress and Vitamin E in Anemia.- Vitamin D and Hepcidin in Nutritional Anemia.- Infection and Inflammation in the Etiology and Assessment of Iron Deficiency of Anemia.- Iron Infection and the Immune System.- Anemia in Sever Undernutrition (malnutrition).- Interactions between Iron and other Minerals in the Etiology of Anemia.- Iron and the Gut Microbiota.- An Overview of the Functional Significance of Iron Deficiency (Cognitive, Behavioral).- Designing Effective Programs for Anemia Prevention, Treatment, and Reduction.- Market-based Approaches for Anemia Prevention, Treatment, and Reduction.- Safety of Interventions to Reduce Nutritional Anemia.- Novel Approaches to Iron Supplementation.- Food-based Approaches to Combating Iron Deficiency.- Conclusions and Research Agenda.
£170.99
Springer International Publishing AG Pediatric Neurogastroenterology: Gastrointestinal Motility Disorders and Disorders of Gut Brain Interaction in Children
Book SynopsisThis third edition brings together the latest in research and clinical practice of the expanding field of pediatric neurogastroenterology. In addition to a comprehensive review of the current state of the art, many chapters have been significant revised and updated, covering the latest discoveries of the delicate and detailed mechanisms of the neuroenteric system as well as relationships of the latter with microbiota and metabolites produced by resident intestinal bacteria. The book also covers rapidly-changing techniques to assess clinical problems, along with international diagnostic criteria and recommendations and guidelines for clinical management. The content is supported by ample figures, photographs and selected video segments.Remaining the gold standard text in this up-and-coming field, Pediatric Neurogastroenterology 3e is dedicated to reporting the most accurate and recent knowledge available. Written by international experts in the field, the book is a comprehensive and up-to-date theoretical review and practical guide to pediatric gastrointestinal motility and functional disorders to pediatricians, pediatric gastroenterologists and all professionals involved in the treatment of children with such disorders.Table of ContentsI. Physiology and Development of Enteric Neuromuscular System and Gastrointestinal Motility Introduction to Gut Motility and Sensitivity Development of the Enteric Neuromuscular System Development of Gut Motility Visceral Sensitivity Chronic Pain in Neurogastroenterology The Microbiome in Neurogastroenterology Integration of Biomedical and Psychosocial Issues in Pediatric Disorders of Gut Brain Interaction II. Motility and Sensory Testing Assessment of Oropharyngeal Function pH monitoring and Impedance Esophageal Manometry Antroduodenal Manometry Colonic Manometry Anorectal Manometry Esophageal Functional Luminal Imaging Probe Barostat and Other Sensitivity Tests Radionuclide Gastrointestinal Transit Tests Electrogastrography, Breath Tests, Ultrasonography, Transit Tests, Wireless Motility Capsule and Cine-MRI Autonomic Nervous System Testing III. Disorders of Digestive Motility Pathology of Enteric Neuromuscular Disorders Allergy and Neurogastroenterology Disorders of Deglutition in Infants and Children: Etiology and Management Esophageal Achalasia Other Esophageal Motility Disorders Gastric Motor Disorders Pediatric Chronic Intestinal Pseudo-Obstruction Hirschsprung Disease Motility Problems in Developmental Disorders Gastrointestinal Disturbances in Autism Spectrum Disorder IV. Motility Disorders after Surgery and Developmental Anomalies of the Enteric Neuromuscular System Secondary to Anatomical Malformations Esophageal Atresia Anorectal Malformations Motility Changes after Small Bowel and Colonic Surgery Gastric function after Fundoplication V. Disorders of the Gut Brain Interactions Rome Criteria for Disorders of Gut-Brain Interaction (DGBI) Infant Regurgitation and Pediatric Gastroesophageal Reflux Disease Esophageal Functional Disorders Functional Gastrointestinal Disorders in Infants and Toddlers Abdominal Pain-Related Functional Gastrointestinal Disorder and Disorders of Brain-Gut Interactions Cyclic Vomiting Syndrome, Abdominal Migraine and Chronic Nausea Aerophagia Rumination Syndrome Functional Constipation in Children Fecal incontinence in Children VI. Treatments Drugs Acting on the Gut: Prokinetics, Antispasmodics, Laxatives Drugs Acting on the Brain Electrical Stimulation of the GI Tract Hypnotherapy in Functional Gastrointestinal Disorders Cognitive Behavioral Therapy for Disorder of Brain Gut Interaction Complementary and Alternative Treatments for Functional Gastrointestinal Disorders Cellular-Based Therapies for Paediatric GI Motility Disorders Surgery in Motility Disorders Gut Dysmotility and Transplantation: Long-Term Outcomes with New Insights into Surgical Integration and Allograft Motility Disorders
£170.99
Springer International Publishing AG Sustainable Agriculture Reviews 59: Animal
Book Synopsis The dependency on animal biotechnology in livestock industries has been increased in the recent past. The livestock production research has witnessed remarkable developments on biotechnological methods to produce the elite animal breeds. The global animal food requirement has been steadily increasing, and animal production needs to be increased as per the global needs. This book covers various aspects of animal biotechnology such as, reproductive biotechnologies in sheep and goats, oogenesis and folliculogenesis and ovarian disorders. This book focusses the discussion on proteomics and metabolomics, and separate chapters were dedicated to discuss these topics. The proteomics studies of animal viruses were discussed in this book, and this would be helpful to understand animal viral pathogenesis. The applications of metabolomics in livestock were discussed with focus on data analysis, identification of unknown compounds. The purpose of this book is to provide the recent research trends, and convert all this information to usable guide to professionals, researchers and students who are working the research area of animal biotechnology. Table of Contents
£142.49
Springer Omega3 Fatty Acids
Book SynopsisChapter 1. Alternative Origins for Omega-3 Fatty Acids in the Diet.- Chapter 2. Artificial Intelligence (AI) in Omega-3 Fatty Acids.- Chapter 3. Beneficial Effect of Long-Chain Omega-3 Fatty Acids in Psoriasis.- Chapter 4. DHA-Rich Algae Oil Is a Safe and Effective Vegetarian Source of Omega-3.- Chapter 5. Effects of Omega-3 Fatty Acids in Myocardial Infarction.- Chapter 6. Effects of Omega-3 fatty acids on metabolic syndrome and fatty liver disease.- Chapter 7. Emulsions of Omega-3 Fatty Acids for Better Bioavailability and Beneficial Health Effects.- Chapter 8. Engineering long chain Omega-3 fatty acids pathway in oleaginous microbes and oilseeds.- Chapter 9. Fish Oil Fatty Acids for Aging Disorders.- Chapter 10. Flax Bio-village Concept.- Chapter 11. Fortification of Food with Omega-3 Fatty Acids.- Chapter 12. Gender Considerations and Omega-3 Fatty Acid Intake.- Chapter 13. Importance of Polyunsaturated Fatty Acids from Marine Algae.- Chapter 14. Importance of Omega 3 fatty acids in Infants food formulations.- Chapter 15. Influence of Omega-3 fatty acids on energy metabolism and bone turnover.- Chapter 16.Interactions Between Omega-3 Fatty Acids and Iron.- Chapter 17. Linseed as a Functional Food for the Management of Obesity.- Chapter 18. Linseed Varietal Development in India and Approaches for Development of Genotypes with High and Low Linolenic Acid.- Chapter 19. Maternal Long-chain Polyunsaturated Fatty Acids and Pregnancy Outcome.- Chapter 20. Modulation of Immune Response by Omega-3 in Health and Disease.- Chapter 21. Microalgae as a sustainable and economic source of omega-3 fatty acids.- Chapter 22. Natural fortification of food products with omega 3 fatty acids.- Chapter 23. Omega-3 Egg.- Chapter 24. Omega-3 Fatty Acids and Alzheimer's Disease.- Chapter 25. Omega-3 Fatty Acids and Diabetic Complications.- Chapter 26. Omega-3 Fatty Acids and Mitochondrial Functions.- Chapter 27. Omega-3 Fatty Acids in Cancer: Insight into the Mechanism of Actions in Preclinical Cancer Models.- Chapter 28. Omega-3 Fatty Acids in Inflammatory Diseases.- Chapter 29. Omega-3 Milk.- Chapter 30. Omega-3 Polyunsaturated Fatty Acids and Hyperlipidaemias.- Chapter 31. Pharmacokinetics and Safety Profile of Omega-3 Polyunsaturated Fatty Acids.- Chapter 32. Phytopharmacology of Chia Seed Oil: A Rich source of Omega-3 fatty acids.- Chapter 33. Prevention of Oxidative Stress by Omega-3 Fatty Acids in the Brain.- Chapter 34. Role of Antioxidants in Human Health.- Chapter 35. Role of Omega-3 Fatty Acids for Eye Health.- Chapter 36. Role of Omega-3 Fatty Acids in Cardiovascular Disorders.- Chapter 37. Role of Omega-3 fatty acid in Type 2 Diabetes- A Clinical Perspective.- Chapter 38. Role of n-3 (Omega-3) Polyunsaturated Fatty Acids in Postpartum Depression: Mechanisms and Implications for Prevention and Treatment.- Chapter 39. World Market of Omega-3 Fatty Acids.- Chapter 40. Therapeutic implications of Omega-3 fatty acids in CNS-neurodegenerative diseases: Reappraise the pre-clinical and clinical findings.- Chapter 41. Omega-3 polyunsaturated fatty acids attenuate oxidative stress-induced DNA damage.- Chapter 42. Phyto-resources of omega-3-fatty acids and their role in immunomodulation.
£197.99
Springer Nature Switzerland AG Nutrigenomics and Food Science Revolutionizing Personalized Nutrition
£179.99
Thieme Publishing Group Treating Allergies with F.X. Mayr Therapy:
Book SynopsisTreat allergies naturally Written by a leading practitioner of the groundbreaking F.X. Mayr cure, which equates allergic reactions with poor digestive health and accumulated toxins, this new book discusses how this innovative approach can be applied to allergy treatment. This compact book is filled with numerous clinical examples and practical tips on improving treatment outcomes, and covers everything from the fundamental principles of allergy to the role of the digestive system. The full spectrum of the Mayr program is explored, including descriptions of water-tea fasting, milk-bread roll diets, patient training and education, practical tips for individual allergy symptoms such as migraine headaches and rheumatic complaints, and more! Here is the modern approach to treating allergic medicine using groundbreaking FX Mayr guidelines. Anyone interested in treating asthma and allergies naturally - pediatricians, general practitioners, internists, allergists, pulmonologists, and alternative medicine practitioners - will want this landmark text in their library.Table of ContentsIntroduction What's an Allergy? Digestion and Allergies Lymph System and Allergies F.X. Mayr Diagnostics Recognizing Allergies/Intolerance Allergy Therapy Opportunities Basic Principles of Modern Mayr Medicine Practical Tips for Allergy Treatment Conclusions for Everyday Life from the Ideas of Modern Mayr Medicine? Appendix
£30.00
Thieme Publishing Group Pocket Atlas of Nutrition
Book SynopsisConcise, practical, and designed for quick reference. With obesity and diabetes assuming alarming epidemic proportions, diet and nutrition are in the spotlight more than ever before. It has never been more important for health care professionals to be well informed, not only about the latest developments, but also about the scientific facts. The Pocket Atlas of Nutrition is an accessible guide to all aspects of nutrition, from basic chemistry to the most recent dietary guidelines. Includes: More than 150 easy-to-understand, full-color plates A comprehensive list of nutrients, including for each its composition, effect, function, occurrence and daily requirements, as well as recommended intake An extensive listing of all vitamins, minerals, trace elements as well as non-nutritive substances with their function and interaction Accessible discussions of special diets as well as nutritional recommendations for various medical conditions and throughout the life course, e.g. for pregnant women or athletes Up-to-date coverage of food-related diseases, including BSE, genetically modified foods, food quality, food allergies, and functional foods We are bombarded by new information and claims about nutrition every day. The Pocket Atlas of Nutrition -- concise, practical, and designed for quick reference -- is an ideal basic guide for professionals and interested lay readers alike.Trade Review...A basic guide providing concise, practical and easy to use information on some core areas of nutrition, and intended for quick reference. It certainly is very useful as such a guide. The book is structured in a very clear and easy to use way. The left of each double page contains the text, while on the right color plates illustrate the topic. This structure follows a similar one throughout the Thieme series of pocket guides and...it has been a well-established standard feature of these guides. The color plates are generally excellent and in many cases do not only serve as illustrative material, but summarize complex issues in a simple and didactically useful way. The book certainly achieves the goal to provide basic facts relevant in the field. The crucial advantage lies in this selectivity of topics and in an excellent didactic presentation of the material. I am certain that the book will be of particular interest as such a quick reference for researchers and practitioners, but it also will be of interest to students... Thus, it will also be crucial for informing a broader public about some of the core problems of all our societies, but most notably the ones with a diet which less and less relies on local and traditional knowledge, but instead more and more on ready made (convenience) food.--Journal of Ethnopharmacology "This book lives up to its name as a compact and thorough source of information on nutrition. The information is essentially presented in a 'dictionary' format although, unlike most dictionaries, it contains charts and color diagrams on every right-hand page, relating directly to the entries on the opposite page. The material is set out in a logical manner, making information easy to find without having to refer to the index. ...Delivers invaluable information."--Complementary MedicineTable of ContentsIntroduction Body Composition Energy Metabolism Food Intake Nutrient Uptake The Nutrients Carbohydrates Lipids Protein Fat-Soluble Vitamins Water-Soluble Vitamins Vitamin Interactions Minerals and Trace Elements Other Nutrients, Additives, and Contaminants Nonnutritive Nutrients Food Quality Applied and Medical Nutrition Nutritional Guidelines Nutrition in Specific Life Stages Selected Issues in Food Safety Medical Nutrition Appendix
£31.50
Thieme Publishing Group An Evidence-based Approach to Phytochemicals and
Book SynopsisNow in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to information: begins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book, but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms Table of Contents1 Fruits and Vegetables 2 Cruciferous Vegetables 3 Legumes 4 Nuts 5 Whole Grains 6 Coffee 7 Tea 8 Carotenoids 9 Chlorophyll and Chlorophyllin 10 Curcumin 11 Flavonoids 12 Soy Isoflavones 13 Isothiocyanates 14 Indole-3-Carbinol 15 Lignans 16 Fiber 17 Organosulfur Compounds from Garlic 18 Phytosterols 19 Resveratrol 20 Essentail Fatty Acids (Omega-3 and Omega-6) 21 Choline 22 Coenzyme Q10 23 L-Carnitine 24 Lipoic Acid Appendix 1 Glycemic Index and Glycemic Load Appendix 2 Quick Reference to Diseases Appendix 3 Drug Interactions Appendix 4 Nutrient Interactions Appendix 5 Quick Reference to Foods Rich in Phytochemicals or Other Dietary Factors Appendix 6 Glossary
£52.72
Thieme Publishing Group Health Through Inner Body Cleansing: The Famous
Book SynopsisHealth Through Inner Body Cleansing: The Famous F. X. Mayr Intestinal Therapy from Europe The Mayr program, developed by the Austrian physician Dr. Franz Xaver Mayr (1875-1965), is an intensive regime lasting several weeks. It includes therapeutic fasts to rest the digestive tract, and it features a special diet to train proper mastication. This diet program is complemented with abdominal massage, hydrotherapy, and exercise. By following the F. X. Mayr method, patients can rejuvenate their dietary system and eliminate a whole host of ailments-from aches and pains, to depression, fatigue, and serious cardiac disorders. At the same time, they can reduce weight, improve their skin, and boost their sense of well-being. The author Dr. Erich Rauch was a personal student of Dr. F. X. Mayr. Over decades he supervised more than 40,000 Mayr therapies. For the practitioner as well as the patient in the clinic, his in-depth guide is the leading authority on the F. X. Mayr method. As a companion book it provides effective support for each stage of this successful therapy.Table of Contents1 Illness and Health—A New View 2 Recovery by the Mayr Plan 3 Better Nutrition and a Healthier Way of Life 4 Appendix
£25.50
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Lehrbuch der Lebensmittelchemie
Book SynopsisDas erfolgreiche und bewährte Standardwerk von H.-D. Belitz, W. Grosch und P. Schieberle: Studenten der Lebensmittelchemie und benachbarter Fachgebiete schätzen es als Lehrbuch, Praktiker in Industrie, Forschung und bei Überwachungsbehörden als Nachschlagewerk. Die gründlich überarbeitete und ergänzte 6. Auflage (u.a. Kontaminanten, phenolische Verbindungen, alkoholische Getränke, BSE-Nachweis) trägt aktuellen Entwicklungen Rechnung, ohne den Gesamtumfang wesentlich zu verändern. Die Autoren arbeiten die Zusammenhänge zwischen den makroskopischen Eigenschaften von Lebensmitteln und den Strukturen und Reaktionen der Inhaltsstoffe heraus.Trade ReviewAus den Rezenzionen zur 6. Auflage: "Das große Lehrbuch. … Die Spannbreite des 1.100 Seiten starken Lehrbuchs ist enorm. … Last but not least finden sich hier die für den Lebensmittelchemiker unentbehrlichen warenkundlichen Informationen. Fazit: ein rundum überzeugendes Großlehrbuch." (http://www.buchkatalog.de/kod-bin/isuche.cgi) "Umfassendes, handbuchartiges Lehrbuch für Chemiker und Ingenieure in Studium und Praxis. Wurde gegenüber der Vorauflage ... um ca. 60 Seiten erweitert ... und aktualisiert, auch in den Literaturangaben. Nach wie vor ein wichtiges Grundlagenwerk. Ein Kauf dieser Ausgabe ist zu empfehlen …" (Pleuß, in: ekz-Informationsdienst Einkaufszentrale für öffentliche Bibliotheken, 2008, Issue 8) "Dieses Buch informiert sehr detailliert und perfekt strukturiert … Jedes Kapitel … ist in einer sehr verständlichen Art und Weise formuliert und ermöglicht Spaß am Lesen, durch immer wieder auftretende Auflockerungen zwischen den Texten. Durch die klaren Aufteilungen und … Graphiken kann das Buch … auf farbige Darstellungen gut verzichten. Auch die vielen chemischen Formeln und Informationstabellen tragen sehr zum Verständnis bei … ‘Das Lehrbuch der Lebensmittelchemie‘ ist ein zuverlässiges und detailliertes Nachschlagewerk, was dem Studenten den gesamten Stoff für Prüfungen aller Art systematisch darstellt." (in: KVV - Kommentiertes Vorleseverzeichnis, 2008/2009, S. 23) "Ein ‘altes‘ Standardwerk in aktueller Version! Die 6. Auflage ist gründlich überarbeitet und bietet Oecotropholog/-innen in Beruf und Studium reiche lebensmitteltechnologische Nachschlagemöglichkeiten. ... Die Kapitel über Kontaminationen (u. a. Acrylamid), Functional Food, Lebensmittelallergien sind deutlich überarbeitet bzw. neu hinzugekommen und runden das Werk ab. ... Die Neuauflage empfiehlt sich für alle Kolleg/innen, die ein kompaktes - aber dennoch aussagekräftiges - lebensmitteltechnologisches und lebensmittelchemisches Nachschlagewerk im Arbeitsalltag schnell zur Hand haben müssen." (Christiane Schäfer, in: Ernährungs-Umschau, August/2009, Vol. 56, Issue 8, S. 483) “... ein rundum überzeugendes Großlehrbuch. ... Entsprechend der klassischen Systematik werden zunächst die Lebensmittelinhaltsstoffe behandelt ... Nicht nur deren Eigenschaften, auch Gewinnung, Verarbeitung oder Zubereitung werden dargestellt Danach folgt ein zweiter Zugang über wichtige Lebensmittelgruppen. Exotischere lnhaltsstoffe wurder ebenfalls in diesem zweiten Teil untergebracht …“ (www.buchkatalog.de) “... das Buch enthält praktisch alles was für die Lebensmittelchemie wichtig ist. Außerdem ist das Inhaltsverzeichnis weit gefächert und das Stichwortverzeichnis vorbildlich. ... Das Buch ist einzigartig hinsichtlich Aufbau, Ausführlichkeit und Lesbarkeit. Man kann das Werk durchaus auch Studierenden empfehlen ... ein wichtiges Nachschlagewerk zum Vertiefen von Schwerpunkten. Für alle ist es ein Handbuch für das spätere Berufsleben, ganz gleich auf welchem Gebiet der Lebensmittelkunde oder Ernährung man tätig ist.“(Prof. Dr. Helmut.Erbersdobler, in: Ernährung & Medizin, June/2010, Issue 2, S. 98)Table of ContentsWasser.- Aminosäuren, Peptide, Proteine.- Enzyme.- Lipide.- Kohlenhydrate.- Aromastoffe.- Vitamine.- Mineralstoffe.- Zusatzstoffe.- Kontamination von Lebensmitteln.- Milch und Milchprodukte.- Eier.- Fleisch.- Fische, Wale, Krusten-, Schalen- und Weichtiere.- Speisefette und Speiseöle.- Getreide und Getreideprodukte.- Hülsenfrüchte.- Gemüse und Gemüseprodukte.- Obst und Obstprodukte.- Zucker, Zuckeralkohole und Honig.- Alkoholische Getränke.- Kaffee, Tee, Kakao.- Gewürze, Speisesalz, Essig.- Trinkwasser, Mineral- und Tafelwasser.
£85.49
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Nutrazeutika - Pflanzliche Lebensmittel mit Wirkung: Indikation – Zubereiten – Anwenden
Book SynopsisNutrazeutika sind Hausmittel, die eigenständig aus Lebensmittel zubereitet werden und aufgrund ihrer Inhaltsstoffe eine wissenschaftlich nachgewiesene physiologische Wirkung auf die Gesundheit haben. Das Buch geht dem Phänomen ihrer Wirkung auf den Grund und beschreibt Anwendungs- und Zubereitungsmöglichkeiten dieser besonderen Lebensmitteln. Im allgemeinen Grundlagenteil wird das Wesen und der Nutzen von Nutrazeutika erklärt und es werden die unterschiedlichen Verarbeitungsmethoden vorgestellt. Im größten Abschnitt des Buches beschreibt die Autorin die einzelnen Lebensmittel und erklärt deren Wirkung und Wirkmechanismus. Beispiele dieser Lebensmittel sind alltägliche Kräuter, Gewürze, Obst und Gemüse, wie sie in jedem Haushalt eingesetzt werden, z.B. Kamille und Anis sowie Äpfel und Zwiebel. Die abschließenden Kapitel thematisieren die Anwendung in der Gesundheitsförderung sowie in der Therapie bei verschiedenen häufigen Indikationen.Das Buch richtet sich an alle Personen, die in der Gesundheitsberatung tätig sind, wie etwa Diätologen, Ernährungswissenschafter, Ernährungsmediziner sowie an alle an dem Thema Interessierten.Table of ContentsNutrazeutika Definitionen.- Nutrazeutische Zubereitungen.- Kräuter.- Gewürze.- Pflanzliche Lebensmittel.- Nutrazeutika in Prävention und Gesundheitsförderung.- Nutrazeutika in der Therapie.- Verzeichnis der Nutrazeutika.- Verzeichnis der Indikationen.1.1.
£24.99
Springer Fachmedien Wiesbaden Lebensmittel und das Immunsystem: Molekulare Wirkmechanismen und deren Einfluss auf die Gesundheit
Book SynopsisWie beeinflussen Lebensmittelkomponenten und -inhaltsstoffe die Immunantwort? Welche Rolle spielt das Mikrobiom des Darms bei der Entstehung von Erkrankungen? Kann die Funktion des Immunsystems durch eine bestimmte Ernährungsweise positiv stimuliert werden? Dieses farbige, gut zu lesende Lehrbuch diskutiert auf einem aktuellen Niveau die Einflüsse von Lebensmittelinhaltsstoffen auf die biochemisch-, zellulär-regulatorischen und genetischen Abläufe der gesamten Immunabwehr. Schwierige Sachverhalte werden durch Leitfragen und Definitionsboxen verständlich vermittelt. Exemplarisch dargestellte Krankheitsbilder zeigen Anwendungsmöglichkeiten für funktionale Lebensmittel auf. Exkurse geben technologische, rechtliche und ethische Einblicke in die Entwicklung von Supplementen, Nutraceuticals und Healthfood.Pointierte Zusammenfassungen, Wirkstoffauflistungen und ein Fachbegriffglossar zeichnen dieses Lehrbuch auch als Referenz- und Nachschlagewerk aus. Besonders hervorzuheben sind zudem über 30 kurze Lehrvideos, in denen zelluläre und molekulare Interaktionen animiert erläutert werden. Dieses Lehrbuch spricht alle Studierenden und Berufstätigen an, die sich mit Ernährung und Gesundheit beschäftigen.Table of ContentsGrundlagen: Grundprinzipien des Immunsystems.- Die Immunbarriere: Einfluss von Lebensmittelkomponenten auf die Darmbarriere.- Die Abwehrreaktion des angeborenen Immunsystems: Einflüsse von Lebensmittelkomponenten auf die frühe Phase der Immunantwort.- Die adaptive Abwehrreaktion: physiologisches und pathologisches Stimulationspotenzial von Lebensmittelkomponenten in der antigenspezifischen Immunantwort.- Einfluss von Mikro- und Makronährstoffen auf die klonale Phase der adaptiven Immunantwort.- Begrenzung und Beendigung der Immunantwort: Einflüsse von Lebensmittelkomponenten auf die Herabregulation und Beendigung der immunologischen Abwehrreaktion.- Immungenetik: Einflüsse von Lebensmittelkomponenten auf die Expression immunrelevanter Gene.- Antworten zu den Fragen.- Anhang.- Glossar.- Index.
£37.99
Springer Spektrum Vom Glück und der Schokolade
Book Synopsis
£11.77
New India Publishing Agency Reliable Irrigation Models
Book Synopsis
£80.99
New India Publishing Agency Uncertainty and Chaos in Indian Farming:
Book SynopsisIndian agriculture has been characterized by a significant degree of uncertainty, encompassing a range of factors such as climate change, fluctuating productivity, unpredictable market prices, escalating costs of cultivation, and diminishing returns. These uncertainties are inherent in complex systems where numerous contributory factors are either unpredictable or unfathomable. The higher the complexity, the lower the resilience, and the greater the uncertainty. The Indian agricultural production system, particularly in rain-fed, open-air conditions that are susceptible to numerous risks and uncertainties, is highly vulnerable to weather and resource unpredictability, market volatility, limited access to technology, and an unstable input delivery mechanism. Indian agriculture is currently facing a crossroads, as it grapples with the unpredictability and uncertainty of its environment. The growth rate of food production is only marginally higher than the population growth rate. The book under consideration has uniquely addressed a range of perceived uncertainties that contribute to stress and risk for both farmers and the economy as a whole. It is worth noting that the worlds largest agrarian economy is largely managed by private landowners, who are often at the mercy of middlemen and the vagaries of weather. Furthermore, the book, which is based on an empirical study, has identified the key variables that influence farmers responses to and compliance with the unpredictability and social dynamics of their environment.
£161.72
New India Publishing Agency Indian Dairying : Challenges And Opportunities
Book Synopsis
£128.48
New India Publishing Agency Principles of Plant Breeding
Book Synopsis
£210.60
New India Publishing Agency Essentials of Soil Science
£186.16
New India Publishing Agency Non-Structural Carbohydrates and Rust Resistance
Book Synopsis
£219.30
New India Publishing Agency Millet Marvels: A Sustainable Food Renaissance
Book Synopsis
£209.90
New India Publishing Agency Basics of Mechanical Engineering
Book SynopsisThis undergraduate-level textbook, Basic of Mechanical Engineering, is intended for students pursuing various engineering disciplines, including Electrical Engineering, Civil Engineering, Food Technology, and Electronics. The book is comprised of 17 chapters that focus on the fundamental concepts of Mechanical Engineering. Moreover, the book aims to cover not only the theoretical aspects of mechanical engineering but also its practical applications. The book also seeks to address a broad range of mechanical engineering subjects, such as thermal science, power generation, internal combustion engines, hydraulic machinery, refrigeration, refrigerants, simple lifting machines, power transmission methods, and strength of materials. Additionally, the book includes an energy and exergy analysis of the milk processing industry. While the book is designed to adhere to the syllabus, it also provides supplementary information and resources. The concepts of thermodynamics, internal combustion engines, refrigeration, and solid mechanics have wide-ranging industrial applications. Therefore, this book is beneficial for all engineering graduates to acquire foundational knowledge in mechanical engineering quickly.
£186.16
New India Publishing Agency Advanced Supply Chain Management and Logistics
Book Synopsis
£80.73
New India Publishing Agency Rural Agriculture Marketing
Book Synopsis
£80.73
New India Publishing Agency Financial Aspects in Agriculture
Book Synopsis
£80.73
New India Publishing Agency Fundamentals in Agriculture Technology
Book Synopsis
£80.73
New India Publishing Agency Information Technology For Agriculture
Book Synopsis
£80.73
New India Publishing Agency Entrepreneurship Management and Technology in
Book Synopsis
£80.73
NIPA (New India Publishing Agency) Unit Operations In Food Processing
Book Synopsis
£202.50
New India Publishing Agency Functional Foods: Processing and Packaging
£209.90
