Dietetics and nutrition Books

Book SynopsisFood is a major health issue; the links between diet and health are dominant in nutrition discourse and practice. Food and Health: Actor Strategies in Information and Communication identifies the informational practices of nutrition professionals and consumers to study the structural elements of food and health. It analyzes the communication strategies of actors and the dissemination and use of information related to both food for health and health through food. The book considers nutrition from the point of view of public policies, educational organizations, preventive measures, consumers and patients. Table of ContentsPreface xiViviane CLAVIER and Jean-Philippe DE OLIVEIRA Introduction xiiiViviane CLAVIER and Jean-Philippe DE OLIVEIRA Part 1. Public Space and Communication and Legitimization Strategies 1 Chapter 1. Food as a Public Health Problem: Convergences and Divergences of Public and Private Actor Games 3Sylvie BARDOU-BOISNIER and Jean-Philippe DE OLIVEIRA 1.1. Introduction 3 1.2. The “crisis of confidence” in the agri-food industries 5 1.2.1. Food and fear 6 1.2.2. A generalized crisis of agri-food companies and their communication policies 10 1.2.3. An evolution in consumer food practices 14 1.3. Food as a public health issue 15 1.3.1. Organizations and the emergence of a societal issue 16 1.3.2. Constituted audiences and opinion leaders 18 1.4. The PNNS: communication and actors’ logic 20 1.4.1. A consensus on the need for regulation 20 1.4.2. The PNNS as a framework for the State: better production for better communication? 22 1.5. Conclusion 25 1.6. References 26 Chapter 2. From Controversy to Media Controversy: Analysis of Communication Strategies Concerning the Health Risk of Growing Limousin Apples 29Christelle DE OLIVEIRA and Audrey MOUTAT 2.1. Introduction 29 2.2. The Limousin apple at the heart of a controversy 31 2.3. Unbalanced communication strategies 37 2.4. From controversy to media controversy 42 2.5. Conclusion 47 2.6. References 49 Chapter 3. Naming “Antibiotic-Free” Meat: American Agri-Food Industry Communication between Commitment and Guaranteeing Food Safety 53Estera BADAU 3.1. Globalization of the antimicrobial resistance problem and diversification of action programs 53 3.2. A variety of formulas to name “antibiotic-free” meat in the United States 54 3.3. Problematization, hypothesis and methodology 56 3.4. Stages of progressive communication 60 3.4.1. The voluntary approach 60 3.4.2. First naming attempts 62 3.4.3. Commitment through action 62 3.5. Emergence and use of the no antibiotics ever and no/without medically important antibiotics formulas 63 3.5.1. Private industry’s claim and takeover of an institutional formula 63 3.5.2. Brand commitment and guarantee of food safety 64 3.6. Conclusion 66 3.7. Appendix. Methodological aspects: corpus building 68 3.7.1. The press corpus compiled for our thesis work 68 3.7.2. Constitution of the corpus for this chapter 68 3.8. References 72 Chapter 4. From Health Responsibility to Ethical Responsibility: The Legitimization of New Vegetable Experts in France 75Clémentine HUGOL-GENTIAL, Sarah BASTIEN, Hélène BURZALA and Audrey NOACCO 4.1. Introduction 75 4.2. Expert nutritionists and the gradual erasure of the traditional expert figure 78 4.3. Dissemination of the socio-ecological discourse on vegetables: the dissolution of journalistic discourse in favor of “ethical” value 84 4.4. Chefs and culinary experts: from the acceleration of public authorities’ health discourse to an integrative discourse on ethics 86 4.5. Conclusion 90 4.6. References 92 Part 2. Education and Prevention: A Critical Approach to Discourses and Dispositives 97 Chapter 5. Food at School: Between Science and Norm 99Simona DE IULIO, Susan KOVACS, Christian ORANGE, Denise ORANGE-RAVACHOL and Davide BORRELLI 5.1. Introduction 99 5.2. Using scientific expertise to achieve public policy 102 5.2.1. Public policy on food education: strategic use of studies and statistics on obesity and overweight 102 5.2.2. The “Food Education” page of the Éduscol web portal: rewriting technocratic science 104 5.3. Food pedagogy and the challenge of school interdisciplinarity 107 5.3.1. Promoting interdisciplinarity across school subjects 107 5.3.2. Interdisciplinarity in teachers’ discourse 111 5.4. Food pedagogy and food communication dispositives: applied or normative science? 116 5.4.1. In praise of applied science: food in school textbooks 116 5.4.2. Playful science as a means to promote eating behaviors 118 5.4.3. When students take on the role of statisticians: relaying technocratic science 121 5.5. Conclusion 123 5.6. References 124 Chapter 6. Info-educational Dispositives to Educate Children about Nutrition 129Marie BERTHOUD 6.1. Introduction 129 6.2. Educating about the nutritional model 133 6.3. Designing info-pedagogical dispositives to educate about nutrition in schools 134 6.3.1. The association of multiple professionals 135 6.3.2. A homogeneous production 136 6.4. Adapted national dispositives 139 6.4.1. “Léo and Léa”: info-educational dispositives for schools 139 6.4.2. A tool belonging to national public institutions 142 6.4.3. A tool to mobilize children 144 6.5. Conclusion 147 6.6. References 148 Chapter 7. Communication and Nutrition: The Clinician’s Point of View 151Anne-Laure BOREL 7.1. Introduction 151 7.2. The physiology of eating behavior and its dysfunction in terms of obesity 152 7.3. The “confusiogenic” effect of communication on nutrition among obese people 154 7.4. The danger of increasing the stigmatization of obese people through communication on nutrition 156 7.5. The danger of increased eating disorders through nutrition communication 158 7.6. Conclusion 159 7.7. References 160 Part 3. Information, Food and Health: Consumers’ and Patients’ Points of View 161 Chapter 8. Information Resources and Information Practices in the Context of the Medicalization of Food 163Viviane CLAVIER 8.1. Introduction 163 8.2. Taking context into account in the study of information practices and information resources 165 8.2.1. The medicalization of food 165 8.2.2. From nutritional information to the nutritionalization of knowledge 168 8.2.3. Three social logics in the health sector 170 8.3. More diversified information practices than in the health field 171 8.3.1. Targeted and intentional practices 172 8.3.2. Floating and unintentional practices 174 8.4. Sources of information and forms of medicalization of knowledge 175 8.4.1. Nutrition professionals as resources 176 8.4.2. Food in health discussion forums 178 8.5. Conclusion 182 8.6. References 183 Chapter 9. Labeling for Sustainable Food: The Consumer’s Point of View 189Anne LACROIX, Laurent MULLER and Bernard RUFFIEUX 9.1. The potential role of labeling in a sustainable food perspective 189 9.2. Data collection techniques 191 9.2.1. Observing information behaviors when purchasing 194 9.2.2. Defining priorities for information 196 9.2.3. Identifying opinions and beliefs 198 9.2.4. Assessing expectations 199 9.3. Limited use of information when purchasing 200 9.3.1. Consultation of a small part of the available information 200 9.3.2. Price and origin: major benchmarks 201 9.3.3. Influence of education and income levels on the use of information 201 9.3.4. Diversified benchmarks for sustainable food 202 9.4. A widely shared desire for more information 203 9.4.1. A significant demand for information from less well-off consumers 203 9.4.2. Packaging: a favored material 204 9.4.3. Priorities for clarification information on packaging 204 9.5. Opinions expressing beliefs and mistrust 205 9.5.1. Origin, a vector of beliefs on sustainable food 205 9.5.2. Mistrust towards all actors in the food chain 206 9.5.3. Simpler and more practical labeling 206 9.5.4. A plea for comprehensive information 207 9.6. Conclusions 208 9.6.1. From desired information to the information used 208 9.6.2. Sustainable food from a consumer point of view 208 9.7. Implications for stakeholders 209 9.8. Appendices 211 9.8.1. Appendix 1. Screenshot of the online experiment 211 9.8.2. Appendix 2. Screenshot of the face-to-face survey 212 9.9. References 213 Chapter 10. Social Appropriation of “Diet and Health” Information: From Public Health Campaigns to Digital Tools 217Faustine RÉGNIER 10.1. Introduction 217 10.2. Dissemination and appropriation of “diet and health” information in public health campaigns 220 10.2.1. Dissemination of general information 220 10.2.2. General information: socially unequal reception 221 10.3. “Diet and health” information and personalized digital tools: issues and shifts 225 10.3.1. Customization tools: are they effective media? 225 10.3.2. First lessons: plural shifts and appropriations of information via digital technology 228 10.4. Conclusion 234 10.5. References 235 Postface 239David DOUYÈRE List of Authors 243 Index 245

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Book SynopsisThis book provides evidence to support the health-promoting components of green tea for human health. It explores the significance of green tea and its catechins represented by epigallocatechin gallate (EGCG), demonstrating their beneficial effects on diseases including cancer, obesity, arteriosclerosis, diabetes, hepatitis, and neurodegenerative diseases. The present status of human studies and avenues for future research are discussed. It is written by a team of experts from across the globe and makes significant Japanese findings available to international researchers. It is an essential resource for researchers interested in the biochemistry and pharmacology of green tea, and functional foods and beverages.Table of ContentsPart 1: Overall Perspective 1: Efficacy of Tea in Human Health 2: Characteristics of Japanese Green Tea 3: Research on Tea and Human Health in China and the Contribution to the Development of Chinese Tea Industry 4: Studies on Japanese Scientists on the Health Effects of Green Tea 5: Health Related Studies of Tea in Africa 6: Efficient Synthesis of Catechin Probe and Its Molecular Dynamics 7: Bioavailability and Biotransformation of Tea polyphenols Part 2: Anti-Cancer Effects 8: Tea Catechins in Cancer Prevention and Therapy- Molecular Mechanism and Human Relevance 9: Green Tea Catechins for the Prevention of Colorectal Tumorigenesis: from Bench to Bed 10: Green Tea Polyphenol EGCG Sensing Receptor 11: Clinical Trials and New Drug Development Part 3: Effects on Obesity, Metabolic Syndrome and Related Diseases 12: Preventive Effects of Obesity by Green Tea and its Components 13: The Effects of Tea Gallolyl Catechins on the Reduction of Body Fat 14: Protective Effects of Green Tea Catechins on Cardio- and Cerebral Vascular Diseases 15: Preventive Effects on Human Obesity 16: Anti-diabetic Effects Part 4: Other Health Beneficial Effects of Tea Catechins and other Constituents 17: Impact of Green Tea Catechins on Multi-drug-resistant Bacterial Pathogens 18: Effects of Green Tea on Influenza Infection and the Common Cold 19: Immune Regulatory Effect of Green Tea 20: Protective Effects of Catechins on Hepatitis and Liver Fibrosis 21: Effects of Green Tea Catechins on Aging and Dementia 22: Green Tea in the Protection against Neurodegeneration 23: Effect of High-Molecular-Weight Polyphenol (Mitochondria Activation Factor) Derived from Black Tea and Oolong Tea on Mitochondria Function 24: Effects of Theanine and Other Ingredients of Tea on Stress and Aging 25: Green Tea and Oral Health 26: Radioprotective Effects of Green Tea 27: Effects of Catechins on Intestinal Flora

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Book SynopsisThis book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability. - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth. - Review tools, methods and indicators for assessing sustainable diets. - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy.Table of ContentsPART I: GRAND CHALLENGES 1: Sustainable Diets: a Bundle of Problems (Not One) in Search of Answers 2: Sustainable Diets: the Public Health Perspective 3: The Challenges of Sustainable Food Systems Where Food Security Meets Sustainability – What are Countries Doing? 4: Climate Change and Sustainable and Healthy Diets 5: Biodiversity Loss: We Need to Move from Uniformity to Diversity 6: Agroecology and Nutrition: Transformative Possibilities and Challenges 7: Indigenous Food Systems: Contributions to Sustainable Food Systems and Sustainable Diets 8: Can Cities from the Global South be the Drivers of Sustainable Food Systems? 9: Consumer-level Food Waste Prevention and Reduction Towards Sustainable Diets PART II: SUSTAINABLE DIETS: QUALITATIVE AND QUANTITATIVE APPROACHES 10: Attaining a Healthy and Sustainable Diet 11: Highlighting Interlinkages Between Sustainable Diets and Sustainable Food Systems 12: Understanding the Food Environment: the Role of Practice Theory and Policy Implications 13: Sustainable Diets: Social and Cultural Perspectives 14: Nutritional Indicators to Assess the Sustainability of the Mediterranean Diet 15: Assessing the Environmental Impact of Diets 16: Sustainable Diets and Food-based Dietary Guidelines 17: Costs and Benefits of Sustainable Diets: Impacts for the Environment, Society and Public Health Nutrition PART III: MOVING FORWARD 18: The One Planet Sustainable Food Systems (SFS) Programme as a Multi-stakeholder Platform for a Systemic Approach 19: The Med Diet 4.0 Framework: a Multidimensional Driver for Revitalizing the Mediterranean Diet as a Sustainable Diet Model 20: Traditional Foods at the Epicentre of Sustainable Food Systems 21: Globally Important Agricultural Heritage Systems (GIAHS): a Legacy for Food and Nutrition Security 22: Sustainability Along All Value Chains: Exploring Value Chain Interactions in Sustainable Food Systems 23: Sustainable and Healthy Gastronomy in Costa Rica: Betting on Sustainable Diets 24: How Organic Food Systems Support Sustainability of Diets 25: Institutional Food Procurement for Promoting Sustainable Diets 26: Renewing Partnerships with Non-state Actors for Sustainable Diets through Sustainable Agriculture 27: Decalogue of Gran Canaria for Sustainable Food and Nutrition in the Community 28: Ten Years to Achieve Transformational Change: the United Nations Decade of Action on Nutrition 2016–2025 29: Towards a Code of Conduct for Sustainable Diets

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Book SynopsisNutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book covers a wide spectrum of human health and diseases, including the role of phytonutrients in the prevention and treatment. It also reviews biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals, and their role to combat different diseases.Table of ContentsPart-I: Introduction and Overview Chapter 1: Phytochemicals of nutraceutical importance: Do They Defend Against Diseases? Part-II: Phytochemicals in Disease and Prevention Therapy Chapter 2: Use of phytochemicals as adjuncts to conventional therapies for chronic kidney disease. Chapter 3: Natural Products in the Prevention of Cancer: Investigating Clues in Traditional Diets for Potential Modern Day Cures. Chapter 4: Resveratrol: A Chemo Preventative agent with Diverse Applications Part-III: Potential Alternative Therapeutic Dietary Supplements Chapter 5: Synbiotics: Promoting Gastrointestinal Health. Chapter 6: Nutraceuticals from microbes. Chapter 7: Phytochemicals of nutraceutical importance from Cactus and their role in human health. Part-IV: Importance and Benefits of Dietary Phytopharmaceuticals Chapter 8: Omega 3 and omega 6 Fatty Acids in human health. Chapter 9: Glucosinolates: The Phytochemicals of Nutraceutical Importance. Chapter 10: Role of phytoestrogens as nutraceuticals in human health. Chapter 11: Phytosterols and their healthy effect. Chapter 12: Carotenoids: Chemistry and Health Benefits Part-V: Antioxidant Phytonutrients and their Therapeutic Values Chapter 13: Phenolic Acids as Natural Antioxidants. Chapter 14: Role of Antioxidant polyphenols in Nutraceuticals and human health. Chapter 15: Antioxidant phytochemicals in cancer chemoprevention. Chapter 16: Antioxidants: Their Health Benefits and Plant Sources. Part-VI: Potential Traditional and Novel Food Interventions Chapter 17: Phytochemicals of nutraceutical importance from Curcuma longa L and their role in human health. Chapter 18: Phytochemistry of Plants Used in Traditional Medicine. Chapter 19: Vitamins and Minerals: Roles and Plant Sources. Chapter 20: Nutrigenomics: nurturing of genotype and role in human health.

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Book SynopsisHome parenteral nutrition (HPN) is the intravenous administration of nutrients carried out in the patient's home. This book analyses current practices in HPN, with a view to inform best practice, covering epidemiology of HPN in regions including the UK and Europe, USA and Australia, its role in the treatment of clinical conditions including gastrointestinal disorders and cancer, ethical and legal aspects and patient quality of life.Table of ContentsPart I: Parenteral Nutrition: An Overview 1: History of Parenteral Nutrition 2: Home Artificial Nutrition in Europe 3: Home Parenteral Nutrition in the USA 4: Home Parenteral Nutrition in Canada 5: Home Parenteral Nutrition in Australia and New Zealand 6: Home Parenteral Nutrition in China 7: Home Parenteral Nutrition in Japan Part II: Clinical Conditions 8: Transition form acute to chronic intestinal failure 9: Short Bowel Syndrome 10: Gastrointestinal Fistulae 11: Chronic Intestinal Pseudo-Obstruction 12: Radiation Enteropathy 13: Home Parenteral Nutrition in Cancer Patients 14: Rare Underlying Diseases and Indications 15: Home Parenteral Nutrition in the Elderly Part III: Complications 16: Home Parenteral Nutrition associated Liver Disease 17: Metabolic Bone Disease in Long-Term Home Parenteral Nutrition in Adults 18: Metabolic and Other Rare Complications of Home Parenteral Nutrition 19: Venous Access Related Complications: Infections 20: Non-Septic Catheter-Related Complications Part IV: Practical Issues 21: Adult Nutritional and Fluid Requirements for Home Parenteral Nutrition 22: Carbohydrates 23: Use of Lipids in Home Parenteral Nutrition 24: Amino Acids, Protein and the Gut 25: Micronutrients in Home Parenteral Nutrition 26: Choice of Venous Access in Home Parenteral Nutrition 27: Venous Access Care in Home Parenteral Nutrition 28: Teaching the Home Parenteral Nutrition Patient 29: Preparation and Provision of Home Parenteral Nutrition Solutions 30: Administration of Home Parenteral Nutrition 31: Monitoring Patients on Home Parenteral Nutrition 32: Dietary Care in Home Parenteral Nutrition and Intestinal Failure Part V: PAEDIATRICS 33: Home Parenteral Nutrition in Children 34: Home Parenteral Nutrition: Quality of Life and Psychosocial Issues Part VI: MISCELLANEOUS ASPECTSOF HOME PARENTERAL NUTRITION 35: Ethical and Legal Aspects of Home Parenteral Nutrition 36: Surgical Alternatives To Intestinal Transplantation in Patients with Short Bowel Syndrome 37: The Use of Hormonal Factors to Promote Intestinal Function in Short Bowel Syndrome 38: Indications for Intestinal Transplantation 39: Intestinal Transplantation 40: Home Parenteral Nutrition – Perspectives

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Book SynopsisA comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.Table of Contentsa: Preface 1: Plants of Indian Traditional Medicine with Antioxidant Activity 2: Natural Antioxidants from Traditional Chinese Medicinal Plants 3: Review on Antioxidant Potential of African Medicinal and Food Plants 4: Antioxidant Plants from Brazil 5: Antioxidant Characteristics of Korean Edible Wild Plants 6: Algae as Natural Source of Antioxidant Active Compounds 7: Antioxidant Potential of Marine Microorganisms: A Review 8: Biotechnology for Plants with Increased Levels of Antioxidants 9: Plant-Derived Antioxidants as Food Additives 10: Antioxidants: Biochemical Activity and Therapeutic Role in Plants and Humans 11: Pharmacology of Medicinal Plants Having Antioxidant Activity 12: Endophytic Fungal Association of Plants and Antioxidant Compounds 13: Mycorrhizal Fungi in the Formation of Antioxidant Compounds 14: Oxidative Stress and Role of Mushrooms as Reservoir of Potentially Active Natural Antioxidants – An Overview

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Book SynopsisGac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly ß-carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids. This book provides the latest research on this fruit, from cultivation through to novel processing technologies for health products. It addresses several techniques for propagation and cultivation in order to increase the production and quality of Gac fruit, including traditionally used parts of the fruit (aril) and those whose value has not yet been maximized (peel, pulp and seed). This plant has the potential to be a high value crop, particularly as parts of the fruit can be processed into nutrient supplements and natural colorants. Currently only the aril is commercially harvested, and this presents opportunities for upcycling the rest of the fruit. As such, this book contains special emphasis on: · Improving yield and fruit quality. · Extraction methods of Gac oil rich in ß-carotene and lycopene from the aril and peel. · Encapsulation of Gac oil and applications in various food products. · Nutritional values and bioactive compounds of Gac pulp and peel. · Processing and utilization of Gac seeds. · The market for Gac target products. Practical applied technologies such as microwave drying, heat pump drying, freeze drying, ultrasound assisted extraction, supercritical CO2 extraction, encapsulation techniques are all presented. This is an essential reference text for academics, researchers and graduate students in Gac fruit cultivation, food processing, science and nutrition. Product developers in health food and health supplements will also find it valuable.Table of ContentsChapter 1: Improving Cultivation of Gac Fruit. Xuan T. Tran and Sophie E. Parks Chapter 2: Diversity in Nutrition and Bioactivity of Gac Fruit. Dao Nguyen and Tien Huynh Chapter 3: Carotenoids in Gac Fruit Aril - Structure and bioaccessibility. Sevcan Ersan and Judith Müller-Maatsch Chapter 4: Gac Aril Processing Technology. Tuyen C. Kha and Minh H. Nguyen Chapter 5: Advanced Extraction Techniques for Gac Aril Oil. Huan Phan-Tai, Tuyen C. Kha and Minh H. Nguyen Chapter 6: Membrane Filtration Technology and its Application in Gac (Momordica cochinchinensis Spreng) oil concentration. Huynh Cang Mai Chapter 7: Microencapsulation of Gac Aril Oil. Ngoc T. M. Ta, Tuyen C. Kha, Minh H. Nguyen Chapter 8: Processing Technology of Gac Pulp and Peel. Hoang Van Chuyen Chapter 9: Processing Technology of Gac Seeds. Van-Anh Le Chapter 10: The Market of the Gac Target Products¬. Tai Huu Pham

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Book SynopsisThe glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, whilst encouraging readers to think critically about the issues involved.Table of Contents1: Historical Introduction 2: Determining the GI of Foods - Methodological Considerations 3: The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index 4: Mechanisms by which Different Carbohydrates Elicit Different Glycaemic 5: Glycaemic Index: Application to Mixed Meals 6: Measuring Diet GI 7: Glycaemic Index and Health 8: Glycaemic Index and Disease 9: Glycaemic Index versus Glycaemic Load

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Book SynopsisVitamin E is an important dietary constituent which helps in the defence against cellular damage. The process of its absorption from food and its utilisation by the body is an intricate series of reactions. It is also used therapeutically in treating numerous diseases and conditions such as skin damage and the prevention of pathological lesions in major organs, and has been shown to be an important factor in preventing heart disease and cancer. Over 100 chapters from international contributors make this book the most comprehensive reference work in describing both the positive and negative effects and actions of Vitamin E. Chapters are divided into subsections which cover: nomenclature, biochemical, physical and chemical aspects of vitamn E related compounds. Dietary and nutritional influences and effects; cocktails, anti-oxidants mixtures and novel analogues; general physiological systems, metabolism and metabolic stress; brain, neurological and optical systems; reproductive systems, fetus and infant; musculo-skeletal systems and exercise; cardiovascular and pulmonary systems; skin; hepatic, nephrotic and gastrointestinal systems; immune and haematological systems and cancer.Table of ContentsSection 1: Nomenclature, Biochemical, Physical and Chemical Aspects of Vitamin E Related Compounds Section 2: Dietary and Nutritional Influences and General Effects Section 3: Cocktails, Anti-Oxidant Mixtures and Novel Analogues Section 4: General Physiological Systems, Metabolism and Metabolic Stress Section 5: Brain, Neurological and Optical Systems Section 6: Reproductive Systesm, Fetus and Infant Section 7: Musculo-Skeletal Systems and Exercise Section 8: Cardiovascular, Haematological and Pulmonary Systems Section 9: Skin Section 10: Hepatic, Nephrotic and Gastrointestinal Systems and Other Organ Systems Section 11: Immune and Haematological Systems Section 12: Cancer

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Book SynopsisObesity is one of the most relevant public health concerns today and it is now evident that body weight control is achieved through highly integrated physiological interactions like nutrient selection as well as being influenced by genetic and environmental factors. Moreover, energy balance regulation is a complex process aimed at maintaining constant energy stores. Presenting a detailed and comprehensive account of the roles of specific peptides in energy balance, food intake control and co-morbidities, this review provides a better understanding of the patho-physiology of energy balance and obesity.Table of ContentsSection 1: Central pathways involved in the control of food intake and energy expenditure 1: Orexigenic neuropeptides: Hypothalamic regulation of appetite 2: Anorexigenic peptides 3: Newcomers and supporting actors Section 2: Peripheral signals participating in energy homeostasis and obesity: associated alterations 4: The gut as a second brain 5: The adipo-hepato-insular axis in glucose homeostasis 6: Elements of the adipostat 7: Adipocytokines participating in the immune-stress response 8: Peptides involved in vascular homeostasis 9: Natriuretic peptides and other lipolytic peptides involved in the control of lipid mobilization Section 3: Integrative Perspectives 10: Hierarchy of neural pathways controlling energy homeostasis 11: Relevance of reward signals in the homeostatic control of energy balance 12: Overview of the Integrative physiology of adipose tissue in energy homeostasis 13: Is the energy homeostasis system inherently biased toward weight gain? A teleological molecular physiological and clinical view 14: Embracing complexity: The emergence of functional neuroimaging and other methodologies to study the role of the human brain in the pathophysiology of obesity. 15: Application of ""OMICS"" strategies to obesity research 16: Implications for the future of obesity management"

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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

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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

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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

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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

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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

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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.

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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

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Book Synopsis

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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

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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.

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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

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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

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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.

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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

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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

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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.

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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.

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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.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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