Dietetics and nutrition Books

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Book SynopsisThis book discusses the values of green tea as having antioxidant benefits as well as healing attributes. A particular emphasis is placed on the Asian population because they tend to benefit from the increased amount of green tea in their diets. They have less cancer of the mouth, colon, prostate and bladder, as well as less cardiovascular disease, obesity and high blood pressure. Some diseases are virtually non-existent in China and Japan, such as xerostamia, or dry mouth, which affects fully a third of elderly Americans. People throughout millennia have intuited and demonstrated the healing properties of green tea. Green tea is an integral part of the Asian culture because they have learned from centuries of folklore, anecdotal evidence and conventional wisdom that the beverage is good for them.

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Book SynopsisThe nation''s 1.5 million nursing home residents are a highly vulnerable population of elderly and disabled individuals for whom remaining at home is no longer feasible. With the ageing of the baby boom generation, the number of individuals needing nursing home care and the associated costs are expected to increase dramatically. The federal government plays a key role in ensuring that nursing home residents receive appropriate care by setting quality-of-care, quality-of-life, and life safety requirements that nursing homes must meet to participate in the Medicare and Medicaid programs and by contracting with states to encourage compliance with these requirements, Congress has authorised certain enforcement actions. This book addresses and evaluates the quality of nursing home care across the nation and explores the enforcement and oversight functions intended to ensure high-quality care.

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Book SynopsisVitamin C or L-ascorbic acid is an essential nutrient for humans and certain other animal species. Vitamin C is required for a range of essential metabolic reactions in all animals and plants. All species that do not synthesise ascorbate require it in their diet. Deficiency in this vitamin causes the disease scurvy in humans. It is also widely used as a food additive. This book presents current research from across the globe in the study of Vitamin C including Vitamin C and the prevention of premature rupture of fetal membranes in pregnancy; Vitamin C supplementation in dialysis patients; Vitamin C in the monkey brain; postoperative Vitamin C treatment in septic abdominal surgery; and Vitamin C''s antioxidant effects on periodontitis.

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Book SynopsisThis book provides evidence of vitamin C supplementation in the treatment and prevention of important human diseases, such as pre-eclampsia, hypertension, atherosclerosis, diabetes, among others. In addition, although this antioxidant vitamin is well tolerated, related studies are included which detail its side effects, such as kidney stones formation, diarrhoea and indigestion. The underlying mechanisms accounting for these undesirable effects remain to be determined, whereas the prevailing viewpoints consider vitamin C as a safety supplement.

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Book SynopsisQuercetin, the most common member of the flavonoids family, is a group of chemical compounds that can be found in the plant kingdom. Fruits and vegetables, particularly citrus fruits, apples, onions, parsley, tea, and red wine, are the primary dietary sources of quercetin. In this book, the authors present topical research in the study of the dietary sources, functions and health benefits of quercetin. Topics discussed include the formulations for pharmaceutical administration of quercetin; the action of quercetin on oxygen uptake by uncoupled mitochondria oxidizing various substrates; the oral health benefits of quercetin; in vitro antibacterial activities and murine studies of novel quercetin diacylglycosyde analogues and the suppressive effect of quercetin on intestinal tight junction permeability.

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Book SynopsisThis book presents a collection of studies that gather the leading researches and trends concerning the binomial bread-health. Topics discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use by-products those are beneficial to health; the use of fruits and their derivatives with high antioxidant capacity and as a source of fibres or resistant starch; and the use of whole wheat flour, obtained in a stone mill, returns to the past and appears as an option for high-fibre product, containing lower glycaemic index carbohydrates; it focuses on an audience more concerned about health, as well as it shows the possibilities of replacing chemical additives by enzymes.

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Book SynopsisFructose is a carbohydrate found in plants and humans. It was isolated in 1947 from sugar cane, where it is a component of sucrose. In this book, the authors discuss the synthesis, functions and health implications of fructose. Topics include high-fructose consumption and metabolic disease; detrimental neuroendocrine and metabolic effects of fructose during peri-natal and adult periods; fructose and non-alcoholic fatty liver disease; and fructose ingestion effects on brain functions.

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Book SynopsisEpidemiological and clinical data are accumulating on the health-promoting properties of diets rich in fruits, vegetables and grains associated with the reduced risk for degenerative diseases. Health-promoting components present in fruits, vegetables and grains are important for wellness benefits. Amongst many food components, polyphenols have attracted a considerable interest in recent years due to their various functionality and physiological effects. This book covers the important areas of polyphenols from fundamental chemical composition and classification to potential disease prevention and food application. It also covers the typical case of quality and quantity analysis of polyphenols as well as their individual components present in fruits and vegetables with a broad spectrum from tropical fruits, apples, grapes, blueberries, teas, wines, traditional herbal medicines, to food processing by-products and other functional foods.

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Book SynopsisCasein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. In this book, the authors present topical research in the study of the production, uses and health effects of casein, including the technological aspects of caseins of goat and sheep milk; the use of casein and casein-derived proteins as agents to inhibit dental erosion; the genetics of caseins in domestic ruminants; mineral carriers and potential nutraceuticals of casein phosphopeptides; caseins in traditional Portuguese cheeses; using casein protein for microspheres'' synthesis, encapsulation drug and textile coatings and the antimicrobial activities of casein and other milk proteins.

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Book SynopsisMalnutrition is the condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess, or in the wrong proportions. A number of different nutritional disorders may arise, depending on which nutrients are under or overabundant in the diet. In this book, the authors examine topical research regarding the risk factors and health effects of malnutrition. Some of the topics discussed in the book include metabolic disorders due to nutritional changes during the prenatal stage; malnutrition in the elderly; malnutrition in inflammatory bowel diseases and genotoxic effects of malnutrition and infections in children.

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Book SynopsisEvery human requires essential micronutrients for normal physiological functions and general health. These essential micronutrients can be supplied by an appropriate diet. However, billions of people world-wide do not receive sufficient daily amounts of several micronutrients due to low concentrations and bioavailability in commonly eaten foods. This book presents topical research in the study of the sources, properties and health effects of micronutrients. Topics include the consumption of micronutrients for the prevention and mitigation of radiation injury; zinc as an essential micronutrient; the key molecules in the biotin biocycle and their importance to human health; biofortified wheat to alleviate micronutrient malnutrition globally and effects of iodine and selenium on thyroid function.

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Book SynopsisFlavonoids and organosulfur compounds are the two major classes of secondary metabolites found in onions that are believed to play a role as health-promoting, disease-preventing dietary supplements, including antioxidant activity. In this book, the authors present topical research in the study of onion consumption and health effects. Topics include an overview on the bioactivity of onions; an ultrasound-assisted flavonoid extraction from onions; and the physiological attributes of GST, Gly I, Gly II and allinase in onion bulbs and cultured cells.

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Book SynopsisIt is well-known that diets high in vegetables are associated with lower rates of chronic diseases and cancers. Vegetables provide a good source of nutrients and dietary fibre which are essential for various bodily functions. Throughout the world, though, reported vegetable consumption is well below the recommended levels set by the World Health Organization. In this book, the authors present current research in the study of vegetable consumption and health. Topics discussed include food insecurity and vegetable consumption; quality control for pesticide residues in olives and olive oil; pest management of cruciferous crops in China; availability and utilization of traditional vegetables; cucumbers as a source of biological active substances and vegetable consumption by older adults in Japan.

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Book SynopsisMost Americans consume diets that do not meet Federal dietary recommendations. This perception may be influenced by studies that found healthy foods to cost more per calorie than less healthy foods. This is one way, but not the only way, to measure the cost of a healthy diet. For a balanced assessment, this book compares the price of healthy and less healthy foods using three metrics: the price per calorie, per edible gram, and per average portion. These studies conclude that the higher prices of healthy foods present barriers to consumer ability to buy recommended amounts of foods like fruits and vegetables.

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Book SynopsisThis book contains information on the latest research on linoleic acid composition, in a wide range of dietary sources, as well as advancements in food technology to ensure better nutritional quality of LA. Biochemists, nutritionists, dieticians, food industry technologists, clinicians, and allied health professionals will find the information in this book essential and immensely valuable. Topics discussed include: natural sources of linoleic acids (LA); variations in the LA content of plant and animal products; extraction methods for LA; plant adaptation in the polar region and its effect on LA composition in agricultural animals; the effect of geographical variation on consumer preferences for olive oil types; the influence of plant lipids on the LA composition of animal fat; the oxidation kinetics of LA; the potential benefits of LA isomers in treatment of obesity, ischemic stroke and atopic dermatitis; and the possible mechanisms linking LA with the development of various types of cancers.

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Book SynopsisIn this book, the authors gather and present current research on the myths and reality of low and high-fat diets. Topics include new insights into high-fat diets and metabolic disorders; cactus stems (opuntia spp.) as an anti-hyperlipidemic and cholesterol lowering aid; dietary fat and its impact on health; the efficacy and safety of low-fat diets in children; and lipid profiling in the mouse brain and liver after starvation and a high-fat diet.

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Book SynopsisFor more than 50 years, the United States, which accounts for about half of global food aid supplies, has played an important role in alleviating malnutrition and hunger, especially during emergencies. In fiscal year 2010, the United States spent about $1.5 billion on emergency food aid that reached about 46.5 million beneficiaries. To preserve the nutritional value of food aid, quality controls are in place throughout the supply chain. This book examines select assessments of international food aid with a focus on how better nutrition and quality control can further improve U.S. food aid; the extent to which U.S. agencies meet requirements to ensure that monetization does not cause adverse market impacts; and the USDA''s oversight of the McGovern-Dole Food for Education Program.

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Book SynopsisIn this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain.

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Book SynopsisThe prevalence of childhood obesity has risen dramatically in the last several decades in the United States, and is currently considered to be epidemic. This book examines the many factors that play a role in this crisis including the effect of food and beverage prices on children''s weights; how food away from home affects children''s diet quality; the environments to which children are exposed in their daily lives (ie: schools, child care, communities) can influence the healthfulness of their diets; and the potential effects on taxing caloric sweetened beverages.

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Book SynopsisIn this book, the authors have gathered and present current research in the study of child nutrition and health from across the globe. Topics discussed include the exposure of Slovenian pre-school children to preservatives and polyphosphates; the breakfast experience in low socio-economic families with overweight children; nutrition in children and adolescents with cancer; calcium supplementation in young children in Asia; early vitamin D supplementation, immune modulation and allergy; and the factors associated with overweight and obesity among Kuwaiti young children.

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Book SynopsisEat smarter and healthier with 100+ meal prep recipes and tipsMeal prep is a great way to save time and money with wholesome grab-n-go options for breakfast and lunch, and quick dinners you and your family will love. The Healthy Meal Prep Cookbook introduces you to the benefits of meal prep with 2-week meal planning templates and shopping tips designed to meet specific nutritional goals:Clean eatingLearn how to make a week''s worth of well-balanced meals from a variety of food groups and minimal processed canned or frozen foods.Weight lossThe healthy, portion-controlled meals and snacks in these plans are filling, nutritious, and delicious, and having them on hand reduces the temptation for fast food quick fixes.Muscle buildingPrep meals with the measured fat, carbs, and protein you need to fuel intensive strength training and build muscle.This health-focused meal prep recipes cookbook also includes additional food safety and storage guidelines to help you extend the shelf life of pre-prepared dishes and prevent food waste.Order The Healthy Meal Prep Cookbook today and always have enough time to eat right and eat well.

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Book SynopsisHuman malnutrition is a serious health problem worldwide. Traditionally, malnutrition is referred to as under-nutrition. However, during the last three decades, the problems of overweight and obesity have reached alarming proportions necessitating the coinage of the term "globesity" which refers to global obesity. Thus, malnutrition manifests itself as a dual burden: under-nutrition and over-nutrition. Both these burdens have serious implications regarding morbidity and mortality. In this book, there are 15 chapters which discuss these dual burdens. These chapters address diverse aspects of human nutrition including birth weight, under-nutrition, overweight and obesity, nutrition interventions, micronutrients and other co-variates of malnutrition. Confounding factors of malnutrition are also highlighted.

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Book SynopsisClinical, experimental and epidemiological studies suggest that chronic diseases may have their origin during early life and that early nutrition could be a key factor. New DNA technologies have been applied to evaluate possible long-term changes after exposure to famine in early life. These new instruments may clarify possible biological mechanisms linking early-life nutritional insults to health in adulthood. This book presents a state of the art overview of possible mechanisms for nutritional programming in relation to changes in dietary patterns. It also provides examples of nutrition deprivation in various famine settings around the world, mostly during conditions of war or political strife, and of the short and long-term outcomes after nutrition deprivation in these populations. This book includes contributions from many disciplines and represents the most comprehensive summary to date of long-term health and economic outcomes related to specific famines. The book is intended for those who are interested in the early origins of health and disease from a biological perspective, and those who want to know more about the long-term social, epidemiological and demographic consequences of specific famines in modern history.

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Book SynopsisThe U.S. Department of Agriculture (USDA) administers 15 domestic nutrition assistance programs. The five largest programs are: the Supplemental Nutrition Assistance Program (SNAP, formerly the Food Stamp Program), Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), National School Lunch Program (NSLP), School Breakfast Program (SBP), and Child and Adult Care Food Program (CACFP). Although SNAP''s reputation as one of the Nation''s primary counter-cyclical assistance program, expanding during economic downturns and contracting during periods of economic growth, is well established, there has been little analysis of the effect of the economy on other programs. This book examines the relationship between U.S. economic conditions and participation in the U.S. Department of Agriculture''s nutrition assistance programs and how changes in program policy may have influenced this relationship.

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Book SynopsisThis book provides an overview of research in the study of household food security in the United States and India. An estimated 85.1 percent of American households were food secure throughout the entire year in 2011, meaning that they had access at all times to enough food for an active, healthy life for all household members. The remaining households (14.9 percent) were food insecure, meaning that the food intake of one or more household members was reduced and their eating patterns were disrupted at times during the year because the household lacked money and other resources for food. Comparatively, this book provides a quantitative assessment of food security using a large household-level expenditure survey conducted by the Government of India during 2004/2005. The analysis tests the impact of several key assumptions required to estimate actual calories consumed from the expenditure data.

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Book SynopsisMilk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the composition, nutritional value and health implications of milk fat. Topics include milk composition disturbance and animal organism dysfunction caused by aflatoxins; size characterisation of fat globules in dairy products by field flow fractionation; dairy system impacts on milk fat composition related to human health; and milk fat globules'' microstructure.

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Book SynopsisTackle the most important meal of the day with over 60 keto recipes!

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Book SynopsisAcross America, meals provided through USDA''s National School Lunch Program (NSLP) and School Breakfast Program (SBP) supply most of the foods and beverages obtained by children at school. Most schools also sell competitive foods, or "á la carte" items, alongside USDA school meals, in vending machines, or in school stores and snack bars, with proceeds going to the school food-service or fundraising school groups. These foods have been widely criticised as being of low nutritional value, undercutting public efforts to improve children''s diets and prevent obesity. The Healthy, Hunger-Free Kids Act of 2010 requires schools that offer USDA school meals to limit competitive foods to those that meet updated nutrition standards, under development by USDA''s Food and Nutrition Service (FNS). Limiting the types of competitive foods available for sale may result in lost revenue for school food-services, which depend to varying degrees on this revenue stream. Because USDA school meal programs are a part of the Nation''s nutrition safety net, the contribution that competitive food revenues make to food-services serving economically vulnerable student populations is of particular interest. This book examines how updated nutrition standards for competitive foods might affect competitive food availability, and the implications for food-service revenues.

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Book SynopsisMost Americans do not consume enough dairy products. The Dietary Guidelines for Americans, 2010 recommends 2 cup-equivalents per day for children aged 2 to 3 years, 2.5 for those aged 4 to 8 years, and 3 for Americans older than age 8. However, per capita dairy consumption has long held steady at about 1.5 cup-equivalents, despite rising cheese consumption. This stasis in per capita dairy consumption results directly from the fact that Americans are drinking progressively less fluid milk. Since 1970 alone, per capita fluid milk consumption has fallen from 0.96 cup-equivalents to about 0.61 cup-equivalents per day. The Federal Government encourages dairy consumption, including fluid milk, cheese, and yogurt, among other foods, through the Dietary Guidelines for Americans, 2010. Special emphasis is placed on fat-free and low-fat products. USDA further supports this message through programs like the National School Lunch Program (NSLP). The NSLP stipulates that schools must provide fluid milk and it must be low-fat or skim, rather than whole. Dairy farmers and fluid milk processors are also working to promote dairy products. The popular "Got Milk?" campaign, for one, encourages drinking fluid milk. This book examines trends in Americans'' fluid milk consumption including average portion sizes and generational differences in the frequency of milk drinking, to investigate possible explanations for the continued decreases.

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Book SynopsisA balanced and healthy diet is prerequisite for good health and well-being. However, dietary natural or introduced components can contribute in high extent to the development of certain diseases, such as in the case of carcinogenesis and cardiovascular illness, or may postpone or counteract their development in individuals'' with high genetic susceptibility. To humans, a balanced diet represents the source of energy, building and functional elements, as well as pleasure. On the other hand, under certain circumstances, diets can include acute or chronic poisoning and provoke numerous adverse reactions ranging from mild discomfort to death. This book presents scientific facts and evidences that will help the readership to create its own picture and attitude about nutrition, since the essence of the food safety can not be discussed excluding the individually coloured philosophical approach.

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Book SynopsisEating habits are influenced by social, cultural, religious, economic, environmental and individual factors. On the whole, people eat to stay alive and get their nutrition, but they also eat to show belonging to family or other social groups. Eating habits are linked to acceptable patterns of behaviour, which differs across countries, cultures and ethnic or religious groups. The food you eat affects your health and also puts you at risk for certain diseases. To eat healthier food, people may need to change some habits and also their environment. But in the Western world, habits are hard to change and in many countries, there is a reputation for reckless eating. People fill their cups with fatty, sugary, high-calorie foods instead of more nutritious fruits and vegetables that the experts tell us to eat. The result is an increase in obesity, heart disease and higher mortality. Our eating habits also change over time and across generations. What we liked as kids are not the same we like as adults, and what we eat is not what the generation before us ate. In this book, you will find examples of the younger generation, who are snacking not always healthy food. Chocolate bars and biscuits between or instead of regular meals can lead to obesity and health problems. As a person grows up and becomes more aware of the health hazards, they also become more concerned with nutrition and health issues, especially if they experience health problems that eventually will make them change their eating habits. Healthy eating is not about strict nutrition rules, but finding a way to get the right nutrition in your food and meals, stay away from unhealthy habits and keep yourself as healthy as possible.

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