Dietetics and nutrition Books
International Agency for Research on Cancer Cruciferous Vegetables, Isothiocyanates and
Book Synopsis
£47.03
WHO Regional Office for the Eastern Mediterranean Elimination of Iodine Deficiency Disorders: A
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£31.54
WHO Regional Office for the Eastern Mediterranean Promoting a healthy diet for the WHO Eastern
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£15.11
Jaypee Brothers Medical Publishers Nutrition in Obesity & Diabetes
Book SynopsisEach chapter of this book has a brief abstract, introduction, and conclusion. Chapters 1 and 2 cover the basic principles of estimating energy requirements of an individual and assessment of nutritional status and body composition. Readers will find these sections very useful as nutritional assessment and estimating energy requirement are the fundamental steps before planning a dietary schedule. Chapter 3 discusses the existing evidence of the role of nutrition and lifestyle factors in the etiology of obesity and diabetes. The nutritional goals in the management of obesity and diabetes are emphasized in chapter 4. Chapter 5 discusses the different treatment options for obesity and includes sections by experts on physical activity and behavioral modifications. The nutritional management of different types of diabetes and complications of diabetes are described in chapters 6–9. Complementary and alternative medicine therapies are becoming more popular and chapter 10 reviews the evidence on some of the complementary and alternative therapies used for patients with obesity and diabetes.Table of ContentsPreface. Acknowledgments.Energy Requirements.Nutritional Assessment and Body Composition.Role of Nutrition and Lifestyle in Obesity and Diabetes Goals of Nutritional Management in Obesity and Diabetes.Nutritional Management in the Obese.Nutrition in Type 1 Diabetic Children.Type 2 Diabetes Mellitus. Gestational Diabetes Mellitus.Nutrition in Complications of Diabetes.Complementary and Alternative Medicine Therapy for Obesity and Diabetes. Nutritive Value of Common Indian Cooked Foods.Carbohydrate Counting.Seven Day Menu with Recipes and Nutritive Value.Sample Exchange List.Energy Cost of Common Activities.Case Studies.Index.
£63.65
Jaypee Brothers Medical Publishers Basic Pediatric Nutrition
Book SynopsisBrings together basic facts about nutritional matters into a short textbook. Starting with basic nutrient requirements at different ages and assessment of nutritional status, this book covers numerous important aspects, like diet surveys, functions of different nutrients and result of their deficiencies in a growing child, construction of age appropriate diets and finally how to feed children with different nutritional disorders like anemia, obesity, iron and vitamin A deficiency, chronic diarrhea and food allergies.The therapeutic management of some common childhood problems have been highlighted in a very simple, straightforward and practical approach for all those involved in child care. The book succeeds in keeping a style which is readable and simple. The food items advised for various age groups are culturally acceptable and affordable. The issues regarding breastfeeding and its management add to the value of this compendium.Table of Contents1. Functions of Food 2. Nutrient Requirements 3. Nutritional Assessment of Children 4. Feeding of Infants (0–6 Months) 5. Nutrition for Infants and Toddlers (6–24 Months) 6. Nutrition for Older Children 7. Nutrition for the Adolescents 8. Maternal Nutrition in Pregnancy and Lactation 9. Nutrition for the Athlete Child 10. Interaction of Nutrition and Infection in Children 11. Vegetarianism in Children 12. Protein-Energy Malnutrition 13. Childhood Obesity 14. Nutritional Anemia in Children 15. Nutrition in Diarrheal Diseases 16. Vitamin A Deficiency in Children 17. Zinc in Infant Nutrition 18. Iodine Deficiency Disorders 19. Role of Other Micronutrients in Children 20. Probiotics—Role in Child Health 21. Diet in Constipation 22. Food Allergies and Intolerances
£27.55
Juggernaut The Commonsense Diet
Book SynopsisA life of happiness and enthusiasm. Because ghar ka khaana can do that for us.If we let it.
£12.38
Jaypee Brothers Medical Publishers Clinical Nutrition Handbook
Book SynopsisNutrition is essential for good health and plays an important role in growth and development, and in disease prevention. Optimum nutrition is associated with a stronger immune system, safer pregnancy and childbirth, lower risk of non-communicable diseases (NCDs), and life longevity. NCDs, also known as chronic diseases, tend to be of long duration and are the result of a combination of genetic, physiological, environmental and behavioural factors. The main types of NCD are cardiovascular diseases (such as heart attacks and stroke), cancers, chronic respiratory diseases (such as chronic obstructive pulmonary disease and asthma) and diabetes (WHO). This handbook is a practical guide to effective nutrition intervention and counselling for dieticians and nutritionists. The text begins with discussion on nutrition amongst different sectors of the population (pre term and paediatric, in women’s health, and in the elderly). The following chapters cover preventive and curative nutrition management of patients with various NCDs such as obesity, diabetes, cancer, cardiovascular, metabolic, neurological and renal disorders. The final sections examine nutrition therapy in transplant patients, enteral (tube) feeding, and rehabilitation, concluding with discussion on bone health nutrition, sports nutrition, and food drug interaction.Table of Contents Nutrition for Pre Term and Beyond Nutrition in Women’s Health Nutrition Management for the Elderly (Geriatric Nutrition) Metabolic Syndrome Obesity and Post Bariatric Nutrition Medical Nutrition Therapy in Diabetes Nutrition Intervention in Cardiac Vascular Diseases Nutrition Management in Respiratory Diseases Medical Nutrition Therapy in Renal Disorders Nutrition Intervention and Management of Cancer Nutritional Management of Gastrointestinal Diseases Celiac Disease Solid Organ Transplant Medical Nutrition Therapy in Liver Transplant Medical Nutrition Therapy in Renal Transplant Medical Nutrition Therapy in Heart Transplant Enteral Nutrition Nutritional Management in Rehabilitation Setting Bone Health and Nutrition Sports Nutrition Food Drug Interaction
£27.55
New India Publishing Agency Advanced Supply Chain Management and Logistics
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£76.24
New India Publishing Agency Rural Agriculture Marketing
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£76.24
New India Publishing Agency Financial Aspects in Agriculture
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£76.24
New India Publishing Agency Fundamentals in Agriculture Technology
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£76.24
New India Publishing Agency Information Technology For Agriculture
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£76.24
New India Publishing Agency Entrepreneurship Management and Technology in
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£76.24
NIPA (New India Publishing Agency) Unit Operations In Food Processing
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£202.50
HarperCollins India FOOD MATTERS: The Role Your Diet Plays in the
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£8.62
HarperCollins India Alive! Achieve Maximum Immunity with These
Book Synopsis"ALIVE! Lifestyle Changes to Age-Proof Your Body" by Rachna Chhachhi offers a holistic living plan to slow aging and prevent disease through a four-step program: eliminate harmful factors, incorporate repairing elements, stabilize body and mind, and sustain the new lifestyle. Emphasizes immune system strengthening in a post-COVID-19 world.
£11.99
New India Publishing Agency Illustrated Immunology
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£209.90
New India Publishing Agency Food Safety and Standards: Laws, Tools and
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£199.50
New India Publishing Agency Crop Production Technology (Rabi Crops)
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£140.28
New India Publishing Agency Seed Production Technology of Vegetable, Tuber
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£209.90
New India Publishing Agency Biofilms
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£128.48
New India Publishing Agency Food Processing and Preservation Technology:
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£193.50
New India Publishing Agency Applications of Advanced Biotechnological Tools
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£154.95
New India Publishing Agency Energy Consumption and Environmental Pollution
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£195.29
Springer Properties of Water in Foods: in Relation to
Book SynopsisWater is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.Table of ContentsSession I. Fundamentals : high moisture systems.- Water and aqueous solutions : recent advances.- Phase separation in protein — water systems and the formation of structure.- The dipalmitoylphosphatidylcholine (DPPC) — water system.- An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system.- Session 2. Fundamentals : low and intermediate moisture systems.- The influence of soluble components on water sorption hysteresis.- Some facts concerning water vapour sorption hysteresis on potato starch.- Influence of temperature on sorption equilibria.- Development of B.E.T.-like models for sorption of water on foods, theory and relevance.- Solution thermodynamics and the starch-water system.- Session 3. Physico-chemical and enzymatic changes.- Effects of water activity and water content on mobility of food components, and their effects on phase transitions in food systems.- Enzyme activity as a function of water activity.- The influence of water content and temperature on the formation of Maillard reaction intermediates during the drying of plant products.- Polysaccharide-water interactions — thermal behavior of rice starch.- Session 4. Microbiology and water activity.- Present state of knowledge of aw effects on microorganisms.- Effects of aw and pH on growth and survival of Staphylococcus aureus.- Effect of aw on growth and survival of Bacillaceae.- Effect of water activity on mold growth and mycotoxin production.- The antimicrobial activity of sugar against pathogens of wounds and other infections of man.- Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types.- Session 5. Technology : diffusion properties and non equilibrium states.- Fundamentals of diffusion of water and rate of approach of equilibrium aw.- Diffusivity of sorbic acid in food gels at high and intermediate water activities.- Aroma diffusion : the influence of water activity and of molecular weight of the other solutes.- Choice of packages for foods with specific consideration of water activity.- The role of water in the rheology of hygroscopic food powders.- Session 6. Technology : humectants and new intermediate moisture foods (IMF).- A pragmatic approach to the development of new intermediate moisture foods.- Water binding of humectants.- Novel intermediate moisture meat products.- Extrusion cooking for cereal-based intermediate moisture products.- Polyglycerols and polyglycerol esters as potential water activity reducing agents. Chemistry and sensory analysis.- Session 7. Freezing and low temperature phenomena.- Complex aqueous systems at subzero temperatures.- The freezing of biological cells in aqueous solutions containing a polymeric cryo-protectant.- Freezing in polymer — water systems and properties of water.- Freeze-texturing and other aspects of the effects of freezing on food quality.- Computed instrumental analysis of the behavior of water in foods during freezing and thawing.- Session 8. Commodities : properties of water and technology.- Water in fish : its effects on quality and processing.- The effect of water on the quality of meat and meat products : problems and research needs.- Water in dairy products related to quality, with special reference to cheese.- Confectionery and water activity: determination of aw by calculation.- Session 9. Moisture measurement and prediction.- Comparison of sensors for measurement of air humidity.- Standardization of isotherm measurements (COST-project 90 and 90 bis).
£224.99
Springer Advances in Clinical Nutrition: Proceedings of the 2nd International Symposium held in Bermuda, 16–20th May 1982
Book SynopsisThe advent of any new and effective therapy is soon followed by large numbers of publications in which the indications and benefits are explored critically. It is not unexpected, therefore, that within five years of the first Bermuda Symposium on advances in parenteral nutrition that a second Symposium was considered appropriate to review progress and explore new areas of investigation, as well as enlarging the scope of the meeting to include enteral nutrition. The rate of progress can be judged by the number of subjects which were not discussed at the first Symposium. For example, home parenteral nutrition, computer assisted assessment and prescribing, Studies of body protein synthesis and breakdown and the role of branched-chain amino acids are all new subjects for this Symposium which were not covered at all in the first meeting. Much progress has also been made to our understanding of the biochemi cal complications of parenteral nutrition and the problems related to long term access to the circulation. Nutritional care has become safer and more effective. There is an increasing awareness of the difficulties in making a true nutritional assessment in selecting patients for total parenteral nutrition and more attention has also been focussed on different approaches to enteral support in the management of undernourished patients. There is also continuing debate on the cost effectiveness of this expensive method of treatment and critics look in vain for evidence of efficacy based on controlled trials in specific groups of patients.Table of ContentsSection 1 Branched-Chain Amino Acids.- 1. Branched-chain amino acids: metabolic roles and clinical applications.- 2. Intracellular and plasma branched-chain amino acid interrelationships.- 3. Branched-chain amino acid supplementation in the injured rat model.- 4. Review of branched-chain amino acid supplementation in trauma.- 5. The importance of study design to the demonstration of efficacy with branched-chain amino acid enriched solutions.- 6. Branched-chain amino acids in surgically stressed patients.- 7. Selective nutritional support for hepatic regeneration: experimental and clinical experiences with branched-chain amino acids.- 8. The effect of branched-chain amino acids on body protein breakdown and synthesis in patients with chronic liver disease.- Section 2 Nutritional Support in Renal Failure.- 9. Nutritional therapy for patients with acute renal failure.- 10. Can low protein diet retard the progression of chronic renal failure?.- 11. Experience with prolonged intradialysis hyperalimentation in catabolic chronic dialysis patients.- Section 3 Special Care Enteral Feedings.- 12. Enteral feeding in liver failure.- 13. Nutritional support in the thermally injured patient.- 14. Breast milk in neonatal care.- Section 4 Current Perspectives in the Use of Lipid Emulsion.- 15. Intravenous fat emulsions: a neonatologist’s point of view.- 16. Clinical applications of 20% fat emulsions.- 17. Changes in binding of bilirubin due to intravenous lipid nutrition.- 18. Clinical experience with fat-containing TPN solutions.- 19. The stability of fat emulsions for intravenous administration.- 20. The stability and comparative clearance of TPN mixtures with lipid.- 21. Problems and prospects in lipid metabolism during parenteral nutrition.- Section 5 Energy Requirements in Stressed Patients.- 22. Alterations in fuel metabolism in stress.- 23. The carbohydrate content of parenteral nutrition.- 24. Fat utilization in critically ill patients.- 25. Liver malfunction associated with parenteral nutrition.- Section 6 Some New Concepts in Clinical Nutrition.- 26. Role of carnitine supplementation in clinical nutrition.- 27. Experience with alternative fuels.- 28. Topical nutrition — a preliminary report.- 29. Nutritional and immunological parameters for identification of the high risk patient.- Section 7 Home Parenteral Nutrition.- 30. Intestinal failure and its treatment by home parenteral nutrition.- 31. Implementation of a home nutritional support programme.- 32. Techniques of longterm venous access.- 33. Home parenteral nutrition.- 34. Quality of life for the home-care patient.- 35. Experience with ambulatory total parenteral nutrition in Crohn’s disease.- 36. Preliminary report on collaborative study for home parenteral nutrition patients.- Section 8 Conclusion.- 37. Future directions.- 38. Thoughts for the future of clinical nutrition.- 39. Concluding remarks to the symposium on clinical nutrition.
£40.49
Livani Publishing Organisation S.A. A Step-by-Step Guide to STOP BLOATING & HEAL YOUR
Book Synopsis
£21.24
Heirs Publishing Company Keto Seafood and Fish Recipes: Discover the
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£13.46
World Scientific Publishing Co Pte Ltd Nutrients And Immune Function
Book SynopsisNutrition plays a fundamental role in the maintenance of good health. The link between nutrition and immunity is evident from the effects of malnutrition which results in secondary immunodeficiency, and vitamin and mineral deficiencies which lead to increase in susceptibility to infectious diseases. In recent years, advances in clinical and experimental studies have provided the mechanistic basis of the effects of nutrients on immune cells. This book is aimed at nutrition or dietetics students who are learning immunology for the first time. It covers all related fields comprehensively, from vitamins and minerals to food allergies and probiotics. Special topics such as cancer and exercise are also introduced. It will help establish a good foundation for students to understand how nutrients can affect the function of immune cells and maintain a healthy body in normal and diseased states.
£76.00
World Scientific Publishing Co Pte Ltd Nutrients And Immune Function
Book SynopsisNutrition plays a fundamental role in the maintenance of good health. The link between nutrition and immunity is evident from the effects of malnutrition which results in secondary immunodeficiency, and vitamin and mineral deficiencies which lead to increase in susceptibility to infectious diseases. In recent years, advances in clinical and experimental studies have provided the mechanistic basis of the effects of nutrients on immune cells. This book is aimed at nutrition or dietetics students who are learning immunology for the first time. It covers all related fields comprehensively, from vitamins and minerals to food allergies and probiotics. Special topics such as cancer and exercise are also introduced. It will help establish a good foundation for students to understand how nutrients can affect the function of immune cells and maintain a healthy body in normal and diseased states.
£42.75
Springer Verlag, Singapore Japan Nutrition
Book SynopsisThis Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the "Nutrition Improvement Law". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed.This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involved in the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful.Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy.Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University.Table of ContentsChapter 1. Preventing and Treating Disease with Nutrition.- Chapter 2. The Birth of Nutrition and the Systematization of Learning.- Chapter 3. History of Nutritional Improvement in Japan.- Chapter 4. Transformation to Human Nutrition.- Chapter 5. Team medicine and multidisciplinary education.- Chapter 6. Safe and appetizing patient meals.- Chapter 7. Nutrition for a 100 year life.- Chapter 8. Nutrition in Japan from an International Perspective.- Chapter 9. Cutting-edge science and technology and personalized nutritional advice.- Chapter 10. A Sustainable healthy diet.- Chapter 11. For those who hope to study health, medical care and welfare.- Chapter 12. Nutrition and diet in the future.
£40.49
Springer Verlag, Singapore Nutrigenomics and the Brain
Book SynopsisDr. Mohammed Salama is Atlantic senior fellow for Equity in brain health at the Global Brain Health Institute (GBHI) and Associate professor at the Institute of Global Health and Human Ecology at the American University in Cairo (AUC). He established the first Translational Neuroscience Unit in Egypt. Mohamed’s collaborative research led to establishing the Egyptian Network for Neurodegenerative Disorders Mohamed was selected as a SOT Global Senior Scholar in 2013 and Translational/bridging awardee in 2016. He was awarded by Parkinson’s and Movement Disorders Foundation (PMDF) for his continued research in neurodegeneration. Recently, Mohamed and his colleagues succeeded in drafting the first Reference Egyptian Genome and collaborating with other colleagues to start a national cohort (A Longitudinal Study of Egyptian Health Aging [AL-SEHA]). Table of ContentsChapter 1. Nutrigenomics; a broader concept.- Chapter 2. Gene-environment interaction.- Chapter 3. Gene-gut-brain - axis (gene–based personalized medicine).- Chapter 4. Nutrigenomics of aging.- Chapter 5. Nutrigenomics and Mental health.- Chapter 6. Nutrigenomics and neurodevelopmental disorders.- Chapter 7. Nutrigenomics and Alzheimer’s disease.- Chapter 8. Nutrigenomics and Parkinson’s Disease.- Chapter 9. Nutrigenomics, nutrigenetics and big data.- Chapter 10. Nutrigenomics and Development.- Chapter 11. Early Child malnutrition and neurodevelopment.- Chapter 12. The emerging role of vit D deficiency and Parkinson’s Disease risk.- Chapter 13. Nutrigenomics and autophagy crosstalk.- Chapter 14. Nanoparticles in food additives and brain health.
£151.99
Springer Verlag, Singapore Nutraceuticals and Functional Foods in
Book SynopsisThis book provides valuable coverage on various immunomodulatory research associated with nutraceutical studies, from plant to animal and marine sources. The book focuses on the various properties of nutraceutical and functional foods, from dietary fibers to fungus, marine sources, ginseng, and several others. Its content is also dedicated to the nutraceutical potential and applications of these modulators. The first section of this book focuses mainly on the recent developments in nutraceutical and functional food associated with various immunomodulators. The next section covers the micronutrients and macronutrients level in order to share important data and help readers gain a basic understanding of the techno-functional, nutraceutical potential and applications of nutritional treatment under specific disease conditions. A detailed overview providing the structural and functional properties related to immunomodulators will be highly beneficial for academics and advanced-level students in immunology, food science, clinical medicine, and life sciences.Table of ContentsChapter 1. Nanotechnology based bacterial immunotherapy.- Chapter 2. Immunomodulatory properties of nutraceuticals and functional foods.- Chapter 3. Immunoregulatory bioactive phytoconstituents- recent trends and future challenges.- Chapter 4. Plant derived immunomodulators and immune system.- Chapter 5. Polyphenols and its effect on immune system.- Chapter 6. Mineral nutraceuticals and immunity enhancement.- Chapter 7. Nutraceuticals as disease preventive food and immunity boosters.- Chapter 8. Current and Future prospects of flavonoids for human Immune system.- Chapter 9. Resveratrol and immunomodulation.- Chapter 10. Immunomodulation impact of curcumin and its derivative as a natural ingredient.- Chapter 11. Colchicine and andrographolide as natural immunomodulators.- Chapter 12. Immune booster property of epigallocatechin-3-gallate and catechin.- Chapter 13. Recent advances of nutraceutical and functional foods in immune health.- Chapter 14.Therapeutic effects of Withania somnifera-an overview with special focus on Alzheimer’s disease and infertility among youth.
£170.99
World Scientific Publishing Co Pte Ltd Nutrition, Epigenetics And Health
Book SynopsisEpigenetics is emerging as an important factor in risk of diseases of global importance including obesity, cardiovascular disease and cancer. Unlike gene polymorphisms which have been the focus of understanding the role of inherited disease susceptibility for some time, epigenetic can be modified by environmental factors, in particular nutrition. Thus research into the role of epigenetics in disease has substantial potential for explaining the impact of the environmental factors such as diet on disease risk. Since epigenetic processes can be modified by nutrition, it may be possible to modify inappropriate epigenetic marks by nutritional interventions to reduce disease risk. This book will explore current understanding of the interaction between nutrition, epigenetics and disease risk, will place this knowledge in the context of global health and discuss the ethical implications of this research.
£82.65
World Scientific Publishing Co Pte Ltd Resveratrol: State-of-the-art Science And Health
Book SynopsisResveratrol is a structurally simple, grape-derived polyphenol with seemingly boundless biological activities. The Editors have assembled a group of renowned scientists who have illustrious careers and lifelong passions for studies of this compound. Each chapter covers topics using published and, at times, unpublished data to provide scholarly and comprehensive reviews and perspectives. Several areas with basic clinical and public health interests are highlighted. The book is intended to serve as a text and reference covering recent research findings and clinical applications in the field.The content is presented in several parts: mechanistic leads provided by laboratory studies of resveratrol; cellular and molecular targets of resveratrol; modulation of disease states by resveratrol; virtual leads and drug discovery.
£112.50
World Scientific Publishing Co Pte Ltd Anticancer Properties Of Fruits And Vegetables: A
Book SynopsisAn estimated 12.6 million people are diagnosed with cancer every year and 7.6 million people die of the disease annually. Numerous lines of evidence suggest that lifestyle and nutrition play an important role in cancer development. As for nutrition, diets that are rich in fruits and vegetables have been shown to lower the risk of cancer incidence. In addition, several phytochemicals that are present in fruits and vegetables have been scientifically established to have properties that can prevent and treat this malevolent disease.The primary aim of the book is to educate the public about the benefits of fruits and vegetables as they relate to cancer and their potential to contribute to the possibility of a cancer-free life. The active ingredients and modes of actions of fruits and vegetables are also discussed, along with their chemo-preventive aspects.This clearly written, comprehensive guide explains the properties of these natural foods and substances on a cancer-by-cancer basis. Thus, this book not only informs the general public about the anticancer properties of fruits and vegetables but also provides a valuable reference for scientists and other professionals working in this area.Table of ContentsFruits and Vegetables and Their Active Components; Cancer Chemopreventive and Therapeutic Potential of Fruits and Vegetables Against Breast Cancer; Colon Cancer; Head and Neck Cancer; Liver Cancer; Lung Cancer; Pancreatic Cancer; Prostate Cancer; Stomach Cancer and Other Commonly Occurring Cancers in Humans; Mechanism of Action of the Active Components of Fruits and Vegetables.
£117.00
Jenny Stanford Publishing Nutritional Intelligence
Book SynopsisThis book explores the innovative concept of nutritional intelligence, providing a structured approach to overcoming bulimia, binge eating, and obesity. It integrates psychological insights with nutritional science to help individuals regain control over their eating habits and overall well-being. Through years of clinical experience and research, Evangelos Zoumbaneas offers a comprehensive guide to understanding eating disorders, their triggers, and effective strategies for treatment. The book introduces a novel approach to addressing eating disorders by combining nutrition science with behavioral psychology and presents evidence-based strategies for sustainable recovery, making it a valuable resource for both professionals and individuals struggling with disordered eating and also suitable for general readers who are aiming for good nutrition balance.
£18.99
Springer Nutrition and Traumatic Brain Injury TBI
Book Synopsis1. Defining and Biomechanics of Traumatic Brain Injury.- 2. Probing Traumatic Brain Injury Pathophysiology: Lessons from the Zebrafish Model.- 3. Understanding Pathophysiological Changes of Traumatic Brain Injury.- 4. Nutritional changes in traumatic brain injury.- 5. Resilience and Nutri-protection against Traumatic Brain Injury Prior and Post Injury.- 6. Antioxidants and Traumatic Brain Injury.- 7. Role of Branched-Chain Amino Acids in Traumatic Brain Injury.- 8. Application of Choline for Treatment of Traumatic Brain Injury.- 9. Creatine and TBI.- 10. Magnesium and Traumatic Brain Injury.- 11. PUFAs and Traumatic Brain Injury.- 12. Polyphenols and TBI.- 13. The Relation Between Vitamin D and Traumatic Brain Injury: Possible Mechanisms and Effect on The Severity and Progression.- 14. Zinc and Traumatic Brain Injury: from Bench to Bedside.- 15. "Polyphenols: The Key to Unlocking Traumatic Brain Injury Rehabilitation".- 16. Nutritional recommendation for Traumatic Brain Injury management.- 17. Nutritional intervention after severe pediatric traumatic brain injury.- 18. "Nutritional Support for Mental Health in Traumatic Brain Injury patients".- 19. Nutrition and Traumatic Brain Injury: Synthesizing Insights from Bench to Bedside.
£125.99
Jeremy Blanchard Maigrir avec l'hypnose: Comment surmonter les
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£11.87
Romaine Morgan iFIT - Building Consistent Eating Habits
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£11.49
Independently Published 10 best cancer fighting foods
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£9.60
Nova Science Publishers Inc Fish Oil: Nutrition, Consumption and Health
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£58.39
Experiment Ferment
£22.50
