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    • Trusted Partner
      Encyclopedia of Vitamin E
      Dietetics & nutrition
      April 2007

      Encyclopedia of Vitamin E

      by Edited by Victor R Preedy, Ronald Watson

      Vitamin 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.

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    • Trusted Partner
      Protective Effects of Tea on Human Health
      Dietetics & nutrition
      September 2006

      Protective Effects of Tea on Human Health

      by Edited by Narender K Jain, Mohammad Siddiqi, John Weisburger

      Bringing together the latest research from leading experts, this book provides an indispensable reference on the health benefits of drinking tea. It examines the general health giving properties of tea before moving on to a detailed review of the evidence for the beneficial effects of tea on specific ailments including cancer, the common cold, renal disease, cardiovascular disease, antiviral influenza, arthritis, lung and pulmonary ailments, aging, oral health, and dementia. The book concludes by challenging misconceptions of the effects of tea.

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    • Trusted Partner
      Psychology of Food Choice
      Dietetics & nutrition
      August 2006

      Psychology of Food Choice

      by Edited by Richard Shepherd, Monique Raats

      One 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 theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.

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    • Trusted Partner
      Glycaemic Index
      Dietetics & nutrition
      June 2006

      Glycaemic Index

      A Physiological Classification of Dietary Carbohydrate

      by Thomas M S Wolever

      The 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.

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    • Trusted Partner
      Olive Oil and Health
      Dietetics & nutrition
      May 2006

      Olive Oil and Health

      by Edited by Jose L Quiles, Carmen Ramirez-Tortosa, Parveen Yaqoob

      Nutritional aspects of dietary fats, in general, and of olive oil in particular, are of great interest in many nutrition-related pathologies in which they are implicated. Olive oil plays an important role in the reduction of blood cholesterol levels, hence reduces the risk of heart disease and stroke. It is a good source of antioxidants in the form of polyphenols and vitamin E and there is also emerging evidence that olive oil has a role in reducing the incidence of certain types of cancer. This book discusses and summarizes current research and knowledge on olive oil.

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    • Trusted Partner
      Protein Turnover
      Dietetics & nutrition
      May 2006

      Protein Turnover

      by J C Waterlow

      This book is concerned with protein metabolism at the physiological, not the molecular level and particularly with studies on human beings. Protein turnover is a vital function, no less important than oxygen turnover, because of this over the last 20 years there has been an increase in the research on protein turnover in man, with parallel work on farm animals. Methods that have been used for measuring whole body protein turnover in man, the underlying problems and assumptions and the problems that have been encountered are discussed in this comprehensive book.

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    • Trusted Partner
      Nutrition and Physical Activity in Inflammatory Diseases
      Dietetics & nutrition
      December 2012

      Nutrition and Physical Activity in Inflammatory Diseases

      by Philip C Calder, Anne Marie Minihane, Elizabeth Kovacs, Sridevi Devaraj, David Heber, Samir Samman, Goran Paulsen, Jeff Coombes, Monica Bullo, Catherine J Field, Josep Bassaganya-Riera, Rohan Walker, Caryl Nowson, Marlena C Kruger, Lynnette Ferguson, Mohsen Meydani, Robert McNamara, Burno Pot, Andreia Oliveira, Anette E Buyken. Edited by Manohar L Garg, Lisa G Wood.

      Certain nutrients and physical activity can significantly alter immune function and inflammation. Targeted interventions may be an effective and inexpensive means to improve the inflammation and immune dysfunction associated with chronic diseases. This book defines the relevant underlying biological mechanisms and strengthens our understanding of how nutrients and physical activity impact inflammatory diseases. A useful reference for researchers and students of nutrition, physiology and sports science, it explores the unique aspects of inflammation induced by nutritional deficiencies or activity levels, and their interrelationship.

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    • Trusted Partner
      Home Parenteral Nutrition
      Dietetics & nutrition
      December 2014

      Home Parenteral Nutrition

      by Daniela Adjemian, Federica Agostini, Johanne Allard, Simon Allison, Marianna Arvanitakis, Patrick Ball, Asuncion Ballarin, Janet Baxter. Edited by Federico Bozzetti, Michael Staun, Andre Van Gossum

      Home 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.

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    • Trusted Partner
      Improving Diets and Nutrition
      Dietetics & nutrition
      April 2014

      Improving Diets and Nutrition

      Food-based Approaches

      by Edited by Brian Thompson, Leslie Amoroso

      Nutrition-sensitive, food-based approaches towards hunger and malnutrition are effective, sustainable and long-term solutions. This book discusses the policy, strategic, methodological, technical and programmatic issues associated with such approaches, proposes “best practices” for the design, targeting, implementation and evaluation of specific nutrition-sensitive, food-based interventions and for improved methodologies for evaluating their efficacy and cost-effectiveness, and provides practical lessons for advancing nutrition-sensitive food-based approaches for improving nutrition at policy and programme level.

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    • Trusted Partner
      Health-promoting properties of Fruit and Vegetables
      Dietetics & nutrition
      November 2013

      Health-promoting properties of Fruit and Vegetables

      by Katherine Cools, Gemma Chope, A Keith Thompson, Marjolaine Meyer, Charles Forney, Peter G Walley, Amarat (Amy) H Simonne, D Mark Hodges, Nettra Somboonkaew, Christian Chervin, Peter Toivonen, Chris B Watkins, Anne Pihlanto, Luis Cisneros-Zevallos, Jordi Giné Bordonaba, Paul J Thornally. Edited by Leon Terry.

      Fruits 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.

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    • Trusted Partner
      Soy Protein and Formulated Meat Products
      Dietetics & nutrition
      December 2004

      Soy Protein and Formulated Meat Products

      by Henk W Hoogenkamp

      Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formulations. These topics are related to the major issues that face consumers and manufacturers, including healthy lifestyles, food safety and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry- and other meat-based foods. The author has vast experience in industry and is a pioneer of the use of soy proteins, of the concept of "lifestyle foods" and of the growing impact of vegetarian food preferences.

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    • Trusted Partner
      Fetal Nutrition and Adult Disease
      Dietetics & nutrition
      August 2004

      Fetal Nutrition and Adult Disease

      Programming of Chronic Disease through Fetal Exposure to Undernutrition

      by Edited by Simon C Langley-Evans

      Over the last decade epidemiological studies have suggested that the risk of coronary heart disease, stroke mortality and hypertension is, in part, related to the environment encountered during fetal life. In particular, maternal undernutrition during pregnancy has been highlighted as a causal factor in the long-term programming of disease risk.This book, which brings together the perspectives of leading researchers from Europe, the USA and Australasia, provides the reader with a detailed account of the evidence for and against the nutritional programming of human disease, and considers the biological basis of programming. The book addresses a topic of great current interest and consists of three sections: programming the fetus; programming human disease; and the biological basis of nutritional programming.

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    • Trusted Partner
      Molecular Nutrition
      Dietetics & nutrition
      August 2003

      Molecular Nutrition

      by Janos Zempleni, Hannelore Daniel

      Molecular nutrition (the study of interactions between nutrients and various intracellular and extracellular molecules) is one of the most rapidly developing fields in nutritional science. Ultimately, molecular nutrition research will reveal how nutrients may affect fundamental processes such as DNA repair, cell proliferation, and apoptosis. This book is the only single complete volume available reviewing the field of molecular nutrition. It contains contributions from leading international experts, and reviews the most important and latest research from various areas of molecular nutrition.

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    • Trusted Partner
      Food Safety
      Dietetics & nutrition
      April 2003

      Food Safety

      Contaminants and Toxins

      by Edited by J P F D'Mello

      Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

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    • Trusted Partner
      Stable Isotopes in Human Nutrition
      Dietetics & nutrition
      April 2003

      Stable Isotopes in Human Nutrition

      Laboratory Methods and Research Applications

      by Steven A Abrams, William W Wong

      The use of stable isotopes in nutritional studies is now widespread, and the technique is becoming increasingly popular. Practical applications are numerous and include:calcium and iron absorption studiesstudies looking at the impacts of diet, physical activity, aging, and medical therapy and supplementation on nutrient metabolismthe measurement of energy cost of pregnancystudies on the causes of growth faltering in infantsinvestigations into childhood and adult obesity.This book is designed as a laboratory handbook of methods used to perform stable isotope studies in humans. It covers basic principles, dosage information, sample preparation procedures, analytical instrumentation, and necessary mathematical methods and provides the fundamentals to enable researchers to evaluate and establish stable isotope methods in their own laboratories.

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    • Trusted Partner
      Health, Nutrition and Food Demand
      Dietetics & nutrition
      March 2003

      Health, Nutrition and Food Demand

      by Wen S Chern, Kyrre Rickertsen

      Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.

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    • Trusted Partner
      Disease-related Malnutrition
      Dietetics & nutrition
      January 2003

      Disease-related Malnutrition

      An Evidence-based Approach to Treatment

      by Rebecca J Stratton, Ceri J Green, Marinos Elia

      Disease-related malnutrition is a global public health problem. The consequences of disease-related malnutrition are numerous, and include shorter survival rates, lower functional capacity,longer hospital stays, greater complication rates, and higher prescription rates.Nutritional support, in the form of oral nutritional supplements or tube feeding, has proven to lead to an improvement in patient outcome. This book is unique in that it draws together the results of numerous different studies that demonstrate the benefits of nutritional support and provides an evidence base for it. It also discusses the causes, consequences, and prevalence of disease-related malnutrition, and provides insights into the best possible use of enteral nutritional support.

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    • Trusted Partner
      Nutrition and Immune Function
      Dietetics & nutrition
      October 2002

      Nutrition and Immune Function

      by Edited by Philip C Calder, Catherine J Field, Harsharnjit S Gill

      This book provides a review of the roles of specific nutrients in maintaining the immune response and host protection against infection. It also considers the influence of various factors, such as exercise and ageing, on the interaction between nutrition and immune function. The main emphasis is on humans, but comparative mammalian data are also presented.The contents include methods for studying nutrient-immune function interactions, the impact of undernutrition on immune function and infection, the influences of fatty acids, amino acids, antioxidant vitamins, and various minerals on immunity, immunological effects of changes throughout the life cycle, and public health policy implications.

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