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      • Trusted Partner
        Agriculture for Improved Nutrition
        Medicine
        February 2019

        Agriculture for Improved Nutrition

        Seizing the Momentum

        by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch

        Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.

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      • Trusted Partner
        An Interprofessional Approach to Veterinary Nutrition
        July 2023

        An Interprofessional Approach to Veterinary Nutrition

        by Rachel Lumbis, Tierney Kinnison

        In veterinary practice, the interface between veterinarians, veterinary nurses or technicians, and paraprofessional team members is crucial. It influences patient care, the incidence of medical errors, client satisfaction, the success of the veterinary practice and revenue generation. Ensuring a coherent approach to the maintenance of the animal health and wellbeing is of paramount importance, yet challenges such as interprofessional prejudice, contrasting motivations, and a lack of recognition, respect, empowerment or trust, can prevent best practice. Nutrition is one of the most important considerations in the maintenance of health, and plays a critical role in disease management, patient recovery and hospital outcome. Owners are increasingly aware of nutrition's role in optimising pet health, yet considerable misinformation can make this one of the most difficult aspects of pet ownership. Playing a central role as a source of expert information, the veterinary healthcare team must rise to the challenge of optimising pet nutrition. This book: - Provides evidence-based theory in an accessible and practical way to help veterinary healthcare teams implement interprofessional approaches to nutritional care and support; - Demonstrates how robust interprofessional practice and teamwork help to overcome challenges; - Emphasises collaborative working across the healthcare team. With effective interprofessional communication and collaboration considered a key factor in the successful implementation of nutritional assessment, forming a positive team environment founded on respect, trust and mutual support helps to overcome challenges and provide the best outcome for both pets and their owners.

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      • Trusted Partner
        Nutrition and Feeding Organic Cattle
        Zoology & animal sciences
        May 2021

        Nutrition and Feeding Organic Cattle

        by Robert Blair

        Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition. Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers: - Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide - Current findings on appropriate breeds and grazing systems for forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality. Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel.

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      • Trusted Partner
        Animal Nutrition
        Medicine
        December 2019

        Animal Nutrition

        From Theory to Practice

        by Philip Ian Hynd

        Nutrition is the key driver of animal health, welfare and production. In agriculture, nutrition is crucial to meet increasing global demands for animal protein and consumers' demands for cheaper meat, milk and eggs and higher standards of animal welfare. For companion animals, good nutrition is essential for quality and length of life. Animal Nutrition examines the science behind the nutrition and feeding of the major domesticated animal species: sheep, beef cattle, dairy cattle, deer, goats, pigs, poultry, alpacas, horses, dogs and cats. It includes introductory chapters on digestion and feeding standards, followed by chapters on each animal containing information on digestive anatomy and physiology, evidence-based nutrition and feeding requirements and common nutritional and metabolic diseases. Clear diagrams, tables and breakout sections make this text readily understandable, and it will be of value to tertiary students of animal nutrition and to practicing veterinarians, livestock consultants, producers and nutritionists.

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      • Trusted Partner
        China Chronic Disease Nutrition and Dietary Guidance Series Hypertension Nutrition and Dietary Guidance
        January 2021

        China Chronic Disease Nutrition and Dietary Guidance Series Hypertension Nutrition and Dietary Guidance

        China Chronic Disease Nutrition and Dietary Guidance Series Books

        by Yang Qinbing

        The audio-visual products and series of books of "Nutrition and Dietary Guidance for Chronic Diseases in China" were compiled by the Nutrition and Metabolism Management Branch of the China Association for the Promotion of International Health Care and Nutrition and nine major hospitals. Through this book, readers can learn about the prevention and treatment of hypertension, especially in terms of lifestyle and diet, so as to prevent and control blood pressure from diet!

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      • Trusted Partner
        The Golden Book of Home Cooking
        Food & Drink

        The Golden Book of Home Cooking

        by Food & Life Studio

        The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.

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      • Trusted Partner
        Food Composition Table for the Practice
        2023

        Food Composition Table for the Practice

        The small Souci/Fachmann/Kraut

        by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.

        ■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!

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      • Trusted Partner
        Nutrition Promotion
        Diets & dieting
        October 2008

        Nutrition Promotion

        Theories and methods, Systems and Settings

        by Tony Worsley

        With the media highlighting the growing obesity epidemic in western society, dieticians, nutritionists, and other health professionals increasingly have to promote healthy eating to the general public. Although nutrition education has been established for decades, health promotion and media communication are now part of the toolkit needed to solve wide ranging nutritional issues that cause major health problems. Nutrition Promotion sets nutrition education firmly in a public health context and provides practical applications in a variety of settings and age groups. It draws on international research and theory, and includes international case studies and examples.

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      • Trusted Partner
        Evidence Based Equine Nutrition
        Medicine
        May 2023

        Evidence Based Equine Nutrition

        A Practical Approach For Professionals

        by Teresa Hollands, Lizzie Drury

        This book uniquely provides both the scientific basis of equine nutrition and the translation of that science into practical, day-to-day feeding advice. It summarises the latest research to provide readers with the evidence base needed to both confidently advise those who want to understand the science behind equine nutrition, and apply that evidence into practical advice for anyone who just wants to know how to feed horses. Both veterinary and animal science courses struggle to provide adequate nutrition training within their syllabuses. Much of the general information available is poorly explained and not evidence based. This book fills that gap, with the author team relaying over 50 cumulative years' experience teaching equine nutrition to both practising clinicians and students. Find answers to the most common queries and challenges encountered during nutritional consultations across 17 informative chapters, using typical case-based examples as experienced by the authors. Fully supported throughout with visual aids and photographic illustrations, they show how to easily increase compliance and understanding. Key topics covered include: How to take a diet history, including which forage and concentrates are most appropriate, and how to interpret the information on feed labels; How to take the horse's history, including workload, body weight and body fat scoring; Supporting achievable and sustainable fat loss in overweight horses; Appropriate rations across a range of performance disciplines and for breeding horses; Appropriate feeds and supplements for competition, including how to recognise potential hazards, signs of quality and issues of feed safety; How to use ration programmes, including a range of frequently asked questions for horses with specific nutritional requirements from allergies to obesity. A recommended resource to support the teaching of veterinary nutrition, this book should also be found on the bookshelf of all veterinarians, animal scientists, trainers, nutritionists, and nutritional advisors. This book includes forewords by Carl Lester, Honorary Fellow of the British Horse Society and recipient of an MBE for his services to Equestrianism, and Tim Mair, former President of the British Equine Veterinary Association.

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      • Trusted Partner
        Nutrition, Immunity and Infection
        Dietetics & nutrition
        July 2010

        Nutrition, Immunity and Infection

        by Prakash Shetty

        Infectious diseases are an important cause of malnutrition. Recurrent infections increase the risk of malnutrition while poor nutritional status results in lowered immune status and predisposes to infectious disease thus propagating the vicious cycle of infection and malnutrition. The nutrition-infection-immunity axis is crucial for both developed and developing countries and is now a central feature of many nutrition and infectious disease courses. Bringing together nutrition and immunology, Nutrition, Immunity and Infections covers the topic in an accessible format for all students of nutrition, medicine and public health. Through his work at the London School of Hygiene and Tropical Medicine, the FAO’s Food and Nutrition Division and his current post at the University of Southampton, Professor Shetty has built a reputation to match his wealth of experience in the relationship between nutrition and susceptibility to infection.

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      • Trusted Partner
        Basic Nutrition, Third Edition
        January 2019

        Basic Nutrition, Third Edition

        by Lori A. Smolin, Ph.D. and Mary B. Grosvenor, M.S., R.D.

        The body uses food to fuel its processes and to stay healthy. Basic Nutrition, Third Edition includes important information regarding the six classes of nutrients, how each is broken down and used by the body, and how much of each nutrient an individual needs. In a stimulating and easy-to-understand format, this informative title also provides guidance for planning a healthy diet.

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      • Trusted Partner
        Mineral Nutrition Of Livestock 5th Edition
        May 2022

        Mineral Nutrition Of Livestock 5th Edition

        by Neville Suttle

        The fifth edition of this important book reviews recent advances in livestock mineral nutrition, updated throughout with new references that reflect the growing complexity of mineral metabolism. Major related themes covered include the assessment of the 'mineral value' of feeds, the false hopes placed on organic mineral supplements and limiting the 'mineral footprint' of livestock production to lower environmental pollution. Also discussed are new developments and concepts including: Salt tolerance and optimizing production in salt-rich environments. Use of phytase rather than phosphate supplements in pig and poultry rations. Demineralization of the skeleton during confinement. Recognition of sub-acute, clinical hypocalcaemia as a disorder in dairy cows. The assay of 'free' plasma B12 to assess cobalt status of cattle. Limitations of cell culture and ligated loop techniques for assessing bioavailability. Following a clear and easy to reference structure, the book also considers potential pitfalls, such as misleading estimates of mineral requirements for growth, and misinterpretation of genomic markers for mineral requirements and bioavailability of supplements. An essential resource for researchers and students in animal nutrition, agriculture and veterinary medicine, this book also forms a useful reference for veterinary practitioners and those concerned with human nutrition and environmental protection.

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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
        Animal Nutrition Science
        Zoology & animal sciences
        August 2008

        Animal Nutrition Science

        by Gordon Dryden

        Written for senior undergraduate and graduate students, Animal Nutrition Science introduces the fundamental topics of animal nutrition, in a treatment which deals with terrestrial animals in general. Addressing a wider range of topics than the standard animal nutrition texts, the subjects covered include nutritional ecology and the evolution of feeding styles, nutrients (including minerals, vitamins and water) and their functions, food composition and methods of evaluating foods, mammalian and microbial digestion and the supply of nutrients, control and prediction of food intake, quantitative nutrition and ration formulation, methods of investigating nutritional problems, nutritional genomics, nutrition and the environment, and methods of feed processing and animal responses to processed foods. The many references provide the scientific basis for the text, and give signposts for the reader to extend their enquiry in topics of interest.

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      • Trusted Partner
        Egg Nutrition and Biotechnology
        Dietetics & nutrition
        December 1999

        Egg Nutrition and Biotechnology

        by Edited by Jeong S Sim, Shuryo Nakai, Wilhelm Guenter

        Major research is now directed at improving the nutritional quality of eggs, and at using eggs in other products. Due to the decline in the consumption of eggs in the past few decades, researchers from many disciplines have been lead to look at the egg beyond its traditional food value, and to focus on economically viable biomedical, nutraceutical and ovo-biotechnologies.Written by international experts, this book is based on proceedings of the Second International Symposium on Egg Nutrition and Newly Emerging Ovo-Biotechnologies, held in Banff, Canada, in April 1998. It includes 39 chapters, covering food fats and health, egg consumption, egg lipids and nutrition, ovo-technologies, and food food safety.

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      • Trusted Partner
        Nutritive Requirements of Ruminant Animals
        Animal husbandry
        January 1992

        Nutritive Requirements of Ruminant Animals

        Protein

        by Agricultural and Food Research Council Technical Committee

        This books discusses the nuritive requirements of ruminant animals

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      • Trusted Partner
        Comparative Animal Nutrition and Metabolism
        Animal husbandry
        July 2010

        Comparative Animal Nutrition and Metabolism

        by Peter Robert Cheeke, Ellen S Dierenfeld

        Nutrition is a very broad discipline, encompassing biochemistry, physiology, endocrinology, immunology, microbiology and pathology. Presenting the major principles of nutrition of both domestic and wild animals, this book takes a comparative approach, recognising that there are considerable differences in nutrient digestion, metabolism and requirements among various mammalian and avian species. Explaining species differences in food selection, food-seeking and digestive strategies and their significance to nutritional needs, chapters cover a broad range of topics including digestive physiology, metabolic disorders and specific nutrients such as carbohydrates proteins and lipids, with particular attention being paid to nutritional and metabolic idiosyncrasies. It is an essential text for students of animal and veterinary sciences.

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      • Trusted Partner
        Nutrition and Feeding of Organic Poultry
        Poultry farming
        July 2008

        Nutrition and Feeding of Organic Poultry

        by Robert Blair, J Jacob

        Organic poultry production Has increased significantly in recent years in response to increasing consumer demand for orgnaic eggs and meat. Nutrition and Feeding of Organic Poultry is the first comrehensive text on feeding organic poultry; presenting advice on selecting suitable ingredients, preparing appropriate feed mixtures and intergrating them into organic poultry production systems.The international standards of organic feeding, the species and breeds of poultry most suitable for organic farming , up-to-date information on the nutritional requirements of poultry, and examples of diets formulated to organic standards are all discussed.

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