Oxford Handbook of Nutrition and Dietetics

Author: Joan Webster-Gandy,Angela Madden,Michelle Holdsworth

Publisher: OUP Oxford

ISBN: 019162988X

Category: Medical

Page: 840

View: 9588

Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health. This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities. Concise and bulleted, this handbook takes an integrated approach which facilitates the links between all aspects of nutrition and dietetics. Including nutritional science and based on clinical evidence, it covers everything you will need to be able to carry out your role effectively and confidently. Sections on obesity and a new chapter on international nutrition are timely and topical. Also included is information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients, and normal range guides and handy reference values. This handbook makes sure the relevant information is at your fingertips whenever you need it, with links to further reading and online sources.

The Nutrition Handbook for Food Processors

Author: C J K Henry,C Chapman

Publisher: Elsevier

ISBN: 1855736659

Category: Technology & Engineering

Page: 504

View: 7959

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui,Frank Sherkat

Publisher: CRC Press

ISBN: 146650787X

Category: Technology & Engineering

Page: 3632

View: 6998

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

Keyguide to Information Sources in Paramedical Sciences

Author: John Hewlett

Publisher: Burns & Oates

ISBN: N.A

Category: Medical

Page: 270

View: 2959

This book covers the information sources for six groups of allied health workers who treat patients directly and whose therapies have their own defined literatures: chiropodists, dieticians, occupational therapists, physiotherapists, radiographers (both remedial and therapeutic) and speech therapists.

Coronary Heart Disease Prevention

A Handbook for the Health Care Team

Author: Grace M. Lindsay,Allan Gaw

Publisher: N.A

ISBN: N.A

Category: Medical

Page: 349

View: 4342

This is the first book aimed directly at nurses which gives them appropriate background information on Coronary Heart Disease (CHD). It is a succinct guide to CHD risk factors & gives practical advice & discussions of modern management strategies.

Handbook of Ecotoxicology, Second Edition

Author: David J. Hoffman

Publisher: CRC Press

ISBN: N.A

Category: Science

Page: 755

View: 4297

The handbook provides comprehensive coverage of the following general areas of ecotoxicology: -- Methods of quantifying and measuring ecotoxicological effects-- Effects of environmental contaminants and other ecological perturbations-- Case histories involving environmental contaminant disruption of natural ecosystems-- Methods used for estimating, predicting, and modeling in ecotoxicology studies

Handbook of Human Factors

Author: Gavriel Salvendy

Publisher: Wiley-Interscience

ISBN: N.A

Category: Technology & Engineering

Page: 1874

View: 2482

This handbook provides vital information on the effective design and use of systems requiring interaction between humans, machines, and the environment. Six broad areas of study are covered including intrapersonal relationships on the job, the application of ``analytical capability'', the scope and limitation of each methodology, the applications of present methodologies to specific work situations, and the manufacturing and service industries.

Stickstoffoxide und Luftreinhaltung

Grundlagen, Emissionen, Transmission, Immissionen, Wirkungen

Author: Jörgen Kolar

Publisher: Springer-Verlag

ISBN: 3642934188

Category: Technology & Engineering

Page: 294

View: 6323

Neben der Entstehung und Emission von Stickstoffoxiden bei Verbrennungsprozessen sowie den verschiedenen nationalen Grenzwerten steht die Minderung der NOx-Emissionen im Mittelpunkt dieses Buches. Es enthält ausführliche Angaben zu den globalen, nationalen und regionalen jährlichen Emissionen. Die chemischen Umwandlungen zu den Folgeprodukten (Ozon, PAN) werden ebenso betrachtet wie die trockene und nasse Deposition. Der Behandlung der natürlichen und anthropogenen Immissionen folgen Hinweise auf deren Wirkungen. Ein ausführlicher Überblick über die verschiedenen Immissionsgrenzwerte schließt das Buch ab. Der Autor beschreibt die Entwicklung der Erkenntnisse auf diesem neuen und lebenswichtigen Wissenschaftsgebiet und stellt Definitionen und grundsätzliche Erläuterungen den NOx-spezifischen Ausführungen voran. So vermittelt er dem Leser am Beispiel der Stickstoffoxide zugleich eine Einführung in die allgemeineren Probleme der Luftreinhaltung.

Die Psychologie des Essens und Trinkens

Herausgegeben und mit einem Vorwort versehen von Volker Pudel

Author: Alexandra Logue

Publisher: Spektrum Akademischer Verlag

ISBN: 9783827423924

Category: Science

Page: 520

View: 9886

Essen und Trinken ist für uns so alltäglich, daß wir gar nicht mehr überlegen, was uns eigentlich veranlaßt, etwas zu uns zu nehmen beziehungsweise eine Mahlzeit zu beenden. Hunger allein ist es nämlich nicht, auch nicht nur der gute Geschmack einer Speise und schließlich auch nicht allein der physische Bedarf an Nährstoffen. Vielmehr kommen diese und weitere Faktoren in einem komplexen Steuerungssystem zusammen, das überdies auch von kulturellen Einflüssen bis hin zu Moden - wie etwa den wechselnden Schlankheitsidealen - beeinflußt wird. A. W. Logue, führende Ernährungspsychologin in den USA, stellt in ihrem spannend geschriebenen Buch die psychologisch und biologisch raffinierten Steurmechanismen unseres Ernährungsverhaltens vor, wobei ihr eine Quadratur des Kreises gelingt: Was für Studenten als kompetente Einführung in eine praxisorientierte Ernährungswissenschaft gedacht war, liest sich für Laien wie eine Entdeckungsreise. Dabei erlebt man einige Aha-Effekte, die den Umgang mit Eßstörungen erleichtern könnten, und man erfährt im Anhang therapeutisch wichtige Adressen.