Are you ready for Perimenopause? From hot flushes and weight gain to skyrocketing levels of anxiety and forgetfulness (not to mention vaginal dryness - what is going on down there?!) perimenopause can be a physical and emotional rollercoaster. Natural Nutrition for Perimenopause is your friendly guide to choosing hormone-healthy foods and lifestyle habits which have the power to make perimenopause and menopause a whole lot easier. Combining evidence-based nutrition recommendations with simple actionable lifestyle suggestions, this book is your one-stop guide to embracing this powerful transformative phase of life. "Sally's great guidebook to this time in a woman's life is the perfect introduction. The information is easy to understand and the suggestions of what to do are simple to apply Small changes can make big differences." Jules Wyman, Confidence Coach & Speaker, www.juleswyman.com

A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional flavour and value in whole foods. It, also, provides instruction on the best cooking techniques and storage conditions to help minimise nutritional losses and the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes and cookbooks.

During the last 10 years, the role of specific nutrients in cancer prevention and cancer treatment has been the subject of intense basic, preclinical, and clinical research. At present, the major focus of nutri tional oncology is on the mechanisms of carcinogenesis and their modification by nutrients and on cancer prevention studies in animals and humans. Some human epidemiological studies have confirmed the hypothesis, developed on animals, that there is an inverse relation ship between the intake and/or level of 3-carotene, vitamin A vita min E, or vitamin C and the risk of cancer, whereas others have shown no such relationship. This is not unexpected, since the protective effect of individual nutrients may be too small to be detected by epidemiological methodologies in which a single vitamin or mineral is considered as one variable. Conclusive evidence regarding the role of nutrients in human cancer prevention will come from a well designed human intervention study using one or more nutrients in a population that has a high risk of developing cancer. The involvement of specific nutrients in the regulation of protooncogene expression has just begun. Also, some of the results of human intervention trials are beginning to yield interesting results. A large number of interna tional scientists from various disciplines, including cell biology, mo lecular biology, nutritional oncology, epidemiology, and public health, reviewed and discussed their most recent findings. The following topics were emphasized: 1. Mechanisms of carcinogenesis; 2."

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments. Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.

This addition to the British Dietetic Association Advanced Nutrition and Dietetics book series is written for clinicians and researchers who work with any aspect of obesity and its comorbid conditions. Featuring contributions from leading researchers and practitioners from around the globe Advanced Nutrition and Dietetics in Obesity offers a uniquely international perspective on what has become a worldwide public health crisis. Chapters cover a full range of new ideas and research on the underlying drivers of obesity in populations including discussions on the genetic and clinical aspects of obesity, along with expert recommendations on how to effectively manage and prevent this chronic and persistent disease. Providing a comprehensive overview of the key literature in this field, Advanced Nutrition and Dietetics in Obesity is an invaluable resource for all those all those whose work should or does embrace any aspect of obesity.

The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are produced by the plants of the land and sea. The tissues of the body require the omega-3 fatty acids for their proper functioning just as they also need the omega-6 essential fatty acids. It is probable in man's evolutionary development that there has always been the proper balance between these two groups of essential fatty acids, but in the modern era with the provision of inexpensive vegetable oils it is possible that the pendulum for increased dietary omega-6 fatty acids in the form of linoleic acid has swung too far and the intake ofomega-3 fatty acids has actualIy declined. In particular, the 22 carbon omega 3 fatty acid, docosahexaenoic acid, which has six double bonds, is important in the membranes of brain cells, heart muscle cells, the rods and cones of the retina and spermatozoa. Docosahexaenoic acid is found only in foods such as fish and other sea life, having been synthesized by the phytoplankton of the waters. An outright deficiency of omega-3 fatty acids has led to a number of distur bances in animals and human infants such as impaired vision, abnormalities of the electroretinogram, of the eye and various behavioral aberrations."

During the preschool and kindergarten years, children begin spending more time engaging in physical activity and exploring new foods. Help children learn how to take care of their bodies as they build a foundation for healthy, active lives with this "Fitness and Nutrition" curriculum. Children will learn about motor development, fitness and physical activity, rest and relaxation, food choices and eating habits, and avoiding germs when eating.
The curriculum includes
Overviews of the six fitness and nutrition topics
Suggested interest area materials and supports for creating the learning environment
Learning objectives and vocabulary words to introduce and use
Suggestions for evaluating children's understanding of each topic
More than 30 hands-on classroom activities
Family information and take-home activities
This book is part of the Growing, Growing Strong series, a whole-health curriculum for children age three though kindergarten. Together, the books provide a complete set of activities and resources to help you support children's growth and wellness.

This guide provides information on terms used in basic and clinical nutrition and diet therapy, including charts of RDAs and dietary guidelines. Nearly 4000 terms are covered, ranging across all topics in nutrition, including sports nutrition. There are entries on various diets, past and present.

Large-scale privatization did not emerge spontaneously in China in the late 1990s. Rather, the Chinese state led and carefully "planned" ownership transformation with timetables and measurable privatization quotas, not for the purpose of extracting the state from the economy, but in order to strengthen the rule of the Party. While it is widely believed that authoritarian regimes are better suited than democracies to carry out economic reform, this book provides a more nuanced understanding of reform in China, demonstrating that the Chinese state's capacity to impose unpopular reform is contingent on its control over local state agents and its adaptability to societal demands. Building on rich fieldwork data gathered in three Chinese cities (Shenyang, Shanghai, and Xiamen), this book offers the first comparative study of China's privatization processes at the local level. Instead of focusing solely on political elites, Jin Zeng adopts a multi-level interaction approach to examine how the complex interplay of the central leadership, grassroots officials, and state-owned enterprise managers and workers shaped the contour of privatization in China.The book advances three central arguments. First, local economic structure and cadre evaluation system mediated local officials' incentives to initiate privatization. Second, local officials relied on mobilization campaigns and various appeasement measures to implement privatization. Finally, the dynamics of privatization were fundamentally driven by the central government's reactions to social opposition and by the subsequent responses of local officials to the changed political-regulatory environment. As a detailed analysis of the dual transformation of the property regime and state-society relations in China, this book will be invaluable to students and scholars of Chinese politics, economic reform, as well as those interested in comparative political economy and economic development more broadly.

Malnutrition and its related symptoms are both frequent and deleterious effects of cancer treatment. Despite the importance of targeted nutritional interventions in ameliorating these effects, however, publications providing up-to-date information on novel nutritional approaches and strategies are lacking. This book is intended to fill the void by describing and evaluating in detail the nutritional strategies that may be employed to alleviate a wide variety of cancer treatment effects. The guidance provided will help to improve the survival and quality of life of cancer patients, and has the potential to dramatically affect how evidence-based clinical practice is established and improved over the coming decade. The author is a distinguished expert in the field who has more than 25 years of experience in oncology nutrition and has been involved in establishing and implementing a Clinical Nutrition Oncology Program.

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods."

Focused on the discovery of precise molecular targets for the development of the cancer preventive agents, "Cancer Prevention: Dietary Factors and Pharmacology" provides researchers and non-researchers with practical methodologies for developing and validating small molecule and phytochemical-derived drug discovery and mechanisms by which these compounds can modulate distinct target proteins involved in oncogenic signaling. While this volume is primarily focused toward cancer prevention research, the range of techniques demonstrated in the book also provides an introduction of cancer prevention research methods to researchers outside the field. Chapters deal with a critical discussion of both laboratory and clinical topics, with each chapter containing both a discursive section along with a detailed methods section. As part of the "Methods in Pharmacology and Toxicology" series, this meticulous volume includes the kind of key implementation advice that seeks to ensure successful results in the lab.

Practical and authoritative, "Cancer Prevention: Dietary Factors and Pharmacology" aims to guide research toward identifying molecular targets and conducting human studies with phytochemicals which would, ideally, provide an enhanced approach to the goal of personalized cancer prevention.