Get up to date on clinical nutrition for school, work, or your own health From the proper function of the major organs and the role that proper nutrition plays in their functioning, to a breakdown of carbs, proteins, fats, vitamins, and minerals, Clinical Nutrition For Dummies provides you with the easy-to-read guide you need to immerse yourself in the subject! Written in the fun style that the For Dummies series has become known for, the book is perfect for students in the wide variety of fields that require an in-depth understanding of clinical nutrition, or for those who want to improve their own lives through better nutrition. Dive right into the book for an exploration of the chemical and functional components of food, how to properly assess your nutritional intake, the changing face of nutrition throughout the human lifespan, and so much more! This handy resource offers a wealth of information, and specifically addresses the growing obesity and diabetes epidemics that promise to make the study of clinical nutrition more important than ever. Includes a complete breakdown of the relationship between nutrition and chronic diseases. * Explores the nutritional requirements at various life stages, from pediatric through geriatric * Features information on the importance of proper nutrition during pregnancy * Shares tips for modifying dietary intake and health behavior theory, along with properly communicating health information Clinical Nutrition For Dummies is your complete, fun guide to the topic of nutrition dive in today to get started on the pathway to mastering this increasingly important subject.

This text is an especially timely new text as the number of studies focusing on the impact of the Mediterranean diet on disease prevention increases every year. The fundamental question addressed in this text is how food components and behavior of the Mediterranean diet reduce the risk of chronic diseases. In-depth chapters provide an overview of preclinical and clinical studies on Mediterranean dietary patterns, food components and lifestyle and their impact on health and disease. Large-scale "omic" approaches are highlighted to educate the reader about the molecular mechanisms through which specific components of the Mediterranean diet improves health and the opportunities and challenges for translating into practice the food recommendations of the Mediterranean pyramid. The volume concludes with information about the nutritional adequacy of Mediterranean foods and provides selected recipes. Mediterranean Diet: Impact on Health and Disease will be of great interest to students, clinicians, and scientists engaged in promoting health through nutrition and physical activity.

Handbook of Nutrients: Structures, Metabolism and Genetics provides a comprehensive overview of the supply and use of nutrients in the human body and how the body regulates intake. Chapters detail the principles determining digestion and absorption of food ingredients, how these compounds and their metabolites get into the brain, cross the placenta and pass through the kidneys. Each nutrient covered contains a nutritional summary which describes their function, their food sources, dietary requirements, potential health risks if deficient, and impact of excessive intake. This handbook contains the latest information on the scope of structures, processes, genes and cofactors involved in maintaining a healthy balance of nutrient supplies. The book is likely of interest to a wide range of professionals because nutrient issues connect to so many audiences. The link to dietary supplements is an important one that could draw the attention even of educated lay readers.

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Nutrition is a vital part of the complementary approach to health. This uniquely comprehensive and evidence-based text provides a detailed and systematic guide to the principles of clinical nutrition from a naturopathic perspective.The text begins with an overview of basic physiological principles and the body's protective systems, such as the antioxidant, detoxification and immune systems. The focus then moves to an in-depth examination of food components, including essential nutrients, such as protein, lipids, carbohydrates, vitamins, minerals and trace elements, as well as nutritional bioactives, such as coenzyme Q10, alpha-lipoic acid, phytochemicals, digestive enzymes and probiotics. There is detailed information on how each food component is digested and metabolised in the body, and guidance on its impact on health, including an explanation of the effects of inadequate and excessive intake. The types of supplements available together with dietary sources are also explored.Discussions of important nutritional topics are featured - for example, water as therapy, obesity, anorexia nervosa, high-protein diets, hypoglycaemia, diabetes, phytosterols, gamma-tocopherol, vitamin E and mortality, vitamin C and cancer, infantile scurvy, acid-forming and alkaline-forming diets, hair analysis, sodium and blood pressure, and coenzyme Q10 and cancer. Summary boxes, case studies and quizzes will help readers consolidate their knowledge.Foundations of Naturopathic Nutrition is an essential reference for everyone studying nutrition from a complementary health perspective.'I thoroughly recommend this book as a learning aid for students, and as an excellent reference guide for experienced practitioners.' - Jackie Day, President, Naturopathic Nutrition Association (UK)'A fabulous resource, not only for practitioners but also all those with an interest in nutrition.' - Professor Alan Bensoussan, Director, National Institute of Complementary Medicine, University of Western Sydney'The foundation nutrition text we've all been waiting for. Fay Paxton has drawn from her many years of clinical nutrition experience, combining it with relevant research-based evidence, to produce an exhaustive body of work that is unique in its specific relevance to naturopathic and complementary medicine students and practitioners.' - David Stelfox, Associate Program Leader, Naturopathy, Endeavour College of Natural Health

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

Written by an experienced psychotherapist, this book provides professionals in the fields of health and wellbeing with a guide to human relationships with food, and their impact on mental health. Acknowledging how food choices profoundly effect a person's experience in the world, Gerrie Hughes offers knowledge and support around how to understand and negotiate the relationship between food and mind. Chapters offers facts, information and theories on key topics such as self-image, 'good' nutrition, sustainability and rituals. Each chapter uses vignettes, case studies and reflective activities to stimulate thought about the reader's own assumptions and experience and offer approaches to how they might use their expertise with the people with whom they work. Providing an accessible and easy to read guide into the role food plays in our lives, this book will be of interest to a range of healthcare practitioners, including mental health nurses, occupational therapists, psychotherapists, and counsellors.

Written by an experienced psychotherapist, this book provides professionals in the fields of health and wellbeing with a guide to human relationships with food, and their impact on mental health. Acknowledging how food choices profoundly effect a person's experience in the world, Gerrie Hughes offers knowledge and support around how to understand and negotiate the relationship between food and mind. Chapters offers facts, information and theories on key topics such as self-image, 'good' nutrition, sustainability and rituals. Each chapter uses vignettes, case studies and reflective activities to stimulate thought about the reader's own assumptions and experience and offer approaches to how they might use their expertise with the people with whom they work. Providing an accessible and easy to read guide into the role food plays in our lives, this book will be of interest to a range of healthcare practitioners, including mental health nurses, occupational therapists, psychotherapists, and counsellors.

Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults focuses on the ways in which food and dietary supplements affect the major health problems of aging adults. Researchers in nutrition, diet, epidemiology, and aging studies, as well as healthcare providers who work with elderly patients will use this comprehensive resource as a tool in their long-term goal of preventing and treating chronic disease within the elderly. This book brings together a broad range of experts working on the different aspects of foods and dietary supplements (vitamins, herbs, plant extracts, etc.) in health promotion and disease prevention. They have contributed chapters which define a range of ways in which foods, nutriceuticals, and dietary supplements prevent disease and promote health in older adults. They begin by reviewing the medicinal role of foods, herbal, and dietary supplements in health promotion in older adults, as well as some of the most commonly used supplements in elder "self-medication." They review the most recent studies of how foods, herbal, and dietary supplements are effective in the prevention and treatment of cancer, cardiovascular disease, diabetes, and other obesity associated diseases in older adults. Then they consider alcohol, other drugs, and plant based drugs of abuse which can adversely affect the health of older adults. Lastly, they consider foods and dietary supplements in gene regulation in older adults.

Vitamin D deficiency is a worldwide problem and many associations with diseases are being discovered. Recently, there has been an interest in the role that vitamin D plays in the inception and progression of lung disease. Vitamin D and the Lung: Mechanisms and Disease Associations delivers a concise, evidence-based review of the evidence for a role of vitamin D in various lung disorders. Divided into three sections, the first section of the book delivers a review of how vitamin D deficiency emerged in human populations, and gives a perspective on how humans evolved to maximize the efficiency of production of vitamin D. The second section of the book reviews aspects of vitamin D mechanisms on different immune cells, lung tissue, and genetics that have potential impact on lung disease. The third section follows with chapters on associations of vitamin D with the risk for viral infections, asthma and allergies, chronic obstructive pulmonary disease, cystic fibrosis, tuberculosis, and finally, lung cancer with an emphasis on ongoing research and clinical issues and needs for future research in each field. Written by an international group of expert authors, Vitamin D and the Lung: Mechanisms and Disease Associations is an essential text for researchers in the respiratory field and practicing clinicians including internists, pulmonologists, and primary care personnel.

The food-secure and/or privileged worldwide no longer eat and drink simply to maintain life itself. They have the advantage and choice to regard sustenance not just as fuel for the body/machine but as a source of pleasure and entertainment for the mind/intellect. This enhanced concept of sustenance embraces all the senses: visual, auditory, olfactory, gustatory and tactile, thus including not just food & drink but ceremonies & art forms dealing with them. This book explores the substantive ways food & drink impact human existence. The work comprises five parts: medicine; ceremonies; literature & cinema; art & artists; space/architecture & advertising/art. Food & drink start with the physical, morph into nutrition, the most basic requirements for organic life, but progress from the beginning of physical process to ceremony and expression. The result and the experience highlight physiological and sensual concepts, and indeed, preference. Food & drink staples are determined by geographic availability and cuisine & beverage are closely associated with culture & ethnicity. Contributor exploration is wide-ranging: Aztec, Mexican & Spanish medicine; African & Roman Catholic rites; cookbook discourse and socio-gender influence; literature, including cultural comparisons of cooking and cooks; preparation & representation of food & drink as artistic endeavours, including by Latin American women, and types of inspirational fodder, especially in the context of Picassos art in Spain & France, & Spanish wine museums & labelling. Sustenance for the Body & Soul is the seventh book in the Hispanic Worlds series, details of which are available on the press website.

Integrative medicine is an approach to wellness that makes use of both conventional and alternative therapies to achieve optimal health and healing. Nutrition-based therapies are consistently among the highest used alternative therapies to treat a wide variety of illnesses. This book provides consumers and health care professionals with practical guidance on integrating nutrition therapies into disease prevention and management. It provides reliable and accurate information from experts in the nutrition field including dietitians, nutritionists, physicians, researchers, and academic professionals. Integrative Nutrition Therapy includes up-to-date information on dietary supplements, popular diets, physical activity, and food allergies. The book covers disease prevention for cancer, cardiovascular disease, diabetes, and obesity. Additional topics include liver/pancreatic conditions and musculoskeletal disorders as well as nutrigenomics, epigenetics, and metabolomics. The book provides evidence-based recommendations for which therapies might be appropriate for various conditions and discusses the possible adverse effects that may develop. It also includes guidelines and suggestions for creating individualized, integrative care plans.Integrative Nutrition Therapy is organized in a systematic manner that presents the scientific data using an evidence-based, how-to approach. An overview of integrative medicine is written by Dr. Roberta Lee, a leading authority in the field. Award-winning nutrition experts provide practical knowledge for the integrative practitioner, covering topics such as: Nutrition screening and assessment Search for the optimum diet Functional foods and nutritional supplements Nutritional recommendations for women's health Health benefits of physical activity Diet and mental health Although unanswered questions still exist, this resource gives you a much-needed guide to the information currently available on nutrition and lifestyle-based therapies.

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal's origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal's origin foods are also addressed with possible solutions and strengthening approaches.

The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Vitamin C holds a unique place in scientific and cultural history. In this book, a group of leading scientific researchers describe new insights into the myriad ways vitamin C is employed during normal physiological functioning. In addition, the text provides an extensive overview of the following: the rationale for utilizing vitamin C in the clinic, updates on recent uses of vitamin C in cancer treatment through high-dose intravenous therapies, the role vitamin C plays in the treatment of sepsis and infectious disease, management of the ways vitamin C can improve stem cell differentiation, as well as vitamin C use in other important health situations. Features Includes chapters from a team of leading international scholars Reviews the history and recent research on the functions, benefits, and uses of vitamin C Focuses special attention on the way vitamin C can be used in the treatment of cancers Discusses how vitamin C can be employed against infectious disease

Drawing on indigenous and scientific knowledge of medicinal plants, Traditional Herbal Therapy for the Human Immune System presents the protective and therapeutic potential of plant-based drinks, supplements, nutraceuticals, synergy food, superfoods, and other products. Medicinal plants and their products can affect the immune system and act as immunomodulators. Medicinal plants are popularly used in folk medicine to accelerate the human immune defence and improve body reactions against infectious or exogenous injuries, as well as to suppress the abnormal immune response occurring in immune disorders. This book explains how medicinal plants can act as a source of vitamins and improve body functions such as enhanced oxygen circulation, maintained blood pressure and improved mood. It also outlines how specific properties of certain plants can help boost the immune system of humans with cancer, HIV, and COVID-19. Key features: Provides specific information on how to accelerate and or fortify the human immune system by using medicinal plants. Presents scientific understanding of herbs, shrubs, climbers and trees and their potential uses in conventional and herbal medicine systems. Discusses the specific role of herbal plants that act as antiviral and antibacterial agents and offer boosted immunity for cancer, H1N1 virus, relieving swine flu, HIV and COVID-19 patients. Part of the Exploring Medicinal Plants series, this book is useful for researchers and students, as well as policy makers and people working in industry, who have an interest in plant-derived medications.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

This newly revised edition contains updated versions of all of the topics that were in the first edition and has been substantially expanded with an additional 5 chapters. Each chapter includes information from the most up-to-date research on how nutritional factors can affect bone health, written with an evidence-based focus and complete with comprehensive references for each subject. Nutrition and Bone Health, second edition covers all aspects of nutrition and the skeleton, from the history and fundamentals, to the effects of macronutrients, minerals, vitamins, and supplements, and even covers the effects of lifestyle, the different life stages, and nutrition-related disorders and secondary osteoporosis. New chapters include HIV & AIDs and the skeleton, celiac disease and bone health, and nutrition and bone health in space. Nutrition and Bone Health, second edition is a necessary resource for health care professionals, medical students, graduate students, dietitians, and nutritionists who are interested in how nutrition affects bone health during all stages of life.

Drawing on indigenous and scientific knowledge of medicinal plants, Traditional Herbal Therapy for the Human Immune System presents the protective and therapeutic potential of plant-based drinks, supplements, nutraceuticals, synergy food, superfoods, and other products. Medicinal plants and their products can affect the immune system and act as immunomodulators. Medicinal plants are popularly used in folk medicine to accelerate the human immune defence and improve body reactions against infectious or exogenous injuries, as well as to suppress the abnormal immune response occurring in immune disorders. This book explains how medicinal plants can act as a source of vitamins and improve body functions such as enhanced oxygen circulation, maintained blood pressure and improved mood. It also outlines how specific properties of certain plants can help boost the immune system of humans with cancer, HIV, and COVID-19. Key features: Provides specific information on how to accelerate and or fortify the human immune system by using medicinal plants. Presents scientific understanding of herbs, shrubs, climbers and trees and their potential uses in conventional and herbal medicine systems. Discusses the specific role of herbal plants that act as antiviral and antibacterial agents and offer boosted immunity for cancer, H1N1 virus, relieving swine flu, HIV and COVID-19 patients. Part of the Exploring Medicinal Plants series, this book is useful for researchers and students, as well as policy makers and people working in industry, who have an interest in plant-derived medications.

This book explores the ways in which the environmental factor of advertising can influence children's food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children's food choice based on children's exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children's food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present 'advergames' supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.

Human Placental Trophoblasts: Impact of Maternal Nutrition explores the vital roles of trophoblasts play in fetal growth and pregnancy, giving you new insight into the modulation of placental trophoblast functions by nutrients. It also reviews the role of fatty acids, folic acids, and specific vitamins in this aspect. The book highlights the critical role of nutrients on human placental development and its' in utero programming effects on the development of chronic diseases such as type 2 diabetes, cardiovascular diseases, hypertension, and obesity in later life. The book begins with discussions of the central process of placentation and its regulation on size and growth of the fetus. It also covers the effects of key macronutrients on placental growth, metabolism, transport, and secretory function. The text details important vitamins and few micronutrients and their roles in the feto-placental growth and development. It includes information on the influence of maternal lifestyle and environmental factors on regulation of the growth, metabolism and gene expression in the feto-placental unit. A review of the genes linked to the process of placentation rounds out the coverage. An examination of a broad range of evidence in the areas of placental growth, function, and its impact on feto-placental outcome, the book presents new knowledge on nutrition and its relevance with early human development. This includes not only the effects of maternal nutrients on possible neonatal growth and development but also their regulation by maternal lifestyle associated factors. A fine blending of epidemiology, clinical nutrition, perinatal and neonatal medicine, and biochemistry and molecular biology areas of research activities, the book helps you to understand the impact of maternal nutrition on placentation and its relevance with pregnancy outcome and fetal programming of adult health and disease.