The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life.

Molecular Nutrition and Diabetes: A Volume in the Molecular Nutrition Series focuses on diabetes as a nutritional problem and its important metabolic consequences. Fuel metabolism and dietary supply all influence the outcome of diabetes, but understanding the pathogenesis of the diabetic process is a prelude to better nutritional control. Part One of the book provides general coverage of nutrition and diabetes in terms of dietary patterns, insulin resistance, and the glucose-insulin axis, while Part Two presents the molecular biology of diabetes and focuses on areas such as oxidative stress, mitochondrial function, insulin resistance, high-fat diets, nutriceuticals, and lipid accumulation. Final sections explore the genetic machinery behind diabetes and diabetic metabolism, including signaling pathways, gene expression, genome-wide association studies, and specific gene expression. While the main focus of each chapter is the basic and clinical research on diabetes as a nutritional problem, all chapters also end with a translational section on the implications for the nutritional control of diabetes.

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points.

Childhood obesity has become a central concern in many countries and a range of policies have been proposed or implemented to address it. This co-authored book is the first to focus on the complex set of ethical and policy issues that childhood obesity raises. Throughout the book, authors Kristin Voigt, Stuart G. Nicholls, and Garrath Williams emphasize that childhood obesity is a multi-faceted phenomenon, and just one of many issues that parents, schools and societies face. They argue that it is important to acknowledge the resulting complexities and not to think in terms "single-issue" policies. After first reviewing some of the factual uncertainties about childhood obesity, the authors explore central ethical questions. What priority should be given to preventing obesity? To what extent are parents responsible? How should we think about questions of stigma and inequality? In the second part of the book, the authors consider key policy issues, including the concept of the aobesogenic environment,a debates about taxation and marketing, and the role that schools can play in obesity prevention. The authors argue that political debate is needed to decide the importance given to childhood obesity and how to divide responsibilities for action. These debates have no simple answers. Nonetheless, the authors argue that there are reasons for hope. There are a wide range of opportunities for action. Many of these options also promise wider social benefits. "This book provides a welcome re-appraisal of commonly-held beliefs about child obesity and misconceptions about what needs to be done. The authors expose the futility of holding parents responsible for children's unhealthy behaviour, they challenge the assumption that education and family support will solve the problem, and they condemn the prejudice and stigma which surround the narrative of blame. The book shows convincingly how the causes of obesity - and the range of associated diseases - lie in the fabric of the modern market economy: in the food supply which shapes our diets, the social and physical environment which encourages sedentary behaviour, and in the media which promote ever greater consumption. Obesity is not the problem: it is the symptom of a more complex social and economic malaise encouraging poor health. The case for interventions by governments to promote health and wellbeing above crude economic growth is comprehensively proven." - Dr. Tim Lobstein, Director of Policy and Programmes, The International Association for the Study of Obesity and The International Obesity Task Force A well-researched, highly critical, but carefully balanced examination of everyday assumptions about childhood obesity and its prevention from an intensely moral perspective. Although the authors demonstrate that no intervention is without ethical complications or effective entirely on its own, they call for immediate actions to reduce the stigma of childhood obesity, support parents, and create food environments healthier for children, adults, and the environment.- Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, NYU Steinhardt School of Culture, Education, and Human Development

Promoting Responsive Feeding During Breastfeeding, Bottle-Feeding, and the Introduction to Solid Foods addresses how caregiver feeding practices and styles shape the quality and outcome of feeding interactions during infancy. Emphasis is placed on how the quality and nature of caregiver-child interactions during breastfeeding, bottle-feeding, and the introduction to solid foods shape the development of children's eating behaviors, growth trajectories and chronic disease risk. The book also considers the potential influence of broader contextual factors on early feeding interactions, including how psychological, social, cultural and economic factors may influence caregivers' abilities to implement feeding recommendations.

Specialists join forces in this new volume to offer a complete, practical guide for understanding and treating obesity and eating disorders. The contributors provide a solid background on the problem, give relevant, detailed discussions of prominent issues, and suggest treatment methods from case studies. With this book in hand, professional counselors including social workers, psychologists, nutritionists, psychiatrists, nurses, dieticians, and health directors will have the information they need to handle specific problems of weight control.

This is the first book on the market that explores the importance of curcumin for the treatment of neurological disorders. It has been estimated that 35.6 million people globally had dementia in 2010 and the prevalence of dementia has been predicted to double every 20 years. Thus, 115.4 million people may be living with dementia in 2050. Alzheimer's disease (AD) is the leading cause of dementia and is present in 60%-70% of people with dementia. Unless new discoveries are made in the prevention or treatment of AD, the number of cases in the US alone is estimated to increase threefold, to 13.2 million by the year 2050. Thus, it is important to focus on delaying and treating the onset of AD by curcumin may be an important step for controlling AD. Regular consumption of healthy diet containing curcumin enriched foods, moderate exercise, and regular sleep may produce beneficial effects not only on motor and cognitive functions, but also on memory deficits that occur to some extent during normal aging and to a large extent in AD. Delaying the onset and progression of AD and improving its symptoms by few years with regular consumption of curcumin may relieve some of the burden on health care systems. In service of this goal, this volume gives readers a comprehensive and cutting edge description of the importance of curcumin for the treatment of AD in cell culture and animal models in a manner that is useful not only to students and teachers but also to researchers, dietitians, nutritionists and physicians. It can be used as supplement text for a range of neuroscience and nutrition courses. Clinicians, neuroscientists, neurologists and pharmacologists will find this book useful for understanding molecular aspects of AD treatment by curcumin.

The Bottle, the Breast, and the State: The Politics of Infant Feeding in the United States explores the ways in which breastfeeding is both promoted and made difficult in the United States. It also examines how the use of formula is often shamed yet encouraged by many standard medical and government practices. Using both qualitative and quantitative methods, it explores the politics, policies, and individual experiences surrounding infant feeding. Oakley shows that a failure to separate the issue of breastfeeding rights and support, from problematic approaches to breastfeeding advocacy, in both academic scholarship and public discourse, has led to a deadlock that prevents groups from working together in support of breastfeeding without shaming. Drawing on a feminist ethic of care, Oakley develops a caring infant feeding advocacy. This approach values the caring work done by parents and recognizes the benefits of this work for society. It promotes policies supportive of parenting in general and breastfeeding in particular, in order to remove barriers that present a challenge to some women who wish to breastfeed. Caring infant feeding advocacy also works to promote the development of better alternatives for those who do not breastfeed.

Health of HIV Infected People: Food, Nutrition and Lifestyle Without Antiretroviral Drugs defines the supportive roles of bioactive foods, exercise, and dietary supplements on the health of HIV infected people who do not have access to resources or those who choose not to utilize antiretroviral drugs. Approaches such as the application of traditional herbs and foods are given careful definition by experts who define the risks and benefits of such practices within this important context. Readers learn how to treat or ameliorate the effects of chronic retroviral disease using readily available, cheap foods, and dietary supplements. Ultimately, this work delivers a current, concise, scientific appraisal of the efficacy of key foods, nutrients, dietary plants, and behavioral changes in preventing and improving the quality of life of HIV infected infants and adults who are not undergoing antiretroviral therapy.

Epidemiology has long played a critical role in investigating outbreaks of foodborne illness and in identifying the microbial pathogens associated with such illness. Epidemiologists were the detectives who would track down the guilty culprit- the food vehicle carrying the pathogen, as well as the fateful errors that resulted in contamination or multiplication of pathogens. The first book of its kind, this volume describes the various ways epidemiologic principles are applied to meet the challenges of maintaining a safe food supply. It addresses both the prevention and control of food borne illness. Starting with a history and background of food borne illness, the book continues by describing the means of following up on an outbreak and measuring exposures. The book concludes by describing the regulatory context that shapes food safety activities at the local, national and international levels. Chapters are written by leaders in the field of public health and food safety, including experts in epidemiology, microbiology, risk assessment, economics, and environmental health and policy. This is the definitive book for students, researchers and professionals interested in how epidemiology plays a role in keeping our food safe.

1 Einleitung.- 1.1 Rechtliche Hygieneregelung.- 1.2 Aspekte zum Hygienekonzept.- Literatur.- 2 Begriffe zur Lebensmittelhygiene.- 2.1 Lebensmittel.- 2.2 Lebensmittelhygiene.- 2.3 Leichtverderbliche Lebensmittel.- 2.4 Verpackte Lebensmittel.- 2.5 Herstellen.- 2.6 Behandeln.- 2.7 In-Verkehr-bringen.- 2.8 Verzehren.- 2.9 Nachteilige Beeinflussung.- 2.10 Genusstauglichkeit/ Genusswert.- 2.11 Mindesthaltbarkeitsdatum.- 2.12 Bedarfsgegenstande.- Literatur.- 3 Lebensmittelmikrobiologie.- 3.1 Einteilung von Mikroorganismen.- 3.1.1 Bakterien und Bakteriensporen.- 3.1.2 Schimmelpilze.- 3.1.3 Hefepilze.- 3.1.4 Viren.- 3.2 Groessenordnung von Mikroorganismen und Viren.- 3.3 Erkennbarmachung von Keimen.- 3.4 Vermehrungsformen von Mikroorganismen.- 3.4.1 Ungeschlechtliche Fortpflanzung.- 3.4.2 Geschlechtliche Fortpflanzung von Hefen.- 3.5 Gesundheitsgefahrdende Mikroorganismen, Lebensmittelverderber und Nutzlinge.- 3.5.1 Gesundheitsgefahrdende Mikroorganismen und schadliche Stoffwechselprodukte.- 3.5.2 Lebensmittelverderber.- 3.5.3 Technologisch erwunschte Mikroorganismen.- Literatur.- 4 Wachstumsvoraussetzungen fur Mikroorganismen - Beeinflussung der Vermehrung.- 4.1 Wachstumsfaktoren.- 4.1.1 Nahrstoffangebot.- 4.1.2 Wasseraktivitat und Feuchtigkeit.- 4.1.3 pH-Wert.- 4.1.4 Temperatur.- 4.1.5 Redoxpotential.- 4.2 Beeinflussung des Wachstums von Mikroorganismen.- Literatur.- 5 Mikrobielle Gefahrdung von Produkten.- 5.1 Lebensmittelverderb.- 5.1.1 Faulnis.- 5.1.2 Garung.- 5.1.3 Sauerung.- 5.1.4 Ranziditat.- 5.1.5 Schimmeln.- 5.2 Lebensmittelvergiftung.- 5.2.1 Salmonellen.- 5.2.2 Staphylococcus aureus.- 5.2.3 Clostridium perfringens.- 5.2.4 Clostridium botulinum.- 5.2.5 Bacillus cereus.- 5.2.6 Listeria monocytogenes.- 5.3 Gefahrdungen physikalischen Ursprungs.- Literatur.- 6 Schadlingsbefall und weitere Gefahrdungen.- 6.1 Insekten.- 6.2 Nager und Voegel.- 6.3 Schadlingsbekampfung als Teil der Betriebshygiene.- 6.4 Chemische Schadensquellen.- 6.5 Physikalische Schadensquellen.- 7 Raum-und Anlagenhygiene.- 7.1 Reinigung und Desinfektion.- 7.1.1 Reinigungsverfahren.- 7.1.2 Desinfektion.- 7.1.3 Reinigungsintervalle.- 7.2 Raumtemperaturen.- 7.3 Konstruktive Anlagenhygiene.- Literatur.- 8 Stichprobenplane.- 8.1 Mikrobiologische Stichprobenplane.- 8.1.1 2-Klassenplan.- 8.1.2 3-Klassenplan.- 8.2 Stichprobenplane fur die sensorische Prufung.- Literatur.- 9 Betriebseigene Massnahmen und Kontrollen - HACCP-Konzept.- 9.1 Produktbeschreibung, Ermittlung potentieller Gefahren, Identifizierung kritischer Punkte (HACCP-Grundsatze 1-3).- 9.2 Festlegung und Durchfuhrung des Verfahrens zur UEberwachung und Kontrolle der kritischen Punkte (HACCP-Grundsatze 4, 5).- 9.3 UEberprufung der Eigenkontrollsysteme, Dokumentation (HACCP-Grundsatze 6, 7).- Literatur.

Food Allergy and Gluten-Free Weight Loss gives definitive answers to the question, "Why is it so hard to lose weight?" It is because we have missed or ignored the most important pieces in the puzzle of how our bodies determine whether to store or burn fat. Those puzzle pieces are hormones such as insulin, cortisol, leptin, and others. Individuals with food allergies or gluten intolerance face additional weight-loss challenges such as inflammation due to allergies or a diet too high in rice. This book explains how to put your body chemistry and hormones to work for you rather than against you, reduce inflammation which inhibits the action of your master weight control hormone, leptin, and flip your fat switch from "store" to "burn." It includes a flexible healthy eating plan that eliminates hunger, promotes the burning of fat, and reduces inflammation and tells how to customize the plan so it fits you, your allergies or intolerances, and your need for pleasure in what you eat. Information about cooking for special diets, 175 recipes, a list of sources for special foods, and extensive appendix and reference sections are also included.