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Books > Health, Home & Family > Family & health > Fitness & diet > General
What we eat has a huge impact on our physical and mental health,
and on our performance in our chosen sport, whether we're
elite-level athletes or enthusiastic amateurs. But, with so much
information out there, how do we choose a way of eating that is
right for us? More Fuel You is a clear and authoritative guide to
making the most of your nutrition. Leading sports dietitian Renee
McGregor looks at fuelling needs for sporting participation,
training and competition, and analyses some popular diet options,
including low-carbohydrate, vegan and intermittent fasting. But
this is not just another sports nutrition book. Renee recommends a
holistic view: by understanding the human body and being
self-aware, you can find the ideal nutritional approach for you
personally. Significantly, Renee also discusses areas of sports
nutrition in populations that are often overlooked, including
women's health and the menopause, healthy ageing, and the inclusion
of individuals who don't necessarily conform to the stereotype of
an athlete, such as people living with chronic health conditions.
Whatever your race, genetics, gender, age, socio-economic status,
body type or ability, it's important to be your own athlete, fuel
appropriately for your body and enjoy what you do. Whether you're a
world-class or real-world athlete, if you're serious about sport
and nutrition, you can't afford not to read this book.
Eggs are economical and of high nutritional value, yet can also be
a source of foodborne disease. Understanding of the factors
influencing egg quality has increased in recent years and new
technologies to assure egg safety have been developed. Improving
the safety and quality of eggs and egg products reviews recent
research in these areas Volume 2 focuses on egg safety and
nutritional quality. Part one provides an overview of egg
contaminants, covering both microbial pathogens and chemical
residues. Salmonella control in laying hens is the focus of part
two. Chapters cover essential topics such as monitoring and control
procedures in laying flocks and egg decontamination methods.
Finally, part three looks at the role of eggs in nutrition and
other health applications. Chapters cover dietary cholesterol, egg
allergy, egg enrichment and bioactive fractions of eggs, among
other topics. With its distinguished editors and international team
of contributors, Volume 2 of Improving the safety and quality of
eggs and egg products is an essential reference for managers in the
egg industry, professionals in the food industry using eggs as
ingredients and all those with a research interest in the subject.
The fourth edition of this bestselling text will again provide the
latest coverage of the biochemistry and physiology of vitamins and
vitamin-like substances. Extensively revised and expanded on the
basis of recent research findings with enlarged coverage of health
effects of vitamin-like factors, it is ideally suited for students
and an important reference for anyone interested in nutrition, food
science, animal science or endocrinology. It contains a cohesive
and well-organized presentation of each of the vitamins, as well as
the history of their discoveries and current information about
their roles in nutrition and health.
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