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The majority of cancer-related deaths are associated with
nutritional problems. The major role that nutrition and diet play
in the development and course of cancer had only been recently
appreciated, and relatively little had been written on the topic in
general. A critical component of nutrition and diet is eating
behavior. Originally published in 1985, the purpose of this book
was to meet the needs of both the clinician and the researcher by
bringing together data and theory about nutrition and cancer from
several disciplines, as considered from a biobehavioral
perspective. The first chapter of the book provides an overview of
the purposes and organization of the volume. The rest is divided
into 3 parts. Part 1 focuses on basic research concerned with the
nature and development of taste aversions and taste preferences in
human and animals. Part 2 applies the basic processes reviews in
the first part to the cancer area, focusing on eating and
nutritional problems related to both tumor development and to
learned processes that develop as a result of being exposed to
radiotherapy and chemotherapy treatments. Part 3 focuses on
identifying and evaluating intervention strategies for improving
the nutritional status of people with cancer or at high risk for
developing cancer.
The majority of cancer-related deaths are associated with
nutritional problems. The major role that nutrition and diet play
in the development and course of cancer had only been recently
appreciated, and relatively little had been written on the topic in
general. A critical component of nutrition and diet is eating
behavior. Originally published in 1985, the purpose of this book
was to meet the needs of both the clinician and the researcher by
bringing together data and theory about nutrition and cancer from
several disciplines, as considered from a biobehavioral
perspective. The first chapter of the book provides an overview of
the purposes and organization of the volume. The rest is divided
into 3 parts. Part 1 focuses on basic research concerned with the
nature and development of taste aversions and taste preferences in
human and animals. Part 2 applies the basic processes reviews in
the first part to the cancer area, focusing on eating and
nutritional problems related to both tumor development and to
learned processes that develop as a result of being exposed to
radiotherapy and chemotherapy treatments. Part 3 focuses on
identifying and evaluating intervention strategies for improving
the nutritional status of people with cancer or at high risk for
developing cancer.
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