Nutrition and Mental Health

by. amazon.com

Although primary advanced vitamin and mineral deficiencies are rare in the developed world, many common health conditions deplete nutritional status, including sub-optimal dietary intake, frequent alcohol consumption, changes in appetite due to aging, food allergies or sensitivities, special diets, and eating disorders.

Covering topics as diverse as aging, the brain, eating habits, genetics, lifestyle, nutrients, and psychology, this book brings together two extremely complex aspects of life human nutrition and mental health. Organized by mental health concern as well as nutrient group, Nutrition and Mental Health reviews the scientific literature from many fields of science: health, psychology, nutrition, mental well-being, and the interface with chronic disease. It provides a straightforward, readable report of broadly selected scientific research on how various nutrients affect mental health.

Professional resources are provided in easy-to-access tables as well as suggested formats for assessing nutritional status and guidelines for interpretation. Chapter summaries, a descriptive table of contents, an index, and glossary assist the reader in finding specific topics of interest.

A variety of mental health conditions may affect a person’s ability and interest in getting and eating a well-rounded selection of foods. An examination of the role diet plays in mental health, this book reviews the scientific literature from many fields of science: health, psychology, nutrition, mental well-being, and chronic disease management.

Innovation in Healthy and Functional Foods

by. amazon.com

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods.

Today’s consumers desire foods that go beyond basic nutrition foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry.

Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, engineering, marketing, regulation, law, finance, sustainability, and management.

Focusing on functional foods that have components added such as omega-3, probiotics, and protein to provide health benefits, this book presents various aspects of the innovation process.

These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It also addresses the key drivers of food industry innovation affordability, sustainability, and tightening government regulations.

Edible Structures: The Basic Science of What We Eat

by. amazon.com

Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies.

By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures the supramolecular assemblies and matrices that are created by nature and when we cook rather than the basic chemical compounds that are the more traditional focus of study.

The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are made A need to understand and control how food structures are created and presented as products that respond to nutritional requirements Opportunities to design certain foods to better suit the needs of modern lifestyles.

Chronic Inflammation Molecular Pathophysiology, Nutritional and Therapeutic Interventions

by. amazon.com

Although acute inflammation is a healthy physiological response indicative of wound healing, chronic inflammation has been directly implicated in a wide range of degenerative human health disorders encompassing almost all present day non-communicable diseases including autoimmune diseases, obesity, diabetes and atherosclerosis.

Chronic Inflammation: Molecular Pathophysiology, Nutritional and Therapeutic Interventions provides an exposition of the process of chronic inflammation in three parts: Systems Biology of Inflammation and Regulatory Mechanisms describes the process of chronic inflammation including initiation, progression, and resolution.

Pathologies Associated with Inflammation gives a rigorous and critical treatment of specific human health disorders where chronic inflammation plays a major role. Nutrition & Therapeutics for Inflammatory Diseases details the protective abilities of structurally diverse antioxidants, phytochemicals, anti-inflammatory diets, omega-3 fatty acids, NSAIDs, disease modifying anti-rheumatic drugs, and novel regimens.

Designed for scientists as well as clinicians, Chronic Inflammation provides critical understanding of the key checkpoints that regulate chronic inflammation. Going beyond the epidemiology of chronic inflammation, the text covers regulatory mechanisms controlling inflammation initiation, progression, and resolution. The authors address pathologies associated with inflammation and provide various nutritional and therapeutic interventions for inflammatory diseases.

Hidden Hunger: Gender and the Politics of Smarter Foods

by. amazon.com

For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a problem that resulted in two scientific solutions: fortification, the addition of nutrients to processed foods, and biofortification, the modification of crops to produce more nutritious yields.

This hidden hunger was presented as a scientific problem to be solved by "experts" and scientifically engineered smart foods rather than through local knowledge, which was deemed unscientific and, hence, irrelevant.

In Hidden Hunger, Aya Hirata Kimura explores this recent emphasis on micronutrients and smart foods within the international development community and, in particular, how the voices of women were silenced despite their expertise in food purchasing and preparation.

Kimura grounds her analysis in case studies of attempts to enrich and market three basic foods-rice, wheat flour, and baby food-in Indonesia. She shows the power of nutritionism and how its technical focus enhanced the power of corporations as a government partner while restricting public participation in the making of policy for public health and food.

She also analyzes the role of advertising to promote fortified foodstuffs and traces the history of Golden Rice, a crop genetically engineered to alleviate vitamin A deficiencies.

Situating the recent turn to smart food in Indonesia and elsewhere as part of a long history of technical attempts to solve the Third World food problem, Kimura deftly analyzes the intersection of scientific expertise, market forces, and gendered knowledge to illuminate how hidden hunger ultimately defined women as victims rather than as active agents.

Carb Counter: A Clear Guide to Carbohydrates in Everyday Foods (Collins Gem)

by. amazon.com

The ideal companion to the hugely successful Gem Calorie Counter, this is a handy portable guide to carbohydates in everyday foods. Clearly laid out tables give details of net carbohydrates per portion (slice, biscuit, apple) making it quick and simple to use.

Reducing carbohydrates and following a high protein diet has become a popular and effective way of losing weight and keeping those extra pounds off. The interest in the Dr Atkins New Diet Revolution is clear proof of this.

The key to following a high-protein diet is to control your carbohydrate intake. Collins Gem Carb Counter is a guide to the net carb contents of everyday foods. It also gives calories, protein and fat.

Information is given per portion to make it easy to use. High protein, carb-counting diets are often referred to as a man’s diet and this emphasis on portions rather than 100 g means that there is less working out involved.

Boredom is often the downfall of the carb counter, so a section is included which gives suggestions for different meals: breakfast, lunch, dinner and snacks.

Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

by. amazon.com

Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.

Embracing a wide range of authors and scientific or medical practitioners from physicians and poets to philosophes and playwrights E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship.

En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol.

Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.

Nutrition for Foodservice and Culinary Professionals

by. amazon.com

Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings.

This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes.

Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.

Culinary Nutrition: The Science and Practice of Healthy Cooking

by. amazon.com

The first textbook specifically written to bridge the relationship between food science, nutrition and culinology, Culinary Nutrition: The Science and Practice of Healthy Cooking uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products.

With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs including specific dietary requirements, how foods are produced and explores alternative production methods, and the impact of preparation on both the nutritional value of a food and it's consumer acceptability.

• Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment
• Offers creative, didactic and hands-on approaches for teaching to students with diverse capabilities
• Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
• Includes photographs and recipes to enhance learning experience 

Nutrition & Diet Therapy with Premium Website Printed Access Card and Studyware

by. amazon.com

Nutrition & Diet Therapy 11E is an updated introduction to the essentials of nutrition concepts, good health and client care that will provide you with a solid foundation in nutrition.

This book addresses misconceptions presented in the media about the link between good nutrition and good health and will enable you to more effectively help your clients improve their nutrition and overall health.

Nutrition & Diet Therapy 11E is organized around three simple concepts. Section One covers the fundamentals of nutrition, Section Two explains how to maintain good health through nutrition and Section Three addresses the nutrition therapy concepts nurses need to know.