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It's All about Nutrition is an introductory textbook designed specifically to capture the interest of general education students in nutrition. Students will want to read this textbook in its entirety, as David Bissonnette draws them into a more thoughtful study of the field of nutrition. He paints a backdrop describing the origins of our current dietary practices, nutrition within the history of human health, the emergence of the science of nutrition, the history of the U.S. food industry, and the prevalence of malnutrition in the United States during the 1930s. Within these historical contexts, It's All about Nutrition describes vitamin and mineral deficiencies, the obesity epidemic, family nutrition, chronic disease, and world hunger to offer readers a comprehensive look at the field of nutrition in the United States.

Chapter 1 - Semi-Vegetarianism, Food Combining and F-plan Chapter 2 - Food Faddism and Gluten-Free, Casein-Free Diet Chapter 3 - Grapefruit Diet and The Hacker's Diet Chapter 4 - Islamic Dietary Laws Chapter 5 - High-Protein Diet and Master Cleanse Chapter 6 - Healthy Diet Chapter 7 - Kashrut Chapter 8 - Liquid Diet, Low-Fat Diet and Low-Protein Diet Chapter 9 - Montignac Diet and Pescetarianism Chapter 10 - Scarsdale Medical Diet and Sonoma Diet Chapter 11 - Very-Low-Calorie Diet and Western Pattern Diet Chapter 12 - Dietary Supplement Chapter 13 - Sattvic Diet Chapter 14 - Raw Veganism Chapter 15 - List of Healthy Culinary Fruits

Chapter 1 - Blood Type Diet Chapter 2 - Cabbage Soup Diet and Cookie Diet Chapter 3 - Diabetic Diet Chapter 4 - DASH Diet and Hay Diet Chapter 5 - Elimination Diet Chapter 6 - Feingold Diet Chapter 7 - Gluten-Free Diet Chapter 8 - Inuit Diet Chapter 9 - Juice Fasting and Ketogenic Diet Chapter 10 - Low Sodium Diet and Mediterranean Diet Chapter 11 - Paleolithic Diet Chapter 12 - South Beach Diet

This popular text, developed jointly by a nurse and a dietitian, provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice.

Providing valuable education and career advice, this guide serves as a roadmap through the growing field of dietetics to becoming a registered dietician. Whether thinking about a career in nutrition or already in a program or internship, these lessons succinctly, effectively, and inexpensively explain what comes next. Topics range from types of dietetics programs available and tips for landing internships to advice for career changers and how to keep current professional development portfolios. Also included are inspiring profiles of the movers and shakers in the field of nutrition.

Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritio.

Health professionals presently recognize that the foods called functional can have a major role in health enhancement. Recently, many developments have been arising in this area. Researchers, food technologists and industrialists are aimed at identifying new functional foods and nutraceuticals, which can be included in diets with the general purpose of improving health or with a specific objective of helping to treat some diseases. The list of potential health substances is continuously growing, and includes a wide variety of substances that are recognized to have a positive role in the pathogenesis of many diseases. In recent years, many studies have been conducted by researchers all around the world to investigate the effects of these substances on human health, either with in vitro tests or with clinical trials. The amount of publications in this field is very extensive and an updated revision of the results obtained is of great interest to help identifying the real benefits, and to confirm or contradict some myths that might be installed. The present book gives an updated contribution to the knowledge regarding foods which may play a role in maintaining human health or fighting disease, showing their benefits, and evidencing in what way human diet can be manipulated to achieve certain objectives. The updated information that is provided here will certainly help people in general and professionals in particular, to make appropriate choices concerning what to eat.

Kastner's Chinese Nutrition Therapy is an excellent introduction to Chinese dietetics for both students and practitioners of Chinese medicine... I whole-heartedly endorse his book.--Nigel Wiseman For millennia, the Chinese have taught that a healthy, appropriate diet is an integral part of maintaining good health and healing various disorders. Here, the author demystifies Chinese dietetics, one of the pillars of Traditional Chinese Medicine. Joerg Kastner provides an introduction to the principles of Traditional Chinese Medicine and the energetics of foods. Emphasizing a holistic approach throughout, Chinese Nutrition Therapy provides readers with tools for integrating the principles of Chinese dietetics into their daily lives. The book includes a comprehensive classification of more than 300 readily available foods such as vegetables, grains, herbs and spices, fruit, meat, seafood, dairy products, oils and fats, and more. Numerous clinical examples and treatment suggestions artfully combine Western medical conditions with Chinese diagnostic techniques. For this second edition the section on clinical examples has been expanded by detailed chapters on the treatment of obesity and physical and / or emotional fatigue. The explanation of causes of diseases according to Traditional Chinese Medicine, the different symptoms, and the lists of recommended foods and foods to avoid are supplemented by advice on the adequate acupuncture treatment. Highlights: Descriptions of Chinese dietetics in practice and discussions of dietary factors, such as seasonal adaptations and differing requirements for children and seniors Practical tips on how to adapt Chinese nutrition therapy to Western products and cooking methods Clinical examples covering the major organ systems A handy A to Z list of common foods and their healing characteristics An essential reference for students and practitioners of Traditional Chinese Medicine, this user-friendly book will also be valued by nutritionists, dieticians, physicians, and anyone interested in living a long and healthy life. An award-winning international medical and scientific publisher, Thieme has demonstrated its commitment to the highest standard of quality in the state-of-the-art content and presentation of all of its products. Thiemes trademark blue and silver covers have become bsynonymous with excellence in publishing.

Cet ouvrage est la troisième édition, largement révisée et augmentée du Traité de nutrition artificielle de l'adulte dont la première édition est parue 1998. Il est entièrement consacré, de manière exhaustive, à la nutrition clinique de l'adulte. Plus de cent trente scientifiques francophones : médecins, pharmaciens, biologistes, chercheurs, diététiciens, infirmiers, faisant autorité dans le domaine de la nutrition et du métabolisme, rassemblés par la Société Française de Nutrition Entérale et Parentérale (SFNEP), font le point sur leurs connaissances et de leur expérience pour permettre de comprendre, diagnostiquer et traiter les atteintes nutritionnelles. La présentation claire et didactique (encadrés, schémas, tableaux, mise en exergue de l'essentiel) permet un abord facile. Ce Traité, remarquable par la place faite aux bases métaboliques de la nutrition clinique, aborde avec précision les mécanismes pathologiques, tout comme la conduite pratique des différentes thérapeutiques nutritionnelles afin de « Nourrir l'Homme malade ». Cette édition prend en compte l'extension récente de la connaissance des relations entre nutrition et pronostic dans nombreux domaines de la pathologie. Elle fournira au spécialiste le plus exigeant la synthèse des connaissances actuelles dans des domaines qui ont été profondément remaniés et enrichis au cours de ces dernières années, notamment dans le domaine de la prise en charge de la dénutrition en milieu hospitalier. Instrument de travail et de référence, outil d'enseignement et de formation, cet ouvrage apportera une aide essentielle à tous ceux qui se préoccupent de nutrition clinique et de métabolisme : médecins (anesthésistes-réanimateurs, nutritionnistes, gastro-entérologues, néphrologues, pneumologues, cardiologues, cancérologues, gériatres, neurologues, chirurgiens, internistes), pharmaciens, biologistes et diététiciens.

Kastner's Chinese Nutrition Therapy is an excellent introduction to Chinese dietetics for both, students and practitioners of Chinese medicine. - I wholeheartedly endorse his book. Nigel Wiseman For millennia, the Chinese have taught that a healthy, appropriate diet is an integral part of maintaining good health and healing myriad disorders, from the common cold and morning sickness to heart disease and diabetes.

Previous ed.: 1998.

Offers tips and guidelines for following a healthy diet, from choosing the right food at the supermarket to eating well at every stage in life.