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Nutrition and Oral Health
by Gerry McKennaThis book explores in depth the relationships between nutrition and oral health. Oral health is an integral part of general health across the life course, and this book examines nutritional and oral health considerations from childhood through to old age, with particular attention focused on the consequences of demographic changes. Current knowledge on the consequences of poor diet for the development and integrity of the oral cavity, tooth loss, and the progression of oral diseases is thoroughly reviewed. Likewise, the importance of maintenance of a disease-free and functional dentition for nutritional well-being at all stages of life is explained. Evidence regarding the impact of oral rehabilitation on nutritional status is evaluated, and strategies for changing dietary behaviour in order to promote oral health are described. Nutrition and Oral Health will be an ideal source of information for all who are seeking a clearly written update on the subject.
Nutrition and Oral Medicine
by Riva Touger-Decker Connie Mobley Joel B. EpsteinThis second edition addresses the complex, multifaceted relationships between nutrition and oral health, explores proposed relationships between oral, systemic and nutritional well-being and provides insights into interprofessional, comprehensive care for individuals Chapters focus on diet, nutrition and oral health promotion and disease prevention across the lifespan, oral and dental diseases and disorders, oral manifestations of systemic diseases, and discussions of the synergy between oral tissues and nutrients. Cutting edge research issues regarding the relationship of individual antioxidants, trace elements, polyphenols and other nutrient substrates and oral health/disease, nutrigenomics, screening for nutrition and oral risk and other areas are covered in detail. Editors and authors include experts in nutrition and oral health from around the world This second edition is a invaluable resource for health professionals in the fields of nutrition and dentistry as well as other disciplines whose research, practice and education includes nutrition and oral medicine It is an excellent resource for graduate level nutrition and dental students, dental and nutrition practitioners, educators and researchers as well as other health professionals.
Nutrition and Performance in Masters Athletes
by Peter R.J. ReaburnAddresses the Aging Process and Its Effect on Sports PerformanceAge-related changes influence all physiological systems, including those used during exercise and sport. Highlighting masters athletes-older adults who train and compete in organized sports-Nutrition and Performance in Masters Athletes examines the extent to which regular physical trai
Nutrition and Physical Activity in Inflammatory Diseases
by Anne Marie Minihane Lisa Wood Rohan Walker Josep Bassaganya-Riera Sridevi Devaraj Jeff Coombes Philip Calder Robert Mcnamara Catherine Field Manohar Garg Lynnette Ferguson Marlena Kruger Andreia Oliveira Monica Bullo David Heber Samir Samman Elizabeth Kovacs Goran Paulsen Mohsen Meydani Caryl Nowson Anette Buyken Burno PotCertain nutrients and physical activity can significantly alter immune function and inflammation. Targeted interventions may be an effective and inexpensive means to improve the inflammation and immune dysfunction associated with chronic diseases. This book defines the relevant underlying biological mechanisms and strengthens our understanding of how nutrients and physical activity impact inflammatory diseases. A useful reference for researchers and students of nutrition, physiology and sports science, it explores the unique aspects of inflammation induced by nutritional deficiencies or activity levels, and their interrelationship.
Nutrition and Psychiatric Disorders (Nutritional Neurosciences)
by Firas Kobeissy Wael MohamedThe book comprehensively reviews the role of nutrition in psychiatric disorders. It provides mechanistic insights into the effects of nutrition on metabolic pathways, mitochondrial nutrients, neurodegeneration and CNS disorders, cell signaling, and neuronal functions. The book further highlights the role of diet in preventing and treating mental health and modifying drug treatment effects. Further, it explores the relationship between nutrition and psychiatric disorders, including depression, autism, anxiety, Attention-Deficit / Hyperactivity Disorder, and OCD. The book further explores the recent advancements in understanding the important role of nutrients as therapeutics in various psychiatric disorders. Lastly, it presents an overview of nutrients as neuroprotective agents along with the main principles of nutrigenomics. The book is essential reading for neuroscientists interested interest in food therapeutic strategies.
Nutrition and Psychiatric Disorders: An Evidence-Based Approach to Understanding the Diet-Brain Connection (Nutritional Neurosciences)
by Firas Kobeissy Wael MohamedThe book explores the intricate relationship between nutrition, brain function, and psychiatric disorders. The first section of the book delves into the neurobiological aspects of psychiatric disorders, including the neuroanatomy, neuropathology, biochemical and neuropharmacology factors that play a role in the development of these disorders. It also discusses the impact of human nutrition on brain function and the implications of nutrition and metabolism on psychological functioning. The next section focuses on the diet-brain connection, exploring nutritional psychiatry and the current state of evidence, the role of the microbiome, and the effects of certain foods such as chocolate and coffee on mood and mood disorders. The chapters also examine the impact of diet on mental health and cognition across the lifespan and provides a case study of the relationship between diet and psychological health. In the final section, the book delves into the nutritional treatment of psychiatric disorders, including the psychopharmacology of psychiatric disorders and food intake, and multidisciplinary approaches to psychiatric treatment.. Overall, this book offers a comprehensive and evidence-based examination of the complex relationship between nutrition, brain function, and psychiatric disorders, and provides a foundation for further research and development of effective nutritional interventions for the treatment of these disorders.
Nutrition and Sensation
by Alan R. HirschNutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere – whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate – the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.
Nutrition and Skin
by Apostolos PappasThe book will educate and decode the role of vitamins, essential fatty acids and other nutraceuticals on skin health and their tremendous impact to the current needs of the skin care industry. Focus on conditions, as acne, dermatitis, dry scaly skin or alopecia will provide a comprehensive knowledge of the relationship of nutrition and skin as well as the current attempts in nutritional or dermatological research. It will stimulate food professionals to brainstorm for new products and opportunities that will target the emerging antiaging and wellness trends and modern consumer needs.
Nutrition and Stroke: Current State and Future Perspectives (Nutritional Neurosciences)
by Wael Mohamed Mohd Basri Mat-NorThis book provides a thorough examination of the correlation between nutrition and stroke. It delves into the interplay between nutrition and brain functions, neurogenesis, and cognitive functions. Additionally, it investigates how various types of nutrition relate to stroke. Moreover, it discusses recent progress in recognizing the significant therapeutic role of different nutrients in addressing stroke. Finally, it offers an overview of nutrients as neuroprotective agents and outlines the fundamental principles of nutrigenomics.
Nutrition and Traumatic Brain Injury: From Bench to Bedside (Nutritional Neurosciences)
by Wael MohamedThe book provides a comprehensive exploration of the relationship between nutrition and traumatic brain injury (TBI). Divided into two sections, the book covers various aspects of TBI, from its biomechanics and pathophysiological changes to evidence-based clinical guidelines and experimental models. Section I covers the background of TBI, including the definition and biomechanics of TBI, an understanding of pathophysiological changes that occur in the brain, and the importance of evidence-based clinical guidelines for effective TBI management. The section also delves into experimental models of TBI and the role of biomarkers in diagnosing and assessing TBI. Furthermore, it explores early feeding guidelines following TBI, emphasizing the significance of nutrition in the recovery process. Section II focuses on the connection between nutrition and TBI. It examines the concept of resilience and nutri-protection against TBI prior to the injury, highlighting strategies to enhance the brain's ability to withstand trauma. The book then explores the role of various nutrients and dietary components in TBI, such as antioxidants, branched-chain amino acids, choline, creatine, ketogenic diet, magnesium, polyunsaturated fatty acids (EPA and DHA), polyphenols, vitamin D, and zinc. Each topic is explored in depth, considering their impact on TBI outcomes and potential therapeutic applications. Furthermore, this section delves into nutritional interventions for TBI management. It addresses the selection of appropriate nutritional interventions and mechanistic targets for effective treatment. The section also explores the integration of nutrition into clinical practice guidelines for TBI and the emerging field of nutrigenomics, which investigates the interaction between nutrition and the genetic factors involved in TBI. Additionally, the section discusses the role of pharmacognosy in TBI research and provides nutritional recommendations for TBI management, considering the diverse needs of individuals affected by TBI. The book contributes to advancing the understanding and management of TBI by exploring the background, highlighting the importance of nutrition, and offering insights into nutritional interventions with potential implications for both preventive and therapeutic approaches. The book is a great resource for students and brain/neuroscience researchers.
Nutrition and Traumatic Brain Injury: Improving Acute and Subacute Health Outcomes in Military Personnel
by Institute of Medicine of the National AcademiesTraumatic brain injury (TBI) accounts for up to one-third of combat-related injuries in Iraq and Afghanistan, according to some estimates. TBI is also a major problem among civilians, especially those who engage in certain sports. At the request of the Department of Defense, the IOM examined the potential role of nutrition in the treatment of and resilience against TBI.
Nutrition and Type 2 Diabetes: Etiology and Prevention
by Mark A. PereiraOver the past two decades, type 2 diabetes has emerged as a leading threat to global health, and the considerable overlap in obesity and diabetes trends are likely no coincidence. Focusing on the worldwide impact of type 2 diabetes regarding nutrition, dietary modification, and risk, this book draws on evidence-based research, providing a comprehensive description and evaluation of the central findings to date, primarily in humans. Topics include the role of macronutrients and their subclasses, micronutrients, foods, beverages, and overall dietary patterns with respect to the risk of type 2 diabetes. Chapters discuss fundamental nutritional principles applied to the pathophysiology of the disease as well as applied behavioral studies on nutrition and diabetes.
Nutrition and Wellness for Life: Student Workbook
by Dorothy WestActivities review culinary terminology and chapter content. The workbook also helps students apply what they have learned as they buy, prepare, and store foods. A wide variety of activities are provided for various learning styles. The text provides the information students will need to complete many of the activities. Other activities will require creative thinking and research beyond the textbook.
Nutrition and Wound Healing (Modern Nutrition Science)
by Joseph MolnarWith mounting evidence regarding the role of poor nutrition in the development of chronic diseases such as heart disease and diabetes, it is no secret that appropriate nutrition is crucial to optimal health. Achieving the correct balance of elements provides the body with the ability to adapt to a shifting and often hazardous environment. Never is
Nutrition and the Developing Brain
by Victoria Hall Moran Nicola M. LoweNutrients play a significant role in brain development throughout fetal and postnatal life. This book reviews the evidence from animal and human research, highlighting the influence of specific nutrients on brain function and cognitive development. With a unique, integrative approach to the nutritional, environmental, and genetic influences on brain development, the book examines issues such as single versus multiple limiting nutrients, critical periods of deficiency, and the impact of the child-parent relationship on the architecture of the developing brain. <P><P>The effect of undernutrition on the developing brain of infants and young children can be devastating and enduring. It can impede behavioural and cognitive development and educability, thereby undermining future work productivity. Chapter authors are experts in this field of research and provide an up-to-date insight into the role of the individual nutrients in brain development and function.
Nutrition and the Female Athlete: From Research to Practice
by Katherine A. BealsDesigned to address the nutritional needs of women over the age of 18 who partake in sports on a regular basis, Nutrition and the Female Athlete: From Research to Practice highlights nutritional concerns specific to active women. It discusses the link between nutrition and athletic performance and translates research into practical applications for
Nutrition and the Welfare of Farm Animals
by Clive J. C. PhillipsThis book explores the importance of good nutrition in ensuring an adequate standard of welfare for farm animals. It is often not realized that farm animals can suffer when they are fed unsuitable diets, which may be because these diets are more economic or the farmer does not know how to rectify poor nutrition. This book reveals how to recognize and deal with feeding problems in farm animals, when the animal's behaviour is indicating a deficiency, through oral stereotypies for example. Feeding livestock in emergency situations can present special challenges, and the availability of clean and potable water, one of the essential components of life, can also be an unrecognized problem for many farm animals. Feeding farm animals effectively is rarely recognized for the major welfare issue that it is. We may assume that animals in intensive husbandry conditions have adequate feed, yet it is often too concentrated and designed primarily to immediately maximize production from the animals, in the form of growth, milk yield or reproduction. In extensive rangeland conditions adequate feed supply also cannot be assured, potentially leading to undernutrition with serious consequences for the health and even survival of livestock. This book will provide a much-needed review of the relationships between nutrition and the welfare of farm animals.
Nutrition at a Glance
by Mary Barasi Sangita Sharma Tony Sheehy Fariba KolahdoozInternationally successful in its first edition, Nutrition at a Glance second edition is now thoroughly revised and updated, and continues to provide succinct information in a user-friendly, illustrated format. Now in full colour throughout, Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutritional intake and what makes an adequate diet. It also discusses food safety, allergy and intolerance, GM foods, disease states and nutriogenomics.
Nutrition at a Glance (At a Glance)
by Mary BarasiWith nutrition now recognised as a crucial part of the prevention and treatment of many human diseases and conditions, it is now more essential than ever that health studies, nursing and medical students have an understanding of the facts behind human nutrition. Nutrition at a Glance continues the popular series style of providing succinct information in a user-friendly, well illustrated format, with a broad coverage taking in such key topics as: • What makes an adequate diet • The role of key nutrients in maintaining heath • Food allergy and intolerance • Obesity, cancer, cardiovascular disease and gastrointestinal disease • Nutrition and the brain • Food choice and food policies An invaluable resource for students in need of an introduction to the area or a revision tool, this book will also serves as a handy quick reference for busy professionals needing to get to grips with this important subject.
Nutrition at a Glance (At a Glance)
by Mary Barasi Sangita SharmaNutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.Nutrition at a Glance:• Is superbly illustrated, with full colour illustrations throughout • Includes nutrition ‘hot topics’ such as gene-nutrient interactions and dietary supplements • Has strong international appeal, with different dietary requirements provided for many countries• Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics• Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Nutrition for Brain Health and Cognitive Performance
by Talitha Best Louise DyePublic awareness of the role diet plays in brain function has been steadily increasing. This has led to significant development of new products, dietary supplements, functional foods, nutraceuticals and public health recommendations for maintaining brain function. Nutrition for Brain Health and Cognitive Performance presents a detailed and innovati
Nutrition for Elite Athletes
by Eric S. Rawson Stella Lucia VolpeIn order to achieve and maintain peak performance, high-level athletes require the right nutrition at the right time. Nutrition for Elite Athletes provides a comprehensive overview of the latest research on the nutritional requirements of athletes at the top of their game.Since researchers, clinicians, and graduate students work with certain popula
Nutrition for Foodservice and Culinary Professionals (7th Edition)
by Karen Eich Drummond Lisa M. BrefereTextbook for food service and culinary students.
Nutrition for Healthy Hair: Guide to Understanding and Proper Practice
by Ralph M. TrüebThe quantity and quality of the hair are closely related to the nutritional state of an individual. And yet, there is hardly another field with so much prejudice, misconception, and debate as diet and health, let alone hair health. Pharmacy aisles and Internet drugstores are full of nutritional supplements promising full, thick, luscious hair for prices that range from suspiciously cheap to dishearteningly exorbitant. Since there lies an important commercial interest in the nutritional value of various nutritional supplements, a central question that arises is whether increasing the content of an already adequate diet with nutrients may further promote hair growth and quality. This book aims at distinguishing facts from fiction, and at providing a sound scientific basis for nutrition-based strategies for healthy hair, at the same time acknowledging the problems and limitations of our current understanding and practice.
Nutrition for Healthy Living 3rd Edition
by Wendy J. SchiffNutrition for Healthy Living takes an innovative approach to introductory nutrition for non-science majors. With its unique, concise organization and a distinct focus on consumerism, this engaging, fun-to-read text will provide students with the scientific foundation needed to make informed nutritional decisions well beyond the classroom.