Keep Fit for Life

Titre : Keep Fit for Life
Auteur : World Health Organization
Éditeur : World Health Organization
ISBN-13 : 9789241562102
Libération : 2002-09

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Given the impact that good nutrition and keeping fit have on health and well-being in later life WHO in collaboration with the Tufts University USDA Human Nutrition Research Center on Aging organized a consultation to review the scientific evidence linking diet and other factors - especially exercise - affecting nutritional status disease prevention and health promotion for older persons. The consultation focused primarily on practical issues including the establishment of explicit recommendations to improve the health and nutritional status of older persons in a wide variety of socioeconomic and cultural settings. During the production of a comprehensive report representing the outcome both of the preparatory work and of the consultation itself it was recognized that new information emerging in several key areas should also be included. The combined results presented here are intended as an authoritative source of information for nutritionists general practitioners gerontologists medical faculties nurses care providers schools of public health and social workers. The specific recommendations concerning nutrient intakes food-based dietary guidelines and exercise and physical activity should also interest a larger audience including the general reader. The main body discusses the epidemiological and social aspects of ageing health and functional changes experienced with ageing the impact of physical activity assessment of the nutritional status of older persons and nutritional guidelines for healthy ageing. Additional material covers food-based dietary guidelines for older adults - with particular emphasis on healthy ageing and prevention of chronic noncommunicable diseases - and guidelines for promoting physical activity among older persons. ...This report is significant representing an authoritative consensus related to the epidemiological and social aspects of ageing health and functional changes experienced with age and the impact of physical activity. This valuable source of information is relevant to a wide range of health professionals; the clear and specific recommendations concerning food/nutrient consumption and physical activity for older adults should also interest a larger audience. - The Journal of the Royal Society for the Promotion of Health ...The book is a timely publication which provides an exhaustive review of studies... This publication will certainly serve as a reference manual for all those involved in nutrition gerontology and geriatrics. - Indian Journal of Medical Research

Encyclopedia of Medicinal Plants

Titre : Encyclopedia of Medicinal Plants
Auteur : Andrew Chevallier
Éditeur :
ISBN-13 : 0751312096
Libération : 2001

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An illustrated reference guide, revised and updated, providing authoritative and informative advice on how to make herbal preparations to treat a wide range of common ailments and health problems. Medicinal herbs are detailed in terms of history, cultivation, constituents, properties and uses.

Neurobiology of Feeding and Nutrition

Titre : Neurobiology of Feeding and Nutrition
Auteur : Jacques Magnen
Éditeur : Academic Press
ISBN-13 : 9780323152389
Libération : 2012-12-02

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Neurobiology of Feeding and Nutrition focuses on feeding as the behavior of primal survival. This book discusses the sensory, brain, and endocrine involvement in the behavioral and nutritional regulatory processes. Organized into 12 chapters, this book starts with an overview of the initial survey of works on the normal feeding of an animal model with emphasis on the basic periodicity of the behavior and the significance of this behavior. This text then explores the overall stimulation to eat, which results from the combination of sensory and systematic stimuli. Other chapters examine the other compounds of the stimulation to eat and discuss the targets of the systematic stimulus to eat or not to eat. This book describes as well the general organization of sensory projection in the central nervous system. The final chapter deals with the ontogeny of feeding behavior from birth to adulthood. This book is a valuable resource for scientists and technologists interested in feeding and nutrition.

Plant Secondary Metabolites

Titre : Plant Secondary Metabolites
Auteur : Alan Crozier
Éditeur : John Wiley & Sons
ISBN-13 : 9780470994139
Libération : 2008-04-15

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Plant secondary metabolites have been a fertile area of chemical investigation for many years, driving the development of both analytical chemistry and of new synthetic reactions and methodologies. The subject is multi-disciplinary with chemists, biochemists and plant scientists all contributing to our current understanding. In recent years there has been an upsurge in interest from other disciplines, related to the realisation that secondary metabolites are dietary components that may have a considerable impact on human health, and to the development of gene technology that permits modulation of the contents of desirable and undesirable components. Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet addresses this wider interest by covering the main groups of natural products from a chemical and biosynthetic perspective with illustrations of how genetic engineering can be applied to manipulate levels of secondary metabolites of economic value as well as those of potential importance in diet and health. These descriptive chapters are augmented by chapters showing where these products are found in the diet, how they are metabolised and reviewing the evidence for their beneficial bioactivity.

Curing the Incurable

Titre : Curing the Incurable
Auteur : MD JD Thomas E Levy
Éditeur : Medfox Publishing
ISBN-13 : 0977952029
Libération : 2011-08-01

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High-dose vitamin C has been able to cure or contribute to the cure of many common infectious diseases, such as hepatitis and polio. Here's documented evidence that vitamin C is the treatment of choice for many potentially fatal infectious diseases and toxins.

Nutritional Intervention in Metabolic Syndrome

Titre : Nutritional Intervention in Metabolic Syndrome
Auteur : Isaias Dichi
Éditeur : CRC Press
ISBN-13 : 9781466556836
Libération : 2015-09-18

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The prevalence of metabolic syndrome (MS) is rising in developing countries and developed countries at such high rates that it is now considered a worldwide public health problem of pandemic proportions. Yet its spread can usually be mitigated by diet and lifestyle behavior. Nutritional Intervention in Metabolic Syndrome brings together coverage of dietary patterns and dietary components to create a complete understanding of the mechanisms by which these diets and components may improve metabolic syndrome. It then presents information on how to treat MS through lifestyle change and nutritional intervention. Witten by experts, the book focuses on diet therapy, nutritional intervention, and oxidative stress in metabolic syndrome. It presents information on dietary patterns in metabolic syndrome, including Mediterranean style diets, DASH, and low calorie diets. The text then provides an understanding of the physiopathology mechanisms in metabolic syndrome and strategies to treat these conditions through nutritional intervention. Chapters cover prevalence of MS, pathophysiology, MS in systemic lupus erythematosus and rheumatoid arthritis, gene-nutrient interactions, MS in adolescents and children, lifestyle change and physical activity, and various effects of dietary components in MS. Research studies examining food groups are important, and there is a trend in the literature to verify the relationship between dietary patterns and cardiovascular risk factors. However, studies examining dietary components, such as olive oil, soy-based products, n-3 polyunsaturated fatty acids, berries, whole grains, nuts, dairy foods, tea, coffee, and alcoholic beverages are also important. The coverage of both in this book gives you an understanding of the pathophysiology underlying MS that you can use to develop strategies to prevent and treat these conditions through nutritional intervention.

The Cambridge World History of Food

Titre : The Cambridge World History of Food
Auteur : Kenneth F. Kiple
Éditeur : Cambridge University Press
ISBN-13 : 052140214X
Libération : 2000

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A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Vitamin C in Health and Disease

Titre : Vitamin C in Health and Disease
Auteur : Lester Packer
Éditeur : CRC Press
ISBN-13 : 0824793137
Libération : 1997-05-05

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"Provides an up-to-the-minute, comprehensive analysis of the most recent theoretical and clinical developments in vitamin C research--integrating a wide variety of interdisciplinary studies into a single-source volume. Highlights the redox properties of vitamin C, including regeneration, participation in antioxidant networks, and influence on atherosclerosis."

The Mathematics of Diffusion

Titre : The Mathematics of Diffusion
Auteur : John Crank
Éditeur : Oxford University Press
ISBN-13 : 0198534116
Libération : 1979

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Though it incorporates much new material, this new edition preserves the general character of the book in providing a collection of solutions of the equations of diffusion and describing how these solutions may be obtained.

Handbook of Food Toxicology

Titre : Handbook of Food Toxicology
Auteur : S.S. Deshpande
Éditeur : CRC Press
ISBN-13 : 0203908961
Libération : 2002-08-28

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From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.