The Journal Of Nutrition

✏Book Title : South Asian Journal of Nutrition
✏Author :
✏Publisher :
✏Release Date : 2001
✏Pages :
✏ISBN : UOM:39015081536693
✏Available Language : English, Spanish, And French

✏South Asian Journal of Nutrition Book Summary :

✏Book Title : The British Journal of Nutrition
✏Author :
✏Publisher :
✏Release Date : 1978
✏Pages :
✏ISBN : UOM:39015007322996
✏Available Language : English, Spanish, And French

✏The British Journal of Nutrition Book Summary :

✏Book Title : Handbook of diet nutrition and the skin
✏Author : Victor R. Preedy
✏Publisher : Springer
✏Release Date : 2012-05-23
✏Pages : 487
✏ISBN : 9789086867295
✏Available Language : English, Spanish, And French

✏Handbook of diet nutrition and the skin Book Summary : Studies have clearly shown that optimal diet and nutrition can prevent skin disease. Moreover, novel nutritional components have been used experimentally to treat skin conditions. However, the clinical application of these nutrients awaits confirmation. It is thus up to health care professionals to present new knowledge in order to provide advice or treatments for skin problems. This handbook provides, in a single volume, comprehensive coverage of the relation between skin and diet and nutrition in its broadest sense. The Handbook of diet, nutrition and the skin consists of sections on general aspects of skin, nutrition and diet, micronutrients, nutraceuticals, cancer and specific skin conditions. Unique features of each chapter in this volume include relevant and useful 'key facts' which highlight interesting or important findings of the specific subjects and 'summary points' that are designed to abstract each chapter in take home messages. This handbook will be of interest to a wide range of readers, such as dermatologists, doctors, nurses and those interested in, or working within the area of skin health. This will of course also include nutritionists and dieticians, dermatologists, cosmetic scientists, health workers and practitioners, college and university lecturers and undergraduate and graduate students.

✏Book Title : Journal of Nutrition for the Elderly
✏Author :
✏Publisher :
✏Release Date : 1992
✏Pages :
✏ISBN : UOM:39015018802572
✏Available Language : English, Spanish, And French

✏Journal of Nutrition for the Elderly Book Summary :

📒Nutrition Research Methodologies ✍ Julie A. Lovegrove

✏Book Title : Nutrition Research Methodologies
✏Author : Julie A. Lovegrove
✏Publisher : John Wiley & Sons
✏Release Date : 2015-01-12
✏Pages : 360
✏ISBN : 9781118554593
✏Available Language : English, Spanish, And French

✏Nutrition Research Methodologies Book Summary : A new book in the acclaimed Nutrition Society Textbook Series, Nutrition Research Methodologies addresses the rapidly advancing field of nutrition research. It covers the diverse methodologies required for robust nutritional research to ensure thorough understanding of key concepts, both for students at undergraduate and postgraduate levels and for scientists working in nutrition research. Combining theory with practical application, Nutrition Research Methodologies addresses both traditional research methods and new technologies, and focuses on a range of complex topics, including energy compensation, nutrient-gene interactions and metabolic adaptation. It also considers statistical issues as well as application of data to policy development. Provides the reader with the required scientific basics of nutrition research in the context of a systems and health approach Written specifically to meet the needs of individuals involved in nutrition research Combines the viewpoints of world-leading nutrition experts from academia and research with practical applications Accompanied by a companion website with a range of self-assessment material (www.wiley.com/go/lovegrove/nutritionresearch)

✏Book Title : Nutrition and Diet Therapy Reference Dictionary
✏Author : Rosalinda T. Lagua
✏Publisher : Jones & Bartlett Learning
✏Release Date : 1996
✏Pages : 491
✏ISBN : 0412070510
✏Available Language : English, Spanish, And French

✏Nutrition and Diet Therapy Reference Dictionary Book Summary : Completely up-to-date, this newly revised Fourth Edition provides the most comprehensive nutrition and diet therapy dictionary available for health care professionals. This wide-ranging, authoritative volume covers all aspects of nutrition, including assessment, drug nutrient interactions, laboratory interpretations, enteral and parenteral nutrition support, community and public health nutrition programs, and nutrition throughout the life cycle. It contains expanded coverage of important, current topics, such as chemical dependency, AIDS, nutrition in preventive health care, nutrition labelling, and organ transplantation. Special features of the dictionary include entries on 130 different diets; nutrition therapy for more than 350 disorders, including inborn errors of metabolism; 145 drugs and their effects on nutrition; and more than 150 nutritional products with their main uses and composition. Topics that are crucial to public health for the remainder of the 1990's into the next millennium are covered. Preventative diets for obesity and major degenerative diseases, such as coronary heart disease, hypertension, diabetes mellitus, and cancer are also included.

✏Book Title : The Role of Protein and Amino Acids in Sustaining and Enhancing Performance
✏Author : Institute of Medicine
✏Publisher : National Academies Press
✏Release Date : 1999-10-15
✏Pages : 448
✏ISBN : 9780309063463
✏Available Language : English, Spanish, And French

✏The Role of Protein and Amino Acids in Sustaining and Enhancing Performance Book Summary : It is a commonly held belief that athletes, particularly body builders, have greater requirements for dietary protein than sedentary individuals. However, the evidence in support of this contention is controversial. This book is the latest in a series of publications designed to inform both civilian and military scientists and personnel about issues related to nutrition and military service. Among the many other stressors they experience, soldiers face unique nutritional demands during combat. Of particular concern is the role that dietary protein might play in controlling muscle mass and strength, response to injury and infection, and cognitive performance. The first part of the book contains the committee's summary of the workshop, responses to the Army's questions, conclusions, and recommendations. The remainder of the book contains papers contributed by speakers at the workshop on such topics as, the effects of aging and hormones on regulation of muscle mass and function, alterations in protein metabolism due to the stress of injury or infection, the role of individual amino acids, the components of proteins, as neurotransmitters, hormones, and modulators of various physiological processes, and the efficacy and safety considerations associated with dietary supplements aimed at enhancing performance.

✏Book Title : Processing and Nutrition of Fats and Oils
✏Author :
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-25
✏Pages : 276
✏ISBN : 9781118528785
✏Available Language : English, Spanish, And French

✏Processing and Nutrition of Fats and Oils Book Summary : Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

✏Book Title : Equine Nutrition and Feeding
✏Author : David Frape
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-18
✏Pages : 512
✏ISBN : 9781118279311
✏Available Language : English, Spanish, And French

✏Equine Nutrition and Feeding Book Summary : Since the first edition of Equine Nutrition and Feeding waspublished in 1986, it has become the seminal work on the subject.It covers all the key topics that you need to know for your equinenutrition degree course. This comprehensive and clearly evidencedtextbook covers how food is digested and nutrients are used ingrowing, working and breeding horses. It also explains thescientific basis for calculating nutrient and dietary requirementsin an understandable manner, and shows you how to do thesecalculations. Special attention is also given to grassland andpasture, and to housing and diet-related diseases. Additional, student-friendly features include: References to the most up-to-date information, including“Nutrient Requirements of Horses”, from the NationalResearch Council (2007). Case histories to provide practical examples. Study questions at the end of each chapter to help you torevise. A comprehensive glossary of terms and abbreviations. Changes to this fourth edition: Evidence base has been expanded, with 646 new research reportsand papers being incorporated. Extensively revised to make navigation easier. A new section is dedicated to the weaning and growth of thefoal. This book is the essential text for any undergraduate andpostgraduate student of equine nutrition, equine veterinarymedicine, equine veterinary nursing or agricultural science. It isalso used by equine nutritionists and horse owners.

✏Book Title : Advances in Food Science and Technology
✏Author : Visakh P. M.
✏Publisher : John Wiley & Sons
✏Release Date : 2013-03-18
✏Pages : 328
✏ISBN : 9781118659120
✏Available Language : English, Spanish, And French

✏Advances in Food Science and Technology Book Summary : This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.