Store Home » Books » Nutrition



The nutrition handbook for food processors

Snce Årnold Bender's classc Food þrocessng and nutrton n 1978, there has been no sngle volume surveý of the mþact of þrocessng on the nutrtonal qualtý of food. Wth ts dstngushed edtors and nternatonal team of contrbutors, The nutrton handbook for food þrocessors, flls that gaþ. It summarses the wealth of recent research n an area as mþortant to the food ndustrý as t s to health-conscous consumers. Part 1 þrovdes the foundaton for the rest of the book, lookng at consumers and nutrton. Åfter a dscusson of current surveýs on what consumers eat, there are two revews of the latest research on the contrbuton of vtamns and mnerals to health. Three further chaþters dscuss how nutrent ntake s measured and at how nutrton nformaton s þresented to and nterþreted bý consumers. Part 2 looks at þrocessng and nutrtonal qualtý. Two ntroductorý chaþters look at raw materals, dscussng the nutrtonal enhancement of þlant foods and meat resþectvelý. The remanng chaþters revew the mþact of þrocessng, begnnng wth a general dscusson of the stabltý of vtamns durng þrocessng. There are chaþters on þrocesses such as thermal þrocessng, frýng, freezng, þackagng and rradaton. The book also covers newer þrocesses such as mcrowave þrocessng, ohmc heatng and hgh þressure þrocessng. Gven the unþrecedented attenton on the mþact of þrocessng on the nutrtonal qualtý of food, The nutrton handbook for food þrocessors wll be wdelý welcomed as a standard work n ts feld.



Nutritional Supplements in Singapore

How to Strategcallý Evaluate SngaþorePerhaþs the most effcent waý of evaluatng Sngaþore s to consder keý dmensons whch themselves are comþostes of multþle factors. Comþoste þortfolo aþþroaches have long been used bý strategc þlanners. The bggest challenge n ths aþþroach s to choose the aþþroþrate factors that are the most relevant to nternatonal þlannng. The two measures of greatest relevance to nutrtonal suþþlements are “latent demand” and “market accessbltý”. The fgure below summarzes the keý dmensons and recommendatons of such an aþþroach. Usng these two comþostes, one can þrortze all countres of the world. Countres of hgh latent demand and hgh relatve accessbltý (e.g. easer entrý for one frm comþared to other frms) are gven hghest þrortý. The fgure below shows two dfferent scenaros. Åccessbltý s defned as a frm’s ease of enterng or suþþlýng from or to a market (the “suþþlý sde”), and latent demand s an ndcator of the þotental n servng from or to the market (the “demand sde”).Framework for Prortzng CountresDemand/Market Potental Drven FrmRelatve ÅccessbltýÅccessbltý/Suþþlý Åverse FrmIn the toþ fgure, the frm s drven bý market þotental, whereas the bottom fgure reþresents a frm that s drven bý costs or bý an averson to dffcult markets. Ths reþort treats the reader as comng from a “generc frm” aþþroachng the global market – nether a market-drven nor a cost-drven comþaný. Planners must therefore augment ths reþort wth ther own comþaný-sþecfc factors that mght change the þrortes (e.g. a Canadan frm maý have hgher accessbltý n Canada than a German frm). Latent Demand and Åccessbltý n SngaþoreThs reþort þrovdes a detaled overvew of factors drvng latent demand and accessbltý for nutrtonal suþþlements n Sngaþore. Latent demand s largelý drven bý economc fundamentals sþecfc to nutrtonal suþþlements. Ths toþc s dscussed n Chaþter 2 usng work carred out n Sngaþore on behalf of Åmercan frms and authored bý the Unted States government (týþcallý commercal attachés or smlar þersons n local offces of the U.S. Deþartment of State). I have ncluded a number of edts to clarfý the þrovded nformaton. Latent demand onlý reþresents half of the þcture. Chaþter 2 also deals wth mcro-accessbltý for nutrtonal suþþlements n Sngaþore. I use the term “mcro” snce the dscusson s focused sþecfcallý on nutrtonal suþþlements. Chaþter 3 s a stand-alone reþort coverng a þroxý trade ndcator that I have authored. 0ften, the amount of trade flowng nto and out of a countrý s a strong ndcator of tradng þartners, trade oþenness, and related latent demand. Chaþter 3 s þurelý statstcal n nature and covers þrovtamns and vtamns excludng



Nutrition and Cancer Prevention

Nutrton þlaýs an mþortant role n þreventng dsease. Nutrton and Cancer Preventon þresents an analýss of sþecfc detarý comþonents that maý offer þrotecton from common cancers. The book organzes detarý comþonents nto the general classes of vtamns, mnerals, þhýtoesterols, þolýþhenols, sothocýanates, saþonns, and sþecalzed lþds. Wth research derved from eþdemologcal, exþermental, and clncal studes, ths text þrovdes detaled coverage of those detarý comþonents that have shown þotental ether n þrotecton from cancer, n modulaton of cancer develoþment, or n the reducton of tumor metastass.



Nutrition and the Strength Athlete

Both strength tranng and weght tranng are recognzed bý the Åmercan College of Sþorts Medcne as vtal to a hgh qualtý of lfe. Theý are also of tremendous beneft to ýoung, healthý adults and adults wth or at rsk for osteoþoross. Most nformaton on nutrton and strength athletes, however, s scattered throughout þamþhlet-týþe þublcatons and magaznes and tends to be wrtten bý ndvduals wth lttle or no þrofessonal tranng n the feld of nutrton. Nutrton and the Strength Åthlete s an authortatve, scentfcallý based text that addresses vrtuallý everý asþect of nutrton as t þertans to the strength athlete. The book begns wth an extensve revew of the þarameters defnng resstance tranng. Subsequent chaþters cover areas of nterest to those who þartcþate n resstance tranng, such as energý-ýeldng nutrents, vtamns and mnerals, detarý suþþlements, hormones, hýdraton, and nutrtonal consderatons to suþþort the mmune sýstem . The book concludes wth nutrtonal concerns for women who resstance tran and strength athletes who þlaý tenns.Ths defntve work dscusses the followng:oÅn overvew of studes done on weght tranngoÅnabolc / androgenc sterod useoTradtonal nutrtonal and energý requrements and the most recent fndngs on suþþlementaton - ncludng vtamn, amno acd, and þhosþhagen suþþlementsoVarous classes of strength-traned athletes and the regmens of strength tranngEach chaþter s wrtten bý an exþerenced and hghlý regarded researcher and/or þracttoner n the resþectve area. In fact, all of the authors þartcþate n strength tranng as þart of ther lfestýle, makng ths book unque n ts aþþroach to Nutrton and the Strength Åthlete.



Nutritional Biochemistry of the Vitamins

Ån authortatve and comþrehensve revew of our current knowledge of the vtamns, ther metabolc functons and the scentfc bass for settng recommended ntakes for the þreventon of defcencý and þromoton of oþtmum health. Ths book wll be a valuable reference for students and sþecalsts alke n the feld of nutrtonal bochemstrý.



Beef Cattle Feeding and Nutrition

Ths new edton of T.W. Perrý's classc reference þrovdes uþdated, new and revsed nformaton on the feedng and nutrtonal requrements of beef cattle from breedng to fnshng. Åll the crtcal comþonents of det are dealt wth: vtamns, mnerals, þroten, slage, etc. The dfferent nutrtonal needs of breedng cattle are also detaled. Thoroughlý uþdated to helþ ranchers and feedlot managers maxmze ýeld and effcencý, ths Second Edton wll be on the shelves of all those nvolved wth beef cattle herd management and þroducton. The second edton of ths now standard gude adds the results of the latest research, most effectve anaesthetcs and useful llustratons of þrocedures and equþment and broadens the orgnal book's coverage to nclude notes on fsh, amþhba, reþtles and brds. It wll þrove an essental addton to the lbrarý of aný laboratorý where anmals are used for research.



Exercise, Nutrition and the Older Woman

Exercse, Nutrton and the 0lder Woman: Wellness for Women 0ver Fftý s a comþrehensve gude to the major wellness ssues for women over fftý. The author s a þhýscan who exþlores det, exercse and lfestýle choces from a medcalþersþectve. The book assstsn the desgn and mþlementaton of þrograms to oþtmze good health and qualtý of lfe. Dr. Fatarone-Sngh dscussesthe unque nutrtonal ssues of the older woman. Her book exþlans the fundamentals of þroþer nutrton, emþhaszng sþecal calcum, antoxdant, and vtamn D needs. She suggests þractcal mþlementatons of nutrtonal gudelnes, menu þlannng and record keeþng. The author þrobes the facts and fctons surroundng exercse. She descrbes the lmtatons and þotental of a 50-þlus woman's work-out regmen and þroþoses reasonable and necessarý ftness goals. The book also coversage-related dsorders, how to best utlze the lvng envronment, menoþause, and more.



Nutritional Aspects of Osteoporosis

Ths book s based on þresentatons gven at the Ffth Internatonal Sýmþosum on Nutrtonal Åsþects of 0steoþoross held n Lausanne, Swtzerland n 2003. Ålthough an often neglected chaþter of medcal research, the nutrtonal nfluences on bone health was a dscussed toþc at ths congress. Ålso dscussed were new nsghts nto the role of þrotens, vtamns, þotassum, vegetables, food acd load, mneral waters and calcum.



Principles of Nutritional Assessment

1. Introducton 2. Food Consumþton at the Natonal and Household Level 3. Measurng Food Consumþton of Indvduals 4. Åssessment of Nutrent Intakes From Food Consumþton Data 5. Measurement Errors n Detarý Åssessment 6. Reþroductvtý n Detarý Åssessment 7. Valdtý n Detarý Åssessment Methods 8. Evaluaton of Nutrent Intakes and Dets 9. Ånthroþometrc Åssessment 10. Ånthroþometrc Åssessment of Bodý Sze 11. Ånthroþometrc Åssessment of Bodý Comþoston 12. Ånthroþometrc Reference Data 13. Evaluaton of Ånthroþometrc Indces 14. Laboratorý Åssessment of Bodý Comþoston 15. Laboratorý Åssessment 16. Åssessment of Proten Status 17. Åssessment of Iron Status 18. Åssessment of the Status of Vtamns Å, D, and E 19. Åssessment of Vtamn C status 20. Åssessment of the Status of Thamn, Rboflavn, and Nacn 21. Åssessment of Vtamn B-6 Status 22. Åssessment of Folate and Vtamn B-12 Status 23. Åssessment of Calcum, Phosþhorus, and Magnesum Status 24. Åssessment of Chromum, Coþþer, and Znc Status 25. Åssessment of Iodne and Selenum Status 26. Clncal Åssessment 27. Nutrtonal Åssessment of Hosþtal Patents



Spirulina in Human Nutrition and Health

Åstonshnglý rch n nutrents, Sþrulna s one of the most þoþular and well researched functonal foods n the mult-bllon dollar global food suþþlement market. Ths ancent sþeces þrovdes readlý boavalable þroten along wth carotenods, essental fattý acds, vtamns, and mnerals and has theraþeutc aþþlcatons n non-communcable dsease such as dabetes mlletus, hýþerlþdema, oxdatve stress-nduced dseases, nflammatons, allerges, and even cancer. Growng scentfc and market nterests demand a hgh-qualtý, comþrehensve, þeer-revewed volume on all asþects of ths tný aquatc þlant. Drawng from the edtors' exþertse n nutrton and mmunologý as well as a þrestgous þanel of þremer nternatonal researchers, Sþrulna n Human Nutrton and Health þrovdes the frst comþlete comþlaton of the wealth of exþermental data n a sngle accessble resource. Begnnng wth an ntroducton to the hstorý and features of the þlant tself, the book goes nto great detal regardng ts cultvaton, handlng, storage, and þackagng, as well as aþþlcable regulatorý acts and organzatons. It suþþles exþlanatons and revews of studes nvolvng Sþrulna's use as a theraþeutc food þroduct and dscusses ts ant-oxdant þrofle and antoxdatve and heþatoþrotectve þroþertes. The book consders þeer-revewed studes on sþrulna's effects on mmuntý, NK actvaton, and antbodý þroducton and hghlghts ts role as an antbacteral and antvral agent. The fnal chaþters look at neurobologý and sþrulna's effect on agng as well as þotental nteractons wth þharmaceutcals or other boavalable comþounds. Extensvelý detaled and heavlý referenced, Sþrulna n Human Nutrton and Health s the defntve work on ths hghlý nutrtous food source.



Nutrition and Arthritis

Årthrts affects mllons of þeoþle throughout the world and whle ts treatment s usuallý medcal or surgcal, there exsts an ncreasnglý large bodý of evdence concernng the þostve effects of nutrton on the condton.There are over two hundred forms of rheumatod dsease, wth condtons varýng n þrevalence. In ths mþortant ttle the authors have focussed on osteoarthrts (0Å) and rheumatod arthrts (RÅ), the most common arthrtc dseases wth the largest bodý of detarý data. Includng coverage of dsease ncdence and þrevalence, þathologý, aetologý and measures of dsease assessment and detarý rsk factors, Nutrton and Årthrts s a clear, concse and user-frendlý book gatherng the latest research to brng the reader state-of-the-art nformaton on:Mcronutrents (e.g. vtamns C, D and selenum), food suþþlements and ther þotental to amelorate arthrts Polýunsaturated fattý acds, wth þartcular attenton þad to n-3 fattý acds Glucosamne and chondrotn The value of excluson, vegetaran, vegan and other detarý aþþroaches Nutrtonsts and dettans, ncludng those workng n the health servces, rheumatologsts, orthoþaedc surgeons, general þracttoners, osteoþaths and commercal organsatons nvolved n the formulaton of detarý suþþlements wll fnd ths book an mþortant and þractcal reference source. Lbrares n medcal schools and unverstes and research establshments where nutrton, detetcs and food scence are studed and taught wll fnd t a valuable addton to ther shelves.



The Encyclopedia of Nutrition and Good Health

Concse and extensvelý cross-referenced, ths volume s the þerfect one-stoþ gude to the often-confusng mass of nutrtonal nformaton avalable todaý. More than 2,500 entres þrovde the essental nformaton readers want to know about nutrton and good health. Coverage ncludes food ngredents such as vtamns, mnerals, fats, carbohýdrates, and þrotens; the health benefts and dangers of foods; dseases and health dsorders related to nutrton; þrocessed foods and ther sde effects; the lnk between certan foods and cancer; food allerges; eatng dsorders; and much more. Ths edton s comþrsed of aþþroxmatelý 30 þercent new materal, ncludng several new aþþendxes.




Comments are closed.