Author: National Academy of Sciences Publisher: National Academies Press ISBN: 0309040493 Category : Medical Languages : en Pages : 190
Book Description
Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Author: Jean-Pierre Montmayeur Publisher: CRC Press ISBN: 1420067761 Category : Medical Languages : en Pages : 646
Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: National Research Council Publisher: National Academies Press ISBN: 0309039940 Category : Medical Languages : en Pages : 765
Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author: Harry G. Preuss Publisher: Academic Press ISBN: 0128169192 Category : Technology & Engineering Languages : en Pages : 682
Book Description
Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies. Beginning with a general overview, the text outlines aspects associated with advancing age and human physiology, such as different aspects of insulin resistance, the advancing age phenomenon, central fat accumulation and metabolic perturbations and the role of the modern Western diet and the influence of dietary sugar, salt, and fat, with particular focus on their relation to multiple biochemical pathophysiological pathways. The second section of the book focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic, with an emphasis on carbohydrate metabolism and its biochemistry, GI absorption, the glycemic index and the influence of fructose. The historical background of dietary sugars is discussed alongside Atkin's hypothesis, and an overview of the correlation between dietary fibre and the glycemic index, including a chapter on sugar addiction. Section three contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects, including salt-sensitive hypertension, contribution of two steroid receptor pathways, vascular NO, intrarenal RAAS system and angiotensin. The fourth section highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases, and further explores NAFLD and gender specific problems. Chapters in this section also investigate the benefits of the Mediterranean diet as well as myths related to cholesterol. Collected and carefully organized for researchers in nutrition, physiology, epidemiology, or sensory science, this book will also benefit general practitioners, surgeons, nurses, health professionals and practitioners, and students studying the role of diet in cardiometabolic disorders and disease. - Demonstrates how a healthy lifestyle impacts lifespan - Provides a general overview and outlines aspects associated with advancing age and human physiology - Focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic - Contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects - Highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases
Author: Thomas A. B. Sanders Publisher: Woodhead Publishing ISBN: 1782422579 Category : Technology & Engineering Languages : en Pages : 334
Book Description
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more - Considers manufacturing issues of dietary fat in foods - Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims
Author: Michael A. Schmidt Publisher: Frog Limited ISBN: 9781883319625 Category : Science Languages : en Pages : 254
Book Description
Written by a research scientist in the field of nutrition, this book describes how the body's digestive, communication, and nervous systems function, and links fatty acid intake to memory, mood and behavior. Schmidt explains how most "low-fat" diets are actually unhealthy and how many people today get little or none of important fatty acids like omega-3 in their junk-food meals. 10 charts & tables.
Author: Vinood Patel Publisher: Academic Press ISBN: 0128112980 Category : Technology & Engineering Languages : en Pages : 462
Book Description
The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. - Summarizes molecular nutrition in health as related to fats - Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease - Includes preclinical, clinical and population studies - Covers the genome, the whole body and whole communities - Includes key facts, a mini dictionary of terms and summary points
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309173183 Category : Medical Languages : en Pages : 722
Book Description
Every aspect of immune function and host defense is dependent upon a proper supply and balance of nutrients. Severe malnutrition can cause significant alteration in immune response, but even subclinical deficits may be associated with an impaired immune response, and an increased risk of infection. Infectious diseases have accounted for more off-duty days during major wars than combat wounds or nonbattle injuries. Combined stressors may reduce the normal ability of soldiers to resist pathogens, increase their susceptibility to biological warfare agents, and reduce the effectiveness of vaccines intended to protect them. There is also a concern with the inappropriate use of dietary supplements. This book, one of a series, examines the impact of various types of stressors and the role of specific dietary nutrients in maintaining immune function of military personnel in the field. It reviews the impact of compromised nutrition status on immune function; the interaction of health, exercise, and stress (both physical and psychological) in immune function; and the role of nutritional supplements and newer biotechnology methods reported to enhance immune function. The first part of the book contains the committee's workshop summary and evaluation of ongoing research by Army scientists on immune status in special forces troops, responses to the Army's questions, conclusions, and recommendations. The rest of the book contains papers contributed by workshop speakers, grouped under such broad topics as an introduction to what is known about immune function, the assessment of immune function, the effect of nutrition, and the relation between the many and varied stresses encountered by military personnel and their effect on health.
Author: Zana Morris Publisher: Random House ISBN: 1473527430 Category : Health & Fitness Languages : en Pages : 288
Book Description
This groundbreaking new book rewrites the rules of effective weight loss to reveal the real secret to rapid and sustained weight loss: quite simply, to burn fat, you need to eat fat. Over the last 12 years leading trainer Zana Morris has helped thousands of clients get the results they want with her unique diet and exercise plan. Now in this book she makes it available to everyone for the very first time. Backed by the latest science showing that the right fats are healthy and aid weight loss not weight gain, The High Fat Diet presents a unique nutrition plan and a targeted 12-minute, high intensity workout, which together will enable you to get the results you want - and fast! www.highfatdiet.co.uk - 14-day diet plan filled with delicious, healthy fats. You'll never feel hungry and will fuel your body with the nutrients it needs to burn fat and shed weight. Includes easy-to-prepare recipes and indulgent meal suggestions. - Unique 12-minute, high intensity exercise programme you can do in the gym or at home. Includes stylish photographs, tips on technique and answers to common questions. - 14-day maintenance plan after completing the initial 14 days to keep you on track. - Advice on motivation, visualisation and goal-setting so your mind and body work together. Simple and highly effective, The High Fat Diet will ensure you burn fat, not muscle, as you get rid of your unwanted pounds. It is the only book you need to get the body you want.
Author: Nina Teicholz Publisher: Simon and Schuster ISBN: 1451624441 Category : Health & Fitness Languages : en Pages : 496
Book Description
A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma. With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
Author: National Academy of Sciences
Author: Jean-Pierre Montmayeur
Author: National Research Council
Author: Harry G. Preuss
Author: Thomas A. B. Sanders
Author: Michael A. Schmidt
Author: Vinood Patel
Author: Institute of Medicine
Author: Zana Morris
Author: Nina Teicholz