PRINCIPIOS B?SICOS DE BROMATOLOG?A PARA ESTUDIANTES DE NUTRICI?N PDF Download

Author: Alma Rosa Del Angel Meza
Publisher: Palibrio
ISBN: 146336136X
Category : Science
Languages : en
Pages : 341

View

Book Description
El objetivo de este libro es presentar los métodos del análisis de alimentos más comunes y de mayor interés para el estudiante de nutrición, orientándolo principalmente al análisis químico a través del desarrollo de técnicas analíticas con las que pueden obtenerse resultados reproducibles y en las que se ha limitado la dependencia de costosos equipos de investigación, sin menoscabo de la calidad del análisis. Las técnicas empleadas infieren el desarrollo de procedimientos del tipo gravimétrico y volumétrico en general con los que se pretende que el estudiante se interese en continuar con la investigación de los métodos instrumentales.

Author: H.K. Biesalski
Publisher: Karger Medical and Scientific Publishers
ISBN: 3318056855
Category : Health & Fitness
Languages : en
Pages : 254

View

Book Description
Malnutrition caused by deficiencies of vitamins and minerals - also called hidden hunger - impairs both the intellectual and physical development of a child. Due to the absence of clinical symptoms and assessments, no intervention can be staged. The tragedy is that this, in turn, decreases the child’s chance to escape from poverty. This book looks at malnutrition in high-income countries, the nutrition transition and nutritional deficiencies in low-income countries, consequences of hidden hunger, and interventions to improve nutrition security. Written by leading experts in the field, it clearly stresses that national governments and international organizations must make malnutrition one of their top priorities in order to provide children with optimal conditions for a healthy future.

Author: Dolores Corella
Publisher: MDPI
ISBN: 3038429953
Category : Medical
Languages : en
Pages : 231

View

Book Description
This book is a printed edition of the Special Issue "Nutrigenetics" that was published in Nutrients

Author: Nalan Gokoglu
Publisher: John Wiley & Sons
ISBN: 1118512235
Category : Technology & Engineering
Languages : en
Pages : 243

View

Book Description
Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.

Author: L. Kathleen Mahan
Publisher: Elsevier Health Sciences
ISBN: 1437722334
Category : Medical
Languages : en
Pages : 1255

View

Book Description
The most respected nutrition text for more than 50 years, Krause's Food & the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations of the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms provide need-to-know information with ease, making this text perfect for use in class or everyday practice. Clear, logical organization details each step of complete nutritional care from assessment to therapy. UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care. New Directions boxes reflect the latest research in emerging areas in nutrition therapy. Focus On boxes provide additional detail on key chapter concepts. Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice. Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology. More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content. Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA). New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the Dietary Guidelines for Americans 2010, the MyPyramid food guide, and the Eating Well with Canada's Food Guide recommendations. MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders. New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake. Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population. Growth grids for children detail proper patient nutrition during infancy and early childhood. Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy. Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.

Author: Irwin H. Rosenberg
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805573219
Category : Science
Languages : en
Pages : 266

View

Book Description
Humanity is aging. In the last century, life expectancy has increased by as much as 25 years, the greatest increase in 5'000 years of history. As a consequence the elderly constitute today the fastest growing segment of the world's population. This new situation creates many social problems and challenges to health care which both the developed as well as the developing countries will have to cope with. The present publication shows that scientific progress has reached a level where nutritional interventions may play a decisive part in the prevention of degenerative conditions of age, improvement of quality of life and impact on health care burden and resources. Topics deal with such different aspects as the influence of prenatal and early infant nutrition on the future aged individual and effects of energetic restriction on longevity. Further contributions include studies on mitochondrial alterations, digestive problems, specific metabolic deviations mediated by insulin, bone degradation, structural changes, neuromuscular dysfunctions, mental state of the elderly as well as the response of the immune system to nutrient intake. Finally the book offers a review of requirements appropriate to meet the age-related public health challenges of the 21st century.

Author: Georg Borgstrom
Publisher: Elsevier
ISBN: 032314280X
Category : Technology & Engineering
Languages : en
Pages : 742

View

Book Description
Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Author: Lulu Hunt Peters
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 120

View

Book Description

Author: Stephen Bertman
Publisher: Greenwood
ISBN: 9780275962050
Category : Speed
Languages : en
Pages : 296

View

Book Description
Hyperculture dares to suggest that the cure for our condition lies not in an "information superhighway" or "third wave information revolution," but in the radical and painful process of decelerating our lives enough to reclaim them.

Author: Ivano Caponigro
Publisher: Cambridge University Press
ISBN: 1107276691
Category : Language Arts & Disciplines
Languages : en
Pages : 377

View

Book Description
In recent years, the study of formal semantics and formal pragmatics has grown tremendously, showing that core aspects of language meaning can be explained by a few principles. These principles are grounded in the logic that is behind - and tightly intertwined with - the grammar of human language. In this book, some of the most prominent figures in linguistics, including Noam Chomsky and Barbara H. Partee, offer new insights into the nature of linguistic meaning and pave the way for the further development of formal semantics and formal pragmatics. Each chapter investigates various dimensions in which the logical nature of human language manifests itself within a language and/or across languages. Phenomena like bare plurals, free choice items, scalar implicatures, intervention effects, and logical operators are investigated in depth and at times cross-linguistically and/or experimentally. This volume will be of interest to scholars working within the fields of semantics, pragmatics, language acquisition and psycholinguistics.