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Nutrition and Diet Therapy Reference Dictionary by Filling the need unmet by today's medical dictionaries, the new fifth edition of Nutrition and Diet Therapy Reference Dictionary, is the most comprehensive dictionary covering nutrition and diet therapy available for health care professionals. In this wide-ranging, authoritative volume, authors Lagua and Claudio cover 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. Much more than a dictionary, the word entries don't just define, but include the main reasons for suggested nutrition therapy and dietary guidelines, foods allowed, and avoided. Coverage includes such topics as nutrition and the immune system, phytonutrients, functional foods, alternative medicine, and the new standard for dietary reference intakes. Special features of the Dictionary are entries on 160 different diets; nutrition therapy for more than 360 disorders, including inborn-errors of metabolism; 170 drugs and their effects on nutrition; and more than 150 nutritional products with their main uses and composition. Of particular importance are topics of public health concerns for the second millennium, and dietary recommendations for prevention of major degenerative diseases such as obesity, coronary heart disease, hypertension, diabetes mellitus, and cancer. The extensive Appendices include over 50 tables, forms, and charts that enrich the word definitions and serve as essential reference aids for the health care professional. With more than 3,200 carefully selected entries, the new fifth edition includes 700 new terms and more than 600 revised and expanded definitions. Terms have been meticulously chosen based on their frequency of use and importance in nutrition. All practitioners in the fields of nutrition and dietetics, as well as educators, students, and others interested in nutrition will find the updated, new edition of Nutrition and Diet Therapy Reference Dictionary a compact, handy, yet comprehensive reference tool covering almost all aspects of nutrition and dietetics.
Publication Date: 2004-11-01
Dictionary of Nutraceuticals and Functional Foods by Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, the Dictionary of Nutraceuticals and Functional Foods is the first reference of its kind written explicitly for this rapidly developing field. The book provides clearly written, concise, science-based information on over 470 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. In addition, this thorough reference contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables to facilitate recognition and understanding. Concise and accessible, the Dictionary of Nutraceuticals and Functional Foods is a convenientsingle source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods.¿
Publication Date: 2005-12-19
Benders' Dictionary of Nutrition and Food Technology Tion by The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use. Bender's Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data. The eighth edition joins its predecessors, each bestseller in their own right, as an essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This edition includes more than 5,000 succinct authoritative definitions. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.
Publication Date: 2006-06-20