FHD217 Nutrition & Wellness Application: Find Books

The single most authoritative guide to shopping and eating for better health and a longer life.

This authoritative guide provides valuable information to help you prevent disease and stay healthy throughout your life. Comprehensive in scope, easy to navigate, and filled with clear, helpful information and illustrations, the American Medical Association Complete Guide to Prevention and Wellness is the essential health resource for every age and stage of life.

In The Wellness Book, Dr. Benson has created the definitive resource that shows readers how to maintain health and treat stress-related illnesses, including high blood pressure, cardiovascular disease, chronic pain, Parkinson's Disease, infertility, insomnia, anxiety, symptoms of HIV and cancer, menopause, and more. The Wellness Book shows readers how to create and control their own well being. Use of the book, in combination with modern medical treatments, will aid in prevention and treatment of a number of illnesses and, according to USA TODAY, "legitimizes the mind/body connection in traditional medicine."

Beginning with an overview of food and food constituents, the book outlines current nutrient analysis systems, techniques for data analysis, and food labeling. The book reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition. There is a detailed assessment in section three on nutritional needs throughout the lifecycle.

In this greatly-expanded third edition, leading nutritionists, public health experts, and clinicians bring up-to-date and extend this now classic guide to improving individual health outcomes through nutrition. the new edition encompasses the broadest range of topics, from cancer and cardiovascular disease to infectious disease in children, from reproductive and prenatal nutrition to global public health nutrition strategies.

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.

The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existing chapters. Part I is devoted to food, including its composition, constituents, labeling, and analysis. There is also a chapter on the laws that regulate food and its protection. Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice. New to this edition: More websites cited for accessing large data sets A complete chapter on food intake regulation Several chapters relating to the legal aspects of food (food law, food labeling) Additional focus on food sanitation and food safety Expanded coverage of drugs and nutrition Integration of major health issues with a significant number of new disease chapters, including nutrition and immune function, dental health, renal disease, brain function, frail elderly and hospitalized patients, and food addiction and obesity New chapters on nutrition and genetics, which include epigenetics and polymorphism-nutrient interactions