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Medical Foods From Natural Sources

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Medical Foods From Natural Sources

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Author : Meera Kaur
language : en
Publisher: Springer
Release Date : 2010-10-29

Medical Foods From Natural Sources written by Meera Kaur and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-29 with Technology & Engineering categories.

Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics, shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support. Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, milk, etc., and presents methods on how to prepare enteral foods from natural sources for use. The book fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.

Medical Foods From Natural Sources

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Author : Meera Kaur
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-12-10

Medical Foods From Natural Sources written by Meera Kaur and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-10 with Technology & Engineering categories.

Eating And Healing

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Author : Andrea Pieroni
language : en
Publisher: CRC Press
Release Date : 2006-03-07

Eating And Healing written by Andrea Pieroni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-07 with Medical categories.

Discover neglected wild food sources—that can also be used as medicine! The long-standing notion of “food as medicine, medicine as food,” can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers’ in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet—antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand—“wild” food plant gathering Southern Italy—the consumption of wild plants by Albanians and Italians Northern Spain—medicinal digestive beverages United States—medicinal herb quality Commonwealth of Dominica—humoral medicine and food Cuba—promoting health through medicinal foods Brazil—medicinal uses of specific fishes Brazil—plants from the Amazon and Atlantic Forest Bolivian Andes—traditional food medicines New Patagonia—gathering of wild plant foods with medicinal uses Western Kenya—uses of traditional herbs among the Luo people South Cameroon—ethnomycology in Africa Morocco—food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.

Reformulation As A Strategy For Developing Healthier Food Products

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Author : Vassilios Raikos
language : en
Publisher: Springer Nature
Release Date : 2019-10-09

Reformulation As A Strategy For Developing Healthier Food Products written by Vassilios Raikos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-09 with Technology & Engineering categories.

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Functional Food Products And Sustainable Health

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Author : Saghir Ahmad
language : en
Publisher: Springer Nature
Release Date : 2020-08-29

Functional Food Products And Sustainable Health written by Saghir Ahmad and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-29 with Medical categories.

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Functional Foods Nutraceuticals And Natural Products

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Author : Dhiraj A. Vattem
language : en
Publisher: DEStech Publications, Inc
Release Date : 2015-10-06

Functional Foods Nutraceuticals And Natural Products written by Dhiraj A. Vattem and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with Health & Fitness categories.

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

The Complete Book Of Nutritional Healing

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Author : Deborah Mitchell
language : en
Publisher: St. Martin's Paperbacks
Release Date : 2008-12-30

The Complete Book Of Nutritional Healing written by Deborah Mitchell and has been published by St. Martin's Paperbacks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-30 with Health & Fitness categories.

• A-to-Z, cross-referenced entries of common health conditions, along with recommended foods and/or supplements to treat them • Detailed entries on healing foods from almonds to oatmeal to salmon to zucchini and dozens in between that boost health and well-being • The latest information on vitamins, minerals, phytonutrients, and more--with suggestions for safe, effective usage • The best food sources and dietary supplements for you and your family • Includes delicious, easy-to-follow recipes! • An overview of American diet and nutritional issues today (including a comprehensive resources list) • And more.

The A Z Guide To Food As Medicine Second Edition

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Author : Diane Kraft
language : en
Publisher: CRC Press
Release Date : 2019-01-22

The A Z Guide To Food As Medicine Second Edition written by Diane Kraft and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-22 with Medical categories.

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include: Definition and background information such as traditional medicinal use, culinary facts, and dietary intake and deficiency information Scientific findings on the physiological effects of foods, food groups, and food constituents Bioactive dose when known, such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals Safety highlights, such as nutrient Tolerable Upper Intake Levels A health professional’s comprehensive nutrition handbook that includes all nutrients, nutrient functions, "good" and "excellent" sources of nutrients, nutrient assessment, and deficiency symptoms, as well as summaries of foods, food groups, and phytochemicals. New to the Second Edition: Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases Focus on practical recommendations for health maintenance and disease prevention, including tables, insets, and updated scientific findings on more than a dozen new foods Accompanying teaching aids and lesson plans available online at http://www.crcpress.com Features: Dictionary-style summaries of the physiological effects of foods, food groups, nutrients, and phytochemicals alphabetically listed for quick access Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies, classes of phytochemicals, and medicinal aspects of foods and of a plant-based diet Over 1,000 scientific references from peer-reviewed sources, including The Academy of Nutrition and Dietetics Evidence Analysis Library, and position statements of major health organizations

A Z Guide To Food As Medicine

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Author : Diane Kraft
language : en
Publisher: CRC Press
Release Date : 2016-01-09

A Z Guide To Food As Medicine written by Diane Kraft and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-09 with Medical categories.

Healthcare providers are fielding more questions from patients on how to help their health conditions naturally, prevent disease, and generally eat better. This provides a quick reference of hundreds of foods along with the phytochemicals and nutrients they contain. This guide provides nutrient definitions and common uses, bioactive doses, health benefits, and recommended safe intakes. It presents information on good sources of nutrients, tables of foods listing health benefits associated with their phytochemical constituents, and benefits to disease prevention and treatment.

Developing New Functional Food And Nutraceutical Products

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Author : Debasis Bagchi
language : en
Publisher: Academic Press
Release Date : 2016-09-19

Developing New Functional Food And Nutraceutical Products written by Debasis Bagchi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-19 with Business & Economics categories.

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Medical Foods From Natural Sources

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