Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect die…
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This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout history and around the world. Setting the scene with a chapter on meat's role in human evolution and it's growing influence during the development of agricultural…
In historical accounts of the circumstances of ordinary people's lives, nutrition has been the great unknown. Nearly impossible to measure or assess directly, it has nonetheless been held responsible for the declining mortality rates of the nineteenth century as well as being a …
Presents an anthropometric history of Britain and Ireland over the last 250 years. Studies human growth in relation to economic history and demography during 1750-1980.
Nutritional education as well as support is critical in the successful management and treatment of individuals with gastrointestinal disorders. This compact, practical guide provides suggestions on the management of digestive disorders with an emphasis on nutrition. Chapters are…
In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three ye…
The reproductive cycle in women is complex and can be considered to begin with epigenetic programming and ending with menopause. Intervening steps involve a variety of processes, including the cellular development of the sex organs, menarche, episodic endocrine cycles, menstrua…
Understanding Your Eating can help you if the way you use food bothers you and you feel it is beyond your control, or if you work with people who have issues with food.
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-m…
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This vol…
Essentials of human nutrition
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Type: Book
This book charts the involvement and impact of nutrition across different age groups and from the genetic to the community level. It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional s…
Fruits and vegetables are among the richest sources of ascorbic acid, other antioxidants and they produce specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of antioxidant compounds found in most fresh produce typ…
