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Staci Nix McIntosh: Williams' Basic
Nutrition & Diet Therapy

Williams' Basic Nutrition & Diet Therapy

This book connects oropharyngeal structure to metabolic disease through the practice of teledontics, a new interdisciplinary integrative medical/dental approach for treatment of obstructive sleep apnea. It relates oxygen needs of the body and other nutritional requirements focusing on how oxygen insufficiency leads to health comorbidities.

This book connects oropharyngeal structure to metabolic disease through the practice of teledontics, a new interdisciplinary integrative medical/dental approach for treatment of obstructive sleep apnea. It relates oxygen needs of the body and other nutritional requirements focusing on how oxygen insufficiency leads to health comorbidities.

With Teledontics/Telegnathics

Pediatric Treatment of Sleep Apnea

The Clinics: Internal Medicine

In this issue of Critical Care Clinics, guest editors Drs. Paul Wischmeyer and Emma Ridley bring their considerable expertise to the topic of Nutrition in Critical Care - Where Are We Now?. Top experts cover key issues surrounding this important topic, including early feeding in critical care; dysphagia, communication, and the impact on nutrition in critical care; the patient experience of nutrition during critical illness; novel strategies to promote recovery and rehabilitation; and much more.<ul><li>Contains 13 relevant, practice-oriented topics including what recent trials have shown us about protein; autophagy; why a one-size-fits-all approach won’t work with ICU nutrition; the microbiome’s evolving role in critical care; critical care nutrition for children; and more</li><li>Provides in-depth clinical reviews on nutrition in critical care, offering actionable insights for clinical practice</li><li>Presents the latest information on this timely, focused topic under the leadership of experienced editors in the field. Authors synthesize and distill the latest research and practice guidelines to create clinically significant, topic-based reviews</li></ul>

Nutrition in Critical Care - Where are we now? An Issue of Critical Care Clinics: Volume 41-2

Food Analysis & Properties

This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications.

This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications.

Identification and Characterization of their Food and Pharmacological Potential

Bioactive Compounds

'So many of us will benefit from Jess's work.' - Ella Mills, founder of Deliciously Ella

'A huge number of us will benefit from Jess's work.’ – Ella Mills, founder of Deliciously Ella

The Hormone Balance Handbook

Nutrition and Women's Health: Functional Foods, Nutraceuticals, and Integrative Strategies delves into the critical role nutrition plays in human health, highlighting its growing importance among healthcare providers, research scientists, nutritionists, and dietitians. Despite significant progress, there remains a lack of targeted research specifically addressing women's nutritional needs at various life stages. This book aims to fill that gap, offering comprehensive insights into the benefits of nutraceuticals and functional foods for disease prevention, treatment, and recurrence through different phases of a woman's life. The book covers a wide range of topics, including nutritional modules for teenage nutrition, the interaction of sex hormones, menopause management, polycystic ovary syndrome, fertility, and bone, skin, and heart health. It emphasizes the underlying causes of various pathophysiological conditions linked to nutrition and provides practical diet plans to help avoid health issues across various age groups. Expert authors present evidence-based strategies for improving women's health through nutrition, making this book an invaluable resource for professionals and individuals alike.

Functional Foods, Nutraceuticals, and Integrative Strategies

Nutrition and Women's Health

The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine. In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

Harnessing Ingredients for Health

The Science and Culture of Latin American Foods

Harness the Power of Your Blender and "Cheat" Your Way to Good Health

Fuel Up

Supplements

Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption. This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

Williams' Basic Nutrition & Diet Therapy

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