Lifetime Nutritional Influences on Cognition  Behaviour and Psychiatric Illness Book

Lifetime Nutritional Influences on Cognition Behaviour and Psychiatric Illness


  • Author : D Benton
  • Publisher : Elsevier
  • Release Date : 2011-07-14
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9780857092922

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Lifetime Nutritional Influences on Cognition Behaviour and Psychiatric Illness Excerpt :

The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness. Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids. With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists. Reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness Explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour Examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline

Nutrition in Pediatrics Book

Nutrition in Pediatrics


  • Author : Christopher Duggan, MD, MPH
  • Publisher : PMPH USA, Ltd
  • Release Date : 2016-06-21
  • Genre: Medical
  • Pages : 1280
  • ISBN 10 : 9781607951803

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Nutrition in Pediatrics Excerpt :

Diet  Brain  Behavior Book

Diet Brain Behavior


  • Author : Robin B. Kanarek
  • Publisher : CRC Press
  • Release Date : 2011-10-06
  • Genre: Medical
  • Pages : 335
  • ISBN 10 : 9781439821565

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Diet Brain Behavior Excerpt :

As the field of nutritional neuroscience has grown, both the scientific community and the general population have expressed a heightened interest in the effect of nutrients on behavior. Diet, Brain, Behavior: Practical Implications presents the work of a diverse group of scientists who collectively explore the broad scope of research in the field. The subject matter of each chapter in this volume was chosen to ensure the current or potential for further applicability to practical, applied issues. Topics discussed include: Concepts of mental energy and fatigue The dangers of obesity and its effect on behavior Exercise, dietary restriction, and supplements for weight loss The effects of caffeine, creatine, theanine, B vitamins, and other dietary supplements on brain functioning and behavior The reward deficiency hypothesis and eating disorders The importance of maintaining proper fluid intake The effects of eating breakfast on performance The role of diet in pain sensitivity During the past decade, there has been an explosion in research and publications in this field. This collection of contributions represents the cutting edge of current research and new advancements in this area. The book provides essential information to those working in a diverse range of fields, including nutrition, neuroscience, psychology, and exercise physiology as well as medicine, dietetics, and occupational therapy.

Nutrition and the Developing Brain Book

Nutrition and the Developing Brain


  • Author : Victoria Hall Moran
  • Publisher : CRC Press
  • Release Date : 2016-08-05
  • Genre: Medical
  • Pages : 265
  • ISBN 10 : 9781315355146

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Nutrition and the Developing Brain Excerpt :

Nutrients play a significant role in brain development throughout fetal and postnatal life. This book reviews the evidence from animal and human research, highlighting the influence of specific nutrients on brain function and cognitive development. With a unique, integrative approach to the nutritional, environmental, and genetic influences on brain development, the book examines issues such as single versus multiple limiting nutrients, critical periods of deficiency, and the impact of the child-parent relationship on the architecture of the developing brain. The effect of undernutrition on the developing brain of infants and young children can be devastating and enduring. It can impede behavioural and cognitive development and educability, thereby undermining future work productivity. Chapter authors are experts in this field of research and provide an up-to-date insight into the role of the individual nutrients in brain development and function.

Neurodevelopment and Intelligence  Impacts of Nutrition  Environmental Toxins  and Stress  Volumes 1 and 2  Book

Neurodevelopment and Intelligence Impacts of Nutrition Environmental Toxins and Stress Volumes 1 and 2


  • Author : Charles A. Lewis, MD MPH
  • Publisher : Psy Press
  • Release Date : 2022-03-01
  • Genre: Medical
  • Pages : 814
  • ISBN 10 : 978186723xxxx

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Neurodevelopment and Intelligence Impacts of Nutrition Environmental Toxins and Stress Volumes 1 and 2 Excerpt :

This special edition of Neurodevelopment and Intelligence contains both Volumes One and Two. The set provides an understanding neurodevelopmental risks during fetal and early life, and of the things that can go awry that limit or hinder healthy brain development, leading to a loss of intellectual abilities or causing disabilities such as autism spectrum disorder. It should be of interest to anyone interested in brain health, preventive medicine, pediatrics, public health policy, present and prospective parents, and those planning on pregnancy and parturition. Herein, Dr. Lewis explains: How people got smarter for more than a century and and why the alternative title of the book is Swimming in a Poisoned Pond —The Looming Demise of Cognitive and Mental Health in America How any healthy child can be a genius with advanced planning All the nasty things in your home that cause brain damage The disgusting things in your water that harm the brain The prenatal vitamins that prevent autism How ADHD is a lifestyle disease The eight pillars of health and their effects on the brain What men can do to sire smarter children The environmental toxins that cause violent crime and suicide How to make your home safe for your child’s brain The role of gut bacteria on the brain How to make pregnancy safer for the fetal brain Foods that improve brain function Maternal life style factors that affect IQ The seven pillars of health and their effects on the brain What men can do to sire smarter children How to make your home safe for your child’s brain The role of gut bacteria on the brain The disruptive effects of sleep deprivation and sleep disordered breathing on brain development, and sleep hygiene for children The effects of stress on the brain and its functioning The harmful effects of poverty on the brain How noise and noise pollution harm brain development. How good public policy can give us a brighter future Foods that improve brain function and make us happy and engaged The

Early Nutrition and Long Term Health Book

Early Nutrition and Long Term Health


  • Author : Jose M Saavedra
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-29
  • Genre: Technology & Engineering
  • Pages : 620
  • ISBN 10 : 9780081001868

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Early Nutrition and Long Term Health Excerpt :

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs. Examines the relation between early life nutrition and long-term health Covers the mechanistic aspects of nutritional programming and its impact on risk of chronic non-communicable diseases Reviews associations between infant and child diet and its effect on growth, development, cognition and later occurrence of cardiovascular diseases, allergies, metabolic conditions and obesity

Metabolomics as a Tool in Nutrition Research Book

Metabolomics as a Tool in Nutrition Research


  • Author : J-L Sebedio
  • Publisher : Elsevier
  • Release Date : 2014-11-28
  • Genre: Technology & Engineering
  • Pages : 268
  • ISBN 10 : 9781782420927

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Metabolomics as a Tool in Nutrition Research Excerpt :

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs. Metabolomics as a Tool in Nutrition Research provides a review of the uses of metabolomics in nutritional research. Chapters cover the most important aspects of the topic such as analysis techniques, bioinformatics and integration with other ‘omic’ sciences such as proteomics and genomics. The final chapters look at the impact of exercise on metabolomic profiles and future trends in metabolomics for nutrition research.

Specialty Oils and Fats in Food and Nutrition Book

Specialty Oils and Fats in Food and Nutrition


  • Author : Geoff Talbot
  • Publisher : Woodhead Publishing
  • Release Date : 2015-06-29
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 9781782423973

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Specialty Oils and Fats in Food and Nutrition Excerpt :

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Metabolomics in Food and Nutrition Book

Metabolomics in Food and Nutrition


  • Author : Bart C Weimer
  • Publisher : Elsevier
  • Release Date : 2013-10-31
  • Genre: Technology & Engineering
  • Pages : 264
  • ISBN 10 : 9780857098818

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Metabolomics in Food and Nutrition Excerpt :

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes. With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applicatio

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims Book

Foods Nutrients and Food Ingredients with Authorised EU Health Claims


  • Author : Michele Jeanne Sadler
  • Publisher : Elsevier
  • Release Date : 2014-04-21
  • Genre: Technology & Engineering
  • Pages : 444
  • ISBN 10 : 9780857098481

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Foods Nutrients and Food Ingredients with Authorised EU Health Claims Excerpt :

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children’s development, and health and proprietary claims. Part three sets out ingredients with permitted “general function claims, including choline, creatine, sweeteners, dietary lactase supplements, and polyphenols in olive oil. Part four outlines foods and nutrients with permitted health claims, with chapters on vitamins and minerals, proteins, meat, fish, water, and the replacement of saturated fats. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims is the go-to resource for R&D managers and technical managers in the food, and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field. Provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006 Covers properties and applications of each ingredient, as well as evidence for the health claim and how it benefits consumers Outlines the importance of each claim in product development and marketing and regulatory issues such as conditions of use

Dietary Supplements Book
Score: 5
From 1 Ratings

Dietary Supplements


  • Author : Katja Berginc
  • Publisher : Elsevier
  • Release Date : 2014-11-24
  • Genre: Technology & Engineering
  • Pages : 260
  • ISBN 10 : 9781782420811

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Dietary Supplements Excerpt :

Dietary supplements made from foods, herbs and their constituents are a rapidly growing market sector. Consumers often view food supplements as ‘natural’ and therefore safe; however, supplements are regulated as foods rather than as pharmaceuticals and so are not as closely monitored as may be necessary. With the commercial market in these products growing, this book provides essential research into their safety, efficacy and potential risk of interaction with pharmaceuticals. Following an introductory chapter, part one covers the chemical composition, manufacture and regulation of dietary supplements. Part two looks at the effectiveness of different types of dietary supplement and methods of evaluation. Finally, part three focuses on supplement safety. Reviews the design, production and regulation of dietary supplements. Analyses the potential for pharmacokinetic and pharmacodynamics interactions between dietary supplements and pharmaceuticals. Offers reviews of important clinical studies on the efficacy of dietary supplements for range of conditions.

Functional Dietary Lipids Book

Functional Dietary Lipids


  • Author : Thomas Sanders
  • Publisher : Woodhead Publishing
  • Release Date : 2015-11-18
  • Genre: Technology & Engineering
  • Pages : 332
  • ISBN 10 : 9781782422570

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Functional Dietary Lipids Excerpt :

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Developing Food Products for Consumers with Specific Dietary Needs Book

Developing Food Products for Consumers with Specific Dietary Needs


  • Author : Steve Osborn
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-17
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9780081003404

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Developing Food Products for Consumers with Specific Dietary Needs Excerpt :

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for cus

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims Book

Foods Nutrients and Food Ingredients with Authorised EU Health Claims


  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release Date : 2015-05-28
  • Genre: Technology & Engineering
  • Pages : 346
  • ISBN 10 : 9781782424031

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Foods Nutrients and Food Ingredients with Authorised EU Health Claims Excerpt :

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends. The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted ‘general function’ claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids. Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances

Infectious Disease in Aquaculture Book

Infectious Disease in Aquaculture


  • Author : B Austin
  • Publisher : Elsevier
  • Release Date : 2012-04-25
  • Genre: Technology & Engineering
  • Pages : 560
  • ISBN 10 : 9780857095732

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Infectious Disease in Aquaculture Excerpt :

With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases are a major constraint. Infectious disease in aquaculture: prevention and control brings together a wealth of recent research on this problem and its effective management. Part one considers the innate and adaptive immune responses seen in fish and shellfish together with the implications of these responses for disease control. The specific immune response of molluscs and crustaceans is considered in depth, along with the role of stress in resistance to infection. Advances in disease diagnostics, veterinary drugs and vaccines are discussed in part two, with quality assurance, the use and effects of antibiotics and anti-parasitic drugs in aquaculture, and developments in vaccination against fish are explored. Part three focuses on the development of specific pathogen-free populations and novel approaches for disease control. Specific pathogen free shrimp stocks, developments in genomics and the use of bacteria and bacteriophages as biological agents for disease control are explored, before the management and use of natural antimicrobial compounds. With its distinguished editor and expert team of contributors, Infectious disease in aquaculture: prevention and control provides managers of aquaculture facilities and scientists working on disease in aquaculture with a comprehensive and systematic overview of essential research in the prevention and control of infectious disease. Collates a wealth of recent research on infectious disease and its effective management in aquaculture production Considers the innate and adaptive immune responses seen in fish and shelfish and the implications for disease control Discusses advances in disease diagnostics, veterinary drugs and vaccines