Nutritional studies

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  • More than twenty years after the idea of this Carotenoids book series was first discussed, we finally reach the end of the project with Volume 5, which covers the functions and actions of carotenoids in human nutrition and health. In 1971, in Isler’s book Carotenoids, functions of carotenoids and vitamin A were covered in just two chapters.

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  • America’s dairy farmers participate in a national check-off program that provides monies to promote the consumption of dairy foods. A large portion of these funds is used to support nutrition research, communication, and education. Since 1915, the National Dairy Council® has been committed to establishing programs and developing educational materials based on current scientific research, as well as providing sound scientific information in all of its communications. This book is an update of the first edition of the Handbook of Dairy Foods and Nutrition.

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  • The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.

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  • T he science of human nutrition and its applications to health promotion continue to gain momentum. In the relatively short time since the release of the first edition of this Encyclopedia, a few landmark discoveries have had a dramatic multiplying effect over nutrition science: the mapping of the human genome, the links between molecular bioenergetics and lifespan, the influence of nutrients on viral mutation, to name a few.

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  • Nutritional Biochemistry takes a scientific approach to nutrition. It covers not just "whats"--nutritional requirements--but why they are required for human health, by describing their function at the cellular and molecular level. Each case study either leads to a subsequent discovery or enables an understanding of the physiological mechanisms of action of various nutrition-related processes. The text is "picture-oriented" and the commentary is directed towards explaining graphs, figures, and tables. ...

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  • Efficacy of SNS in Different Disease States Efficacy studies have shown that malnourished patients undergoing major thoracoabdominal surgery benefit from SNS. Critical illness requiring ICU care including major burns, major trauma, severe sepsis, closed head injury, and severe pancreatitis [positive CT scan and Acute Physiology and Chronic Health Evaluation II (APACHE II) 10] all benefit by early SNS, as indicated by reduced mortality and morbidity. In critical illness, initiation of SNS within 24 h of injury or ICU admission is associated with a ~50% reduction in mortality.

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  • T. COLIN CAMPBELL, at his core, is still a farm boy from northern Virginia. When we spend time together we inevitably share our stories from the farm. Whether it is spreading cow manure, driving tractors or herding cattle, both of us share a rich history in farming. But from these backgrounds, both he and I went on to other careers. It is for his other career accomplishments that I came to admire Colin. He was involved in the discovery of a chemical later called dioxin, and he went on to direct one of the most important diet and health studies ever conducted, the China Study.

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  • As an editor for Fitness magazine, my job is to be a conduit of information between my readers and the experts (registered dietitians, medical doctors, and researchers). In essence, I’m a translator. You see, most experts speak what I like to call medicalese—a complex, exceedingly tedious language that few outside their professions can understand. Medicalese words can be as long as some sentences, sentences are usually the size of paragraphs, and whole studies—well, let’s just say it takes a lot of coffee to get through some of them....

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  • I am very grateful to the special group of distinguished scientists who made up the Panel and Secretariat for this major review of the evidence on food, nutrition, physical activity and cancer. The vision of WCRF International in convening this Panel and confidence in letting a strong-willed group of scientists have their way is to be highly commended. In our view, the evidence reviewed here that led to our recommendations provides a wonderful opportunity to prevent cancer and improve global health. Individuals and populations have in their hands the means to lead fuller, healthier lives.

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  • After studying this chapter you will be able to: Name the three nutritional needs that must be met by an animal’s diet; describe the four classes of essential nutrients; distinguish among undernourishment, overnourishment, and malnourishment; describe the four main stages of food processing;...

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  • Bender's Dictionary of Nutrition and Food Technology, Seventh Edition, remains the essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This Seventh Edition now includes over 5,000 succinct, authoritative definitions.

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  • The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use.

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  • 12 Manganese The determination of manganese (Mn) essentiality in plant growth by McHargue (1914–1922) focused the attention of plant nutritionists on this nutrient, and led the way for further groundbreaking studies.

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  • The vitamins are a chemically disparate group of compounds whose only common feature is that they are dietary essentials that are required in small amounts for the normal functioning of the body and maintenance of metabolic integrity.Metabolically, they have diverse functions, such as coenzymes, hormones, antioxidants, mediators of cell signaling, and regulators of cell and tissue growth and differentiation.

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  • The first edition of 1884 contained but 5 pages of type; the second of 1898, 14 pages. Only by conciseness has it been possible to give even a summary of the principles of dietetics within the limit or this pamphlet. Should there appear in places an abruptness or incompleteness of treatment, these limitations must be my excuse. Those who wish to thoroughly study the science of food are referred to the standard work, "Food and Dietetics," by Dr. R. Hutchison (E. Arnold, 16s.). The effects of purin bodies in producing illness has been patiently and thoroughly worked out by Dr. Alexander Haig.

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  • The theoretical metrics developed, such as genetic variance and heritability (Fisher, 1930; Wright, 1931), provided the quantitative standards necessary for the evolutionary synthesis. Further research has focused on the origin of genetic diversity, its maintenance and its role in evolution. Simple questions such as “who breeds with whom” initiated studies on the relatedness of populations.

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  • Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food.

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  • Nevertheless, vitalism continued to find its way into the description of life processes. For instance, Pasteur writing about his discovery of the importance of oxygen availability for sugar fermentation by yeast, to be later known as the Pasteur effect, argued for the exclusive dependency of intact cell structure, a variant of cell theory postulated by Matthias Schleiden, Theodor Schwann, and their predecessors, and “ferments”, a set of biocatalysts represented as vital forces.

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  • Prostate cancer is the most common male cancer diagnosed in Western populations. Autopsy studies have shown that with increasing age, the majority of men will develop microscopic foci of cancer (often termed “latent” prostate cancer) and that this is true in populations that are at both high and low risk for the invasive form of the disease (1). However, only a small percentage of men will develop invasive prostate cancer. The prevalence of prostate cancer is, thus, very common; but to most men, prostate cancer will be only incidental to their health and death....

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  • Nutrition is an important lifestyle factor that contributes to our general feeling well. Recently, it has even further suggested, based on a number of epidemiological studies, that our diet is also associated with the risk of developing a number of chronic diseases, such as diabetes type II, cardiovascular diseases, osteoporosis, many types of cancer, just to name few. Thus, a balanced nutrition is firmly interwoven with many aspects of our long-term health, including the prevention of diseases, albeit this is typically rather associated with the medicinal areas.

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