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The Illustrated Food Remedies Sourcebook: An A-z Of The Foods That Can Be Used As Natural Remedies To Prevent And Cure Common Ailments
by Norman ShealyAn A-Z of the foods that can be used as natural remedies to prevent and cure common ailments.
I'm a Chef: Read It Yourself - Level 3 Confident Reader (Read It Yourself)
by LadybirdWould you like to be a chef and prepare and cook food? Find out about the different jobs that chefs do, how they learn their job and the different places they can work. I'm a Chef is from Confident Reader Level 3. It is perfect for children aged 6-7 years who are developing greater reading confidence and stamina, and who can independently read simple stories with a wider vocabulary.???????Each book has been carefully checked by educational and subject consultants and includes comprehension puzzles, book band information, and tips for helping children with their reading. With five levels to take children from first phonics to fluent reading and a wide range of different stories and topics for every interest, Read It Yourself helps children build their confidence and begin reading for pleasure.
I'm Going To Eat This Ant
by Chris Naylor-BallesterosThere are so many scrumptious ways to eat this ant. Seared like steak or squished in a sausage ... sundried, salted or sliced ...But watch out, anteater! While you're salivating, this sneaky ant has got an escape plan up its sleeve ...Take one starving anteater and one slippery ant, and you have the super ingredients for a hilarious, stylish story. Perfect for fans of Jon Klassen, Chris Haughton and Steve Antony – minimalist illustrations with tonnes of humour.
I'm Listening: The Butter Busters Cookbook Companion
by Pam MycoskieIn I'm Listening! Pam Mycoskie teaches readers her tricks and ideas to make low-fat eating fun, easy and tasty. She covers exercise, food and nutrition and includes a range of different recipes.
I'm So Effing Hungry: Why we crave what we crave - and what to do about it
by Amy ShahDr Amy Shah, leading medical doctor and Instagram personality @fastingmd, shares her proven 5-step programme for battling excessive hunger and food cravings by harnessing the power of psychobiotics and intermittent fasting.'My mission is to revolutionise the way we think about hunger and nutrition, and to help people manage hunger and cravings to break free from the tyranny of diets and battles with food. I've seen my programme work for people all over the world. And it will work for you, too.' Dr Amy ShahStop dieting, stop out-of-control cravings and start feeding your body what it really wantsDr Amy Shah kept hearing the same complaints from her patients: 'I feel hungry all the time, even when I just ate.' 'My cravings are out of control.' They were white-knuckling it through yet another diet plan, only to feel depleted, frustrated and really effing hungry.So she created I'm So Effing Hungry, a science-based plan designed to help you take charge of your health and your cravings, without feeling deprived. Cravings aren't your fault and eating a healthier diet isn't just a matter of self-discipline or willpower. There are powerful biological forces at play in your body that govern your hunger levels and cravings.Drawing on the emerging science of psychobiotics - healthy gut bacteria that improve mood and regulate hunger, weight and cravings - Dr Shah has created a 5-step plan to help you make peace with food andyour body:1. REPLENISH your body by eating more nourishing, mood-balancing foods.2. REWIRE your brain to undo the addiction pathways and cravings for processed foods.3. RESET your circadian rhythm to activate hunger hormones that reduce your appetite.4. REFRESH your body with a good night's sleep, with proven good-sleep habits.5. RETRAIN your body with exercise that regulates key neurotransmitters that influence your hunger response.Complete with more than thirty delicious recipes and peppered with easy Hunger Hacks and Cravings Crushers, I'm So Effing Hungry is a complete guide to helping you reframe decades-old dieting patterns and stop fighting the scale.
I'm Still Here: Creating a better life for a loved one living with Alzheimer's
by John ZeiselThe unfortunate popular perception is that when someone is diagnosed with Alzheimer's or dementia, they are immediately lost to themselves, to those who love them and to those they love. In I'M STILL HERE, John Zeisel shows how you can connect with someone through the fog of dementia and build a relationship with the person within.This groundbreaking book focuses on connecting with Alzheimer's sufferers through the abilities that don't diminish over the course of the disease, such as understanding music, art, facial expressions and touch.By harnessing these capacities, and by using other approaches to treatment, this book demonstrates how it is possible to offer sufferers a quality of life with a connection to others and to the world around them.
Imad’s Syrian Kitchen
by Imad AlarnabA bustling, vibrant tour of flavour-packed Syrian dishes 90 sensational recipes celebrating the flavours of Syria, that can easily be made in the comfort of your own home
Image Based Computing for Food and Health Analytics: IBCFHA
by Rajeev Tiwari Deepika Koundal Shuchi UpadhyayIncrease in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years. However, food-logging is cumbersome and requires sufficient knowledge of the food item consumed. Additionally, keeping track of every meal can become a tedious task. Accurately documenting dietary caloric intake is crucial to manage weight loss, but also presents challenges because most of the current methods for dietary assessment must rely on memory to recall foods eaten. Food understanding from digital media has become a challenge with important applications in many different domains. Substantial research has demonstrated that digital imaging accurately estimates dietary intake in many environments and it has many advantages over other methods. However, how to derive the food information effectively and efficiently remains a challenging and open research problem. The provided recommendations could be based on calorie counting, healthy food and specific nutritional composition. In addition, if we also consider a system able to log the food consumed by every individual along time, it could provide health-related recommendations in the long-term. Computer Vision specialists have developed new methods for automatic food intake monitoring and food logging. Fourth Industrial Revolution [4.0 IR] technologies such as deep learning and computer vision robotics are key for sustainable food understanding. The need for AI based technologies that allow tracking of physical activities and nutrition habits are rapidly increasing and automatic analysis of food images plays an important role. Computer vision and image processing offers truly impressive advances to various applications like food analytics and healthcare analytics and can aid patients in keeping track of their calorie count easily by automating the calorie counting process. It can inform the user about the number of calories, proteins, carbohydrates, and other nutrients provided by each meal. The information is provided in real-time and thus proves to be an efficient method of nutrition tracking and can be shared with the dietician over the internet, reducing healthcare costs. This is possible by a system made up of, IoT sensors, Cloud-Fog based servers and mobile applications. These systems can generate data or images which can be analyzed using machine learning algorithms. Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed. This book examines the usage of 4.0 industrial revolution technologies such as computer vision and artificial intelligence in the field of healthcare and food industry, providing a comprehensive understanding of computer vision and intelligence methodologies which tackles the main challenges of food and health processing. Additionally, the text focuses on the employing sustainable 4 IR technologies through which consumers can attain the necessary diet and nutrients and can actively monitor their health. In focusing specifically on the food industry and healthcare analytics, it serves as a single source for multidisciplinary information involving AI and vision techniques in the food and health sector. Current advances such as Industry 4.0 and Fog-Cloud based solutions are covered in full, offering readers a fully rounded view of these rapidly advancing health and food analysis systems.
Immune-Boosting Nutraceuticals for Better Human Health: Novel Applications (AAP Advances in Nutraceuticals)
by Urmila Jarouliya Raj K. Keservani Rajesh K. Kesharwani Virendra K. Patel Adi D. BhartiThis new volume discusses the valuable contribution of immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins and minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics. The volume addresses the immune-boosting properties of herbs and vegetables and the pharmacological and therapeutic importance of commonly used medicinal herbs and carotenoids-containing vegetables and their immunological and biological actions for treating disease and maintaining health. Several chapters focus on marine-derived sources used to boost immunity, such as microalgae-derived compounds and compounds from coral reefs, which can promote better health and alleviate the risk of development of degenerative diseases.
Immune-Boosting Nutraceuticals for Better Human Health: Novel Applications (AAP Advances in Nutraceuticals)
This new volume discusses the valuable contribution of immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins and minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics. The volume addresses the immune-boosting properties of herbs and vegetables and the pharmacological and therapeutic importance of commonly used medicinal herbs and carotenoids-containing vegetables and their immunological and biological actions for treating disease and maintaining health. Several chapters focus on marine-derived sources used to boost immunity, such as microalgae-derived compounds and compounds from coral reefs, which can promote better health and alleviate the risk of development of degenerative diseases.
Immunity Boosting Functional Foods to Combat COVID-19
by Apurba GiriIn this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Immunity Boosting Functional Foods to Combat COVID-19
by Apurba GiriIn this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Immunonutrition: Interactions of Diet, Genetics, and Inflammation
by Bharat B. Aggarwal David HeberThe interaction of immune function and nutrition underlies the low-grade chronic inflammation involved in the etiology of many common obesity-associated and age-related chronic disease conditions. This close interaction is the genesis of the term immunonutrition, which represents a new interdisciplinary field of nutritional and medical research. Im
Impact of Climate Change on Hydrological Cycle, Ecosystem, Fisheries and Food Security
by B. Madhusoodana KurupClimate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment. Intelligent mitigation strategies to minimise climate change impacts can result in advanced, novel technologies; healthier aquatic ecosystems and higher food security and well-being for humans. The book includes 45 Chapters by expert authors, covering (i) Hydrometeorology and hydrology, (ii) Natural hazards and disaster risk management, (iii) Aquaculture, (iv) Changing biodiversity scenarios, (v) Capture fisheries, (vi) Food and nutritional insecurity, (vii) Climate change and socio-economic scenarios, and allied areas. It is hoped that this volume will further our understanding and research achievements in the field of climate change and its consequences and facilitate the synthesis of information on how climate-related changes will influence oceans, marine and inland ecosystems, hydrological cycles, fisheries and aquaculture and coastal communities and will be immensely useful to planners, scientists, conservationists, environmentalists, academicians, students and all those who are directly or indirectly involved in the study of impact of climate change and mitigation measures Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Impact of Climate Change on Hydrological Cycle, Ecosystem, Fisheries and Food Security
by B. Madhusoodana Kurup M. R. Boopendranath M. Harikrishnan A. V. ShibuClimate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment. Intelligent mitigation strategies to minimise climate change impacts can result in advanced, novel technologies; healthier aquatic ecosystems and higher food security and well-being for humans. The book includes 45 Chapters by expert authors, covering (i) Hydrometeorology and hydrology, (ii) Natural hazards and disaster risk management, (iii) Aquaculture, (iv) Changing biodiversity scenarios, (v) Capture fisheries, (vi) Food and nutritional insecurity, (vii) Climate change and socio-economic scenarios, and allied areas. It is hoped that this volume will further our understanding and research achievements in the field of climate change and its consequences and facilitate the synthesis of information on how climate-related changes will influence oceans, marine and inland ecosystems, hydrological cycles, fisheries and aquaculture and coastal communities and will be immensely useful to planners, scientists, conservationists, environmentalists, academicians, students and all those who are directly or indirectly involved in the study of impact of climate change and mitigation measures Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Impact of Climate Change on Livestock Health and Production
by G D Nayak K K Sardar B C Das D P DasThis volume of 30 chapters contributed by reputed authors covers: Diversification of livestock and crops. Integration of livestock systems with forestry and crop production. Drought and heat wave tolerant varieties. Strategies for reduction of Green House Gases emission from ruminants. Application of GIS and remote sensing technologies. Breeds with inherent genetic capabilities to adapt to climate change. This book also takes into account the climate change adaptation, mitigation practices, and policy frameworks for promotion of sustainable livestock and poultry production. Print and electronic editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan, Afghanistan and Bhutan)
Impact of Climate Change on Livestock Health and Production
by Gangadhar Nayak Kautuk Kumar Sardar Bhabesh Chandra Das Debiprasanna DasThis volume of 30 chapters contributed by reputed authors covers: Diversification of livestock and crops. Integration of livestock systems with forestry and crop production. Drought and heat wave tolerant varieties. Strategies for reduction of Green House Gases emission from ruminants. Application of GIS and remote sensing technologies. Breeds with inherent genetic capabilities to adapt to climate change. This book also takes into account the climate change adaptation, mitigation practices, and policy frameworks for promotion of sustainable livestock and poultry production. Print and electronic editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan, Afghanistan and Bhutan)
The Imperfect Nutritionist
by Jennifer MedhurstBacked by science, The Imperfect Nutritionist celebrates food first, rather than looking at it as points on a plate.Instead of adopting a one-size-fits-all approach and telling the reader what they can and cannot eat, it acknowledges the complexities and uniqueness of the body and offers a diet that you can tailor to your own individual needs.Part One outlines seven general principles that Jennifer believes underpins any healthy diet:Eat wholeBe diverseFactor in fatsInclude fermented foodsReduce refined carbohydratesKnow your liquidsEat mindfullyPart Two consists of a 2-week plan plus 100 recipes of dishes that you actually want to cook and eat, using ingredients available at any supermarket.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries (ISTE Consignment)
by Mohamed GhoulConsumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries (ISTE Consignment)
by Mohamed GhoulConsumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Implementing the Mediterranean Diet: Nutrition in Practice and Public Health
by Richard HoffmanImplementing the Mediterranean Diet Implementing the Mediterranean Diet: Nutrition in Practice and Public Health situates this &‘gold standard&’ of diets within the wider food environment by bridging the gap between the evidence-based health benefits of the Mediterranean diet and its implementation. The text explores the many approaches that can be used by health professionals to help consumers adopt this healthy eating pattern, as well as the barriers encountered with implementing this diet at home and in the wider environment. It also considers sustainable food and farming practices, and national food strategies. A one-stop resource for food and health professionals, this seminal text demonstrates the full range of benefits that the Mediterranean diet can bring to society. This ground-breaking book: Gives an in-depth review of the effectiveness of the Mediterranean diet in disease prevention and the management of chronic diseases Contextualises the diet within the food environment, showing why the whole dietary pattern and minimizing the consumption of highly processed foods are both so important Shows how to implement the Mediterranean diet, motivating and guiding consumers to make the transition Addresses the practical and behavioural barriers to food choice in terms of taste, cost, variety, convenience and animal welfare concerns Implementing the Mediterranean Diet is a must-have resource for advanced undergraduate and postgraduate students in the food sciences, and for healthcare professionals such as dietitians, nutritionists, GPs, and health workers, especially those working in non-Mediterranean, high-income countries.
Implementing the Mediterranean Diet: Nutrition in Practice and Public Health
by Richard HoffmanImplementing the Mediterranean Diet Implementing the Mediterranean Diet: Nutrition in Practice and Public Health situates this &‘gold standard&’ of diets within the wider food environment by bridging the gap between the evidence-based health benefits of the Mediterranean diet and its implementation. The text explores the many approaches that can be used by health professionals to help consumers adopt this healthy eating pattern, as well as the barriers encountered with implementing this diet at home and in the wider environment. It also considers sustainable food and farming practices, and national food strategies. A one-stop resource for food and health professionals, this seminal text demonstrates the full range of benefits that the Mediterranean diet can bring to society. This ground-breaking book: Gives an in-depth review of the effectiveness of the Mediterranean diet in disease prevention and the management of chronic diseases Contextualises the diet within the food environment, showing why the whole dietary pattern and minimizing the consumption of highly processed foods are both so important Shows how to implement the Mediterranean diet, motivating and guiding consumers to make the transition Addresses the practical and behavioural barriers to food choice in terms of taste, cost, variety, convenience and animal welfare concerns Implementing the Mediterranean Diet is a must-have resource for advanced undergraduate and postgraduate students in the food sciences, and for healthcare professionals such as dietitians, nutritionists, GPs, and health workers, especially those working in non-Mediterranean, high-income countries.
Improve Your Digestion: How to make your gut work for you and not against you
by Patrick Holford BSc, DipION, FBAHealth starts in the gut, your second brainIf you have digestive issues such as bloating, indigestion or heartburn after meals, or tend towards constipation or IBS - or you simply don't feel energised by your food - Improve Your Digestion will show you how to tune up your gut. It offers an easy-to-follow road map that will help you achieve perfect digestion, absorption and elimination, which means you'll experience better health and disease resilience, and a new level of vitality. Improve Your Digestion unravels the complex workings of the digestive system, explaining why it is now being called the second brain, and why having healthy gut microbes is so vital.Fascinating and practical, this comprehensive guide to our most underrated organ explains how to:· Banish bloating and constipation· End indigestion and heartburn without drugs· Identify and reverse hidden food intolerances· Solve IBS and inflammatory bowel disease· Conquer candidiasis and other gut infections· Restore healthy digestion with foods that heal· Balance your gut bacteria and make your own probiotics· Build your resilience to stress - a crucial factor in achieving good digestionImprove Your Digestion also includes an action plan for a healthy gut, as well as tips for self-diagnosing which digestive supplements you may need and when. You'll learn which foods are digestion-friendly and discover the art of Gutstronomy - how to prepare delicious, gut-friendly breakfasts, main meals and snacks, guided by kitchen wizard Fiona McDonald Joyce.Make your gut your friend and it will reward you with better health.
Improve Your Digestion: How To Make Your Gut Work For You
by Patrick Holford BSc, DipION, FBAYou are not what you eat - you are what you can digest. This fascinating book outlines why good digestion is vital to your overall health and how you can go about improving your digestive system - and keep it in good shape. In IMPROVE YOUR DIGESTION you will learn how to prevent indigestion, heartburn and ulcers; prevent bloating and constipation; heal irritable bowel syndrome Crohn's disease and colitis; and conquer food allergies. Whether or not you are currently suffering from any of these ailments, the chances are you could tune up your digestion and reap the rewards in terms of extra health and energy. This book is designed to help everyone do just that.
Improving Diets and Nutrition: Food-based Approaches (Co-published With The Food And Agriculture Organization Of The United Nations (fao) And The United Nations Industrial Development Organisation (unido) Ser.)
by Brian Thompson Leslie AmorosoNutrition-sensitive, food-based approaches towards hunger and malnutrition are effective, sustainable and long-term solutions. This book discusses the policy, strategic, methodological, technical and programmatic issues associated with such approaches, proposes “best practices” for the design, targeting, implementation and evaluation of specific nutrition-sensitive, food-based interventions and for improved methodologies for evaluating their efficacy and cost-effectiveness, and provides practical lessons for advancing nutrition-sensitive food-based approaches for improving nutrition at policy and programme level.