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The Protein Cookbook: Go Beyond The Shake To Pack More Protein Into Your Diet
by Heather ThomasGo beyond the shake!Are you looking to build muscle? To promote healthy ageing? To maintain your weight? Or simply to compensate for a meat-free diet? With over 50 tasty recipes for meat-eaters, vegetarians, and vegans, whatever the reason for monitoring your protein intake, this book is here to help. Gathering delicious recipes from all over the world, from Cheesy refried bean quesadillas and Superfood protein salad bowls to Chicken laksa and Jerked jumbo prawns, with the grams of protein for every recipe clearly stated, you can boost your protein intake with ease. Packed with easy suggestions for snacks, dinners, and desserts - and an entire section dedicated to creative uses for protein powder: protein bars, pancakes, cookies, brownies, and more - this book will take you way beyond the humble shake.
Protein Ninja: Power through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch
by Terry Hope RomeroI wanted protein recipes other than that mashing a vanilla-flavored powder with almond butter and flax seeds and calling it a day. I wanted something that really made me feel as if I was cooking. And yes, even good old-fashioned baking! Adding pure, unflavored, but wholesome plant-based protein powders to recipes brings out my inner foodie alchemist. I heard the call of the protein ninja.Whether you're vegan, vegetarian, or eat-everything-you-can-get-your-hands-on, a weeknight home chef, everyday athlete, or just a busy person looking wholesome, protein-rich snacks and meals, you deserve something better than another chia seed ball or protein shake for dinner. Award-winning vegan chef Terry Hope Romero leads the charge with 100 lean, mean recipes using a wide range of readily available ingredients-from supermarket-friendly staples to cutting-edge superfoods and an arsenal of gluten- and soy-free options. With an everything-you-need-to-know rundown on plant-based protein sources, and chapters like Stealthy Protein Pancakes, Waffles, Scrambles, & Much Much More, Super Toast: Savory or Sweet, and Better than Ever Burger Bowls, you'll soon be sneaking plant-based protein into your breakfasts, dinners, and everything in between.Dig into:Chocolate Avocado Smoothie BowlGolden Corn Hemp Protein WafflesBaked Veggie Pan OmeletEdamame Spelt FlatbreadsGaram Masala Red Lentil ToastCheezy Herb Kale SconesGreen Goddess Burger & Roasted Potatoes BowlTomato Gravy & Biscuit Kale BowlKorean Tofu Taco SaladLemongrass Tempeh Meatballs with Peanut Satay SauceWaffled Tofu, Waffles & Collards BowlBlack Bean Hemp BrowniesPeanut Butter Coconut Cherry Chewies...and many more!
Protein Ninja: Power through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch
by Terry Hope RomeroI wanted protein recipes other than that mashing a vanilla-flavored powder with almond butter and flax seeds and calling it a day. I wanted something that really made me feel as if I was cooking. And yes, even good old-fashioned baking! Adding pure, unflavored, but wholesome plant-based protein powders to recipes brings out my inner foodie alchemist. I heard the call of the protein ninja. Whether you're vegan, vegetarian, or eat-everything-you-can-get-your-hands-on, a weeknight home chef, everyday athlete, or just a busy person looking wholesome, protein-rich snacks and meals, you deserve something better than another chia seed ball or protein shake for dinner. Award-winning vegan chef Terry Hope Romero leads the charge with 100 lean, mean recipes using a wide range of readily available ingredients -- from supermarket-friendly staples to cutting-edge superfoods and an arsenal of gluten- and soy-free options. With an everything-you-need-to-know rundown on plant-based protein sources, and chapters like Stealthy Protein Pancakes, Waffles, Scrambles, & Much Much More, Super Toast: Savory or Sweet, and Better than Ever Burger Bowls, you'll soon be sneaking plant-based protein into your breakfasts, dinners, and everything in between. Dig into: Chocolate Avocado Smoothie Bowl Golden Corn Hemp Protein Waffles Baked Veggie Pan Omelet Edamame Spelt Flatbreads Garam Masala Red Lentil Toast Cheezy Herb Kale Scones Green Goddess Burger & Roasted Potatoes Bowl Tomato Gravy & Biscuit Kale Bowl Korean Tofu Taco Salad Lemongrass Tempeh Meatballs with Peanut Satay Sauce Waffled Tofu, Waffles & Collards Bowl Black Bean Hemp Brownies Peanut Butter Coconut Cherry Chewies . . . and many more!
Proteins and Non-protein Nitrogen in Human Milk
by Stephanie Atkinson Bo LonnerdalFor the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Proteins and Non-protein Nitrogen in Human Milk
by Stephanie Atkinson Bo LonnerdalFor the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Provencal
by Alex JacksonCook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal.
Provence: Recipes from the French Mediterranean
by Caroline CraigProvence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence's unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples' reverence for the produce, the changing seasons and the land.Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provençal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
Provisions: The Roots of Caribbean Cooking -- 150 Vegetarian Recipes
by Michelle Rousseau Suzanne RousseauA lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
Prue: My All-time Favourite Recipes
by Prue LeithGreat British Bake Off judge Prue Leith draws on a life-long passion for food with one hundred recipes from her own kitchen table. Whether it’s Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends. Inside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There’s also a chapter of puds inspired by Prue’s time on Bake Off – every one guaranteed to be ‘worth the calories’.This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation’s best-loved cooks.
Psoriasis and Psoriatic Arthritis: Pathophysiology, Therapeutic Intervention, and Complementary Medicine
by Siba P. Raychaudhuri Smriti Raychaudhuri Debasis BagchiPsoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. In psoriasis, lesions skin cells, keratinocytes, grow too quickly, resulting in thick, white, silvery or red patches on skin. Normal skin cells grow gradually and flake off about every four weeks, but psoriasis causes new skin cells to move rapidly to the surface of the skin in days rather than weeks. Psoriasis symptoms often appear on the elbows, scalp, feet, knees, hands, or lower back, or as flaking or patches on the skin. It is most common in adults, but teenagers and children can also suffer from psoriasis. Psoriasis is not only a skin condition; it is a chronic disease of the immune system. Chronic psoriasis is associated with other health conditions such as psoriatic arthritis, several inflammatory disorders, type 2 diabetes, and cardiovascular disease. This book provides extensive coverage of psoriasis and psoriatic arthritis. It features information on epidemiology and etiology of psoriasis, pathogenesis, genetics of psoriasis, clinical manifestations, and treatment options using cutting-edge drugs including adalimumab and tofacitinib. Natural phytochemicals and nutraceuticals have demonstrated efficacy in ameliorating psoriasis. The book dedicates comprehensive coverage of nutraceutical therapeutic options including antioxidants, bioactive peptides, carotenoids, alpha lipoic acid, curcumin, and whey protein. These inexpensive natural therapeutics are not associated with any known adverse side effects.
Psoriasis and Psoriatic Arthritis: Pathophysiology, Therapeutic Intervention, and Complementary Medicine
by Siba P. Raychaudhuri Smriti Raychaudhuri Debasis BagchiPsoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. In psoriasis, lesions skin cells, keratinocytes, grow too quickly, resulting in thick, white, silvery or red patches on skin. Normal skin cells grow gradually and flake off about every four weeks, but psoriasis causes new skin cells to move rapidly to the surface of the skin in days rather than weeks. Psoriasis symptoms often appear on the elbows, scalp, feet, knees, hands, or lower back, or as flaking or patches on the skin. It is most common in adults, but teenagers and children can also suffer from psoriasis. Psoriasis is not only a skin condition; it is a chronic disease of the immune system. Chronic psoriasis is associated with other health conditions such as psoriatic arthritis, several inflammatory disorders, type 2 diabetes, and cardiovascular disease. This book provides extensive coverage of psoriasis and psoriatic arthritis. It features information on epidemiology and etiology of psoriasis, pathogenesis, genetics of psoriasis, clinical manifestations, and treatment options using cutting-edge drugs including adalimumab and tofacitinib. Natural phytochemicals and nutraceuticals have demonstrated efficacy in ameliorating psoriasis. The book dedicates comprehensive coverage of nutraceutical therapeutic options including antioxidants, bioactive peptides, carotenoids, alpha lipoic acid, curcumin, and whey protein. These inexpensive natural therapeutics are not associated with any known adverse side effects.
Psychology of Eating: From Biology to Culture to Policy
by Emily Splane Neil Rowland Anaya MitraThe Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing "normal" eating, eating in environments of food scarcity, and the phenomenon of "abnormal" eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include: A new expanded section considering the roles of business and government in creating and potentially solving the issue of "abnormal" eating Learning objectives, talking points, and end-of-chapter glossaries Chapter-by-chapter self-assessment questions. With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.
Psychology of Eating: From Biology to Culture to Policy
by Emily Splane Neil Rowland Anaya MitraThe Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing "normal" eating, eating in environments of food scarcity, and the phenomenon of "abnormal" eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include: A new expanded section considering the roles of business and government in creating and potentially solving the issue of "abnormal" eating Learning objectives, talking points, and end-of-chapter glossaries Chapter-by-chapter self-assessment questions. With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.
Psychology of Food Choice, The
by R. Shepherd Monique RaatsOne of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.
The Psychology of Overeating: Food and the Culture of Consumerism
by Kima CargillDrawing on empirical research, clinical case material and vivid examples from modern culture, The Psychology of Overeating demonstrates that overeating must be understood as part of the wider cultural problem of consumption and materialism. Highlighting modern society's pathological need to consume, Kima Cargill explores how our limitless consumer culture offers an endless array of delicious food as well as easy money whilst obscuring the long-term effects of overconsumption.The book investigates how developments in food science, branding and marketing have transformed Western diets and how the food industry employs psychology to trick us into eating more and more – and why we let them. Drawing striking parallels between 'Big Food' and 'Big Pharma', Cargill shows how both industries use similar tactics to manufacture desire, resist regulation and convince us that the solution to overconsumption is further consumption. Real-life examples illustrate how loneliness, depression and lack of purpose help to drive consumption, and how this is attributed to individual failure rather than wider culture.The first book to introduce a clinical and existential psychology perspective into the field of food studies, Cargill's interdisciplinary approach bridges the gulf between theory and practice. Key reading for students and researchers in food studies, psychology, health and nutrition and anyone wishing to learn more about the relationship between food and consumption.
The Psychology of Overeating: Food and the Culture of Consumerism
by Kima CargillDrawing on empirical research, clinical case material and vivid examples from modern culture, The Psychology of Overeating demonstrates that overeating must be understood as part of the wider cultural problem of consumption and materialism. Highlighting modern society's pathological need to consume, Kima Cargill explores how our limitless consumer culture offers an endless array of delicious food as well as easy money whilst obscuring the long-term effects of overconsumption.The book investigates how developments in food science, branding and marketing have transformed Western diets and how the food industry employs psychology to trick us into eating more and more – and why we let them. Drawing striking parallels between 'Big Food' and 'Big Pharma', Cargill shows how both industries use similar tactics to manufacture desire, resist regulation and convince us that the solution to overconsumption is further consumption. Real-life examples illustrate how loneliness, depression and lack of purpose help to drive consumption, and how this is attributed to individual failure rather than wider culture.The first book to introduce a clinical and existential psychology perspective into the field of food studies, Cargill's interdisciplinary approach bridges the gulf between theory and practice. Key reading for students and researchers in food studies, psychology, health and nutrition and anyone wishing to learn more about the relationship between food and consumption.
A Pub For All Seasons: A Yearlong Journey in Search of the Perfect British Local
by Adrian Tierney-Jones"A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey's Best on a hot Summer's day." Henry Jeffreys"Adrian Tierney-Jones doesn't just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community." Pete BrownEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian's love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.
Pub Grub
by Ryland Peters & SmallEnjoy a true taste of eating out at your local with this one-stop recipe collection of traditional gastro pub fare. Soups, pies, roasts, oven-bakes and puddings – all the old comfort food favourites are here. Start with a steaming bowl of Pea & Ham ‘soup of the day’ or just enjoy a bowl of Curry Fries alongside your beer from the Soups & Light Bites. Next tuck into a Meaty Main – choose from Steak & Kidney Pie, Lancashire Hotpot or Super Savoury Roast Chicken, and from the Fish Dishes chapter, pick a Posh Fish Finger Sandwich or Whitebait Fritters. For an unbeatable Veggie Option, rustle up a Welsh Rarebit Jacket Potato or a Mushroom Mac ‘n’ Cheese . No wholesome and hearty meal would be complete without a Side Dish, so add some Triple Cooked Chips or Yorkshire Puddings to your plate. And why not end your hugely satisfying meal with a comforting slice of Lemon Meringue Pie or Treacle Tart from the Desserts chapter.
Pub Kitchen: The Ultimate Modern British Food Bible
by Tom KerridgeTHE BRAND NEW COOKBOOK FROM BRITAIN'S BEST-LOVED MICHELIN-STARRED CHEFA feast of recipes that bring pub food into the home kitchen . . . Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking'TOM IS THE KING OF FLAVOUR-PACKED, NO-NONSENSE FOOD' ANDI OLIVER'One of our most celebrated chefs' Sunday Times'Warm-hearted, honest and joyful' Prue Leith'Next-level pub food' Paul Ainsworth_______Welcome to my PUB KITCHEN'British pub food has come so far over the past decade and it's been really exciting to see. In celebration, I've taken the most popular items on the menus in brilliant modern British pubs and given them a few fresh twists. This is food for everyone - it's the food I'm excited about, it's the food I like to cook at home, and I hope you enjoy it too.'Tom Kerridge has spent a lifetime perfecting next-level pub cooking. In Pub Kitchen he distils that knowhow into 100 super-tasty recipes for home cooks. Taking inspiration from modern gastropubs, Tom's recipes are simple, contemporary and delicious.With pub-inspired chapters including . . .· Snacks· Lighter Dishes· Fish, Meat and Veg Mains· Pies & Roasts· PuddingsRecipes include gastropub favourites like Creamy Prawn Tagliatelle and Steak and Ale Pies, twists on classics like Tempura Cod and Njuda Sausage Rolls, and of course loads of indulgent desserts like legendary Sticky Date and Banana Pudding and Apple Crumble.A stunning bible of brilliant pub recipes by Britain's best-loved Michelin-starred chef._______'This book has everything I've always loved about Tom's cooking: clever, flavour-driven recipes, bursting with Tom's love of pub food' Angela Hartnett'A beautiful book that is packed with exciting and innovative takes on traditional pub classics' Jessie Ware'Generosity and flavour are at the heart of all Tom's cooking, and you'll find them in spades in this gorgeous book' Hugh Fearnley-Whittingstall
Pub Kitchen: The Ultimate Modern British Food Bible: THE SUNDAY TIMES BESTSELLER
by Tom KerridgeTHE BRAND NEW COOKBOOK FROM BRITAIN'S BEST-LOVED MICHELIN-STARRED CHEFTHE SUNDAY TIMES BESTSELLERA feast of recipes that bring elevated pub food into the home kitchen . . . Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking'TOM IS THE KING OF FLAVOUR-PACKED, NO-NONSENSE FOOD' ANDI OLIVER'One of our most celebrated chefs' Sunday Times'Warm-hearted, honest and joyful' Prue Leith'Next-level pub food' Paul Ainsworth_______Welcome to my PUB KITCHEN'British pub food has come so far over the past decade and it's been really exciting to see. In celebration, I've taken the most popular items on the menus in brilliant modern British pubs and given them a few fresh twists. This is food for everyone - it's the food I'm excited about, it's the food I like to cook at home, and I hope you enjoy it too.'Tom Kerridge has spent a lifetime perfecting next-level pub cooking. In Pub Kitchen he distils that knowhow into 100 super-tasty recipes for home cooks. Taking inspiration from modern gastropubs, Tom's recipes are simple, contemporary and delicious.With pub-inspired chapters including . . .· Snacks· Lighter Dishes· Fish, Meat and Veg Mains· Pies & Roasts· PuddingsRecipes include gastropub favourites like Creamy Prawn Tagliatelle and Steak and Ale Pies, twists on classics like Tempura Cod and Njuda Sausage Rolls, and of course loads of indulgent desserts like legendary Sticky Date and Banana Pudding and Apple Crumble.A stunning bible of brilliant pub recipes by Britain's best-loved Michelin-starred chef._______'This book has everything I've always loved about Tom's cooking: clever, flavour-driven recipes, bursting with Tom's love of pub food' Angela Hartnett'A beautiful book that is packed with exciting and innovative takes on traditional pub classics' Jessie Ware'Generosity and flavour are at the heart of all Tom's cooking, and you'll find them in spades in this gorgeous book' Hugh Fearnley-Whittingstall
Public Health Nutrition (The Nutrition Society Textbook)
by Judith L. Buttriss John M. Kearney Susan A. Lanham-New Ailsa A. WelchIn this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth
Public Health Nutrition (The Nutrition Society Textbook #12)
by Judith Buttriss Ailsa Welch John Kearney Susan A Lanham-NewIn this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth
Public Health Nutrition (The Nutrition Society Textbook #12)
by Michael J Gibney Barrie M Margetts John M Kearney Lenore ArabAs an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book’s covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves. OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES: Introduction to Human Nutrition: ISBN 0 632 05624 X Nutrition & Metabolism: ISBN 0 632 05625 8 Clinical Nutrition: ISBN 0 632 05626 6
Public Health Nutrition (The Nutrition Society Textbook #12)
by Michael J. Gibney Barrie M. Margetts John M. Kearney Lenore ArabAs an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series: Provide students with the required scientific basis in nutrition, in the context of a systems and health approach. Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge. Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book’s covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves. OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES: Introduction to Human Nutrition: ISBN 0 632 05624 X Nutrition & Metabolism: ISBN 0 632 05625 8 Clinical Nutrition: ISBN 0 632 05626 6
Public Health Nutrition: Essentials for Practitioners
by Jessica Jones-SmithNutrition is a fundamental building block for optimal health. In this essential textbook, Jessica Jones-Smith presents readers with a balanced introduction to the field of public health nutrition. Examining common nutrition-related problems in both high- and low-income countries, Jones-Smith allows students to draw connections between the principles and realities of public health nutrition. She also describes the fundamental tools of public health nutrition, from nutrition assessment to program monitoring and evaluation, as well as current and future solutions for public health nutrition's most pressing issues.Covering fundamental topics while helping students build the knowledge and skills foundational to public health nutrition research and practice, the book addresses • nutrition surveillance• dietary assessment methods• program planning and program evaluation• environmental and underlying determinants of nutrition-related diseases in high-, middle-, and low-income countries• monitoring and evaluation in nutrition programs• nutrition epidemiology• community health assessment• nutrition-related policies and programs, with a particular focus on WIC in the United States and cash transfer programs in low- and middle-income countries• leading causes of disease and death• obesity• stunting• nutrition transitionsThe text also provides a much-needed resource for established researchers and practitioners of public health nutrition. Each chapter is authored by preeminent experts in the field, and the book includes aids for classroom learning, including case studies, learning objectives, and review questions. A rigorous introduction to foundational knowledge, Public Health Nutrition concludes with a discussion of current and future solutions for pressing health issues.Contributors: Jeanne Barcelona, Alexandra L. Bellows, Sara Bleich, Melissa Chapnick, Damien de Walque, Rachael Dombrowski, Jess Fanzo, Lia C.H. Fernald, Susan E. Filomena, Johannah Frelier, Valerie M. Friesen, Melissa Hidrobo, Paul Gertler, Lora Iannotti, Scott Ickes, Lindsay M. Jaacks, Jessica Jones-Smith, A. Gita Krishnaswamy, Noel Kulik, Mduduzi N.N. Mbuya, Kimberly Morland, Lynnette M. Neufeld, Vanessa Oddo, Cynthia Ogden, Colin Rehm, Scott Richardson, Sarah Ross-Viles, Marie Ruel, Julie Ruel-Bergeron, Garrison Spencer, Marie Spiker, Andrew Thorne-Lyman, Alison Tumilowicz, Kelsey Vercammen, Marissa Zwald