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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
Public Health Nutrition: From principles to practice
by Mark LawrenceA ground breaking text in the developing field of public health nutrition.'from the foreword by Basil S. Hetzel At last! A book that approaches public health nutrition in a scholarly, scientific and evidence based manner that at the same time delivers the practical competencies and skills required by the professional Public Health Nutritionist.'Elizabeth Belton, Senior Lecturer, School of Life Sciences, The Robert Gordon University.How can the nutritional health of populations be improved through action at local, national and global levels? The work of public health nutritionists is to bring population-wide perspectives to the relationship between food and health. Systematically drawing on international research, in Public Health Nutrition leading international practitioners present both the theoretical underpinnings and applied nature of the field of public health nutrition. The book is peer reviewed and divided into four sections:* Principles - presents conceptual frameworks, solutions, responsibilities and outcome measures, philosophical and evidential dimensions, standards and dietary guidelines.* Populations - explores groups for whom nutrition is especially relevant, providing analysis of the food and health relationship from physiological, social, cultural, political and economic perspectives. * Priorities - examines key issues including vulnerable populations, obesity, indigenous nutrition, international nutrition, the nutritional transition, food system trends and sustainability.* Practices - covers professional skills for public health practitioners including monitoring the food and nutrition situation of populations, physical activity, research skills, project management, professional practice, health promotion and communication, policy and politics.Public Health Nutrition is an essential resource for public health practitioners, researchers and administrators, as well as students of nutrition, dietetics and public health wishing to obtain advanced and specialised competencies.
Public Health Nutrition: From principles to practice
by Mark Lawrence Tony WorsleyA ground breaking text in the developing field of public health nutrition.'from the foreword by Basil S. Hetzel At last! A book that approaches public health nutrition in a scholarly, scientific and evidence based manner that at the same time delivers the practical competencies and skills required by the professional Public Health Nutritionist.'Elizabeth Belton, Senior Lecturer, School of Life Sciences, The Robert Gordon University.How can the nutritional health of populations be improved through action at local, national and global levels? The work of public health nutritionists is to bring population-wide perspectives to the relationship between food and health. Systematically drawing on international research, in Public Health Nutrition leading international practitioners present both the theoretical underpinnings and applied nature of the field of public health nutrition. The book is peer reviewed and divided into four sections:* Principles - presents conceptual frameworks, solutions, responsibilities and outcome measures, philosophical and evidential dimensions, standards and dietary guidelines.* Populations - explores groups for whom nutrition is especially relevant, providing analysis of the food and health relationship from physiological, social, cultural, political and economic perspectives. * Priorities - examines key issues including vulnerable populations, obesity, indigenous nutrition, international nutrition, the nutritional transition, food system trends and sustainability.* Practices - covers professional skills for public health practitioners including monitoring the food and nutrition situation of populations, physical activity, research skills, project management, professional practice, health promotion and communication, policy and politics.Public Health Nutrition is an essential resource for public health practitioners, researchers and administrators, as well as students of nutrition, dietetics and public health wishing to obtain advanced and specialised competencies.
Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey
by Johnny ShepherdJohnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten.This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.
Puds: Easy Dessert Recipes for Every Occasion
by Alex RayFrom a virtually effortless cake in a mug to deliciously classic apple pie, there’s a world of puddings out there! Indulge your sweet tooth and treat yourself with this fantastic book of easy-to-follow and delicious dessert recipes.
The Pug Who Wanted to be a Fairy (The Pug Who Wanted to be... #6)
by Bella SwiftWag your tail if you believe in fairies! Peggy, the world's sweetest pug, is looking for a fairy to grant a very special wish.Peggy the pug is devastated when she finds out that her local park might shut down. Now where will she go for walks with Chloe, her best friend? Chloe plans a summer fair and a bake sale to save the park, but Peggy has a better idea. She just needs to find a fairy to grant her friend's wish! Her half-baked plan results in hilarious mishaps in this curly-wurly fairy tail with a super-sweet ending.You don't always need wings and a wand to work some magic . . .
Pullulan: Processing, Properties, and Applications
by Shakeel Ahmed Aisverya SoundararajanPullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film–forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity. These properties allow pullulan to find potential applications in various industries such as pharmaceuticals, cosmetics, food, and health care. This book presents the chemistry and properties of pullulan, along with the method of its production at the laboratory level. It discusses the structural engineering, processing methods, and versatile applications of pullulan, as well as highlights the challenges that still have to be overcome for its large-scale production. This unique book comprehensively summarizes many of the recent research findings on pullulan, contributed by leading experts in this research domain. It is a useful reference book for scientists, academicians, researchers, chemists, technologists, graduate and postgraduate students, and general readers who are interested in pullulan.
Pullulan: Processing, Properties, and Applications
by Shakeel Ahmed and Aisverya SoundararajanPullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film–forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity. These properties allow pullulan to find potential applications in various industries such as pharmaceuticals, cosmetics, food, and health care. This book presents the chemistry and properties of pullulan, along with the method of its production at the laboratory level. It discusses the structural engineering, processing methods, and versatile applications of pullulan, as well as highlights the challenges that still have to be overcome for its large-scale production. This unique book comprehensively summarizes many of the recent research findings on pullulan, contributed by leading experts in this research domain. It is a useful reference book for scientists, academicians, researchers, chemists, technologists, graduate and postgraduate students, and general readers who are interested in pullulan.
Pulse: Truly Modern Recipes For Beans, Chickpeas And Lentils, To Tempt Meat Eaters And Vegetarians Alike
by Jenny ChandlerAt last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including a guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.
Pumpkin: Mummy Of Twin Pumpkins Mother Notebook - Funny Halloween Day Mom Doodle Diary Book Gift For Mommy Of Twins Boys Or Girls On Mothers Day! With Two Scary Pumpkin For Moms On October 31 Night Out Party!
by PumpkinWhether you're struggling with leftover Halloween pumpkin or simply looking for a new ingredient to liven up your dishes, the benefits of cooking with pumpkins are countless. This book shows you 40 ways in which the pumpkin can complement pies, tarts and soufflés, provide a healthy alternative for oven fries and fritters, or follow in the footsteps of the carrot to give cakes and cookies a healthy boost of vitamins as well as delicious moisture and an enticingly warm flavour. From their abundance of nutrients and antioxidant properties to their low calorie content, pumpkins are an ideal addition to any meal, yet they remain somewhat a somewhat neglected food. This cookbook sets out to change all of that. Traditionally a symbol of Celtic folklore, now the pumpkin can bring a touch of modern magic to your dishes.
The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter Squash
by DeeDee StovelThese 139 creative recipes for soups, salads, drinks, main dishes, and desserts show off the versatility and year-round appeal of pumpkin and other winter squash.
Pumpkin Power: A Bloomsbury Young Reader (Bloomsbury Young Readers)
by Patricia Cleveland-PeckYou've probably heard the story of Cinderella; how her father married for the second time and how his wife was a nasty, mean woman. But did you know Cinderella had a friend called Perkin who worked in the garden? She wasn't the only one the fairy godmother helped. You see, it all started with seven, big seeds...This magical retelling of a classic fairytale from bestselling author Patricia Cleveland-Peck is perfect for children who are learning to read by themselves and for Key Stage 1. It features magical illustrations from Hannah Marks and quirky characters young readers will find hard to resist.Bloomsbury Young Readers are the perfect way to get children reading, with book-banded stories by brilliant authors like Julia Donaldson. They are packed with gorgeous colour illustrations and include inside cover notes to help adults reading with children, as well as ideas for activities related to the stories.Book Band: GoldIdeal for ages 6+
Pumpkin Power: A Bloomsbury Young Reader (Bloomsbury Young Readers)
by Patricia Cleveland-PeckYou've probably heard the story of Cinderella; how her father married for the second time and how his wife was a nasty, mean woman. But did you know Cinderella had a friend called Perkin who worked in the garden? She wasn't the only one the fairy godmother helped. You see, it all started with seven, big seeds...This magical retelling of a classic fairytale from bestselling author Patricia Cleveland-Peck is perfect for children who are learning to read by themselves and for Key Stage 1. It features magical illustrations from Hannah Marks and quirky characters young readers will find hard to resist.Bloomsbury Young Readers are the perfect way to get children reading, with book-banded stories by brilliant authors like Julia Donaldson. They are packed with gorgeous colour illustrations and include inside cover notes to help adults reading with children, as well as ideas for activities related to the stories.Book Band: GoldIdeal for ages 6+
The Pumpkin Spice Cookbook: 60 Wonderfully Warming Recipes
by Heather ThomasOver 60 pumpkin spiced recipes to warm you up all year round!
Pure Adulteration: Cheating on Nature in the Age of Manufactured Food
by Benjamin R. CohenIn the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Pure Dessert: True Flavors, Inspiring Ingredients, And Simple Recipes
by Alice MedrichA refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!
Pure Food: Theoretical and Cross-Cultural Perspectives (Anthropology of Food & Nutrition #12)
by Paul Collinson Helen MacbethIn presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.
Pure Food: Theoretical and Cross-Cultural Perspectives (Anthropology of Food & Nutrition #12)
by Paul Collinson Helen MacbethIn presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.
Pure Package The Balance Diet: Quick And Easy Recipes To Feel Healthy And Slim
by Jennifer IrvineFrom the founder of The Pure Package, the gourmet diet food delivery service, and author of the hugely successful THE DIET FOR FOOD LOVERS, comes this delicious collection of recipes designed to be healthy, nutritious and quick. Ideal for people who lead busy lives but still want to eat and feel healthy, this book will provide all the tips, tricks and know-how needed to whip up meal after meal with minimal fuss.Jennifer Irvine launched The Pure Package in 2003 from her kitchen, and the concept has grown to become an award-winning business while still maintaining the personal touch, which ensures its recipes are developed with real people in mind. Jennifer grew up on her parents' farm in Ireland where she developed her passion for food, by cooking and growing fresh produce. Jennifer believes that you can reach your health goals while indulging in delicious, convenient food, and in this book she tells you how.
Purezza Vegan Pizza: Deliciously simple plant-based pizza to make at home
by Stefania Evangelisti Tim BarclayWinners of the World Pizza Award 2018 and Best Pizza at the National Pizza Awards 2018. Purezza, founded in Brighton in 2015, was the first vegan pizzeria in the UK. Passionate about plant-based food, their aim was simple: to make their menu superior to the traditional alternatives, revolutionising Italian food by using cruelty-free ingredients.This book makes it possible to enjoy their authentic tasting pizza with at home. Discover your perfect crust (wholemeal, sourdough or gluten-free), choose yourfavourite sauce, from a classic San Marzano Tomato to a vibrant green Asparagus Sauce, create exciting nut cheeses, from deliciously melty Cashew Mozzarella to a punchy Almond Gorgonzola, and finish it all off with a range of tempting toppings, such as Beetroot Carpaccio, Smoked Carrot Pancetta and Funghi Trifolati. There are also Dips and Dressings to enjoy alongside your pizzas,and a selection of vegan-ised classic Italian dishes and desserts.This book helps any home cook recreate the best vegan pizza that promises to be enjoyed by vegans and meat-eaters alike.
Purge: Rehab Diaries
by Nicole JohnsPurge is a beautifully crafted memoir that has a Girl, Interrupted feel. In this raw and engaging account of her months in rehab, Nicole Johns documents her stay in a residential treatment facility for eating disorders. Her prose is lucid and vivid, as she seamlessly switches verb tenses and moves through time. She unearths several important themes: body image and sexuality, sexual assault and relationships, and the struggle to piece together one's path in life. While other books about eating disorders and treatment may sugarcoat the harsh realities of living with and recovering from an eating disorder, Purge does not hold back. The author presents an honest, detailed account of her experience with treatment, avoiding the clichéd happily-ever-after ending while still offering hope to those who struggle with eating disorders, as well as anyone who has watched a loved one fight to recover from an eating disorder. Purge sends a message: though the road may be rough, ultimately there is hope.
Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
by Sherri Brooks VintonWith simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put &’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.
Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
by Sherri Brooks VintonThis creative cookbook will inspire you to not only preserve summer&’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.
Put Your Heart in Your Mouth: Natural Treatment for Atherosclerosis, Angina, Heart Attack, High Blood Pressure, Stroke, Arrhythmia, Peripheral Vascular Disease
by Dr Natasha Campbell-McBrideIf you stop any person on the street and ask them what causes heart disease, you know what their answer will be: butter and eggs, meat and fat. This infamous Diet-Heart Hypothesis was proposed in 1953, and it took scientists all over the world a few decades to prove it wrong. The trouble is that while science was beginning to cast doubt upon its basic tenets, the Diet-Heart Hypothesis was giving rise to a powerful and wealthy political and commercial machine with a vested interest in promoting it—by means of anti-fat and anti-cholesterol propaganda presented relentlessly and with increasing intensity. In this book Dr. Campbell-McBride tackles the subject of CHD (Coronary Heart Disease), caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries. She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it. She dispels the myth of the Diet-Heart Hypothesis, and explains that cholesterol is not the enemy but an integral and important part of our cell membranes.
Putting the Tea in Britain: The Scots Who Made Our National Drink
by Les WilsonFrom the Indian Mutiny to the London Blitz, offering a ‘nice cup of tea’ has been a stock British response to a crisis. But tea itself has a dramatic, and often violent, history. That history is inextricably interwoven with the story of Scotland. Scots were overwhelmingly responsible for the introduction and development of the UK’s national drink, and were the foremost pioneers in the development of tea as an international commodity.This book reveals how Darjeeling, Assam, Ceylon and Africa all owe their thriving tea industries to pioneering work by Scottish adventurers and entrepreneurs. It’s a dramatic tale. Many of these men jeopardised their lives to lay the foundation of the tea industry. Many Scots made fortunes – but it is a story with a dark side in which racism, the exploitation of native peoples and environmental devastation was the price paid for ‘a nice cup of tea’. Les Wilson brings the story right up to date, with a look at the recent development of tea plantations in Scottish hills and glens.