LibGuides: Nutrition Science: Books

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Keywords

Amino acids
Antibiotics
Carbohydrates
Chromium
Dietary supplements
Drug-nutrient interactions
Elemental diet
Fatty acids

Fertility
Fiber
Fish oils
Folic acid
Food combining
Fructose
Iron
Lipids

Milk
Minerals
Nutrient interactions
Nutritional anthropology
Pregnancy
Proteins
Saturated fatty acids
Soils and nutrition

Sugars
Sulfur
Trace elements
Unsaturated fatty acids
Vitamin tolerance
Vitamins
Zinc

Selected Books

American Dietetic Association Complete Food and Nutrition Guide by Roberta Larson Duyff; American Dietetic Association Staff The new edition of the ADA's flagship food and nutrition guide--updated based on the very latest Dietary Guidelines for Americans With over 200,000 copies sold in all editions, this award-winning resource from the world's leading authority on food and nutrition is packed with the latest healthy eating advice for those at every age and stage of life. In this completely revised and updated new edition, you'll find up-to-date, evidence-based, practical answers for your many food and nutrition questions. This cornerstone guide from the American Dietetic Association, written by nationally recognized food and nutrition expert and registered dietitian Roberta Duyff, covers the basics on nutrition, managing weight, and healthy eating. It also provides easy steps and how-tos for selecting, preparing, and storing foods safely to get the most nutrition and flavor for your dollar, and more. Comprehensive, accessible, and easy-to-use, this valuable reference shows how to make healthy food choices to fit any lifestyle. How to put the the very latest Dietary Guidelines for Americans on food choices and physical activity into action Latest guidance to prevent and manage today's health concerns, such as heart disease, diabetes, cancer, food allergies, gluten intolerance, lactose intolerance, and many others Simple, practical tips and flexible food and nutrition skills that suit your needs and lifestyle with ways to apply advice from USDA's MyPlate Advice for healthy nutrition, eating, and cooking across the lifespan Covers vegetarian eating, healthy restaurant options, culinary nutrition and skills, healthy weight, nutrition supplements, and more Interactive self-checks and websites to help you assess your own food choices and take steps to healthy eating
ISBN: 9780470912072
Publication Date: 2012-02-03
Analytical Technology in Nutrition Analysis by MDPI - Multidisciplinary Digital Publishing Institute
Call Number: EBOOK
ISBN: 3-03928-765-6
Publication Date: 2020
Dietary Polyphenols by Francisco A. . Tomás-Barberán (Editor); Antonio González-Sarrías (Editor); Rocío García-Villalba (Editor) Presents recent research on metabolism and the health effects of polyphenols  Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required.  Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume:   Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds  Examines the interaction between polyphenols and gut microbiota  Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples  Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols  Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases. 
Call Number: EBOOK
ISBN: 9781119563723
Publication Date: 2021-02-09
Early Life Nutrition and Future Health by MDPI - Multidisciplinary Digital Publishing Institute
Call Number: EBOOK
ISBN: 3-03921-990-1
Publication Date: 2020
Eating Well, Living Better by Michael S. Fenster Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today's extremes--between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path that endorses both fine dining and health eating. As a chef and foodie, and someone who has battled the bulge himself, he knows that if the food doesn't taste great, no one will sustain any program for a lifetime. Here, Dr. Mike introduces the idea of becoming a Grassroots Gourmet. Being a Grassroots Gourmet is all about using fresh, wholesome ingredients, from local sources when you can get them. It is about the judicious use of salt, sugars, and fat to create wonderfully appealing and tasty, restaurant-worthy dishes. You do not need to be a trained chef; a few simple techniques, described here, go along way. As a physician, chef, and martial arts expert, Fenster combines knowledge from all three fields to present a cooking and dining program that recognizes our desire to eat great food without gaining weight and without sacrificing our health along the way. Revealing the latest data on previously forbidden foods like red meat and foie gras, Dr. Mike describes why these can be delicious AND healthy choices. He guides the reader step by step through a philosophy of eating and living that is sustainable and enjoyable once the commitment is made, and offers original, kitchen-tested recipes, and information about various food choices. Recipes include: -Oven Roasted Mushroom Stuffed Quail with Blueberry Chimichuri -Chicken Yakitori -Saffron Risotto with Mushrooms, Peas, and Pearl Onions -French Omelet with Truffle Butter and Brie -Butternut Squash Ravioli with Sage Brown Butter -Porcini Mushroom and Artichoke Heart Ragu -Grilled Pork Loin Margarita -Blood Orange Curry Sauce
Call Number: RA784 .F46 2012
ISBN: 9781442213401
Publication Date: 2012-06-16
The Food Cure by Monte Lai Modern medicine has done much in the field of acute conditions, such as trauma, infections, burns and bone fractures, but it has limited success in treating chronic diseases, such as Alzheimer's disease, Parkinson's disease, and diabetes, among others. At present, the root causes of most chronic diseases are still unknown. It is well known in the medical communities that at least 50% of all chronic diseases are preventable by dietary changes. The Food Cure presents the groundbreaking antioxidant food remedies to prevent and treat chronic diseases that to this day have been hidden in the vast scientific literature that is not accessible to the public. In this book, you will discover a treasure trove of dietary habits of tens of millions of people worldwide; unlock the secrets of the healing power of antioxidants in plant-based whole foods; how to safely and effectively prevent and treat major illnesses and cancers with antioxidant rich foods; why fish are important to brain health; seven disease-causative foods on your dining table that can kill you; why eating just one egg a day can be detrimental to your health; and science-based food remedies to prevent and treat hypertension, high blood cholesterol, diabetes, chronic kidney disease, and more. Meta-analysis is a statistical procedure for combining data from multiple studies. When the treatment effect (or effect size) is consistent from one study to the next, meta-analysis can be used to identify this common effect. The search using medical data bases reveals that hundreds of meta-analysis papers conducted with tens of millions of people worldwide confirmed that the efficacies of thirty antioxidant-rich food remedies in preventing or treating many chronic diseases. Meta-analysis is the most reliable statistical method for assessing the efficacy of food items in preventing or treating chronic diseases. The Food Cure will bring these clinically proven remedies in the general public and book consumers.
Call Number: RM216 .L33 2020
ISBN: 9789811215889
Publication Date: 2020-01-10
Nutraceutical Fatty Acids from Oleaginous Microalgae by Alok Kumar Patel; Leonidas Matsakas Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA).  Regardless, research on the oleaginous microalgae used as feedstock for biofuels production and the overall story about the production of nutraceutical fatty acids from oleaginous microalgae has been very limited. This volume provides an exclusive insight on the production of nutraceutical fatty acids from oleaginous microalgae and their role on human health. Some saturated and monounsaturated fatty acids can be synthesized by humans, whereas long-chain polyunsaturated fatty acids (PUFAs) such as α-linolenic acid and linoleic acid cannot and are deemed essential. The products of these acids, such as DHA, which is important for early visual and neurological development, are extremely important to human health. Replacing SFAs with omega-3 and omega-6 fatty acids in the diet reduce the risk of cardiovascular diseases and prevent Alzheimer's, bipolar disorder, and schizophrenia, among other benefits. The ever-rising global demand for omega-3 & 6 PUFAs, however, cannot be met solely by fish oil, due to diminishing fish stocks and pollution of marine ecosystems, which has led to increased interest in alternative sustainable sources. Vegetable oils from genetically engineered plant oilseeds and microorganisms are two potential alternatives to fish oil, even though omega-3 PUFAs are highest in the latter.  Although transgenic plants present numerous advantages, their production is dependent on seasonal and climatic conditions and the availability of arable land. Moreover, there are public concerns regarding the cultivation of transgenic crops in open ecosystems. These, together with regulatory issues restrict the large-scale production of genetically modified crops. Microorganisms, however, are known natural producers of microbial oils similar to those obtained from plants and animals and a possible source of nutritionally important omega-3 & 6 PUFAs. This groundbreaking volume presents invaluable new research on essential fatty acids, their production from various oleaginous microorganisms, biochemical and metabolic engineering to improve PUFAs content in oil, extraction and purification of omega 3 fatty acids, and the current market scenario. Whether a veteran engineer or scientist using it as a reference or a professor using it as a textbook, this outstanding new volume is a must-have for any engineer or scientist working in food science.
Call Number: EBOOK
ISBN: 9781119631712
Publication Date: 2020-08-11
Nutrition, Choice and Health-Related Claims by MDPI - Multidisciplinary Digital Publishing Institute
Call Number: EBOOK
ISBN: 3-03928-649-8
Publication Date: 2020
Nutrition During Pregnancy and Lactation: Implications for Maternal and Infant Health by MDPI - Multidisciplinary Digital Publishing Institute
Call Number: EBOOK
ISBN: 3039280554
Publication Date: 2020
Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond; Lisa M. Brefere Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Call Number: Reserves--Library Circ. Desk TX353 .D78 2017
ISBN: 9781119148494
Publication Date: 2016-09-05
This Is Your Brain on Food by Uma Naidoo Eat for your mental health and learn the fascinating science behind nutrition with this "must-read" guide from an expert psychiatrist (Amy Myers, MD). Did you know that blueberries can help you cope with the aftereffects of trauma? That salami can cause depression, or that boosting Vitamin D intake can help treat anxiety? When it comes to diet, most people's concerns involve weight loss, fitness, cardiac health, and longevity. But what we eat affects more than our bodies; it also affects our brains. And recent studies have shown that diet can have a profound impact on mental health conditions ranging from ADHD to depression, anxiety, sleep disorders, OCD, dementia and beyond. A triple threat in the food space, Dr. Uma Naidoo is a board-certified psychiatrist, nutrition specialist, and professionally trained chef. In This Is Your Brain on Food, she draws on cutting-edge research to explain the many ways in which food contributes to our mental health, and shows how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues. Packed with fascinating science, actionable nutritional recommendations, and delicious, brain-healthy recipes, This Is Your Brain on Food is the go-to guide to optimizing your mental health with food.
Call Number: REC RC386.2 .N35 2020
ISBN: 9780316536820
Publication Date: 2020-08-04