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Applied Nutrition and Dietetics

Author: Prof. (Dr.) Ashisbala Mohapatra

Publisher: Thakur Publication Private Limited

Published: 2022-01-01

Total Pages: 296

ISBN-13: 9354806546

Thakur Publication presents the Textbook of 'Applied Nutrition and Dietetics' specifically designed for B.Sc. Nursing 2nd semester students, adhering to the guidelines set by the Indian Nursing Council (INC). This comprehensive textbook explores the practical application of nutrition and dietetics in the healthcare field. AS PER INC SYLLABUS – PRACTICAL & STUDENT-FRIENDLY CONTENT With its up-to-date information and practical insights, this textbook serves as a valuable resource for nursing students, equipping them with essential knowledge for promoting optimal nutrition and providing quality care to patients.

Applied Nutrition and Dietetics for Nurses, 2e - E-Book

Author: Sreemathy Venkatraman

Publisher: Elsevier Health Sciences

Published: 2023-05-10

Total Pages: 292

ISBN-13: 8131266397

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New to This Edition • Significant content enhancement and re-organization to ensure completeness and renewed focus on application-based learning. • New chapters have been added on Nutritional Deficiency Disorders; and Food Safety as per the revised INC curriculum. • Applied nutrition aspects aims the promotion of healthy eating and prevention of nutritional-related diseases. • Past years solved question papers help students to prepare for examinations and write the correct answers to the questions asked. • Nurses role in maintaining nutritional needs of patients added. Additional Features • Complimentary access to PPTs along with full ebook at www.medenact.com • Previous year solved question papers in addition to what is featured in this book is available online in the above URL which assists students in preparing for the important questions and concepts which are often asked in examinations.

Nutrition in the Prevention and Treatment of Disease

Author: Ann M. Coulston

Publisher: Academic Press

Published: 2012-12-17

Total Pages: 920

ISBN-13: 0123918855

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Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book focuses on the clinical applications and disease prevention of nutrition, clearly linking the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work. This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: Surgery for Severe Obesity; Snacking and Energy Balance in Humans; Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers; Bioavailability and Metabolism of Bioactive Compounds from Foods; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes. This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Integration of food issues with nutrition provides a unique perspective to disease prevention/control Material in the book is up-to-date with current research Individual sections of the book can be used for mini-courses or in-depth study Diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work

Applied Nutrition and Dietetics

Author: Huskisson

Publisher: Saunders

Published: 1986-02-01

Total Pages:

ISBN-13: 9780721699806

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Handbook of Applied Nutrition, Dietotherapy and Diet Management

Author: Mangala Punekar

Publisher: SBS Publishers

Published: 2010-02-10

Total Pages: 0

ISBN-13: 9789380090092

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This Handbook provides an introduction to nutrition, nutrients, dietitian and nutritional genomics. In addition, this handbook also addresses issues related to nutritional disorders, malnutrition, food allergy, healthy diet, food fortification and dietotherapy. Select case studies are also made about few famous global food industry trade groups, institutes, guilds, associations, councils and research centres. This publication also outlines select aerobic and anaerobic organisms, saturated and unsaturated fats and food groups. The concepts, services and tests related to applied nutrition are discussed. The microbiological aspects of food safety are touched briefly. Select systems of medicine and related dietary laws are dealt in detail. Related issues concerned with global food scarcity, famine, food grains' management, food security and food policy are also touched upon. These are further substantiated with relevant case studies from around the world. This handbook also evaluates the role of food aid and food security vis-á-vis global hunger crisis. The role of agricultural production, demand and trade in providing global food/livelihood security and mitigating food shortage challenges has been discussed in an elaborate fashion. The book also provides readers with a holistic approach towards healthy diet, nutrition and physical fitness.

The Home Dietitian

Author: Belle Jessie Wood Comstock

Publisher:

Published: 1922

Total Pages: 362

ISBN-13:

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The Nutritionist

Author: Robert E. C. Wildman

Publisher: Psychology Press

Published: 2002

Total Pages: 444

ISBN-13: 9780789014795

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In a progressive first-person question-and-answer format, The Nutritionist provides straightforward answers to basic questions about the body and how to nourish it. This book's eminently readable style and easy-to-understand graphics will enhance your comprehension of applied nutrition topics, such as energy nutrients, vitamins, and minerals as well as energy metabolism and body composition, exercise, heart disease, and cancers. Use it to make better choices for your clients and to help them reach the performance and health goals they set!

Community Nutrition

Author: Gail C. Frank

Publisher: Jones & Bartlett Learning

Published: 2008

Total Pages: 982

ISBN-13: 9780763730628

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This graduate-level community nutrition textbook presents a conceptual framework for understanding the course of health and disease and matching community nutrition or applied nutrition epidemiology to the model.

Advanced Nutrition and Dietetics in Nutrition Support

Author: Mary Hickson

Publisher: John Wiley & Sons

Published: 2018-01-23

Total Pages: 448

ISBN-13: 1118993861

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Written in conjunction with the British Dietetic Association, Advanced Nutrition and Dietetics in Nutrition Support provides a thorough and critical review of the fundamental and applied literature in nutrition support. Extensively evidence-based and internationally relevant, it discusses undernutrition, nutritional screening, assessment and interventions, as well as key clinical conditions likely to require nutrition support, and the approaches to managing this in each of these conditions. Clinically oriented, Advanced Nutrition and Dietetics in Nutrition Support is the ideal reference for all those managing undernutrition in a range of clinical areas.

Nutrition for Foodservice and Culinary Professionals

Author: Karen E. Drummond

Publisher: John Wiley & Sons

Published: 2021-12-21

Total Pages: 418

ISBN-13: 1119777194

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Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.