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Higher Education and SDG2
Focusing on opportunities for Higher Education to positively influence academic, innovation, and policy agendas, this synthesis of global approaches is an inspirational call to action for increasing meaningful engagement by universities and colleges to address SDG2 Zero Hunger.
Higher Education and SDG14
Uniting real-world crises with everyday research and learning, this pioneering work champions the importance of governance and global cooperation for enacting era-defining change and sustaining and protecting life below water.
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948
Polysaccharides
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-prof
Reformulation as a Strategy for Developing Healthier Food Products
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the...
Diet, Nutrition, and Health
How does diet influence heart disease, cancer, diabetes, osteoporosis, and kidney disease? What is its role in hypertension and obesity? Can an altered diet reduce risk of disease, make people healthier, and contribute to longer life expectancy? Can we use the knowledge we have more effectively? What are the economic and social implications of changing the diets of entire populations? Can anything be learned from the history of public health and disease patterns? These and other questions were considered by experts from around the world at a symposium co-sponsored by the Royal Society of Canada and the Food and Nutrition Board of the US National Academy of Sciences. Diet, Nutrition, and Health reports the results of these discussions.
Polysaccharides
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent source of information for both professional and non-professionals that are involved in food science and technology, nutrition, and even medical sciences related to human health and well-being.
The New Glucose Revolution for Diabetes
The New Glucose Revolution for Diabetes is the first comprehensive guide to using the glycemic index to control type 1 diabetes, type 2 diabetes, prediabetes, and more. The book features the latest, most accurate information with new findings by the authors. It includes GI-based recipes and menus for type 1, type 2, prediabetes, gestational diabetes, and juvenile diabetes, as well as related conditions like obesity and celiac disease, plus practical dietary guidance on sugar, sweeteners, alcohol, snacking, and eating out.
Advanced Nutrition and Dietetics in Diabetes
Published on behalf of The British Dietetic Association, Advanced Nutrition and Dietetics in Diabetes is an exploration of the evidence and practice of nutrition in diabetes, offering a global view of the lifestyle interventions for the prevention and management of diabetes, including management of complications and special population groups. With internationally recognised authors, this book applies the rigour of evidence-based medicine to important enduring topics in diabetes, such as: public health efforts at diabetes prevention formulating nutritional guidelines for diabetes carbohydrates and the glycaemic index the management of diabetes in older people The authors draw on their researc...
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. - Series established since 1948 - Advisory Board consists of 8 respected scientists - Unique series as it combines food science and nutrition research
