Nutrition Books

New and Published Books

1. Obesity

   Prevention and Treatment

   Edited by James M. Rippe, Theodore J. Angelopoulos

   The prevalence of obesity in the United States and the rest of the industrialized world has skyrocketed in the past 20 years. Linked to heart disease, diabetes, hypertension, and metabolic syndrome, it is also the leading cause of osteoarthritis and the second leading cause of cancer. With...

   Published May 10th 2012 by CRC Press
2. Nutrition Therapy for Chronic Kidney Disease

   Edited by Lynn K. Thomas, Jennifer Bohnstadt Othersen

   This book presents variations in nutritional therapy through the five stages of chronic kidney disease. Chapters cover history of renal disease management and pathophysiology; electrolyte and acid-based disorders; acute renal disease; dialysis techniques; children/adolescents with chronic kidney...

   Published April 25th 2012 by CRC Press
3. Flavonoids and Related Compounds

   Bioavailability and Function

   Edited by Jeremy P. E. Spencer, Alan Crozier

   Series: Oxidative Stress and Disease

   Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. Flavonoids and Related Compounds: Bioavailability and Function examines current knowledge regarding the absorption, metabolism, and bioavailability of individual...

   Published April 23rd 2012 by CRC Press
4. Bone Health in Children

   By Steven A. Abrams, Keli M. Hawthorne

   Bone health is one of the most widely discussed topics in pediatric nutrition. Ensuring adequate calcium and vitamin D intake is essential, and other factors also play a significant role. Bone Health in Children explores the recent decades of research and public commentary on the subject, debunks...

   Published March 19th 2012 by CRC Press
5. Nutrition and Metabolism in Sports, Exercise and Health

   By Jie Kang

   A key determinant of successful athletic performance is the high-level energy transformation which begins with combustion of the food that we eat. By developing a sound understanding of good nutrition we can improve athletic performance, help maintain good health and prevent disease. This clear and...

   Published February 23rd 2012 by Routledge
6. Physical Activity and Public Health Practice

   Edited by Barbara E. Ainsworth, Caroline A. Macera

   Physical activity remains a critical area of research as we consider cost-effective measures for lowering the chronic disease epidemic worldwide. In our increasingly automated society, many adults and children are not active at health-enhancing levels. In Physical Activity and Public Health...

   Published February 21st 2012 by CRC Press
7. Cereal Grains

   Laboratory Reference and Procedures Manual

   By Sergio O. Serna-Saldivar

   Series: Food Preservation Technology

   Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and...

   Published February 15th 2012 by CRC Press
8. Functional Foods and Cardiovascular Disease

   Edited by Mohammed H. Moghadasian, N.A. Michael Eskin

   Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease,...

   Published February 9th 2012 by CRC Press
9. Amino Acid Chelation in Human and Animal Nutrition

   By H. DeWayne Ashmead

   Although introduction of amino acid chelates in mineral nutrition initially met considerable skepticism and controversy, the greater absorption and bioavailability of amino acid chelated minerals compared to nonchelated minerals have been well-documented for decades. Amino Acid Chelation in Human...

   Published February 9th 2012 by CRC Press
10. OMICs Technologies

    Tools for Food Science

    Edited by Noureddine Benkeblia

    Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of...

    Published January 23rd 2012 by CRC Press