Search results

RSS feed for this result

1,620 results

Book
189 p. illus. 22 cm.
SAL3 (off-campus storage)
Journal/Periodical
v. : ill. ; 24-30 cm.
SAL1&2 (on-campus shelving)
Book
xxv, 621 p. : ill., port.
  • Part I Foundations for Clinical Practice and Overview Chapter 1 Kidney Function in Health and Disease Alluru S. Reddi, MD, and Kishore Kuppasani, MS Chapter 2 Historical Perspective of Nutrition in Kidney Disease Mary Kay Hensley, MS, RD, CSR Chapter 3 The Changing Demographics of Chronic Kidney Disease in the US and Worldwide Garabed Eknoyan, MD Chapter 4 Nutrition Assessment in Kidney Disease Wm. Cameron Chumlea, PhD, David B. Cockram, PhD, RD, Johanna T. Dwyer DSc, RD, Haewook Han, PhD, RD, and Mary Pat Kelly, MS, RD, GNP Part II Chronic Kidney Disease During Stages 1-4 in Adults Section 1: Prevention Chapter 5 Hypertension Kristie J. Lancaster, PhD, RD Chapter 6 Diabetes Mellitus Joni J. Pagenkemper, MA, MS, RD, LMNT Chapter 7 Dyslipidemias Judith A. Beto PhD RD and Vinod K. Bansal MD Section 2: Treatment Chapter 8 Nutrition and Pharmacologic Approaches Kathy Harvey, MS, RD, CSR Part III Chronic Disease (Stage 5) in Adults Section 1: Treatment Chapter 9 Dialysis Karen Wiesen, MS, RD, LD and Graeme Mindel, MD Chapter 10 Transplantation Pamela S. Kent MS, RD, CSR, LD Section 2 : Management Chapter 11 Protein-Energy Malnutrition Kamyar Kalantar-Zadeh, MD, MPH, PhD Chapter 12: Nutrition Support Marcia Kalista-Richards MPH, RD, CNSD, LDN and Robert N. Pursell, MD Chapter 13: Anemia Management Arthur Tsai, MD and Jeffrey S. Berns, MD Chapter 14: Bone and Mineral Metabolism and Disease Linda McCann, RD, CSR, LD Chapter 15: Chronic Diseases: Diabetes, Cardiovascular Disease, and Human Immunodeficiency Virus Infection Sharon R. Schatz, MS, RD, CSR, CDE Part IV Nutrition in Chronic Disease in Special Needs Populations Section 1: Over the Lifespan Chapter 16: Pregnancy Jean Stover, RD, LDN Chapter 17: Infancy, Childhood, and Adolescence Donna Secker, PhD, MSc, RD Chapter 18: The Aging Adult Julie Barboza MSN, RD, APRN-BC Section 2: Management of Other Disorders Chapter 19: Acute Kidney Failure Wilfred Druml, MD Chapter 20: Nephrotic Syndrome Jane Y. Yeun, MD, FACP and George A. Kaysen, MD, PhD, FASN Chapter 21: Kidney Stones Orfeas Liangos, MD and Bertrand L. Jaber, MD Part IV: Additional Nutritional Considerations in Kidney Disease Chapter 22: Dietary Supplements Diane Rigassio Radler, PhD, RD Chapter 23: Issues Affecting Dietary Adherence Jerrilynn D. Burrowes, PhD, RD, CDN Chapter 24: Outcomes Research Laura D. Byham-Gray, PhD, RD Chapter 25: Suggested Resources for the Practitioner Patricia DiBenedetto Barb'a, MS, RD, Jerrilynn D. Burrowes, PhD, RD, CDN and Laura D. Byham-Gray, PhD, RD.
  • (source: Nielsen Book Data)9781588297815 20160605
The field of kidney disease has evolved over the years to encompass a broad and sophisticated knowledge base. This book provides a comprehensive perspective of the emerging science in nutrition in kidney disease. It is written by a collaborative group of distinguished dietitians and physicians who have devoted their careers to the care of patients with kidney disease. At the end of key chapters, case studies assess knowledge of the subject within the context of didactic curriculums. Appendices comprise an extensive and carefully selected list of resources.
(source: Nielsen Book Data)9781588297815 20160605
dx.doi.org SpringerLink
Journal/Periodical
volumes : illustrations ; 30 cm
Book
108 p. : ill. (some col.) ; 21 cm.
SAL1&2 (on-campus shelving)
Book
xxv, 511 p. : ill. ; 24 cm.
  • Health Effects of Antioxidant Nutrients: P. Knekt, Vitamin E and Lung Cancer Prevention. G. Duthie, Natural Antioxidants in the Protection Against Cigarette Smoke Injury. Nutrients: Vitamins C and E: G.G. Block, Emerging Role of Nutrition in Chronic Disease Prevention: A Look at the Data, with an Emphasis on Vitamin C. M.G. Traber, E.A. Servinova, and L. Packer, Biological Activities of Tocotrienols and Tocopherols. N.K. Ozer, S. Taha, A. Stocker, and A. Azzi, Effects of High Cholesterol, Vitamin E, and Probucol on Protein Kinase C Activity and Proliferation of Smooth Muscle Cells. H. Sies, L.-O. Klotz, V.S. Sharov, A. Assman, and K. Briviba, A New Function for Selenoproteins: Peroxynitrite Reduction. M. Maiorino, Selenium-Peroxidases in Mammalian Testis. a-Lipoic Acid. C.K. Sen, S. Roy, and L. Packer, a-Lipoic Acid: Cell Regulatory Function and Potential Implications. J.K. Lodge and L. Packer, Natural Sources of Lipoic Acid in Plant and Animal Tissues. T. Konishi and L. Packer, Determination of Protein Bound Lipoic Acid in Tissues by Enzyme Recycling Method. Coenzyme Q10: E. Cadenas, J.J. Poderoso, F. Antunes, and A. Boveris, Reaction of Ubiquinols with Nitric Oxide. T. Kishi, T. Takahashi, and T. Okamoto, Coenzyme Q Redox Cycle as an Endogenous Anioxidant. Carotenoids: W. Stahl and H. Sies, Carotenoids: Occurrence, Biochemical Activities, and Bioavailability. F. Khachik, J.S. Bertram, M.-T. Huang, J.W. Fahey, and P. Talalay, Dietary Carotenoids and Their Metabolites as Potentially Useful Chemoprotective Agents Against Cancer. H. Nishino, Cancer Prevention by Natural Carotenoids. Flavonoids: C. Rice-Evans, Screening of Phenolics and Favonoids for Antioxidant Activity. J. Terao, Dietary Flavonoids as Plasma Antioxidants on Lipid Peroxidation: Significance of Metabolic Conversion. G.R. Beecher, Flavonoids in Foods. P. Pietta and P. Simonetti, Dietary Flavonoids and Interaction with Physiologic Antioxidants. Natural Source Antioxidants: Pine Bark: G. Drehsen, From Ancient Pine Bark Uses to Pycnogenol. F. Virgili, H. Kobuchi, Y. Noda, E. Cossins, and L. Packer, Pro-cyanidins from Pinus Maritima Bark: Antioxidant Activity, Effects on the Immune System, and Modulation of Nitrogen Monoxide Metabolism. Ginkgo biloba M.-T. Droy-Lefaix, Antioxidant Properties of Ginkgo biloba Extract: EGb 761. S. Roy, H. Kobuchi, C.K. Sen, M.-T. Droy-Lefaix, and L. Packer, Down-Regulation of Agonist-Induced Nitric Oxide Synthesis and Cell-Cell Adhesion by Ginkgo Biloba Extract EGb 761: Therapeutic Efficacy in Circulatory Disorder. A. Gozin, H. Sellak, E. Franzini, and C. Pasquier, Reactive Oxygen Species Increase Neutrophil Adherence to Endothelial Cells and Activate Tyrosine Phosphorylation of Cytoskeleton Proteins. Wine and Herbs: E.N. Frankel, Natural Phenolic Antioxidants and Their Impact on Health. T. Okuda, Antioxidants in Herbs--Polyphenols. M. Hiramatsu and M. Komatsu, Mixed Japanese Herbs and Age-Related Neuronal Functions. Y. Hara, Actions of Tea Polyphenols in Oral Hygiene. S.A. Wiseman, U. Weisgerber, L. Tijburg, and O. Korver, The Food Industry and Functional Foods: Tea Antioxidants and Cardiovascular Disease. T. Yoshikawa, Y. Naito, Y. Masui, T. Fujii, Y. Boku, N. Yoshida, and M. Kondo, Antioxidant Properties of Crassostera Gigas Oyster Extract. Uyaku and Carica Papaya: Y. Noda, A. Mori, K. Anzai, and L. Packer, Superoxide Radical Scavening Activity of Uyaku (Lindera Strychnifolia), a Nautral Extract Used in Traditional Medicine. H. Kobuchi, N. Haramaki, L. Marcocci, and L. Packer, Biological Effects of the Fermentation Product of Carica Papaya (Bio-Normalizer). Subject Index.
  • (source: Nielsen Book Data)9780125435901 20160528
"Antioxidant Food Supplements in Human Health" discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. It is an essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. It covers: Health effects of antioxidant nutrients; Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids; and natural source antioxidants, including pine bark, ginko biloba, wine, herbs, uyaku, and carica papaya.
(source: Nielsen Book Data)9780125435901 20160528
Book
xvii, 1189 p. : ill. ; 28 cm.
Book
1 online resource (xviii, 375 p.) : ill., port.
  • Series Editor's Introduction / Adrianne Bendich
  • Foreword / E. Albert Reece
  • Preface / Carol J. Lammi-Keefe, Sarah C. Couch, Elliot H. Philipson
  • pt. I. Nutrient and Health Needs During Normal Pregnancy
  • 1. Nutrient Recommendations and Dietary Guidelines for Pregnant Women / Lorrene D. Ritchie, Janet C. King
  • 2. Optimal Weight Gain / Grace A. Falciglia, Kristin H. Coppage
  • 3. Physical Activity and Exercise in Pregnancy / Rose Catanzaro, Raul Artal
  • 4. Food, Folklore, and Flavor Preference Development / Catherine A. Forestell, Julie A. Mennella
  • pt. II. Nutrient Needs and Factors Related to High-Risk Pregnancy
  • 5. Obesity and Pregnancy / Sarah C. Couch, Richard J. Deckelbaum
  • 6. Pregnancy and Weight Loss Surgery / Daniel M. Herron, Amy Fleishman
  • 7. Nutrition in Multifetal Pregnancy / Elliot H. Philipson
  • 8. Adolescent Pregnancy: Where Do We Start? / Linda Bloom, Arlene Escuro
  • 9. Anorexia Nervosa and Bulimia Nervosa During Pregnancy / Sharon M. Nickols-Richardson
  • 10. Diabetes and Pregnancy / Alyce M. Thomas
  • 11. Preeclampsia / Lana K. Wagner, Larry Leeman, Sarah Gopman
  • 12. AIDS/HIV in Pregnancy / Katherine Kunstel
  • pt. III. Special Diets, Supplements, and Specific Nutrients During Pregnancy
  • 13. Popular Diets / Nancy Rodriguez, Michelle Price Judge
  • 14. Dietary Supplements During Pregnancy: Need, Efficacy, and Safety / Mary Frances Picciano, Michelle Kay McGuire
  • 15. Vegetarian Diets in Pregnancy / Ann Reed Mangels
  • 16. Iron Requirements and Adverse Outcomes / John Beard
  • 17. Folate: A Key to Optimal Pregnancy Outcome / Beth Thomas Falls, Lynn B. Bailey
  • pt. IV. Postpartum Period
  • 18. Nutrition Issues During Lactation / Deborah L. O'Connor, Lisa A. Houghton, Kelly L. Sherwood.
  • 19. Postpartum Depression and the Role of Nutritional Factors / Michelle Price Judge, Cheryl Tatano Beck
  • pt. V. Developing World
  • 20. Implications of the Nutrition Transition in the Nutritional Status on Pregnant Women / Jaime Rozowski, Carmen Gloria Parodi
  • 21. Nutrition and Maternal Survival in Developing Countries / Parul Christian
  • 22. Anemia and Iron Deficiency in Developing Countries / Usha Ramakrishnan, Beth Imhoff-Kunsch
  • 23. Micronutrient Status and Pregnancy Outcomes in HIV-Infected Women / Saurabh Mehta, Julia L. Finkelstein, Wafaie W. Fawzi.
This is an easy-to-use handbook written for the clinician and other healthcare professionals who treat and counsel pregnant women and women of child-bearing age. The authors provide historical perspective and background to support recommendations which are provided in each chapter. Importantly for the practitioners, recommendations and guidelines have been summarized and provided in tables that are easy to locate and interpret. This book discusses relevant topics in the scientific community such as determining to what extent prenatal and perinatal environmental factors are linked to childhood and adult obesity and chronic diseases.
(source: Nielsen Book Data)9781588298348 20160605
dx.doi.org SpringerLink
Book
xiii, 914 p. : ill. ; 26 cm.
  • Chemistry and Properties Nomenclature and Classification of Lipids, S.F. O'Keefe Chemistry and Function of Phospholipids, M.C. Erickson Lipid-Based Emulsions and Emulsifiers, D.J. McClements The Chemistry of Waxes and Sterols, E.J. Parish, S. Li, and A.D. Bell Extraction and Analysis of Lipids, F. Shahidi and P.K.J.P.D. Wanasundara Methods for Trans Fatty Acid Analysis, R.E. McDonald and M.M. Mossoba Chemistry of Frying Oils, K. Warner Processing Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils, L.A. Johnson Crystallization and Polymorphism of Fats, P.J. Lawler and P.S. Dimick Chemical Interesterification of Food Lipids: Theory and Practice, D. Rousseau and A.G. Marangoni Oxidation and Antioxidants Chemistry of Lipid Oxidation, H.J. Kim and D.B. Min Lipid Oxidation of Muscle Foods, M.C. Erickson Polyunsaturated Lipid Oxidation in Aqueous System, K. Miyashita Methods of Measuring Oxidative Rancidity in Fats and Oils, F. Shahidi and U.N. Wanasundara Antioxidants, D.W. Reische, D.A. Lillard, and R.R. Eitenmiller Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, H.J. Kim and D.B. Min Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, E. Choe Antioxidant Mechanisms, E.A. Decker Nutrition Fats and Oils in Human Health, D. Kritchevsky Unsaturated Fatty Acids, S.M. Watkins and J.B. German Dietary Fats, Eicosanoids, and the Immune System, D.M. Klurfeld Dietary Fats and Coronary Heart Disease, R.P. Mensink and J. Plat Conjugated Linoleic Acids: Nutrition and Biology, B.A. Watkins and Y. Li Dietary Fats and Obesity, D.B. Hausman and B. Mullen Grossman Fatty Acids and Cancer, H.P. Glauert Lipid-Based Synthetic Fat Substitutes, C.C. Akoh Food Applications of Lipids, F.D. Gunstone Biotechnology and Biochemistry Lipid Biotechnology, N. Weber and K.D. Mukherjee Microbial Lipases, J.D. Weete, O.M. Lai, and C.C. Akoh Enzymatic Interesterification, W.M. Willis and A.G. Marangoni Structured Lipids, C.C. Akoh and B.H. Kim Genetic Engineering of Crops that Produce Vegetable Oil, V.C. Knauf and A.J. Del Vecchio.
  • (source: Nielsen Book Data)9781420046632 20160528
Highlighting the role of dietary fats in foods, human health, and disease, the third edition of "Food Lipids" emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.
(source: Nielsen Book Data)9781420046632 20160528
SAL3 (off-campus storage)
Book
xii, 334 p. : ill. ; 24 cm.
  • Nutrition and Gastrointestinal DiseaseTable of ContentsChapter 1 - Nutrition Assessment - Mark H. DeLegge, MD, FACG, AGAF, Luke Drake MDChapter 2 - Malnutrition and Disease Outcomes - W. Scott Butsch MD, MS, Douglas C. Heimburger MD, MSChapter 3 - Nutrition and Inflammatory Bowel Disease - Darlene KellyMD, PhD, FACG, FACPChapter 4 - Nutrition and Liver Failure - Jeanette M. Hasse PhD, RD, LD, FADA, CNSDChapter 5 - Nutrition and Pancreatitis - Stephen JD O'Keefe, MDChapter 6 - Celiac Disease - Shelia E Crowe MDChapter 7 - Nutrition in Gastrointestinal Cancer - Maureen Huhmann MS, RD, David A August MD, FACSChapter 8 - Management of the Short Bowel Syndrome Patient - John KDiBaise, MD, FACGChapter 9 - Management of the Obese Patient - Julie L Roth, MD, BethanyM Doerfler MS, RDChapter 10 - Enteral Access and Enteral Nutrition - Christopher R. LynchMD, John Fang MD, Steve McClave MDChapter 11 - Parenteral Nutrition - Christian S. Jackson MD, AlanBuchman, MD, MSPHChapter 12 - Vascular Access for Parenteral Nutrition - Ezra Steiger MDChapter 13 - Nutrition Based Homecare - David S. Seres MD, CNSP.
  • (source: Nielsen Book Data)9781588298089 20160528
Nutritional support of people with gastrointestinal impairment is critical to treatment and ultimately successful management. As such, gastroenterologists should be experts in nutrition and knowledgeable about the affects of nutrition on disease management. Nutritional and Gastrointestinal Disease fulfills that need, serving as a hands-on, practical reference in nutrition support for the clinical gastroenterologist and other clinicians with similar interests. The volume offers expert nutritional knowledge and management ideas as well as methodology for combating problems such as short bowel syndrome, inflammatory bowel disease, celiac disease and obesity. Renowned authorities also investigate nutrition??'s influence on such issues as liver failure and acute pancreatitis. While gastroenterology training programs around the world remain deficient in their nutrition curriculum, Nutritional and Gastrointestinal Disease provides a comprehensive and groundbreaking support for clinical gastroenterologists.
(source: Nielsen Book Data)9781597453202 20160527
dx.doi.org SpringerLink
Book
108 p. ; 23 cm.
SAL3 (off-campus storage)
Book
1 online resource (xiv, 474 pages) : illustrations, charts
  • Regulation of feed intake-- rumen microbiology and fermentation-- nutrient absorption and splanchnic metabolism-- endogenous regulatory and pregnancy-- lactation-- tissue growth-- host resistance against parasites and pathogens.
  • (source: Nielsen Book Data)9780851994635 20160618
The International Symposium on Ruminant Physiology (ISRP) is held every five years and is the premier forum for the presentation and discussion of advances in knowledge of the physiology of ruminant animals. The 9th ISRP was held in South Africa in October 1999. This book brings together edited versions of the keynote review papers presented at the symposium. Contributors are world authorities in their subjects, drawn from all continents of the world. The book represents a definitive statement of current knowledge in this subject.
(source: Nielsen Book Data)9780851994635 20160618
Book
1 online resource (xvi, 418 pages) : illustrations, charts
  • The role of thermodynamics in controlling rumen metabolism-- simple allometric models to predict rumen feed passage rate in deomstic ruminants-- modelling production and portal appearance of volatile fatty acids in cows-- modelling energy expenditure in pigs-- simulation of the development of adipose tissue in beef cattle-- modelling nutrient digestion and utlization in dairy cows fed tropical forages - the validation test-- a pig model for feed evaluation.
  • (source: Nielsen Book Data)9780851994499 20160605
This book describes current research in modeling nutrient use in farm animals, from cellular to ecosystem level. The chapters are developed from papers presented at a satellite meeting of the 9th International Symposium on Ruminant Physiology, held in South Africa in October 1999. * Excellent papers from a top list of contributors* Editors of great reputation* Covers the current topics of interest.
(source: Nielsen Book Data)9780851994499 20160605
Book
vii, 453 p. : ill. ; 28 cm.
Book
176 p. incl. tables, diagrams. 23 cm.
SAL3 (off-campus storage)
Book
xi, 516 p. : col. ill. ; 29 cm.
  • Part I: A Guide to Healthy Nutrition: Chapter 1: Optimizing Health: The Dietary Reference Intakes (DRI's) America's Health Goals The Dietary Guidelines for Americans The Power of the Food Guide Pyramid Other Voices: Guidelines of Health Organizations The Bottom Line: Optimizing Health Chapter 2: The Nutrients and Other Food Substances: The Macronutrients: Carbohydrates, Proteins, and Fats Carbohydrates Protein Fats The Micronutrients: Vitamins and Minerals Water On the Nutrient Horizon: Phytochemicals Supplements: Foods, or Functional Foods Nutrition and Your Stages of Life Chapter 3: The Food-Health Connection: Obesity High Blood Pressure Diabetes Mellitus Coronary Artery Disease Osteoporosis Cancer Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus: Plan to "Eat Well" Eat Breakfast What's For Lunch? Snack Time What's For Supper? Dining out Grocery Shopping: Another Key to Healthy Meals Foods and Issues You May Have Wondered About Two Weeks of Menus Chapter 5: Preparing Healthful Meals: Change Is God Creating Healthy Menus Food Safety Serving Safety Refrigerating or Freezing Food Clean It The Bottom Line on Food Safety Part II: Encyclopedia of Foods: Fruits: Vegetables: Grains: Bread Cereals Pasta Rice Dairy Foods: Milk Yogurt Cheese Meat & Other High-Protein Foods: Meat Poultry Eggs Fish & Shellfish Legumes Nuts & Seeds Fats, Oils, & Sweets: Others: Beverages Herbs & Spices.
  • (source: Nielsen Book Data)9780122198038 20160528
"The Encyclopedia of Foods: A Guide to Healthy Nutrition" is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. It details healthy eating guidelines based on the RDA food pyramid; and, provides scientific basis and knowledge for specific recommendations. Beautifully illustrated, it features an extensive list of reliable nutrition resources. It describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste.
(source: Nielsen Book Data)9780122198038 20160528
Book
xvi, 523 p. : ill. ; 24 cm.
  • Preface-- Introduction: Primate feeding ecology: an integrative approach Martha M. Robbins and Gottfried Hohmann-- Part I. Field Studies: Introduction Peter S. Rodman-- 1. Variability of the feeding ecology of eastern gorillas Martha M. Robbins, John Bosco Nkurunungi and Alastair McNeilage-- 2. Sympatric western gorilla and mangabey diet: reexamination of ape and monkey foraging strategies Diane M. Doran-Sheehy, Natasha F. Shah and Lisa A. Heimbauer-- 3. Effects of fruit scarcity on foraging strategies of sympatric gorillas and chimpanzees Juichi Yamagiwa and Augustin Kanyunyi Basabose-- 4. Chimpanzee feeding ecology and comparisons with sympatric gorillas in the Goualougo Triangle, Republic of Congo David Morgan and Crickette Sanz-- 5. Frugivory and gregariousness of Salonga bonobos and Gashaka chimpanzees: the abundance and nutritional quality of fruit Gottfried Hohmann, Andrew Fowler, Volker Sommer and Sylvia Ortmann-- 6. Feeding ecology of savanna chimpanzees (Pan troglodytes verus) at Fongoli, Senegal Jill D. Pruetz-- 7. Food choice in Tai chimpanzees: are cultural differences present? Christophe Boesch, Zoro Bertin Gone Bi, Dean Anderson and Daniel Stahl-- 8. The effects of food size, rarity, and processing complexity on white-faced capuchins' visual attention to foraging conspecifics Susan Perry and Juan Carlos Ordonez Jimenez-- Part II. Testing Theories: Introduction Richard W. Wrangham-- 9. Primate foraging adaptations: two research strategies Stuart A. Altmann-- 10. The predictive power of socioecological models: a reconsideration of resource characteristics, agonism, and dominance hierarchies Andreas Koenig and Carola Borries-- 11. Hunger and aggression in capuchin monkeys Charles Janson and Erin Vogel-- 12. How does food availability limit the population density of white-bearded gibbons? Andrew J. Marshall and Mark Leighton-- 13. Influence of fruit availability on Sumatran orangutan sociality and reproduction Serge A. Wich, Martine L. Geurts, Tatang Mitra Setia and Sri Suci Utami-Atmoko-- 14. Central place provisioning: the Hadza as an example Frank W. Marlowe-- Part III. Analyzing nutritional ecology: Introduction Katharine Milton-- 15. Estimating the quality and composition of wild animal diets - a critical survey of methods Sylvia Ortmann, Brenda J. Bradley, Caroline Stolter and Jorg U. Ganzhorn-- 16. The possible application of novel marker methods for estimating dietary intake and nutritive value in primates Robert W. Mayes-- 17. Energy intake by wild chimpanzees and orangutans: methodological considerations and a preliminary comparison Nancy Lou Conklin-Brittain, Cheryl D. Knott and Richard W. Wrangham-- 18. The role of sugar in diet selection in redtail and red colobus monkeys Lisa Danish, Colin A. Chapman, Mary Beth Hall, Karyn D. Rode and Cedric O'Driscoll Worman-- 19. Primate sensory systems and foraging behavior Nathaniel J. Dominy, Peter W. Lucas and Nur Supardi Noor.
  • (source: Nielsen Book Data)9780521858373 20160528
Feeding Ecology in Apes and Other Primates focuses on evolutionary perspectives of the complex interactions between the environment, food sources, physiology and behaviour in primates. This highly interdisciplinary volume provides a benchmark to assess dietary alterations that affected human evolution by putting the focus on the diet of hominid primates. It also offers a new perspective on the behavioural ecology of the last common ancestor by integrating corresponding information from both human and non-human primates. The potential of innovations of applied biotechnology are also explored to set new standards for future research on feeding ecology, and new information on feeding ecology in humans, apes and other primates is synthesized to help refine or modify current models of socioecology. By taking a comparative view, this book will be interesting to primatologists, anthropologists, behavioural ecologists and evolutionary biologists who want to understand better non-human primates, and the primate that is us.
(source: Nielsen Book Data)9780521858373 20160528
SAL1&2 (on-campus shelving)
Book
xxiii, 931 p. : ill., ports. ; 26 cm.
  • 1 Nutrition and Development: A Historical Perspective Richard D. Semba 2 Maternal Mortality in Developing Countries Carine Ronsmans, Simon Collin, and Veronique Filippi 3 Low Birth Weight and Neonatal Mortality Richard D. Semba and Cesar G. Victora 4 Infant Mortality Parul Christian 5 Child Growth and Development Mercedes de Onis 6 Diarrheal Diseases Claudio F. Lanata and Robert E. Black 7 Acute Lower Respiratory Infections Claudio F. Lanata and Robert E. Black 8 Measles Gregory Hussey 9 Malaria and Nutrition Anuraj H. Shankar 10 Tuberculosis Monique van Lettow and Christopher Whalen 11 Human Immunodeficiency Virus Infection Eduardo Villamor, Karim Manji, and Wafaie W. Fawzi 12 Malnutrition Dirk G. Schroeder 13 Vitamin A Deficiency Keith P. West, Jr. and Ian Darnton-Hill 14 Nutritional Rickets and Vitamin D Deficiency John M. Pettifor 15 Zinc Deficiency Roger Shrimpton and Anuraj H. Shankar 16 Iron Deficiency and Anemia Usha Ramakrishnan and Richard D. Semba 17 Iodine Deficiency Disorders Richard D. Semba and Francois Delange 18 Multiple Micronutrient Malnutrition: What Can Be Done? Usha Ramakrishnan and Sandra L. Huffman 19 Nutrition in the Elderly in Developing Countries Noel W. Solomons and Odilia I. Bermudez 20 The Nutrition Transition and Its Relationship to Demographic Change Barry M. Popkin 21 The Rapid Emergence of Obesity in Developing Countries Colleen M. Doak and Barry M. Popkin 22 Rapid Urbanization and the Challenges of Obtaining Food and Nutrition Security . Marie T. Ruel, James L. Garrett, and Lawrence Haddad 23 Impact of Parental Tobacco Use on Child Malnutrition andSurvival Cora M. Best and Richard D. Semba 24 Humanitarian Emergencies Reinhard Kaiser and Paul B. Spiegel 25 Tackling Nutrient Deficiencies and Life-Threatening Disease: The Role of Food in Humanitarian Relief Patrick Webb and Andrew Thorne-LymanAM 26 The Indian Ocean Tsunami of December 26, 2004 Saskia de Pee, Regina Moench-Pfanner, and Martin W. Bloem 27 The Impact of Supermarkets on Farmers, Consumers, and Food Security in Developing Countries C. Peter Timmer 28 Homestead Food Production for Improving Nutritional Status and Health Saskia de Pee, Aminuzzaman Talukder, and Martin W. Bloem 29 Food Policy C. Peter Timmer 30 Need, Efficacy, and Effectiveness of Multiple Vitamin/Mineral Supplements for Young Children and Considerations for Programs Saskia de Pee 31 How Much Do Data Influence Programs for Health and Nutrition? Experience from Health and Nutrition Surveillance Systems Martin W. Bloem, Saskia de Pee, and Richard D. Semba 32 The Economics of Nutritional Interventions Susan Horton 33 Ethics in Public Health Research Tanya Doherty and Mickey Chopra 34 Beyond Partial Analysis David Pelletier Index.
  • (source: Nielsen Book Data)9781934115244 20160605
This updated and expanded book was written with the underlying conviction that global health and nutrition problems can only be solved through a firm understanding of the different levels of causality and the interactions between the various determinants. This volume provides policy makers, nutritionists, students, scientists, and professionals with the most recent and up-to-date knowledge regarding major health and nutritional problems in developing countries.
(source: Nielsen Book Data)9781934115244 20160605
dx.doi.org SpringerLink
Book
3 v. : ill. (some col.) ; 29 cm.
  • v. 1. Acceptance to Food politics
  • v. 2. Food production to Nuts
  • v. 3. Obesity to Zoroastrianism. Index.
  • VOLUME 1: Acceptance and rejection, Additives, Adulteration of food, Advertising of food, Africa (Central Africa, East Africa, North Africa, West Africa), Agricultural research, Agricultural workers, Origins of agriculture, Agriculture since the Industrial Revolution, Agronomy, Alcohol, Toxic algae, Allergies, American Indians (Prehistoric Indians and historical overview, Contemporary issues), The ancient kitchen, Ancient Mediterranean religions, Animals: primate diets, Anorexia & bulimia, Anthropology and food, Antioxidants, Aphrodisiacs, Apicius, Appetite, Apple, Aquaculture, Guisepppe Arcimboldo, Artic, Food in art, film and television, literature, opera, painting and the visual arts, poetry, Food in Ovidʼs Art of Love, Arthropods: insects, arachnids and crustaceans, Artificial foods, Central Asia, Assessment of nutritional status, Australia and New Zealand, Australian aborigines, Aversion to food, Baby food, Bagel, Bahai, Baking, Balkan countries, Banana and plantain, Barbecue, Barley, James Beard, Beer (Origins and ancient history, From late Egyptian times to the nineteenth century, The twentieth century, Production and social use), Isabella Mary Beeton, Beriberi, Berries, Betty Crocker, Food in the Bible,
  • Bioactive food components, Biodiversity, Biotechnology, Genetically modified organisms: health and environmental concerns, Clarence Birdseye, Birthday foods, Biscuits, The American biscuit, Body, Body composition, Boiling, Botanicals, Botulism, Brazil, Bread, Symbolism of bread, Breakfast, Jean Anthelme Brillat Savarin, British Isles (England, Ireland, Scotland, Wales), Broasting, Broiling, Buddhism, Butter, Byzantine Empire, Cabbage and crucifer plants, Cactus, Cake and pancake, Calcium, Caloric intake, Calorie, Canada, Canada: native peoples, Candy and confections, Cannibalism, Caramelization, Carbohydrates, Marie Antoine Careme, Caribbean, Cassava, Cattle, Central American, Central Europe, Cereal grains and pseudo cereals, Cold cereals, cheese, The chef, Chefs, Chicken soup, Julia Child, Chili peppers, China (Ancient and dynastic China, Beijing (Peking) cuisine, How to use chopsticks, Fuijan (Fukien) cuisine, Guangzhou (Canton) cuisine, Sichuan (Szechuan) cuisine, Zhejiang (Chekiang) cuisine), Chitlins (Chitterlings), Chocolate, Cholesterol, Choline, Inositol and related nutrients, Christianity (Eastern Orthodox Christianity, Western Christianity), Christmas, Christmas drinks, Chutney, Civilization and food, Social class, Climate and food, Cocktail party, Cocktails, Codex Alimentarius, Coffee, Food coloring, Columbian exchange, Combination of proteins, Comfort food, Commodity price supports, Compote, Condiments,
  • Consumer protests, Consumption of food, Cookbooks, Community cookbooks, Cooking, Cost of food, Couscous, Crop improvement, Crushing, Crustaceans and shellfish, Cucumbers, melons and other cucurbits, Evolution of cuisine, Curds, Curry, Custard and puddings, Cutlery, Dairy products, Homogenization, Milk nutrition, Day of the Dead, Death and burial, Food and the sin eater, Delmonico family, Dentistry, Diaspora, Dietary assessment, Dietary guidelines, Dietary systems: a historical perspective, Dietetics, Digestion, Dinner, Disease: metabolic diseases, Disgust, Distribution of food, Division of labor, Durian, Easter, Eating: anatomy and physiology of eating, Ecology and food, Education about food, Eggs, Electrolytes, Energy, Enteral and parenteral nutrition, Environment, Epicurus, Epiphany, Georges Auguste Escoffier, Ethnobotany, Ethnopharmacology, Etiquette and eating habits, Etymology of food, Evolution, Extension services, Fads in food, FAO (Food and Agriculture Organization), Farmersʼ markets, Fast food, Fasting and abstinence (Christianity, Hinduism and Buddhism, Islam, Judaism), Fats, Fauchon, Joseph Favre, Feasts, festivals and fasts, Fermemtation, Fermented beverages other than wine or beer, Festivals of food, Dietary fiber, Fish (Overview, Freshwater fish, Sea fish), Salted fish, Smoked fish, Fish and chips, M.F.K. Fisher, Fishing,
  • Flowers, Flouride, Folic acid, Food in folklore, Composition of food, Future of food: a history, Food archaeology, Food as a weapon of war, Food banks, Food consumption surveys, Food cooperatives, Food pantries, Food politics: United States.VOLUME 2: History of food production, Food riots, Food safety, food security, Food stamps, Food studies, Food supply and the global market, Food supply, food shortages, Food trade associations, Food waste, Foodways, France (Food and cuisine in France, Northern French cuisines, Southern French cuisines, Tradition and change in French cuisine, Wine and the French meal, French and British cooking compared), French fries, Frozen food, TV dinner, Fruit (Citrus fruit, temperate fruit, Tropical and subtropical, Dates), Frying, Functional foods, Fungi, Mushroom collectors, Fusion cuisine, Game, Anni Gamerith, Gardening and kitchen gardens, Gastronomy, Gelatin, Jello, Gender and food, Male cooks in the mid twentieth century, Nutrient regulation of gene expression, Genetic engineering, Genetics, Geography, Geophagy, Germany, Austria & Switzerland, Gingerbread, Goat, Elizabeth Goodfellow, Government agencies, World Health Organization, U.S. government agencies, Grain reserves, Grapes and grape juice, Gravy, Ancient Greece, Greece and Crete, Green revolution, Greenhouse horticulture, Grilling, Grimod de la Reyniere, Halloween, Hamburger, Harvesting, Health and disease,
  • Health foods, Hearth cookery, Hediard, Herbicides, Herbs and spices, Herding, Herodotus, High technology farming, Hindu festivals, Hinduism, Hippocrates, Holidays, Home economics, Homelessness, Horse, Horticulture, Household, Food in humor, Physiology of hunger, Hunger strikes, Hunting and gathering, Iberian peninsula (Overview, Portugal, Spain), Ice cream, Icon foods, Immune system regulation and nutrients, Inca empire, India (Moghul India, Northern India, Southern India), Indus Valley, Inspection, Intake, International agencies, Intestinal flora, Inuit, Iodine, Iran, Iron, The iron cookstove, Islam (Shiite Islam, Sunni Islam, Sufism), Italy (The Italian meal, Northern Italy, Southern Italy, Tradition in Italian cuisine), Jam, jellies & preserves, Japan (Traditional Japanese cuisine, Bento box, Contemporary issues in Japanese cuisine), Judaism, John Harvey Kellogg, Kitchen gadgets, Restaurant kitchens, Korea, Kwanzaa, Food labeling, Lactation, Lamb stew, Language about food, Lapps, Larousse Gastronomique, Last Supper, Pierre Francois de la Varenne, Leaf vegetables, Legumes, Lent, Eliza Leslie, Lettuce, Lipids, Livestock production, Low countries, Lunch, Luxury,
  • Macrobiotic food, food classification according to yin and yang, Magic, Maize (The natural history of maize, Maize as a food, Maize: myth and symbol, Cuitlacoche: AKA corn smut), Malnutrition, Malnutrition: protein energy malnutrition, Mammals, Sea mammals, Margarine, Marinating and marinades, Marketing of food, Grocery cart, Marketing of food: alternative (direct) strategies, Meal, Meals on Wheels, Meat, Salted meat, Smoked meat, Catherine de Medici, Medicine, Medieval banquet, Mediterranean diet, Ancient Mesopotamia, Metabolic imprinting and programming, Food as metaphor, Food as metaphor for religion, sex and gender, family, social hierarchy, food as identity (local and national), Mexico, Pre Columbian Mexico and Central America, Microbiology, Microorganisms, Microwave oven, European middle ages, Middle East, Military rations, Human milk, Minerals, Mollusks, Mood, Mustard, Food in myth and legend,
  • Tea and coffee in mythology, Naming of food, Idea of national cuisines, Natural foods, Niacin deficiency (pellagra), The noodle in Asia, The noodle in Northern Europe, Nordic countries, Nostalgia, Nouvelle cuisine, Nutraceuticals, Nutrient bioavailability, Nutrient drug interactions, Nutrients, Summary of nutrients and their functions, Nutrition, Policies & recommendations in nutrition 1901--2001, Nutrition transition: worldwide diet change, Nutritional anthropology Nutritional biochemistry, Nutritionists, Nuts. VOLUME 3: Obesity, Oil, Onions and other Allium plants, Organic agriculture, Organic farming and gardening, Organic food, Pacific Ocean societies, History of packaging and caning, Modern packaging and canning, Methods of paleonutrition, Pantry and larder, James Wood Parkinson, Passover, Pasta, Louis Pasteur, Pastry, Peanut butter, Peas, Pesticides, Petronius, Phosphorus and calcium, Physical activity and nutrition, Picnic, Pie, Pig, Pet pigs of New Guinea, Spam, Pizza, Places of consumption, Platina, Pleasure and food, Poaching, Poisoning, Royal tasters, Political economy, Popcorn, Population and demographics, Porridge, Porridge, pottage & gruel, Potato, Heirloom Potatoes, Potlach,
  • Poultry, Poverty, Prehistoric societies (Stone age nutrition: the original human diet, Food producers), Preparation of food, Presentation of food, Preserving, Professionalization, Proteins and amino acids, Food in proverbs and riddles, Francois Rabelais, Ramadan, Rationing, Recipe (How to read an old, handwritten recipe, How to write a recipe), Religion and food, Renaissance banquet, Restaurants, Retailing of food, Rice (The natural history of rice, Rice as a food, Rice as a superfood), Roasting, How to roast, Rome and the Roman Empire, Russia, Caviar, Sacrifice, Salad, Salt, Sandwich, Sauces, Sausage, School meals, Scurvy, Seabirds and their eggs, Storage of seeds, Sensation and the senses, Taste perception: are we all the same, Taste & smell disorders, Serving of food, Sex and food, Sheep, Sherbet and Sorbet, Shrove Tuesday, Carnival, Siberia, Silverware, Sin and food, Slow food, Snacks, Sociology, Sodium, Soup, The origins of soup, Soup kitchens, South America, Southeast Asia (Indonesia, Malaysia & the Philippines, Thailand, Vietnam), Spices of Southeast Asia, Soy, Spirits, Absinthe, Squash & gourds, Staples, Starch, Stew, Stimulants, Storage of food, Styling of food, Sugar & sweeteners,
  • Sugar crops & natural sweeteners, Sustainable agriculture, Sweet potato, Swidden, Food as symbol, Syrups, Table talk, Taboos, Taillevent, Take out food, Tea (Tea as an icon food, Japanese tea ceremony, Tea (meal), Thanksgiving, Thirst, Tillage, Time, tomato, tomato: vegetable or fruit, Tourism, Toxins, unnatural & food safety, Trace elements, Travel, Tubers, United States (African American foodways, Cajun cooking, California and the Far West, Ethnic Cuisines, Hawaii, The middle Atlantic states, The Midwest, New England, Pennsylvania Dutch food, Pioneer food, The South, The Southwest), Cooking utensils, Vegetables, Vegetarianism, Vitamins: overview, Vitamins: water soluble & fat soluble vitamins, Vitamin C, Waffles & wafers, Waiters and waitresses, Water (Water as a beverage & constituent of food, Water as a resource, Safety of water, Bottled water), Wedding cake, Weddings, Wheat (The natural history of wheat, Wheat as a food), Whiskey (Whisky), WIC (Women, Infants & Childrenʼs Program, Wine (Wine in the ancient world, Wine from classical times to the Nineteenth century, Wine in the modern world, Nongrape wine), Women and food, Zoroastrianism. Appendix: Dietary reference intakes.
"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year, " American Libraries, May 2004. This Dartmouth Medal winning 3 volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The Encyclopediaʼs multidisciplinary articles range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index. Systematic outline of contents: Foods: staple foods, Foods: cooked, processed & prepared, Icon foods and superfoods, Beverages, Food production, Food storage, Food Distribution, Food preparation, processing & disposal, Food consumption, The premodern world, Regions, cultures & groups, Human evolution, Nutrition, health & food sciences, Biological basis of nutrition & digestion, Psychology of eating, Diet, Constituents of food, Conditions, disorders & diseases, Hunger, Policy, Food & society, Religion, Feasts, festivals & fasts, Food as Symbol & commodity, Writing about food, Study of food, Biographies.
Green Library

Looking for different results?

Modify your search: Search all fields

Search elsewhere: Search WorldCat Search library website