Nutritional Alignment R
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Krause's Food & the Nutrition Care Process
Author: L. Kathleen Mahan
language: en
Publisher: Elsevier Health Sciences
Release Date: 2012-01-01
The most respected nutrition text for more than 50 years, Krause's Food & the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations of the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms provide need-to-know information with ease, making this text perfect for use in class or everyday practice. Clear, logical organization details each step of complete nutritional care from assessment to therapy. UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care. New Directions boxes reflect the latest research in emerging areas in nutrition therapy. Focus On boxes provide additional detail on key chapter concepts. Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice. Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology. More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content. Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA). New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the Dietary Guidelines for Americans 2010, the MyPyramid food guide, and the Eating Well with Canada's Food Guide recommendations. MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders. New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake. Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population. Growth grids for children detail proper patient nutrition during infancy and early childhood. Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy. Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.
Krause's Food & the Nutrition Care Process - E-Book
Author: L. Kathleen Mahan
language: en
Publisher: Elsevier Health Sciences
Release Date: 2011-08-25
The most respected nutrition text for more than 50 years, Krause's Food and the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations include the new MyPlate guide, the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms, all providing need-to-know information with ease. New co-editor Janice L. Raymond joins L. Kathleen Mahan and Sylvia Escott-Stump and nearly 50 leading educators, researchers, and practitioners in writing a nutrition text that's ideal for use in class or everyday practice. Expert contributors include nearly 50 nationally recognized writers, researchers, and practitioners, each writing on their area of specialization. Clear, logical organization details each step of complete nutritional care from assessment to therapy. UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care. New Directions boxes reflect the latest research in emerging areas in nutrition therapy. Focus On boxes provide additional detail on key chapter concepts. Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice. Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology. More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content. New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the USDA's MyPlate guide, Dietary Guidelines for Americans 2010, and the Eating Well with Canada's Food Guide recommendations. Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA). MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders. New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake. Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population. Growth grids for children detail proper patient nutrition during infancy and early childhood. Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy. Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.
Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation
With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (including antioxidant capacity, anti-cancer, anti-diabetic anti-inflammatory, regulating intestinal flora properties) of food products. The application of microbial food processing method has attracted the interest of researchers and industries due to its simple, environmentally friendly, and cost-efficiently advantages. The use of fermentation and selected generally recognized as safe (GRAS) starters, such as lactic acid bacteria, yeasts and filamentous fungi has been considered as an excellent method to improve the nutritional value or biological activity of foods by the biosynthesis/biotransformation/generation of bioactive compounds (e.g., phenolic compounds, oligosaccharide), or by the degradation of anti-nutritional factors. In the last years, the exploitation of microbes isolated from traditional fermented foods or as the result of the inoculation of selected starters was conducted to produce novel fermented plant-based foods with beneficial viable microorganisms and/or their metabolites that positively impact on human health. This Research Topic aims to focus on the application of microorganisms in processing of fermented plant-based foods to improve nutritional profile and/or biological activity. In particular, it is welcome focusing on matrices fermentation by beneficial microorganisms, processing for food substrate/by-product valorization, augmentation of food matrix bioactive compounds via fermentation. We invite authors to submit different types of manuscripts (e.g., Original Research Articles, short communications, and Review Articles) that focus on but are not limited to the following topics: Microbial metabolic pathways associated with the accumulation of bioactive compounds of fermented foods. Innovative fermentation approaches to improve the nutritional and functional properties in the final products. Valorization of plant-based food matrices/by-products via fermentation. Plant-based anti-nutritional factors degradation by microorganisms. Development of high added-value and novel fermented products. Production of bioactive compounds with health beneficial effects. Human intestinal flora simulated effect on plant-based food.