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Textbook of Food Science and Nutrition

Textbook of Food Science and Nutrition

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Edited by Logan Bowman

Published by White Word Publications,

5 Penn Plaza, 19th Floor,
New York, NY 10001, USA

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Book Details
 Price
 3.00
 Pages
 281 p
 File Size 
 49,019 KB
 File Type
 PDF format
 ISBN
 978-1-9789-2933-3  
 Copyright©   
 2017 White Word Publications 

Preface
The purpose of the book is to provide a glimpse into the dynamics and to present opinions and studies of some of the scientists engaged in the development of new ideas in the field from very different standpoints. This book will prove useful to students and researchers owing to its high content quality.
Food science and nutrition are prominent areas of research and study in context of human health and welfare. This book discusses some of the fundamental concepts related to food science and nutrition such as food intake and absorption, synthesis of nutrients, metabolism, nutritional deficiency, etc. It strives to provide a fair idea about this discipline and to help develop a better understanding of the latest advances within this field. The chapters included in this book will prove to be immensely beneficial to students and researchers in this field. At the end, I would like to appreciate all the efforts made by the authors in completing their chapters professionally. I express my deepest gratitude to all of them for contributing to this book by sharing their valuable works. A special thanks to my family and friends for their constant support in this journey.
Editor


Table of Contents
Preface IX
Chapter 1 Validity of the Australian Recommended Food Score as a diet quality index
for Pre-schoolers 1
Tracy L Burrows, Kate Collins, Jane Watson, Maya Guest, May M Boggess,
Melinda Neve, Megan Rollo, Kerith Duncanson and Clare E Collins
Chapter 2 Nutritional interventions for the adjunctive treatment of schizophrenia: a
brief review 11
Megan Anne Arroll, Lorraine Wilder and James Neil
Chapter 3 Postprandial glucose metabolism and SCFA after consuming wholegrain rye
bread and wheat bread enriched with bioprocessed rye bran in individuals
with mild gastrointestinal symptoms 20
Jenni Lappi, Hannu Mykkänen, Knud Erik Bach Knudsen, Pirkka Kirjavainen,
Kati Katina, Jussi Pihlajamäki, Kaisa Poutanen and Marjukka Kolehmainen
Chapter 4 Type of vegetarian diet, obesity and diabetes in adult Indian population 29
Sutapa Agrawal, Christopher J Millett, Preet K Dhillon, 
SV Subramanian and Shah Ebrahim
Chapter 5 Association between intake of B vitamins and cognitive function in elderly
Koreans with cognitive impairment 47
Hyesook Kim, Ggotpin Kim, Won Jang, Seong Yoon Kim and Namsoo Chang
Chapter 6 Effects of dietary creatine supplementation on systemic microvascular density
and reactivity in healthy young adults 58
Roger de Moraes, Diogo Van Bavel, 
Beatriz Serpa de Moraes and Eduardo Tibiriçá
Chapter 7 Gender differences in the long-term effects of a nutritional intervention
program promoting the Mediterranean diet: changes in dietary intakes, eating
behaviors, anthropometric and metabolic variables 68
Vicky Leblanc, Catherine Bégin, Anne-Marie Hudon, Marie-Michelle Royer,
Louise Corneau, Sylvie Dodin and Simone Lemieux
Chapter 8 Stool fatty acid soaps, stool consistency and gastrointestinal tolerance in term
infants fed infant formulas containing high sn-2 palmitate with or without
oligofructose: a double-blind, randomized clinical trial 87
Joyce Nowacki, Hung-Chang Lee, Reyin Lien, Shao-Wen Cheng, Sung-Tse Li,
Manjiang Yao, Robert Northington, Ingrid Jan and Gisella Mutungi
Chapter 9 The web-based ASSO-food frequency questionnaire for adolescents: relative
and absolute reproducibility assessment 98
Anna Rita Filippi, Emanuele Amodio, Giuseppe Napoli, João Breda,
Antonino Bianco, Monèm Jemni, Laura Censi, Caterina Mammina and Garden Tabacchi
Chapter 10 Weight changes in Portuguese patients with depression: 
which factors are involved? 109
Jerónima Correia and Paula Ravasco
Chapter 11 Change in dietary intake of adults with intermittent claudication undergoing
a supervised exercise program and compared to matched controls 116
Christopher L Delaney, Michelle D Miller, Kacie M Dickinson and J Ian Spark
Chapter 12 Consumption of apples is associated with a better diet quality and reduced
risk of obesity in children: National Health and Nutrition Examination
Survey (NHANES) 2003–2010 123
Carol E. O’Neil, Theresa A. Nicklas and Victor L. Fulgoni III
Chapter 13 Placebo-controlled dietary intervention of stress-induced neurovegetative
disorders with a specific amino acid composition: a pilot-study 132
Katrin Chaborski, Norman Bitterlich, 
Birgit Alteheld, Elke Parsi and Christine Metzner
Chapter 14 Preoperative nutritional screening by the specialist instead of the nutritional
risk score might prevent excess nutrition: 
a multivariate analysis of nutritional risk factors 140
Fabian Grass, Martin Hübner, Markus Schäfer, Pierluigi Ballabeni,
Yannick Cerantola, Nicolas Demartines, François P Pralong and
Pauline Coti Bertrand
Chapter 15 Shoshin Beriberi in Critically-Ill patients: case series 148
George Dabar, Carine Harmouche, 
Bassem Habr, Moussa Riachi and Bertrand Jaber
Chapter 16 Cross-sectional study on the relationship between the Mediterranean Diet
Score and blood lipids 154
Evelien Mertens, Patrick Mullie, Benedicte Deforche, Johan Lefevre,
Ruben Charlier, Inge Huybrechts and Peter Clarys
Chapter 17 Poor ability to resist tempting calorie rich food is linked to altered balance
between neural systems involved in urge and self-control 162
Qinghua He, Lin Xiao, Gui Xue, Savio Wong, 
Susan L Ames, Susan M Schembre and Antoine Bechara
Chapter 18 Effects of 7 days on an ad libitum low-fat vegan diet: 
the McDougall Program cohort 174
John McDougall, Laurie E Thomas, Craig McDougall, Gavin Moloney,
Bradley Saul, John S Finnell, Kelly Richardson and Katelin Mae Petersen
Chapter 19 L-carnitine ameliorated fasting-induced fatigue, hunger, and metabolic
abnormalities in patients with metabolic syndrome: a randomized controlled study 181
Jun-jie Zhang, Zhi-bing Wu, You-jin Cai, Bin Ke, Ying-juan Huang, Chao-ping
Qiu, Yu-bing Yang, Lan-ying Shi and Jian Qin
Chapter 20 Effects of high-protein vs. high- fat snacks on appetite control, satiety, and
eating initiation in healthy women 192
Laura C Ortinau, Heather A Hoertel, Steve M Douglas and Heather J Leidy
Chapter 21 The challenges of nutrition policymaking 197
Joanne L Slavin
Chapter 22 Reducing occupational stress with a B-vitamin focussed intervention:
a randomized clinical trial: study protocol 204
Con Stough, Tamara Simpson, Justine Lomas, Grace McPhee, Clare Billings,
Stephen Myers, Chris Oliver and Luke A Downey
Chapter 23 Association between dietary calcium and phosphorus intakes, dietary
calcium/phosphorus ratio and bone mass in the Korean population 216
Kyung-Jin Lee, Kyung-Soo Kim, Ha-Na Kim, Jin-A Seo and
Sang-Wook Song
Chapter 24 Protective effect of breastfeeding with regard to children’s behavioral and
cognitive problems 224
Subin Park, Bung-Nyun Kim, Jae-Won Kim, Min-Sup Shin, 
Hee Jeong Yoo and Soo-Churl Cho
Chapter 25 Diet in irritable bowel syndrome 229
Magdy El-Salhy and Doris Gundersen
Chapter 26 Adiposity markers and risk of coronary heart disease in patients with
type 2 diabetes mellitus 240
Simone F Tonding, Flávia M Silva, Juliana P Antonio, Mirela J Azevedo,
Luis Henrique S Canani and Jussara C Almeida
Chapter 27 Calcium intake is associated with decreased prevalence of periodontal
disease in young Japanese women 247
Keiko Tanaka, Yoshihiro Miyake, Hitomi Okubo, Takashi Hanioka,
Satoshi Sasaki, Nobuyuki Miyatake and Masashi Arakawa
Chapter 28 A randomised controlled trial investigating the effects of Mediterranean
diet and aerobic exercise on cognition in cognitively healthy older people
living independently within aged care facilities: the Lifestyle Intervention
in Independent Living Aged Care (LIILAC) study
protocol [ACTRN12614001133628] 253
Roy J. Hardman, Greg Kennedy, Helen Macpherson, 
Andrew B. Scholey and Andrew Pipingas
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List of Contributors

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