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By Ara DerMarderosian,

By Diane Kraft

The A–Z Guide to Food as Medicine

Features

  • Provides science-based information on the beneficial bioactive properties of more than 250 foods, food groups, nutrients, and phytochemicals
  • Organized alphabetically by dietary compound to include: definition and use, scientific findings about physiological and health effects, dose (when known) and safe consumption information
  • Presents and summarizes research findings from more than 1,000 scientific articles and uses the conclusions and recommendations of reputable, peer-reviewed sources
  • By highlighting healthy aspects of foods and by listing levels of intake appropriate for health, the guide promotes the main messages of The US Dietary Guidelines for Americans, ChooseMyPlate.gov, and similar consumer advice to improve nutritional health

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Summary

Can an apple a day keep the doctor away? The A-Z Guide to Food As Medicineaddresses food folklore by exploring the scientific findings about physiological effects of over 250 foods, food groups, nutrients, and phytochemicals.

Today, health care providers are fielding more questions from patients on how to help improve their nutritional health, which in turn can help to prevent disease. The guide is a dictionary-style reference intended for use by health care professionals to quickly and easily access information about the bioactive components in the foods and how diet can be manipulated for health benefits.

Αν θέλετε να ρωτήσετε κάτι σχετικό με το βιβλίο συμπληρώστε τα στοιχεία σας και υποβάλλετε την ερώτηση.

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Product Detail

  • ISBN : 9781498735230
  • Date : December 2015
  • Pages : 347
  • Illustrations : 65 B/W Illustrations
  • Εκδοση :
  • Cover : paperback
  • Publisher : Taylor & Francis

About The Author

Author

Ara DerMarderosian, PhD, is an emeritus professor of pharmacognosy and medicinal chemistry at University of the Sciences in Philadelphia, Pennsylvania. Dr. DerMarderosian has authored several books on pharmacognosy topics, chapters in Remington’s Pharmaceutical Sciences, and numerous scientific articles. He also served as editor and/or co-editor of The Review of Natural Products, a reference book on natural products addressing the botanical, historical, clinical, chemical, pharmacological, and toxicological aspects of natural products. He is the herbal and dietary supplement chapter author for several editions of The Merck Manual, and has spoken on nutrition and pharmacognosy topics to medical professionals for several decades.

Author

Diane Woznicki Kraft, MS, RDN, LDN, is a biology instructor at Alvernia University in Reading, Pennsylvania and a clinical nutritionist. She holds a Master of Science degree in nutrition from New York University and a Bachelor of Science degree in Nutrition from Penn State University. She and her co-author created this handbook as a reference for health care professionals to access scientific findings on the health aspects of foods, food groups, nutrients, and phytochemicals to assist clients educationally on diet and nutrition. She has also authored consumer and professional articles on nutrition for The American Council on Science and Health and The American Academy of Nutrition and Dietetics. This is her first book.

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