A keyword listing of serial titles currently received by the National Library of Medicine.

The world-renowned fitness coach on the hit TV show The Biggest Loser presents his winning approach to lasting weight loss by showing how to get at the root of your overeating problem, followed by a nutritionally savvy diet and unique exercise plan. On The Biggest Loser, Bob Harper gives contestants the practical tools and psychological insights they need to get into the best shape of their lives. The key to his success is the emotional connection he makes with each participant, and he brings that same spirit to Are You Ready! Harper starts with a four-step strategy for getting at the root of negative thought patterns and destructive behaviors, replacing both with a clear way to build self-worth and confidence. With these tools in place, people are empowered to make real, lasting changes in their lives. In an easy-to-follow eating plan, he provides lists of foods that are nutrient-dense and naturally low in calories, more than twenty sample menus, and tips on eating on the run, in restaurants, and on vacation. His fitness plan is geared to making exercise an integral part of daily life with workouts (ranging from 20 to 60 minutes) based on training techniques that tone and strengthen, burn calories, and reshape the body. Woven throughout Are You Ready! are true-life success stories that will keep readers engaged and motivated; bulleted tips, tools, and coping strategies; and sidebars debunking common myths about food and fitness. Whether your goal is losing ten pounds or a hundred, you will find Harper’s message inspiring and his methods a proven path to finally achieving your dream of weight loss and fitness.

Microbes in the Food Industry This newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals. Microbes in the Food Industry, the latest volume in the series, "Bioprocessing in Food Science," is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Medical Sciences is a component of Encyclopedia of Biological, Physiological and Health Sciences in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. This 2-volume set contains several chapters, each of size 5000-30000 words, with perspectives, applications and extensive illustrations. It carries state-of-the-art knowledge in the fields of Medical Sciences and is aimed, by virtue of the several applications, at the following five major target audiences: University and College Students, Educators, Professional Practitioners, Research Personnel and Policy Analysts, Managers, and Decision Makers and NGOs.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and their associated health and nutrition benefits, drawbacks, potential consumers, and strategies for approaching this emerging market. Moving from the analysis of consumers' motivations and needs, the book describes how companies manage new product development or product rejuvenation. In addition, the book provides consumer science and marketing strategies through short case studies designed to help the reader understand how to put theory to practice. Food scientists, food developers, food marketers, academics and students studying related areas will benefit from this important reference. - Provides a link between theoretical information and business practices - Presents a comprehensive overview of the phenomenon of plant-based food consumption - Contains valuable information upon which to formulate strategic business plans or to work on plant-based food consumption research plans and projects

Ideal for self-paced or distance-learning courses, the text's unique modular format contains practice exercises and posttests throughout, allowing students to master one section of the material before moving on to the next.Visit this text's Web site at http://nursing.jbpub.com/stanfield/

This book contains an Open Access chapter Bleeding-edge Entrepreneurship illuminates new possibilities within the domain of business theory and practice, expanding entrepreneurship’s massive potential to create unexplored physical and virtual realms.

In the present economic, political, societal and environmental landscape, which is dominated by the COVID-19 pandemic, the emergence of challenges and issues that demand immediate and urgent responses is more intense than ever. Policymakers, international organizations, governmental and non-governmental institutions around the globe are seeking effective and sustainable policies, as they try to tackle far-reaching issues that affect all aspects of the economy and agriculture, including the food sector. In this context, this book presents new modelling approaches and their application to complex problems in the agro-food chain in order to address today’s pressing food policy issues. The respective chapters showcase national and regional studies on sustainable communities, rural environments and ecosystems. Taken together, they offer a valuable reference guide for scholars and practitioners alike.”