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Is a vegan diet healthier? Should I try going low-carb? Is it always a bad idea to skip a meal? Are superfoods all they're cracked up to be? Is fat still bad for you? Can I eat to improve my chances of conceiving? Science of Nutrition cuts through the noise of conflicting diet advice with clear answers backed up by the very latest research. Recognizing that there is no one-size-fits-all when it comes to nutrition, this ground-breaking book has the answers to all your food-related questions, covering every conceivable topic—from gut bacteria to weight management, to heart health and immune support, to vegan diets and intermittent fasting, and everything in between. With an accessible Q&A approach and informative graphics, this nutrition book will debunk popular food myths and diets, redefine nutrition in the modern world, and enable you to make informed decisions that are best suited to you, about what, when, and how to eat. The book's easily digestible and evidence-based advice empowers you to explore the benefits and importance of nutrition, alongside the downright misleading when it comes to the world of food and diet, and to equip yourself with the knowledge and confidence to assess and enhance your approach to nutrition.

From a young age we have been told to take our vitamins, eat our fruits and vegetables, and limit sugar and fat. Readers examine what makes certain foods better nutritionally than others and how various foods affect the human body, including the role they can play in disease and illness. Tables in the appendix provide quick reference on vitamins and common food-related illnesses.

Are you an athlete looking to take your performance to the next level? Look no further than this comprehensive guide to sports nutrition. In this book, you'll learn everything you need to know to optimize your diet and fuel your body for optimal athletic performance. The book covers a wide range of topics, from macronutrient ratios to hydration to nutrient timing. Each chapter is packed with practical tips and advice, as well as real-world examples of successful nutrition plans for athletes. Here are some of the topics covered in this book: Understanding Energy Metabolism in Athletes Macronutrients Hydration and Electrolytes for Athletes Pre-Workout Nutrition for Athletes During-Workout Nutrition for Athletes Post-Workout Nutrition for Athletes Nutrition for Endurance Athletes Nutrition for Strength and Power Athletes Nutrition for Team Sport Athletes Nutrition for Combat Sport Athletes Nutrition for Aging Athletes Nutritional Supplements for Athletes Nutrition for Injury Prevention and Recovery Nutrition for Competition Day Nutrition for Traveling Athletes Nutrition for Vegetarian and Vegan Athletes Eating Disorders and Disordered Eating in Athletes The Connection between Nutrition and Mental Health in Athletes Gut Health and Performance Genetics and Nutrition Nutrition Plan for Optimal Athletic Performance Whether you're a beginner or a seasoned athlete, this book has something to offer. You'll learn how to fuel your body for optimal performance, reduce your risk of injury, and recover faster after workouts. With practical tips and advice from sports nutrition experts, you'll have everything you need to take your performance to the next level. So why wait? If you're serious about sports performance, this book is a must-read. Order your copy today and start optimizing your nutrition for optimal athletic performance.

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

The concept in Food Science, Nutrition, and Technology investigates food by combining knowledge from a variety of scientific fields, such I as chemistry, engineering, microbiology, and nutrition, to increase food! availability, safety, and nutritional value. The use of food science in the selection, preservation, processing, packaging, distribution, and usage I of safe foods is known as food technology. Chemistry, biochemistry, nutrition, microbiology, and engineering are all part of this multi-faceted profession, which aims to provide its practitioners with the expertise necessary to address the complex issues plaguing the world's food supply I chain. A system to ensure that all people of our nation are protected from foodborne infections and nutritional deficiencies is essential to I ensuring their health and well-being. Without understanding food! safety, one's nutritional and scientific understanding of food would be insufficient. Concepts in Food Science, Nutrition, and Technology covers ! a wide range of ground, including the categorization of foods, the malting and germination of grains, and the most recent developments in the area of food science. Other topics covered in the principles of I nutrition section include the history of nutrition, food digestion, and absorption, as well as micronutrients and macronutrients. The science of preserving and preparing food is also an important component of I the broader discipline of food science. The manufacture and processing of food are both covered by food product technology, which is important in this context. This book discusses food safety and quality assurance I in a variety of areas, such as food safety concepts, food quality assurance, legislation, and food standards.

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

"The Science of Healing Foods: Clinical Nutrition for Chronic Disease Management" is an authoritative and comprehensive guide that delves into the profound connection between diet and chronic disease. This book meticulously explores how specific foods and nutrients can prevent and manage conditions such as heart disease, diabetes, cancer, and more. Drawing on the latest scientific research and clinical evidence, Dr. Qassim presents practical strategies for integrating healing foods into your daily life, offering readers the tools to achieve optimal health and longevity. Unlock the secrets to a healthier, longer life with "The Science of Healing Foods: Clinical Nutrition for Chronic Disease Management." In this groundbreaking book, Dr. M. Qassim takes you on an enlightening journey through the world of clinical nutrition, revealing how the right foods can transform your health and combat chronic diseases. Discover: - **The Link Between Diet and Chronic Illness**: Understand the critical relationship between what you eat and your overall health. - **Anti-Inflammatory Superfoods**: Learn about top anti-inflammatory foods and how they can protect you from chronic diseases. - **Heart Health**: Find out which nutrients and foods are essential for maintaining a healthy heart. - **Diabetes Management**: Gain insights into dietary strategies that can help control blood sugar levels and prevent complications. - **Gut Health**: Explore the significance of the gut microbiome and how to nourish it with probiotics and prebiotics. - **Immune Boosting Foods**: Identify key nutrients and foods that enhance your immune system. - **Cancer Prevention**: Discover how a nutrient-rich diet can reduce your cancer risk and support recovery. - **Mental Wellness**: Learn about foods that support brain health and mental well-being. - **Weight Management**: Get tips on how to achieve and maintain a healthy weight through balanced nutrition. - **Longevity**: Uncover the dietary patterns that promote a long and healthy life. - **Plant-Based Diets**: Understand the benefits of plant-based eating and how to transition smoothly. Filled with practical advice, delicious recipes, and real-life case studies, this book is your essential guide to using food as medicine. Whether you're looking to prevent chronic disease, manage an existing condition, or simply enhance your overall well-being, "The Science of Healing Foods" provides the knowledge and inspiration you need to make lasting changes. Take control of your health today and embark on a journey to wellness with Dr. M. Qassim's expert guidance. Order your copy of "The Science of Healing Foods: Clinical Nutrition for Chronic Disease Management" now and discover the healing power of nutrition.