Catálogo de publicaciones

Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults focuses on the ways in which food and dietary supplements affect the major health problems of aging adults. Researchers in nutrition, diet, epidemiology, and aging studies, as well as healthcare providers who work with elderly patients will use this comprehensive resource as a tool in their long-term goal of preventing and treating chronic disease within the elderly.

This book brings together a broad range of experts working on the different aspects of foods and dietary supplements (vitamins, herbs, plant extracts, etc.) in health promotion and disease prevention. They have contributed chapters which define a range of ways in which foods, nutriceuticals, and dietary supplements prevent disease and promote health in older adults. They begin by reviewing the medicinal role of foods, herbal, and dietary supplements in health promotion in older adults, as well as some of the most commonly used supplements in elder "self-medication." They review the most recent studies of how foods, herbal, and dietary supplements are effective in the prevention and treatment of cancer, cardiovascular disease, diabetes, and other obesity associated diseases in older adults. Then they consider alcohol, other drugs, and plant based drugs of abuse which can adversely affect the health of older adults. Lastly, they consider foods and dietary supplements in gene regulation in older adults.

• Investigates the important nutritional requirements of the aging population in health and in relation to various acute and chronic diseases
• Explores the nutritional effects of botanical extracts and components that can have important health promotion benefits, and risks, to ensure safe consumption
• Reviews studies of common diseases within the aging population including cancer, cardiovascular, metabolic, and infectious diseases that can alter the intake of foods, supplements, and/or requirements for various nutrients
• Investigates the mechanisms of action of components of foods and dietary supplements, in particular gene activation and epigenetics

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients.

Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children’s development, and health and proprietary claims. Part three sets out ingredients with permitted “general function” claims, including choline, creatine, sweeteners, dietary lactase supplements, and polyphenols in olive oil. Part four outlines foods and nutrients with permitted health claims, with chapters on vitamins and minerals, proteins, meat, fish, water, and the replacement of saturated fats.

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims is the go-to resource for R&D managers and technical managers in the food, and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field.

• Provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006
• Covers properties and applications of each ingredient, as well as evidence for the health claim and how it benefits consumers
• Outlines the importance of each claim in product development and marketing and regulatory issues such as conditions of use

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends.

The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted ‘general function’ claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids.

• Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered
• Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims

• Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances

Forage in Ruminant Nutrition is the 12th text in a series of books about animal feeing and nutrition. The series is intended to keep readers updated on the developments occurring in these fields. As it is apparent that ruminant animals are important throughout the world because of the meat and milk they produce, knowledge about the feeds available to ruminants must also be considered for increased production and efficiency. This text provides information that readers will find considerably invaluable about forage feeds, such as grass, legumes, hay, and straw.

The book is composed of 16 chapters that feature the following concepts of ruminant forage feeding:
• composition of ruminant products and the nutrients required for maintenance and reproduction;
• energy and nutrient available in forage: calcium, phosphorus, magnesium, sodium, copper, iodine, zinc, manganese, selenium, and cobalt;
• intake of forage by housed ruminants;
• grazing;
• forage digestibility;
• protein in ruminant nutrition;
• protein and other nutrient deficiencies.
This volume will be an invaluable reference for students and professionals in agricultural chemistry and grassland and animal husbandry researches.

Fil:Giussani, Graciela María. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.