


Nutrition and Arthritis
Rayman, Margaret
ISBN-13: 9781405124188
BLACKWELL
Agosto / 2006
1ª Edición
Inglés
Tapa blanda
263 pags
1000 gr
18 x 25 x 1 cm
Recíbelo en un plazo De 7 a 10 días
There are over two hundred forms of rheumatoid disease, with conditions varying
in prevalence. In this important title the authors have focussed on osteoarthritis
(OA) and rheumatoid arthritis (RA), the most common arthritic diseases with
the largest body of dietary data. Including coverage of disease incidence and
prevalence, pathology, aetiology and measures of disease assessment and dietary
risk factors, Nutrition and Arthritis is a clear, concise and user-friendly
book gathering the latest research to bring the reader state-of-the-art information
on:
Micronutrients (e.g. vitamins C, D and selenium), food supplements and their
potential to ameliorate arthritis
Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids
Glucosamine and chondroitin
The value of exclusion, vegetarian, vegan and other dietary approaches
Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.
Table of Contents
CHAPTER 1: INTRODUCTION
CHAPTER 2: CLASSIFICATION, PATHOLOGY AND MEASURES OF DISEASE ASSESSMENT
CHAPTER 3: AETIOLOGY AND RISK FACTORS FOR RHEUMATOID ARTHRITIS AND OSTEOARTHRITIS
CHAPTER 4: CURRENT MANAGEMENT OF OSTEOARTHRITIS AND RHEUMATOID ARTHRITIS
CHAPTER 5: NUTRITIONAL STATUS AND ADEQUACY OF THE DIET IN RHEUMATOID ARTHRITIS AND OSTEOARTHRITIS
CHAPTER 7: EXCLUSION, VEGETARIAN, VEGAN AND OTHER DIETARY APPROACHES IN RHEUMATOID ARTHRITIS
CHAPTER 9: POLYUNSATURATED FATTY ACIDS IN THE TREATMENT OF ARTHRITIS
CHAPTER 10: GLUCOSAMINE AND CHONDROITIN IN OSTEOARTHRITIS
CHAPTER 11: OTHER FOODS OR SUPPLEMENTS MARKETED FOR ARTHRITIS RELIEF
CHAPTER 12: ASSESSMENT OF LEVEL OF EVIDENCE FOR NUTRITIONAL RECOMMENDATIONS
AND SUGGESTIONS FOR THE FUTURE
APPENDICES
Appendix 1 How to interpret the statistical data on studies quoted in this book
Appendix 2 Malnutrition Universal Screening Tool - MUST
Appendix 3 Table of UK and USA dietary reference values for vitamins, minerals and trace elements
Appendix 4 Elimination diet for rheumatoid arthritis
GLOSSARY
INDEX
About the Author
Dr Margaret Rayman is Reader (Associate Professor) in Nutritional Medicine and
Course Director of the Nutritional Medicine Masters' Programme in the School
of Biomedical and Molecular Sciences, University of Surrey, Guildford, UK
Alison Callaghan is Senior Dietician at Queen Elizabeth The Queen Mother Hospital,
Kent, UK
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