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The A–z Guide to Food as Medicine
Kraft, D. — DerMarderosian, A.
1ª Edición Diciembre 2015
Inglés
Tapa blanda
347 pags
1100 gr
17 x 23 x null cm
ISBN 9781498735230
Editorial CRC PRESS
LIBRO IMPRESO
-5%
60,58 €57,55 €IVA incluido
58,25 €55,34 €IVA no incluido
Recíbelo en un plazo de
2 - 3 semanas
Description
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.
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
Authors
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.
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
inRemington’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.
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