Foods for Special Dietary Regimens E-Book
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- Herausgeber: Bentham Science Publishers
- Kategorie: Fachliteratur
- Sprache: Englisch
Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group. The book covers a diverse range of patient groups that have special nutritional requirements including the elderly, athletes, vegetarians, diabetics and phenylketonurics to name a few. Diets for individuals affected by specific diseases such as celiac disease, autism, dyslipidemia, and COVID-19 are also recommended. Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area.
Key Features:
- 9 chapters organized into a simple reader-friendly format
- guidelines for patient groups on lifestyle
- information for patient groups based on different clinically relevant diseases (including COVID-19)
- information about general concepts and clinical research
- references for further reading
Foods for Special Dietary Regimens is a suitable textbook for diploma and training programs in clinical nutrition, diet therapy and allied health services. It also serves as an informative reference for general readers who want to know more about special diets tailored for specific persons.
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Seitenzahl: 476
Veröffentlichungsjahr: 2021
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PREFACE
Good nutrition is a vital share of a healthy lifestyle. The diet combined with physical activity can help consumers to reach, and maintain a healthy weight, reducing the risk of chronic diseases, and promote overall health. From ancient times, the role of diet has been established in preventing disease enclosed in the Hippocrates of Cos (Greece, V century BC - IV century BC) aphorism: "Let food be your best medicine and your best medicine be your food. Hippocrates was driving the idea of preventive medicine with the diet as the main factor. These days, some consumers do not know or ignore the meaning of the relationship between diet and health, and there exists a gap among the consumers, food security, and food processor in regards to food for the prevention of consumers illness caused by life stages or styles. The market offers to conventional consumers a myriad of food developed, there is no food for special regimens, such as athletes, elderly, phenylketonuric, dyslipidemia, and diabetic, among others. Today, there is no commitment from the research sector and the food industry to fill this gap. The information given by the book must fill the preference of the audience of professionals who work in the areas of Food Science and Technology, Nutrition, Chemical Engineering, Agronomy, Nutrition/Medical, Medicine, Pharmacy. Moreover, general consumers, students (undergraduate, graduate) from different levels and areas, and specific consumers preferred conditions such as; diabetics, obese peoples, phenylketonuric, celiac, autistics, old people, vegetarians, and athletes. Good nutrition is a vital share of a healthy lifestyle. The diet combined with physical activity can help consumers to reach and maintain a healthy weight, reducing the risk of chronic diseases, and promote good overall health. This conception strengthens the concept of food security to professionals who work in the areas of Food Science and Technology, Nutrition, Chemical Engineering, Agronomy, Nutrition/Medical, Medicine, Pharmacy. As well as a preference by; general consumers, students (undergraduate, graduate) from different levels and areas, and specific consumers such as, diabetics, obese peoples, phenylketonuric, celiac, autistics, old peoples, vegetarians, athletes.
List of Contributors
Special Dietary Regimes: A Glance
Elevina E. Pérez Sira1,*,Frederick Schroeder2,Mily Schroeder3Abstract
The relationship between foods and health and their influence on the prevention of diseases was established a long time ago. To corroborate this relationship and impact on consumer health; this chapter focuses on definitions associated with special dietarian regimes, classifying and describing different types of consumers, and defining the types of special foods. It also describes the food functions and definitions associated with its function on the body. The macro and micronutrients, special dietary raw material, and the effect of the technological processes on food properties are addressed. The labeling and its legislation, steps for food development, and recipes to produce nonconventional flour are also discussed.
CONSENT FOR PUBLICATION
Not Applicable.
CONFLICT OF INTEREST
The author confirms that this chapter contents have no conflict of interest.
ACKNOWLEDGEMENT
Declared none.
