Il volume offre una rassegna degli additivi e dei conservanti aggiunti agli alimenti di largo consumo. Con una spiegazione tecnica accessibile e un linguaggio semplice e immediato, vengono resi noti origine, caratteristiche, dosi massime giornaliere e possibili effetti collaterali di ogni singolo additivo (i famosi numeri "E" riportati sulle confezioni). Un aiuto per un'alimentazione più consapevole, utile per i tanti consumatori con problemi di intolleranze o allergie.
The proceedings include all main contributions (plenary lectures, special lectures, keynote lectures) presented at the 17th International Congress of Nutrition, held in Vienna, Austria, in August 2001. Following the outline of the congress program, this book covers nearly all aspects of modern nutrition, namely major and minor nutrients and their biological relevance, recommendations, guidelines and policy on nutrition, nutrition in health and disease, nutrition of specific population groups, advances and trends in nutrition research, advances in food production, food processing, food security and safety. One major topic of the congress was the focus on ‘Africa: nutritional problems of regions – the future of a continent’, all main lectures of this symposium are also included in the proceedings. The proceedings give a comprehensive review of the present knowledge and future perspectives of nutrition by the worldwide most prominent scientists in a resourceful form of one volume. Not only participants of the 17th International Congress of Nutrition will appreciate this publication, but also nutritional scientists, food scientists as well as public health officers dealing with health policy and food safety will find it a most useful update of their knowledge on the state of the art level of scientific expertise and for future perspectives in all sections of nutrition sciences.
The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different regions; the comparison of average daily individual food availability at household level; the evaluation of individual food consumption and energy and nutrient intake; the description of data on diet-related health indicators and status; and the analysis of food and nutrition policies in countries of the European Union. Throughout, the impact of age and gender is emphasized, and special attention is being paid to the different regions of the EU. The broad scope of the subjects covered and the improved quality of the data collected make the European Nutrition and Health Report 2009 an accurate documentation and sound source of information. Providing a basis for the work of the institutions responsible for health and nutrition policy, it is especially suitable for use in international comparisons of the nutrition and health situation.
This book is based on teaching material for the post-graduate course “International Nutrition Policy, Theory and Implementation” offered for Master and PhD students at the Department of Nutritional Sciences of the University of Vienna, Austria. The objective of this course and hence, this book, is to acquaint students with the current world nutrition and health concerns and to familiarize them with the basics, methods, as well as monitoring and evaluation of employed strategies and intervention programs and how to develop an action plan. It includes an introduction to the background of global nutrition policy (definition, historical overview, justification, concept) and examples for its implementation at regional and national level. In this context, a particular focus is laid on the prevention and control of all forms of malnutrition and associated noncommunicable chronic diseases, also taking into account a food-systems approach. Reference will be made to the strategies and problem-oriented interventions of agencies of the UN system (WHO, FAO, UNICEF, WFP, and World Bank).
This issue is a dedicated supplement published in addition to the regular issues of 'Annals of Nutrition and Metabolism' focussing on one specific topic. 'Annals of Nutrition and Metabolism' is a well-respected, international peer-reviewed journal in Nutrition. Supplement issues are included in the subscription.
The European Nutrition and Health Report is the first comprehensive assessment of the present status of nutrition and health in Europe, and of the available resources and requirements for compatible and representative data from different countries. 13 EU member states and Norway have participated in this project, pursuing three main goals: -Compilation of available nutrient intake and health data, -Identification of major nutrition and health problems, -Identification of problems concerning the methods and compatibility of data collection. The main topics include food supply and availability, energy and nutrient intake in different age groups, health indicators and status, obesity, physical activity and smoking. The Appendix offers a detailed publication of national reports and single projects. This book provides a solid basis for the planning of future projects in nutrition and health and should be of great interest to all professionals in the fields of nutrition, preventive medicine and public health as well as to health policy makers
About half of the global burden of disease is due to chronic noncommunicable diseases such as obesity, metabolic disorders, cardiovascular diseases and cancer, which are all related to modifiable risk factors such as unbalanced diet and malnutrition as well as determinants such as behavior and lifestyle. Dietary patterns during the last few decades have undergone a general shift towards high energy density and fatty foods combined with a low proportion of plant components. The resulting diet profile has proven inadequate to meet the physiological needs of a healthy human life. A comprehensive and highly valuable source of knowledge for all professionals interested in the underlying causes of today's major health challenges, this publication gives an in-depth view of the various methods of monitoring and addressing this precarious situation: impact of gender and age on eating behavior, role of a vegetarian lifestyle, processed and fortified foods, organic foods, ethnic food culture, and consumer choice
Kalorien im Griff enthält über 3.000 Lebensmittel - von Obst und Gemüse, über Markenprodukte, bis hin zu Fertiggerichten wie Pizza und Co. oder den Klassikern im Restaurant. Neben den Angaben zu Eiweiß-, Fett- und Kohlenhydratgehalt pro üblicher Verzehrsmenge, finden sich auch die Kalorienangaben pro Portion UND 100 Gramm eines Lebensmittels. So erspart man sich lästiges Umrechen und kann den Kaloriengehalt dennoch unverfälscht vergleichen. Das Griffregister erleichtert das Nachschlagen und führt schnell zur gesuchten Lebensmittelgruppe - so hat man unter den verschiedenen Käsesorten auch schnell die kalorienarme ausgemacht. Das perfekte Nachschlagewerk für alle, die sich bewusst ernähren und ihre Kalorien im Griff haben möchten!
Ein Standardwerk in neuem Gewand: Das gesamte Grundlagenwissen für Studierende der Ernährungswissenschaften und verwandter Disziplinen. Dieses eingeführte Standardwerk wurde in der 5. Auflage komplett überarbeitet und auf den aktuellen Stand der Wissenschaft gebracht. Viele neue Themen und aktuelle Studien wurden berücksichtigt und liefern Wissen auf dem aktuellen Forschungsstand. Der Klassiker präsentiert sich zudem in einem modernen und leserfreundlichem Layout. Zahlreiche, meist zweifarbige Abbildungen und Tabellen sowie Boxen mit den wichtigsten Lerninhalten und Zusammenfassungen erleichtern die Übersicht und das Lernen. Das bewährte und renommierte Autorenteam informiert aktuell, praxisnah und kompetent über das gesamte Grundlagenwissen rund um die Ernährung des Menschen. Ideal für das Studium, aber auch als Nachschlagewerk in der Berufspraxis.
