Gill Managing and Preventing Obesity

Behavioural Factors and Dietary Interventions
1. Auflage 2014
ISBN: 978-1-78242-099-6
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 372 Seiten

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals. This book covers the latest advances in obesity development, management and prevention with specific focus on dietary interventions. Part one covers the development of obesity and key drivers for its continuation and increase. Part two looks at the role of specific dietary components in obesity management, and part three discusses the role of behavioural factors such as eating patterns in managing and preventing obesity. Part four focuses on structured dietary interventions for obesity treatment, and part five looks at public interventions and consumer issues.
Reviews how different foods and diets can affect obesity managementExamines various ways of preventing and treating obesityExplores how governments and industries are preventing and treating obesity

Autoren/Hrsg.

Gill, Timothy

Leseproben

Woodhead Publishing Series in Food Science, Technology and Nutrition
1 Chilled foods: A comprehensive guide
Edited by C. Dennis and M. Stringer 2 Yoghurt: Science and technology
A. Y. Tamime and R. K. Robinson 3 Food processing technology: Principles and practice
P. J. Fellows 4 Bender’s dictionary of nutrition and food technology Sixth edition
D. A. Bender 5 Determination of veterinary residues in food
Edited by N. T. Crosby 6 Food contaminants: Sources and surveillance
Edited by C. Creaser and R. Purchase 7 Nitrates and nitrites in food and water
Edited by M. J. Hill 8 Pesticide chemistry and bioscience: The food-environment challenge
Edited by G. T. Brooks and T. Roberts 9 Pesticides: Developments, impacts and controls
Edited by G. A. Best and A. D. Ruthven 10 Dietary fibre: Chemical and biological aspects
Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick 11 Vitamins and minerals in health and nutrition
M. Tolonen 12 Technology of biscuits, crackers and cookies Second edition
D. Manley 13 Instrumentation and sensors for the food industry
Edited by E. Kress-Rogers 14 Food and cancer prevention: Chemical and biological aspects
Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick 15 Food colloids: Proteins, lipids and polysaccharides
Edited by E. Dickinson and B. Bergenstahl 16 Food emulsions and foams
Edited by E. Dickinson 17 Maillard reactions in chemistry, food and health
Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien 18 The Maillard reaction in foods and medicine
Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames 19 Encapsulation and controlled release
Edited by D. R. Karsa and R. A. Stephenson 20 Flavours and fragrances
Edited by A. D. Swift 21 Feta and related cheeses
Edited by A. Y. Tamime and R. K. Robinson 22 Biochemistry of milk products
Edited by A. T. Andrews and J. R. Varley 23 Physical properties of foods and food processing systems
M. J. Lewis 24 Food irradiation: A reference guide
V. M. Wilkinson and G. Gould 25 Kent’s technology of cereals: An introduction for students of food science and agriculture Fourth edition
N. L. Kent and A. D. Evers 26 Biosensors for food analysis
Edited by A. O. Scott 27 Separation processes in the food and biotechnology industries: Principles and applications
Edited by A. S. Grandison and M. J. Lewis 28 Handbook of indices of food quality and authenticity
R. S. Singhal, P. K. Kulkarni and D. V. Rege 29 Principles and practices for the safe processing of foods
D. A. Shapton and N. F. Shapton 30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients
D. Manley 31 Biscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs
D. Manley 32 Biscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough piece forming
D. Manley 33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and cooling of biscuits
D. Manley 34 Biscuit, cookie and cracker manufacturing manuals Volume 5: Secondary processing in biscuit manufacturing
D. Manley 35 Biscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging and storage
D. Manley 36 Practical dehydration Second edition
M. Greensmith 37 Lawrie’s meat science Sixth edition
R. A. Lawrie 38 Yoghurt: Science and technology Second edition
A. Y. Tamime and R. K. Robinson 39 New ingredients in food processing: Biochemistry and agriculture
G. Linden and D. Lorient 40 Benders’ dictionary of nutrition and food technology Seventh edition
D. A. Bender and A. E. Bender 41 Technology of biscuits, crackers and cookies Third edition
D. Manley 42 Food processing technology: Principles and practice Second edition
P. J. Fellows 43 Managing frozen foods
Edited by C. J. Kennedy 44 Handbook of hydrocolloids
Edited by G. O. Phillips and P. A. Williams 45 Food labelling
Edited by J. R. Blanchfield 46 Cereal biotechnology
Edited by P. C. Morris and J. H. Bryce 47 Food intolerance and the food industry
Edited by T. Dean 48 The stability and shelf-life of food
Edited by D. Kilcast and P. Subramaniam 49 Functional foods: Concept to product
Edited by G. R. Gibson and C. M. Williams 50 Chilled foods: A comprehensive guide Second edition
Edited by M. Stringer and C. Dennis 51 HACCP in the meat industry
Edited by M. Brown 52 Biscuit, cracker and cookie recipes for the food industry
D. Manley 53 Cereals processing technology
Edited by G. Owens 54 Baking problems solved
S. P. Cauvain and L. S. Young 55 Thermal technologies in food processing
Edited by P. Richardson 56 Frying: Improving quality
Edited by J. B. Rossell 57 Food chemical safety Volume 1: Contaminants
Edited by D. Watson 58 Making the most of HACCP: Learning from others’ experience
Edited by T. Mayes and S. Mortimore 59 Food process modelling
Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolai 60 EU food law: A practical guide
Edited by K. Goodburn 61 Extrusion cooking: Technologies and applications
Edited by R. Guy 62 Auditing in...