Libri Nutrizione clinica: Novità e Ultime Uscite | P. 5
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Nutrizione clinica

Gli integratori alimentari oggi. Effetti nutritivi e fisiologici nel complesso quadro normativo alimento-farmaco. Analisi tecnica

Bruno Scarpa

editore: Di Renzo Editore

pagine: 168

Gli integratori rappresentano quella parte dei prodotti alimentari commercializzati in forme di presentazione simil-farmaceutica. La presente pubblicazione segue la storia dell'evoluzione tecnico-normativa del settore fino all'attuale regolamentazione europea, che si è svincolata dalla concezione nutrizionale dei prodotti in questione per ammetterne come costituenti di base nutrienti e non nutrienti, quali ad esempio gli estratti vegetali.
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Aggiornamenti in nutrizione clinica

a cura di M. G. Gentile

editore: Il Pensiero Scientifico

pagine: 268

Prosegue il percorso di approfondimento e aggiornamento nel campo della Nutrizione Clinica. In questo quattordicesimo volume vengono affrontate le tematiche relative alla malnutrizione proteico-energetica: la rilevanza di questo problema è tale che il Consiglio d'Europa ha emesso delle importanti raccomandazioni affinché i governi dei vari paesi della Comunità attivino strategie d'intervento atte ad individuare cause e risoluzioni possibili. A tale proposito nel volume vengono presentati i protocolli e le premesse operative del più rilevante studio sulla malnutrizione ospedaliera mai condotto in Italia: lo studio PIMAI. Di non minore rilievo sono le altre questioni che qui vengono prese in esame e relative a: la scelta delle bevande da assumere ed i rischi da abuso di bevande alcoliche; l'invecchiamento e le modificazioni metabolico-nutrizionali ad esso collegate; i fattori di rischio cardiocerebrovascolare e gli interventi sinergici possibili.
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Dossier su latte e formaggi killer-Consigli per sopravvivere felici

a cura di R. Andreani, L. Ramaciotti

editore: ERGA

pagine: 80

Questo libro si rivolge a chi ha compreso che la salute è il bene più prezioso da possedere e da mantenere, e che l'alimentazione riveste un ruolo importante per raggiungere questo scopo. In particolare: a tutte quelle donne a cui è consigliato di fare grande uso di latte e latticini, per paura dell'osteoporosi, ai genitori che hanno i propri figli intolleranti al latte vaccino e non sanno cosa fare, ai medici che, temendo carenze di calcio per i propri pazienti, ancora oggi, in buona fede, consigliano loro, assunzioni massicce di latte e formaggi. Nell'appendice una serie di consigli per "sopravvivere felici", facendosi quotidianamente del male, nell'attesa d'ammalarsi, e per raggiungere oltre al Benessere Fisico, anche quello Sociale, Intellettuale, Emozionale e Spirituale. Queste cinque componenti formano il Benessere "Olistico" (Totale).
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Therapeutic Nutrition

A Guide to Patient Education

Eileen Behan

editore: Springhouse Publishing Co ,U.S.

pagine: 368

This reference provides essential information on therapeutic nutrition and contains 135 patient education handouts that health care providers can reproduce and give to patients. Included within the handouts are ones on recommended dietary allowances, the latest food pyramid, prediabetes, glycemic index, mercury and fish safety, food allergy, and 16 specific diets for medical conditions. Each patient education handout is prefaced by an overview that offers guidelines on nutritional interventions and patient education. The book also includes discussions on nutritional controversies and eating disorders and a list of additional resources. The spiral binding and flip-chart format enable health care providers to find and reproduce patient handouts quickly.
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Clinical Nutrition

Julie Dowsett, Marinos Elia
e altri

editore: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)

pagine: 496

As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which "Clinical Nutrition" is the final. The books in the series: provide students with the required scientific basis in nutrition, in the context of a systems and health approach; enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times - each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge; are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world. "Clinical Nutrition" focuses solely on the sick and metabolically compromised patient. It parallels the text on Nutrition & Metabolism in dealing with clinical nutrition on a system by system basis making the information more accessible to the student. Covering the scientific basis underlying nutritional support, medical ethics and nutritional counselling, the text ends with illustrative clinical case histories. Nutritionists, dieticians and students in these fields will find this an important resource and Libraries in universities, medical schools and establishments teaching and researching in the area of nutrition will find "Clinical Nutrition" a valuable addition to their shelves.
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Cardiovascular Disease

Diet, Nutrition and Emerging Risk Factors

BNF (British Nutrition Foundation), Sara Stanner

editore: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)

pagine: 400

This important and timely book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation Task Force on the link between emerging aspects of diet and cardiovascular disease, a major cause of early death and disability. Written by leading experts in the area, "Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors" looks further than the well recognised factors, such as high blood cholesterol and smoking to identify and explore more subtle markers of risk. Chapters include coverage of novel lipid factors, vascular function, clotting factors, inflammatory factors, oxidative stress and homocysteine and early origins of adult disease. The impact of obesity, insulin resistance, genetic predisposition and factors related to adipose tissue are also addressed. Of vital use to a wide range of health professionals, this cutting-edge book provides the reader with: core information for health professionals, as well as those involved in food formulation in the food industry; a dedicated question and answer chapter; and important conclusions and recommendations with 'take-home messages'. Dietitians, nutritionists, general and family practitioners, cardiologists, cardiovascular specialists, community nurses, personnel in the food industry involved in product formulation, production, labelling of packaging and marketing will find this a valuable reference. Lecturers, undergraduates and postgraduates in nutrition, dietetics, food science and medicine; libraries in all research establishments, commercial organisations, medical schools and universities where these subjects are studied or taught will also find this an important addition to their shelves.
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Curarsi con il cibo. Come prevenire e contrastare i più comuni disturbi con l'alimentazione

Catia Trevisani

editore: Terra Nuova Edizioni

pagine: 287

Ogni giorno, introduciamo nel nostro organismo alimenti per nutrirci e sostenerci
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Cuore, alimentazione e stili di vita. Cosa ne pensano gli italiani

a cura di M. Sumberesi, R. Stoppa

editore: Franco Angeli

pagine: 96

Sanno che il fumo fa male, ma considerano l'infarto un nemico lontano e comunque indipendente dalle abitudini al punto da non modificarle per preservare il cuore. Sottovalutano fattori di rischio come ipertensione e diabete, dicono di voler mangiare con intelligenza ma all'atto pratico fanno ancora poco per combattere il soprappeso e le alterazioni dei lipidi nel sangue. Insomma: tra il dire e il fare, per gli italiani, c'è ancora di mezzo un grande "mare", almeno sul fronte della prevenzione cardiovascolare. È un quadro in chiaroscuro e pieno di evidenti contraddizioni quello che emerge dall'indagine "Cuore, alimentazione e stili di vita" realizzata da SWG per Fondazione Pfizer.
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Pocket Guide to Nutritional Assessment and Care

Mary Courtney Moore

editore: Mosby

pagine: 656

A concise but thorough and comprehensive nutrition reference for all caregivers, this text serves nursing students, nurses, nurse practitioners, dietetic students, and dietitians alike, in both inpatient and outpatient settings. The content helps all readers to understand the nutritional aspects of health care delivery. Its handy, portable size, clear organization, and thorough coverage of all age groups and numerous diseases and special conditions make it a must-have resource. This new edition has been completely revised and updated to focus on nutritional assessment, making it even more current and relevant to practice. New material includes the new Dietary Reference Intakes, more information on the identification and treatment of metabolic syndrome, greater emphasis on weight control and physical activity, and more content on aging and health promotion among adults of all ages.
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Nutrition and Stroke

Prevention and Treatment

Salah Gariballa

editore: Blackwell Publishing Ltd

pagine: 192

Stroke is a common and devastating event, which often results in death or major loss of independence, with immense human and financial costs. In the developed world stroke accounts for around 10 per cent of all deaths and is the most important single cause of severe disability among western people living in their own homes. Furthermore, in the next 30 years, the burden of stroke will grow substantially in most developing nations. There is now substantial evidence that dietary habits not only influence the prevalence of stroke, but also its course and outcome once it has occurred. The author, Salah Gariballa, who has many years' experience working in this area, carefully presents and reviews this information in a user-friendly and accessible manner.The book is divided into three major sections. Section I covers nutrition and ageing and includes chapters on the challenge of stroke, ageing changes and nutrition, macro- and micronutrient intake in elderly people and the diagnosis of protein-energy undernutrition. Section II deals with nutritional factors and the risk of stroke, and includes details of the role of dietary and nutritional factors in stroke prevention, antioxidants and risk from ischaemic stroke, homocysteine and endothelial dysfunction. The final section of the book covers nutrition factors following stroke, including cerebral ischaemia, protein-energy undernutrition and the nutritional status and support of stroke and special stroke patients. A final chapter looks at probable future directions, including important recommendations."Nutrition and Stroke" is essential reading for nutritionists, dietitians and many other groups of health professionals, including general practitioners, gerontologists, occupational therapists and nursing staff. Personnel in pharmaceutical and food companies involved in the formulation of dietary supplements and nutraceuticals will find much of interest within the book's covers. Those dealing with the prevention and treatment of stroke around the world should read this book, and copies should be available in libraries of universities and medical schools worldwide.
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Nutritional Aspects of Osteoporosis

Bess Dawson-Hughes, Peter Burckhardt
e altri

editore: Academic Press Inc

pagine: 488

This book is based on presentations given at the Fifth International Symposium on Nutritional Aspects of Osteoporosis held in Lausanne, Switzerland in 2003. Although an often neglected chapter of medical research, the nutritional influences on bone health was a discussed topic at this congress. Also discussed were new insights into the role of proteins, vitamins, potassium, vegetables, food acid load, mineral waters and calcium.
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Clinical Guide to Nutrition and Dietary Supplements in Disease Management

Jennifer R. Jamison

editore: Churchill Livingstone

pagine: 804

This is a text which provides a contemporary approach to the use of lifestyle, herbal and nutritional interventions in health care. While conventional health care has long classified many nutritional and herbal remedies as folklore, there is increasing scientific evidence to support a number of 'old wives tales'. This book demonstrates the biological plausibility of using supplements in clinical care and supports the scientific validity of such interventions by referring to clinical trials. It provides the health professional with therapeutic protocols that can be used to manage or support other treatment regimes in promoting health, preventing and treating disease. The book is divided in to 3 parts. Part 1 considers the principles of nutritional intervention. Part 2 list prevalent diseases and provides a therapeutic protocol for their management. Part 3 lists nutrients (and some frequently used herbs) and seeks to catalogue the indications, doses, interactions and side effects that require consideration when providing safe and effective clinical care.
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La fibra

Francesco Capasso, Stefano Castaldo

editore: Springer Verlag

pagine: 98

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Aggiornamenti in nutrizione clinica 12

a cura di M. G. Gentile

editore: Il Pensiero Scientifico

pagine: 242

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Nutrizione e integratori in ostetricia e ginecologia

a cura di F. Facchinetti, V. Unfer

editore: CIC Edizioni Internazionali

pagine: 80

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Handbook of Clinical Nutrition and Aging

Christine S. Ritchie, Connie W. Bale

editore: Humana Press Inc.

pagine: 675

A compendium of detailed strategies for using nutritional interventions to ameliorate a host of age-related disorders and an evidence-based review of what intervention are and are not effective. These range from the effects of nutrition on the aging eye, the sense of taste and smell, hearing loss, sarcopenia, and dementia, to the clinical role of nutrition in vascular and pulmonary disorders, cancer, immunity, endocrine and alimentary tract disorders, and renal and musculoskeletal disorders. The authors present the physiological basis for each disorder, provide the latest information about the interaction of nutrition with each condition, and review the potential routes and mechanisms for clinical intervention. All clinical chapters conclude with a summary of practical applications and treatment guidelines for secondary prevention, management, and therapy.
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ABC of Nutrition

A. Stewart Truswell

editore: BMJ Books

pagine: 152

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Kopple and Massry's Nutritional Management of Renal Disease

Joel D. Kopple, Shaul G. Massry

editore: Lippincott Williams and Wilkins

pagine: 587

This in-depth review of metabolism and nutritional management of patients with renal disease is now in its Second Edition! Chapter topics are clearly defined and each chapter integrates basic and clinical sciences. Illustrations, diagrams, and tables enhance the text. New features include the latest National Kidney Foundation Clinical Practice Guidelines on Nutrition in Chronic Renal Failure; the most recent scientific discoveries and the latest techniques for assessing nutritional status in renal disease; and, literature reviews on patients who receive continuous veno-venous hemofiltration with or without dialysis. An easy-to-use book for busy clinicians, with extensive and up-to-date references, it provides information relevant to everyday practice.
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Aggiornamenti in nutrizione clinica

a cura di M. G. Gentile

editore: Il Pensiero Scientifico

pagine: 206

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