Nutrition and Well-Being A to Z
Publisher: faqs.org 2009
Comprehensive encyclopedia that will be of use to students researching health and food-science topics. The set examines a variety of subjects such as "Antioxidants," "Appetite," "Fats," "Malnutrition," "Soy," and "Organic Foods." Related topics include diseases that are associated with nutrition, such as osteoporosis and rickets, and health organizations.
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by Maria Luz Fernandez (ed.) - MDPI AG
Eggs can be a highly nutritious food for at-risk populations. This book demonstrates that eggs in addition to being a highly nutritious food, they also provide additional health benefits and should be considered as part of a healthy diet for all.
by Anitra C. Carr, Margreet C. M. Vissers - MDPI AG
Ascorbic acid is a simple molecule, synthesised by most plants and animals, with the exception of humans. For humans, it is thus a vitamin C that must be obtained from the diet, with complete deficiency resulting in the fatal disease scurvy.
by Gustav Gaertner - J. B. Lippincott company
I describe the methods by which I have succeeded in reducing the weight of people living under different conditions - men, women, and children - by the amount deemed advisable: in some cases only two or three kilogrammes, in others as much as forty.
by Frank Eperjesi, Hannah Bartlett - MDPI AG
This book focuses on the mechanisms and use of nutrition and supplementation in the prevention and slowing of congenital and acquired eye disease. This topic is becoming increasingly important because of the ageing population in developed countries.