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Books on the topic 'Nutritional and food surveillance system'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

Oexmann, Mary Jean. TAG: A diabetic food system. New York: W. Morrow, 1989.

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2

Yambi, Olivia. Report on the evaluation of the Botswana National Nutritional Surveillance System. [Gaborone]: The Ministry, 1988.

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3

Khatano, G. National nutritional surveillance in Ethiopia: Final report of a workshop--Addis Ababa, May 9-11, 1989. [Addis Ababa]: Ethiopia Nutrition Institute, 1989.

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4

Rahman, Lutfur. Sustainable agriculture for nutritional food security: Policies for plant breeding & seed system in Bangladesh. Dhaka: Resource Development Foundation, 2012.

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5

Transitions lifestyle system easy-to-use glycemic index food guide. Garden City Park, NY: Square One, 2006.

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6

Franz, Marion J. Exchanges for all occasions: How to use the exchange system for healthy and creative food choices. 3rd ed. Minneapolis, MN: Chronimed Pub., 1993.

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7

Franz, Marion J. Exchanges for all occasions: How to use the exchange system for healthy and creative food choices. 3rd ed. Minneapolis, Minn: Chronimed Pub., 1993.

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8

Office, General Accounting. Food safety: CDC is working to address limitations in several of its foodborne disease surveillance systems : report to the Chairman, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate. Washington, D.C: The Office, 2001.

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9

NATO, Advanced Research Workshop on Advanced Technologies and Their Nutritional Implications in the Production of Edible Fats (1986 Selvino Italy). Fat production and consumption: Technologies and nutritional implications. New York: Plenum Press, 1987.

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10

Ewing, W. N. The living gut: An introduction to micro-organisms in nutrition. Dungannon: Context, 1994.

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11

Tomohito, Hamazaki, and Okuyama Harumi, eds. Fatty acids and lipids: New findings. Basel: Karger, 2001.

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12

Report on the national rural nutrition survey, core module, March 1992: National nutritional surveillance system. Addis Ababa: The Authority, 1993.

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13

Bioactive Food As Dietary Interventions For Liver And Gastrointestinal Disease. Academic Press, 2012.

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14

Introduction to the US Food System: Public Health, Environment, and Equity. Jossey-Bass, 2014.

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15

Transitions Lifestyle System Easy-to-Use Glycemic Index Food Guide (Transitions Lifestyle Systems). Square One Publishers, 2006.

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16

Singh, Harjinder, Mike Boland, and Matt Golding. Food Structures, Digestion and Health. Elsevier Science & Technology Books, 2014.

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17

Fat Production and Consumption:Technologies and Nutritional Implications. Springer, 1987.

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18

Office, General Accounting. Food safety: CDC is working to address limitations in several of its foodborne disease surveillance systems : report to the chairman, Committee on Agriculture, Nutrition, and Forestry, U.S. Senate. Washington, D.C: General Accounting Office, 2001.

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19

Ki, Chun-sŏng. Chayŏnsik ŭro kʼŭn uri ai ttokttok hago ch'imch'ak hae chŏssŏyo: Yak ŏpsi myŏnyŏknyŏk kʼiunŭn chayŏnsik kŏnʼgang yugabŏp. 2014.

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20

Patton, Beverly D. The effect of the consumption of three types of dietary fish on cardiovascular risk predictors. 1992.

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21

Egészségmegtartás, betegségmegelőzés. Budapest: Magyar Tudományos Akadémia, 2002.

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22

DirectFed Microbials and Prebiotics for Animals. Springer, 2011.

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23

Office, General Accounting. Food safety: New initiatives would fundamentally alter the existing system : report to Congressional requesters. Washington, D.C: U.S. General Accounting Office, 1996.

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24

Eat Dirt: Why Leaky Gut May Be the Root Cause of Your Health Problems and 5 Surprising Steps to Cure It. Pan Macmillan, 2016.

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25

L, Barbara, ed. Nutrition in gastrointestinal disease. New York: Raven Press, 1987.

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26

Eat Dirt: Why Leaky Gut May Be the Root Cause of Your Health Problems and 5 Surprising Steps to Cure It. Harper Wave, 2016.

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27

Eat Dirt. Harper wave, 2016.

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28

Contois, Emily, and Anastasia Day. The History of Food and Public Health. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190626686.003.0001.

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Economic, political, and social changes prompted the evolution of our current food system. Studying the historical context of these changes helps us to better understand and devise nutrition policy and programs today. This chapter begins with the roots of the modern U.S. food system at the dawn of the 20th century, isolating four key aspects that have shaped nutrition and public health: food production, processing, and consumption, along with state nutritional policy. To begin, government subsidies, in tandem with shifts in farming demographics and business models, have significantly determined what food is available to consumers at what prices. Next, an examination of food processing complicates this story, exploring the growing number of intermediaries between farmers and consumers over the 20th century. In addition, federal dietary advice and resources have sought to guide what and how people eat. At the same time, the consumer culture has influenced eaters through cookbooks, home economics, advertising, and a host of food media, from magazines and radio to blogs and social media. The Example in Practice addresses the history of the National School Lunch Program, combining the themes of production, processing, consumption, and policy in a single case study. This chapter provides readers with key landmarks and a basic historical context to understand the origins of and potential futures for today’s food, nutrition, and public health policy problems.
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29

Brennfleck, Shannon Joyce, ed. Diet and nutrition sourcebook: Basic consumer health information about dietary guidelines and the food guidance system, recommended daily nutrient intakes, serving proportions, weight control, vitamins and supplements, nutrition issues for different life stages and lifestyles, and the needs of people with specific medical concerns, including cancer, celiac disease, diabetes, eating disorders, food allergies, and cardiovascular disease : along with facts about federal nutrition support programs, a glossary of nutrition and dietary terms, and directories of additional resources for more information about nutrition. 3rd ed. Detroit, MI: Omnigraphics, 2006.

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30

Diet and nutrition sourcebook: Basic consumer health information about dietary guidelines and the food guidance system, recommended daily nutrient intakes, serving proportions, weight control, vitamins and supplements, nutrition issues for different life stages and lifestyles, and the needs of people with specific medical concerns, including cancer, celiac disease, diabetes, eating disorders, food allergies, and cardiovascular disease : along with facts about federal nutrition support programs, a glossary of nutrition and dietary terms, and directories of additional resources for more information about nutrition. 3rd ed. Detroit, MI: Omnigraphics, 2005.

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31

Nutrition and Alcohol: Linking Nutrient Interactions and Dietary Intake. CRC, 2003.

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32

The Living Gut. Hyperion Books, 1997.

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33

Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain - for Life. 1290 Avenue of the Americas, New York, NY 10104: Little, Brown and Company, 2015.

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34

Galli, Claudio, and Artemis P. Simopoulos. Fatty Acids and Lipids: Biological Aspects (World Review of Nutrition and Dietetics). S. Karger Publishers (USA), 1994.

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35

Claudio, Galli, Simopoulos Artemis P. 1933-, Tremoli Elena, and International Society for the Study of Fatty Acids and Lipids., eds. Fatty acids and lipids: Biological aspects. Basel: Karger, 1994.

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36

Gluckman, Sir Peter, Mark Hanson, Chong Yap Seng, and Anne Bardsley. Vitamin B1 (thiamine) in pregnancy and breastfeeding. Oxford University Press, 2015. http://dx.doi.org/10.1093/med/9780198722700.003.0007.

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Vitamin B1 (thiamine) is involved in nervous system and muscle function and is essential for carbohydrate metabolism. Deficiency is common in Asia, where diets are often high in thiamine-depleted polished rice and can be low in other food sources. Pregnancy imposes an increasing requirement for thiamine over the course of gestation, and deficiency can lead to widespread metabolic disturbances affecting the placenta and fetus. Nutritional deficiency for thiamine is rare in people who consume a moderately varied diet that contains whole grains. However, excessive vomiting in pregnancy can cause thiamine depletion, in which case antenatal vitamins containing thiamine and other B vitamins may be beneficial.
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37

Keshav, Satish, and Alexandra Kent. Normal gastrointestinal function. Edited by Patrick Davey and David Sprigings. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199568741.003.0193.

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The gastrointestinal (GI) system accomplishes the tasks of digestion, absorption of nutritional compounds, and removal of waste products. This is a complex process, involving the hollow GI tract and the hepatic, pancreatic, and biliary systems. Symptoms and signs of disease relate directly to the digestive and/or absorptive processes they interrupt. This chapter discusses normal GI function, following the progress of food through the GI tract. It starts with a brief introduction, which is followed by a section on the action of swallowing. It then discusses the anatomy and function of the oesophagus, the stomach, the duodenum, the jejunum, the ileum, the pancreas, the biliary tree, the colon, the rectum, and the anus.
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38

Weinreb, Alice. Modern Hungers. Oxford University Press, 2017. http://dx.doi.org/10.1093/acprof:oso/9780190605094.001.0001.

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This book explores Germany’s role in the two world wars and the Cold War to analyze the food economy of the twentieth century. It argues that controlling food supply and determining how and what people ate shaped the course of these three wars. Because Germany played a central role in these conflicts, the political and economic ambitions of its changing governments had international ramifications. At the same time, focusing on changing methods of cooking, shopping, and eating reveals the politics that shape everyday life, especially women's daily activities. Each chapter focuses on a specific era to unpack particular components of the modern food system. The book argues that hunger was key to military strategy in the First World War and to discourses human rights during the Allied occupation, while showing how food rationing shaped race during the Third Reich. The second half of the book compares East Germany (GDR) and West Germany (FRG), revealing similarities as well as differences between the socialist and capitalist food systems. Bringing together a diverse array of sources ranging from cookbooks to complaint letters, political speeches to nutritional studies, Modern Hungers offers historical context for many key concerns of the current age, from food aid and the struggle to end famine to contemporary obesity epidemics
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