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Nutritional Therapy along the Continuum of Care
At the 2022 ESPEN conference, the International Declaration on the Human Right to Nutritional Care was presented, stating the ethical obligation to ensure optimal nutritional care. Still, in our aging populations, patients often present with a range of chronic conditions that, in combination with poor lifestyle choices and other factors such as polypharmacy, affect their nutritional status. Often hidden behind adipose tissue, their muscle mass is decreased, and intakes of essential nutrients are low, while inflammatory levels are chronically increased.
Sustainable Nutrition in a Changing World
This book is the first of its kind to tackle in detail the nutritional requirements of the industrialized, so-called developed world. It discusses the link between socio-economic status and food security, focusing especially on the relationship between income and food security in different age groups. The authors calculate the actual levels of essential micronutrients delivered by current dietary patterns, identifying important shortfalls in the provision of key micronutrients, and elucidate the public health consequences of nutrition insecurity. Finally, the authors discuss future approaches for ensuring nutrition security on the basis of three pillars: access, availability and nutritional value. The approaches advocated in this ground-breaking publication will allow all people, irrespective of age and social status, to have access to a safe and nutritious diet. Key stakeholders such as legislators, government, academia and industry, as well as consumers themselves, all have important roles to play in making this a reality.
Vitamin C in Health and Disease
This book is a printed edition of the Special Issue "Vitamin C in Health and Disease" that was published in Nutrients
Eating Ourselves Sick
"Louise Stephen's powerful, no-holds-barred demolition of Big Food dissects the profit motive that has filled our food supply with toxic oils and sugar, and shows us how money is destroying our health." DAVID GILLESPIE Our diet has changed radically in the space of 100 years. We have swapped home-cooked food made with whole ingredients for processed food made from sugar, seed oils and refined wheat. Modern-day food is cheap, convenient and accessible, but also hugely destructive to our health. Former business consultant Louise Stephen developed an autoimmune disease in her early thirties, which led to renal failure and a kidney transplant. As a middle-class professional from a wealthy Wester...
B-Vitamins and One-Carbon Metabolism
This book is a printed edition of the Special Issue "B-Vitamins and One-Carbon Metabolism" that was published in Nutrients
Teff: nutrient composition and health benefits
Teff (Eragrostis tef), has been cultivated and used for human consumption in Ethiopia for centuries. However, teffs global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making teff-based food products. Over the past decade, the recognition that teff is gluten-free has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of teff has grown considerably. The existing literature suggests that teff is composed of complex carbohydrates with slowly digestible starch. Teff has a similar protein content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid lysine. Teff is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates.
