Name: Cooking for Health and Disease Prevention: From the Kitchen to the Clinic (en Inglés)
Price: 219.87 PEN
Availability: InStock
Author: Farmer, Nicole M. ; Ardisson Korat, Andres V.
ISBN: 9781138304673

portada Cooking for Health and Disease Prevention: From the Kitchen to the Clinic (en Inglés)

Formato

Libro Físico

Editorial

CRC Press

Autor

Farmer, Nicole M. ; Ardisson Korat, Andres V.

Idioma

Inglés

N° páginas

264

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.5 cm

Peso

0.39 kg.

ISBN13

9781138304673

N° edición

Categorías

Dietética y nutrición
Medicina clínica e interna

Cooking for Health and Disease Prevention: From the Kitchen to the Clinic (en Inglés)

Farmer, Nicole M. ; Ardisson Korat, Andres V. (Autor) · CRC Press · Tapa Blanda

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Reseña del libro "Cooking for Health and Disease Prevention: From the Kitchen to the Clinic (en Inglés)"

Poor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions.Features: Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention. Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples. Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value. Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods. This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals. It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.