Ibrahim Elmadfa Libros

Contenido en fibra, energía, grasas y carbohidratos de los alimentos, y su valoración para el sobrepeso y trastornos del metabolismo glucídico y lipídico

Calorías, proteínas, grasas, hidratos de carbono, fibra, minerales y vitaminas de los principales alimentos, para cuidar la salud

Los aditivos que constan en las etiquetas de los productos: colorantes, conservantes, antioxidantes, estabilizantes, emulsionantes, edulcorantes, etc.

Para conseguir una alimentación sana y equilibrada, es necesario conocer qué nutrientes podemos encontrar en los diferentes alimentos y qué cantidad de ellos necesita nuestro organismo. Este manual contiene tablas que muestran el contenido de vitaminas y minerales de los diferentes alimentos, y nos aconseja sobre las combinaciones adecuadas para elaborar nuestra propia dieta personal.

Esta guia muestra el contenido de vitaminas y minerales de los alimentos, la composicion mas idonea para llevar una dieta equilibrada y las cantidades que se pierden en los procesos de coccion y manipulacion. Tambien indica la necesidad de incrementar ciertos nutrientes en las dietas, el embarazo o el deporte.

Una guía rigurosa y completa para conocer a fondo el contenido nutritivo de los alimentos. Con las tablas más actuales de la dietética, es una herramienta básica para la confección de un correcto plan dietético.

The proceedings include all main contributions (plenary lectures, special lectures, keynote lectures) presented at the 17th International Congress of Nutrition, held in Vienna, Austria, in August 2001. Following the outline of the congress program, this book covers nearly all aspects of modern nutrition, namely major and minor nutrients and their biological relevance, recommendations, guidelines and policy on nutrition, nutrition in health and disease, nutrition of specific population groups, advances and trends in nutrition research, advances in food production, food processing, food security and safety. One major topic of the congress was the focus on ‘Africa: nutritional problems of regions – the future of a continent’, all main lectures of this symposium are also included in the proceedings. The proceedings give a comprehensive review of the present knowledge and future perspectives of nutrition by the worldwide most prominent scientists in a resourceful form of one volume. Not only participants of the 17th International Congress of Nutrition will appreciate this publication, but also nutritional scientists, food scientists as well as public health officers dealing with health policy and food safety will find it a most useful update of their knowledge on the state of the art level of scientific expertise and for future perspectives in all sections of nutrition sciences.

The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different regions; the comparison of average daily individual food availability at household level; the evaluation of individual food consumption and energy and nutrient intake; the description of data on diet-related health indicators and status; and the analysis of food and nutrition policies in countries of the European Union. Throughout, the impact of age and gender is emphasized, and special attention is being paid to the different regions of the EU. The broad scope of the subjects covered and the improved quality of the data collected make the European Nutrition and Health Report 2009 an accurate documentation and sound source of information. Providing a basis for the work of the institutions responsible for health and nutrition policy, it is especially suitable for use in international comparisons of the nutrition and health situation.

This book is based on teaching material for the post-graduate course “International Nutrition Policy, Theory and Implementation” offered for Master and PhD students at the Department of Nutritional Sciences of the University of Vienna, Austria. The objective of this course and hence, this book, is to acquaint students with the current world nutrition and health concerns and to familiarize them with the basics, methods, as well as monitoring and evaluation of employed strategies and intervention programs and how to develop an action plan. It includes an introduction to the background of global nutrition policy (definition, historical overview, justification, concept) and examples for its implementation at regional and national level. In this context, a particular focus is laid on the prevention and control of all forms of malnutrition and associated noncommunicable chronic diseases, also taking into account a food-systems approach. Reference will be made to the strategies and problem-oriented interventions of agencies of the UN system (WHO, FAO, UNICEF, WFP, and World Bank).