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Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference.

Nutrition --- Genetic aspects. --- Functional foods. --- Nutritional Physiological Phenomena --- Functional Food --- Precision Medicine. --- genetics. --- P Health --- P-Health --- Personalized Medicine --- Individualized Medicine --- Medicine, Individualized --- Medicine, Personalized --- Medicine, Precision --- P-Healths --- Pharmacogenomic Variants --- Pharmacogenetics --- Patient-Specific Modeling --- Food, Functional --- Foods, Functional --- Functional Foods --- Dietary Supplements --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food --- Genetics --- Theranostics --- Predictive Medicine --- Medicine, Predictive --- Theranostic

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Polysaccharides --- Glycoproteins --- Carbohydrates --- Glycoprotéines --- Glucides --- Periodicals. --- Périodiques --- Functional foods --- Fiber in human nutrition --- Functional Food. --- Dietary Fiber. --- Carbohydrates. --- Fiber in human nutrition. --- Functional foods. --- Glycoproteins. --- Carbs (Carbohydrates) --- Carbohydrate --- Mucroproteins --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Dietary fiber --- Fiber in the diet --- Roughage in the diet --- Wheat Bran --- Fiber, Dietary --- Roughage --- Bran, Wheat --- Brans, Wheat --- Dietary Fibers --- Fibers, Dietary --- Roughages --- Wheat Brans --- Food, Functional --- Foods, Functional --- Functional Foods --- Biomolecules --- Organic compounds --- Glycomics --- Glycoconjugates --- Proteins --- Food --- Nutrition --- Laxatives --- Dietary Supplements --- Dietary Fiber --- Functional Food --- Nutritionary hygiene. Diet --- Physiology

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The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients.

Food security. --- Functional foods. --- Public health. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food deserts --- Food insecurity --- Insecurity, Food --- Security, Food --- Human security --- Food supply --- Health aspects --- Functional Food. --- Food Supply. --- Global Health. --- Food Supply Chain --- Chain, Food Supply --- Food Supplies --- Food Supply Chains --- Supplies, Food --- Supply Chain, Food --- Supply Chains, Food --- Supply, Food --- Food Storage --- International Health --- Worldwide Health --- International Health Problems --- World Health --- Health Problem, International --- Health Problems, International --- Health, Global --- Health, International --- Health, World --- Health, Worldwide --- Healths, International --- International Health Problem --- International Healths --- Problem, International Health --- Problems, International Health --- World Health Organization --- Food, Functional --- Foods, Functional --- Functional Foods --- Dietary Supplements --- supply & distribution

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The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general i

Diet therapy. --- Functional foods. --- Health promotion -- Methods. --- Nutritive value. --- Functional foods --- Diet therapy --- Investigative Techniques --- Foods, Specialized --- Nutritional Physiological Phenomena --- Preventive Health Services --- Health Care Facilities, Manpower, and Services --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Physiological Phenomena --- Health Services --- Health Care --- Food --- Food and Beverages --- Phenomena and Processes --- Technology, Industry, Agriculture --- Health Promotion --- Methods --- Functional Food --- Nutritive Value --- Human Anatomy & Physiology --- Health & Biological Sciences --- Physiology --- Engineering --- Food Science and Technology --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- 641.1 --- Clinical nutrition --- Diet --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Dietetics --- Therapeutics, Physiological --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- Therapeutic use --- Availability, Biological Nutritional --- Availability, Nutritional Biologic --- Biologic Availability, Nutritional --- Biologic Nutritional Availability --- Nutrition Value --- Nutritional Availability, Biologic --- Nutritional Availability, Biological --- Nutritional Biological Availability --- Nutritional Food Quality --- Nutritional Quality --- Nutritional Value --- Nutritive Quality --- Biological Availability, Nutritional --- Nutritional Availability --- Availability, Biologic Nutritional --- Availability, Nutritional --- Availability, Nutritional Biological --- Biological Nutritional Availability --- Food Quality, Nutritional --- Nutrition Values --- Nutritional Biologic Availability --- Nutritional Values --- Nutritive Values --- Quality, Nutritional --- Quality, Nutritional Food --- Quality, Nutritive --- Value, Nutrition --- Value, Nutritional --- Value, Nutritive --- Values, Nutrition --- Values, Nutritional --- Values, Nutritive --- Food, Functional --- Foods, Functional --- Functional Foods --- Dietary Supplements --- methods

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Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.