The Mediterranean diet : health and science
(Book)
Author
Contributors
Published
Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2012.
Physical Description
xii, 402 pages : illustrations, map ; 25 cm.
Status
Laramie County Community College - Main Collection
RM216 .H68 2012
1 available
RM216 .H68 2012
1 available
Summary
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Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Laramie County Community College - Main Collection | RM216 .H68 2012 | On Shelf |
Location | Call Number | Status |
---|---|---|
Northwest College - Hinckley Library - Second Floor | 613.2 B632M | On Shelf |
Subjects
Library of Congress Subjects
More Details
Published
Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2012.
Format
Book
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Summary
"Recent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity.The Mediterranean Diet: Science and Health is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemistry, disease mechanisms and epidemiological studies, and also provides advice on nutrition policies and interventions.The Mediterranean Diet: Science and Health opens with an overview of the Mediterranean diet, and this is followed by a survey of the latest epidemiological evidence for its health benefits. There is detailed nutritional information on olive oil, wine, fish, fruit and vegetables and other components of the Mediterranean diet, and this information is used to explain how the diet protects against a range of age-related diseases. The book emphasises the importance of understanding the Mediterranean diet in its totality by discussing the evidence for beneficial interactions between various components of the diet. There are also discussions of how agricultural practices, as well as food preparation and cooking techniques, influence the nutritional quality of the diet. The book concludes by discussing the social context in which the Mediterranean diet is eaten, and public health issues associated with adopting a Mediterranean diet, especially in the context of more northerly countries. Written by nutritional biochemist Richard Hoffman and the current President of the French Nutrition Society, Mariette Gerber, who between them have many years experience in this area, this exciting and highly topical book is an essential purchase for all nutritionists and dietitians worldwide. Libraries in all universities where nutrition, dietetics and food science and technology are studied and taught should have copies of this excellent book on their shelves"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Hoffman, R., & Gerber, M. (2012). The Mediterranean diet: health and science . Wiley-Blackwell.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hoffman, Richard, 1957- and Mariette. Gerber. 2012. The Mediterranean Diet: Health and Science. Wiley-Blackwell.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hoffman, Richard, 1957- and Mariette. Gerber. The Mediterranean Diet: Health and Science Wiley-Blackwell, 2012.
MLA Citation, 9th Edition (style guide)Hoffman, Richard, and Mariette Gerber. The Mediterranean Diet: Health and Science Wiley-Blackwell, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.