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Nutrition --- Food. --- Diet. --- Nutritional Physiological Phenomena. --- Nutritional Sciences. --- Nutrition. --- Nutrició. --- Alimentació. --- Dietètica.

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The goal of this book is not to follow a traditional systems or organ-based approach but rather to encourage our readers to think of the patients as complex biochemical systems. The book provides information that supplements the more traditional approaches and provides a detailed overview of the metabolic knowledge needed for surgical practice. The text reviews normal physiology, the pathophysiology of starvation and surgical stressors. It also focuses on appropriate nutritional repletion for various common disease states. Specifically, chapters address the severe metabolic demands created by systemic inflammation, infection, and major insults such as trauma and burns. All chapters are written by experts in their fields and include the most up-to-date scientific and clinical information. As biochemical aspects of modern medicine are advancing rapidly, chapters have been updated and several new chapters have been added in order to help readers keep pace in this race for state-of-the-art knowledge. Surgical Metabolism: The Metabolic Care of the Surgical Patient 2nd Edition is designed for clinicians across levels of training and provides clear and concise evidence based guidelines for the metabolic management and nutritional support of the surgical patient.

Surgery. --- Critical care medicine. --- General Surgery. --- Intensive / Critical Care Medicine. --- Intensive care --- Intensive medicine --- Medicine --- Emergency medicine --- Intensive care units --- Surgery, Primitive --- Surgery --- Nutritional aspects. --- Nutrition in pre- and post-surgery --- Surgical nutrition --- Diet in disease --- Nutrition --- Postoperative care. --- Postoperative Care --- Nutritional Support --- Metabolic Diseases --- methods --- physiopathology --- Postoperative Procedures --- Procedures, Postoperative --- Care, Postoperative --- Postoperative Procedure --- Procedure, Postoperative --- Physical Therapy Modalities --- Post-operative care --- Convalescence --- Therapeutics, Surgical --- Metabolisme --- Dietoteràpia --- Període postoperatori --- Postoperatori --- Cicatrització --- Dolor postoperatori --- Cuina per a malalts --- Dieta i malalties --- Dieta per a malalts --- Dieta terapèutica --- Malalties i dieta --- Nutrició clínica --- Nutrició dels malalts --- Nitriteràpia --- Règims alimentaris per a malalts --- Teràpia alimentària --- Teràpia nutricional --- Terapèutica alimentària --- Terapèutica dietètica --- Ús terapèutic dels aliments --- Dietètica --- Medicina alternativa --- Terapèutica --- Dieta sense gluten --- Dieta sense sal --- Dieta sense sucre --- Dietoteràpia per a infants --- Alimentació --- Anabolisme --- Catabolisme --- Biologia --- Bioquímica --- Cicle de Krebs --- Gliconeogènesi --- Metabolisme basal --- Metabolisme cel·lular --- Metabolisme de les plantes --- Metabolisme dels lípids --- Metabolisme energètic --- Metabolisme microbià --- Metabolisme mineral --- Metabolisme secundari --- Urea --- Biosíntesi --- Nutrició --- Respiració

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There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Biomedical engineering. --- Microbiology. --- Food—Biotechnology. --- Clinical nutrition. --- Biomedical Engineering/Biotechnology. --- Food Microbiology. --- Food Science. --- Clinical Nutrition. --- Clinical nutrition --- Diet --- Diet and disease --- Dietotherapy --- Food --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Dietetics --- Therapeutics, Physiological --- Microbial biology --- Biology --- Microorganisms --- Clinical engineering --- Medical engineering --- Bioengineering --- Biophysics --- Engineering --- Medicine --- Therapeutic use --- Aliments funcionals --- Salut --- Dietoteràpia --- Cuina per a malalts --- Dieta i malalties --- Dieta per a malalts --- Dieta terapèutica --- Malalties i dieta --- Nutrició clínica --- Nutrició dels malalts --- Nitriteràpia --- Règims alimentaris per a malalts --- Teràpia alimentària --- Teràpia nutricional --- Terapèutica alimentària --- Terapèutica dietètica --- Ús terapèutic dels aliments --- Dietètica --- Medicina alternativa --- Terapèutica --- Dieta sense gluten --- Dieta sense sal --- Dieta sense sucre --- Dietoteràpia per a infants --- Alimentació --- Fisiologia --- Medicina --- Condició física --- Descans --- Dieta --- Educació sanitària --- Exercici --- Hàbits sanitaris --- Longevitat --- Nutrició --- Salut pública --- Tècnica Alexander --- Medicina holística --- Aliments de disseny --- Aliments medicinals --- Nutricèutics --- Productes nutracèutics --- Aliments --- Prebiòtics --- Probiòtics --- Suplements nutritius

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The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.

Food—Biotechnology. --- Biochemistry. --- Food Science. --- Biochemistry, general. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Composition --- Food science. --- Food technology --- Chemical engineering --- Hidrocol·loides --- Alimentació --- Alimentació humana --- Ciència de l'alimentació --- Ciència dels aliments --- Higiene alimentària --- Racions alimentàries --- Ajuda alimentària --- Alimentació artificial --- Antropologia de l'alimentació --- Dret a l'alimentació --- Gastronomia --- Abastament d'aliments --- Alimentació animal --- Aliments --- Cuina --- Dietètica --- Dietoteràpia --- Digestió --- Hàbits alimentaris --- Història de l'alimentació --- Nutrició --- Col·loides --- Gomes i resines

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This open access book aims to primarily support nurses as leaders and champions of multimodal, Interdisciplinary nutrition care for older adults. A structured approach to fundamentals of nutrition care across Interdisciplinary settings is combined with additional short chapters about special topics in geriatric nutrition. The book is designed to provide highly accessible information on evidence-based management and care for older adults, with a focus on practical guidance and advice across acute, rehabilitation, and primary and secondary malnutrition prevention settings.The cost of malnutrition in England alone has been estimated to be £19.6 billion per year, or more than 15% of the total public expenditure on health and social care. ^65 years). The importance and benefit of specialised nutrition care, delivered by experts in field, is well established for those with complex nutrition care needs. However, despite the substantial adverse impact of malnutrition on patient and healthcare outcomes, specialised management of this condition is often under-resourced, overlooked and under-prioritised by both older adults and their treating teams. As an alternative, timely, efficient, and effective supportive nutrition care opportunities may be appropriately implemented by nurses and non-specialist Interdisciplinary healthcare team members, working together with nutrition specialists and the older adults they care for. Practical, low-risk opportunities should be considered across nutrition screening, assessment, intervention, and monitoring domains for many patients with, or at risk of malnutrition. Whilst a variety of team members may contribute to supportive nutrition care, the nursing profession provide a clear focal point. Nurses across diverse settings provide the backbone for Interdisciplinary teamwork and essential patient care. The nursing profession should consequently be considered best placed to administer Interdisciplinary, multimodal nutrition care, wherever specialist nutrition care referrals are unlikely to add value or are simply not available. As such, the book is a valuable resource for all healthcare providers dedicated to working with older patients to improve nutrition care. .

Alimentació de les persones grans --- Geriatria --- Avaluació de l'estat nutricional --- Dietoteràpia --- Cuina per a malalts --- Dieta i malalties --- Dieta per a malalts --- Dieta terapèutica --- Malalties i dieta --- Nutrició clínica --- Nutrició dels malalts --- Nitriteràpia --- Règims alimentaris per a malalts --- Teràpia alimentària --- Teràpia nutricional --- Terapèutica alimentària --- Terapèutica dietètica --- Ús terapèutic dels aliments --- Dietètica --- Medicina alternativa --- Terapèutica --- Dieta sense gluten --- Dieta sense sal --- Dieta sense sucre --- Dietoteràpia per a infants --- Alimentació --- Aportació alimentària --- Aportació nutricional --- Avaluació de l'aportació alimentària --- Avaluació de l'aportació nutricional --- Avaluació de la nutrició --- Avaluació nutricional --- Diagnòstic nutricional --- Estat nutricional --- Desnutrició --- Medicina --- Anestèsia en geriatria --- Cura de les persones grans --- Infermeria geriàtrica --- Malalties de les persones grans --- Neurologia geriàtrica --- Odontologia geriàtrica --- Ortopèdia geriàtrica --- Psiquiatria geriàtrica --- Gerontologia --- Alimentació geriàtrica --- Nutrició dels vells --- Nutrició geriàtrica --- Persones grans --- Open access --- 1. Fragility fractures --- 2. Frail elderly --- 3. Malnutrition --- 4. Medical nutrition --- 5. Nutrition management --- 6. Protein Energy Malnutrition --- 7. Physical activity --- 8. Physical function --- 9. Sarcopenia --- Frail older people --- Nursing. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Clinical nursing --- Nurses and nursing --- Nursing process --- Care of the sick --- Medicine --- Health aspects