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Medical technology. --- Health care technology --- Health technology --- Technology --- Política sanitària --- Salut pública --- Tecnologia mèdica --- Tecnologia sanitària --- Tecnologia --- Reproducció assistida --- Medicina --- Higiene pública --- Higiene social --- Salubritat --- Sanitat --- Sanitat pública --- Salut --- Serveis socials --- Abastament d'aigua --- Assistència sanitària --- Avaluació del risc per la salut --- Cementiris --- Contaminació --- Contaminació de l'aigua --- Cribratge --- Desinfecció --- Enginyeria sanitària --- Enterrament --- Epidemiologia --- Higiene ambiental --- Higiene escolar --- Higiene industrial --- Higiene rural --- Higiene veterinària --- Hospitals --- Inspecció dels aliments --- Infermeria de salut pública --- Malalties professionals --- Malalties infeccioses --- Manipulació dels aliments --- Medicina social --- Planificació sanitària --- Salut mental --- Salut mundial --- Salut pública dental --- Serveis sanitaris --- Soroll --- Veterinària preventiva --- Legislació sanitària --- Medicina preventiva --- Protecció del consumidor --- Sanejament --- Política social --- Política farmacèutica --- Reforma dels serveis sanitaris

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This book mainly focuses on advances made over the past 10 years on the exposure, metabolism, transformation, toxicity, molecular mechanism and biomarkers of emerging chemicals in humans. Emerging chemicals' pollution is a hot issue in the field of environmental health. Emerging chemicals refer to a class of compounds widely existing in the environment and potentially harmful to the ecological environment and human health. They are also the preferred substances for future environmental control. The list of emerging chemicals include human drugs and personal care products (PPCPs), endocrine disruptors (EDC), persistent organic pollutants (POPs), veterinary drugs and nanomaterials. However, the environmental and health hazard characteristics of most emerging chemicals are not clear. The aim of this book is to stimulate further research in new directions by providing novel and provocative insights into the exposure assessment and potential mechanisms of emerging chemicals in humans. It also offers a state-of-the-art report on recent discoveries concerning emerging chemicals and where the field is going.

Pharmacology. --- Public health. --- Environmental health. --- Pharmacology/Toxicology. --- Public Health. --- Environmental Health. --- Environmental quality --- Health --- Health ecology --- Public health --- Environmental engineering --- Health risk assessment --- 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 --- Drug effects --- Medical pharmacology --- Medical sciences --- Chemicals --- Chemotherapy --- Drugs --- Pharmacy --- Health aspects --- Environmental aspects --- Physiological effect --- Pollution --- Physiological effect. --- Contaminants persistents --- Salut pública --- Higiene pública --- Higiene social --- Salubritat --- Sanitat --- Sanitat pública --- Salut --- Serveis socials --- Abastament d'aigua --- Assistència sanitària --- Avaluació del risc per la salut --- Cementiris --- Contaminació --- Contaminació de l'aigua --- Cribratge --- Desinfecció --- Enginyeria sanitària --- Enterrament --- Epidemiologia --- Higiene ambiental --- Higiene escolar --- Higiene industrial --- Higiene rural --- Higiene veterinària --- Hospitals --- Inspecció dels aliments --- Infermeria de salut pública --- Malalties professionals --- Malalties infeccioses --- Manipulació dels aliments --- Medicina social --- Planificació sanitària --- Salut mental --- Salut mundial --- Salut pública dental --- Serveis sanitaris --- Soroll --- Veterinària preventiva --- Legislació sanitària --- Medicina preventiva --- Política sanitària --- Protecció del consumidor --- Sanejament --- Substàncies químiques persistents --- Contaminants

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This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage “we are what we eat” needs to be modified to “we eat what we are”.

Nutrició --- Alimentació de les persones grans --- Alimentació geriàtrica --- Nutrició dels vells --- Nutrició geriàtrica --- Persones grans --- Nutrició humana --- Fisiologia --- Salut --- Terapèutica --- Absorció (Fisiologia) --- Àcids grassos en la nutrició --- Desnutrició --- Dietètica --- Fibra alimentària --- Lípids en la nutrició --- Minerals en l'organisme --- Minerals en la nutrició humana --- Nutrició animal --- Nutrició en l'embaràs --- Nutrició vegetal --- Oligoelements en la nutrició --- Preferències alimentàries --- Proteïnes en nutrició humana --- Suplements nutritius --- Vitamines --- Vitamines en la nutrició humana --- Alimentació --- Aliments --- Aliments dietètics --- Dejuni (Dieta) --- Dieta --- Digestió --- Hàbits alimentaris --- Història de la nutrició --- Malalties per carència --- Malnutrició --- Metabolisme --- Nutrigenòmica --- Salut pública dental --- Aging --- Nutritional aspects. --- Nutrition --- Life sciences. --- Nutrition. --- Gerontology. --- Geriatric nursing. --- Well-being. --- Life Sciences. --- Geriatric Care. --- Well-Being. --- Social sciences --- Geriatrics --- Older people --- Alimentation --- Food --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Biosciences --- Sciences, Life --- Science --- Welfare (Personal well-being) --- Wellbeing --- Quality of life --- Happiness --- Wealth --- Gerontological nursing --- Nursing --- Health aspects

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Nutrition --- Diabetes --- Nutrition Disorders. --- Metabolic Diseases. --- Diabetes Mellitus. --- Diabetes. --- Nutrition. --- Alimentation --- Food --- Brittle diabetes --- Diabetes mellitus --- IDDM (Disease) --- Insulin-dependent diabetes --- Ketosis prone diabetes --- Type 1 diabetes --- Diseases, Metabolic --- Thesaurismosis --- Disease, Metabolic --- Metabolic Disease --- Thesaurismoses --- Nutritional Disorders --- Nutrition Disorder --- Nutritional Disorder --- Health aspects --- diabetes --- genetic and epidemiological studies --- clinical --- nutrition and chronic disease --- metabolic --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Carbohydrate intolerance --- Endocrine glands --- Diabetic acidosis --- Glycosylated hemoglobin --- Diabetes Insipidus --- Glucose Intolerance --- Diseases --- Diet & Clinical Nutrition --- Pathology of the metabolism --- Nutrició. --- Diabetis. --- Revistes electròniques --- Revistes digitals --- Revistes en línia --- Revistes on line --- Revistes per Internet --- Publicacions electròniques --- Revistes --- Diabetis insulinodependent --- Diabetis mellitus --- Diabetis sacarina --- Diabetis tipus 1 --- Malaltia de Willis --- Malalties de les glàndules endocrines --- Diabetis en els infants --- Diabetis en l'embaràs --- Diabetis no-insulinodependent --- Hemocromatosi --- Insulina --- Diabètics --- Nutrició humana --- Fisiologia --- Salut --- Terapèutica --- Absorció (Fisiologia) --- Àcids grassos en la nutrició --- Desnutrició --- Dietètica --- Fibra alimentària --- Lípids en la nutrició --- Minerals en l'organisme --- Minerals en la nutrició humana --- Nutrició animal --- Nutrició en l'embaràs --- Nutrició vegetal --- Oligoelements en la nutrició --- Preferències alimentàries --- Proteïnes en nutrició humana --- Suplements nutritius --- Vitamines --- Vitamines en la nutrició humana --- Alimentació --- Aliments --- Aliments dietètics --- Dejuni (Dieta) --- Dieta --- Digestió --- Hàbits alimentaris --- Història de la nutrició --- Malalties per carència --- Malnutrició --- Metabolisme --- Nutrigenòmica --- Salut pública dental --- Revistes electròniques.

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This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

Food—Biotechnology. --- Public health. --- Management. --- Food Science. --- Public Health. --- Administration --- Industrial relations --- Organization --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Food industry and trade --- Safety measures. --- Seguretat alimentària --- Salut pública --- Indústria alimentària --- Indústries alimentàries --- Indústria manufacturera --- Indústria agroalimentària --- Indústria càrnia --- Indústria conservera --- Indústria de la xocolata --- Indústria de les begudes --- Indústria de l'oli d'oliva --- Indústria lletera --- Indústria pesquera --- Indústria sucrera --- Aliments --- Comerç d'aliments --- Tecnologia dels aliments --- Higiene pública --- Higiene social --- Salubritat --- Sanitat --- Sanitat pública --- Salut --- Serveis socials --- Abastament d'aigua --- Assistència sanitària --- Avaluació del risc per la salut --- Cementiris --- Contaminació --- Contaminació de l'aigua --- Cribratge --- Desinfecció --- Enginyeria sanitària --- Enterrament --- Epidemiologia --- Higiene ambiental --- Higiene escolar --- Higiene industrial --- Higiene rural --- Higiene veterinària --- Hospitals --- Inspecció dels aliments --- Infermeria de salut pública --- Malalties professionals --- Malalties infeccioses --- Manipulació dels aliments --- Medicina social --- Planificació sanitària --- Salut mental --- Salut mundial --- Salut pública dental --- Serveis sanitaris --- Soroll --- Veterinària preventiva --- Legislació sanitària --- Medicina preventiva --- Política sanitària --- Protecció del consumidor --- Sanejament --- Control sobre els aliments --- Inseguretat alimentària --- Mesures de seguretat alimentàries --- Abastament d'aliments