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Vol. 16. Núm. 4.
Páginas 204-206 (Octubre 2010)
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Advancing dietetics and clinical nutrition (2nd ed)

Autores: Anne Payne , Helen M. Barker

Año de edición: 2010

ISBN13: 978-0-443-06786-0

Editorial: Churchill Livingstone

Encuadernación: rústica, 424 p.

Precio: 48,53 euros

Este libro constituye un abordaje comprensivo de los aspectos fisiológicos y fisiopatológicos más relevantes, la terapia alimentaria y el uso dietético más adecuado a cada especialidad médica, cubriendo así todas las áreas terapéuticas. La primera sección trata de la planificación clínica, el cuidado centrado en el paciente, la toma de decisiones clínicas y el desarrollo de la práctica clínica, basándose en las evidencias. La segunda sección trata la práctica clínica avanzada y describe detalladamente 18 condiciones clínicas o áreas dietéticas: el control de entrada de alimentos y absorción de sustancias nutritivas, interacciones nutrientes-medicamentos, la alergia a los alimentos, intestino irritable y el cáncer colorrectal, el síndrome de intestino corto, la nutrición enteral, la nutrición parenteral, desarreglos en termorregulación, la nutrición y la enfermedad hepática, el virus de inmunodeficiencia humana, las curas paliativas, la enfermedad renal, la diabetes, la obesidad, las enfermedades cardiovascular y cerebrovascular, las condiciones neurológicas y la salud mental. Cada capítulo concluye con una sección sobre posibles descubrimientos futuros en cada especialidad, proporcionando ideas en los temas más candentes, lo cual convierte este texto en esencial para todo el que desee trabajar en el terreno de la dietética y la nutrición clínica.

Índice

Part 1. Introduction. 1 Evidence based practice. 2 The use of reflection in advancing practice. 3 Changing behaviour. 4 Transition to adult care. Part 2. Introduction. 5 The control of food intake and absorption of nutrients. 6 Drug nutrient interactions. 7 Food allergy—allergy and intolerante. 8 Irritable bowel disease (IBD) and colorectal cancer. 9 Short bowel syndrome. 10 Enteral nutrition. 11 Parenteral nutrition. 12 Thermal injury. 13 Nutrition and liver disease. 14 HIV. 15 Palliative care. 16 Renal disease. 17 Diabetes. 18 Obesity. 19 Cardiovascular disease. 20 Stroke. 21 Neurological conditions. 22 Mental Elath. Appendices. Mode of action and influence of medication on nutritional status. Example of a nutrition screening tool. Scottish Dietitian's Eating Disorders Dietetic Assessment Form. Scottish Dietitian's Eating Disorders Dietetic Assessment Completion Guidelines. Refeeding protocol. Index.


Dimensions of food (7th ed)

Autores: Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine

Año de edición: 2010

ISBN13: 978-1-4398-2167-1

Editorial: CRC Press

Encuadernación: rústica, 360 p.

Precio: 64,89 euros

Al igual que sus precursores, la séptima edición de Dimensions of Food anima a los lectores a convertirse en participantes interactivos en el entendimiento de las propiedades físicas, químicas y funcionales y estructurales de componentes de alimentos, incluidos la conexión entre la preparación concienzuda de alimentos, su palatabilidad y comer sano. Con una riqueza de preguntas, cartas para completar y ejercicios prácticos, permite a los lectores explorar y desarrollar un entendimiento más profundo de los alimentos y la forma en que podrán maximizar cada una de sus propias experiencias culinarias. La primera parte conduce a los lectores por el tratamiento y manipulación de los alimentos, desde el punto de vista alimenticio, palatabilidad, salud, nutrición y la tipología del tratamiento. La segunda parte proporciona un número de demostraciones y ejercicios que ayudarán a desarrollar un entendimiento básico de las propiedades funcionales y estructurales de una variedad de grupos de alimentos, que incluyen almidones, frutas y verduras, huevos, lechería, carne, volatería, pescado, grasas y aceites, azúcares y productos al horno. La tercera parte centra su atención sobre la conveniencia moderna de cocina microondas, detallando procedimientos eficaces para cocina, nueva calefacción y descongelación. La cuarta parte da a los lectores la oportunidad de aplicar creativamente los principios de selección de los alimentos para preparar comidas que, personalmente, nutritiva y prácticamente, les satisfagan. El libro se ha diseñado con páginas perforadas, un espacio suplementario para lecciones especializadas y para que el usuario introduzca sus propias referencias personalizadas.

Índice

Dimensions of Food

A.Economic Dimensions. Exercise 1: Factors Influencing the Cost of Food. A. Quality of Product—Comparing Store and National Brands. B. Caloric and Price Differences of Various Product Formulations. C. The Cost of Convenience Foods— Ready-to-Eat Products, Packaged Mixes. D. Comparing Price per Serving of Various Forms of a Food. E. Cost Comparison of Food, As Purchased (A.P.) and Edible Portion (E.P.). Exercise 2: Labels as Guides in Food Purchasing. Exercise 3: "Health" Food. Exercise 4: Planned-Over Foods. Summary Questions—Economic Dimensions.

B.Nutritional Dimensions. Exercise 1: Determining Serving Size. Exercise 2: Factors Affecting Caloric Value of Foods Exercise 3: Nutrient Contributions of the Food Pyramid. Exercise 4: Evaluation of a Daily Menu. Exercise 5: Labels as Guides to Nutrient Content. A. Nutritive Value and Cost of Fruit-Juice Products. B. Carbohydrate Label Information. C. Nutritive Value and Cost of Cereal Products. D. Health Claims Allowed on Label. E. Food Allergies. Summary Questions—Nutritional Dimensions.

C.Palatability Dimensions. Exercise 1: Identifying Sensory Properties of Food. Exercise 2: Sensory Evaluation Tests. Exercise 3: Evaluating Sensory Properties in Foods. Exercise 4: Evaluating Food Products Marketed for Use with Food Allergies. Exercise 5: Evaluating Personal Preferences. Summary Questions—Palatability Dimensions.

D.Chemical Dimensions. Exercise 1: Functions of Food Additives. Exercise 2: Relationship of Additive Use to Degree of Processing. Exercise 3: Evaluation of Snack Foods. Exercise 4: Sodium Content of Foods. Exercise 5: Wheat in Foods. Summary Questions—Chemical Dimensions.

E.Sanitary Dimensions. Exercise 1: Factors Affecting the Microbial Safety of Foods. A. Sources of Contamination. B. Conditions Necessary for the Growth of Bacteria. C. Bacterial Growth Curve. Exercise 2: Temperature Control in Food Handling. A. Factors Affecting the Rate of Cooling of Large Quantities of Foods. B. Temperatures for Holding and Re-heating Foods. C. Recommended Temperatures for Cooked Food. Exercise 3: Sanitization in the Food Preparation Environment. A. Use of Approved Chemical Sanitizers. B. Sanitization by Immersion. Summary Questions—Sanitary Dimensions.

F.Food-Processing Dimensions. Exercise 1: Processing Temperatures. Exercise 2: Food Processing, Canning. A. Canning Equipment. B. Canning Acid and Low-Acid Foods. Questions—Canning. Exercise 3: Food Processing, Freezing. A. Freezing Equipment. B. Freezing Fruits and Vegetables. Questions—Freezing. Summary Questions—Dimensions of Food (Part I, A-F).

Food Principles

A.Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Exercise 1: Demonstration of Measuring and Mixing Techniques. Exercise 2: Measuring Liquids. Exercise 3: Measuring Solids. Exercise 4: Cleanup. Summary Questions—Measurements, Use of Ingredients, and Laboratory Techniques. Lab Policies and Procedures.

B. Cereal and Starch. Exercise 1: Separation of Starch Granules. Exercise 2: Properties of Wheat and Cornstarch. Exercise 3: Effect of Sugar and Acid on Gelatinization. Exercise 4: Application of Principles to Starch-Thickened Products. Exercise 5: Preparing Cereal Products. Cereal Recipes. Summary Questions—Cereal and Starch. Dietitian's Note.

C.Fruits and Vegetables. Exercise 1: Properties of Parenchyma Cells. A. Components of Parenchyma Cell. B. Recrisping Succulents. Exercise 2: Fruits. A. Enzymatic Browning. B. Effect of Sugar on Texture and Flavor of Cooked Fresh Fruit. C. Effect of Sugar on Texture and Flavor of Cooked Dried Fruit. D. Factors Affecting Anthocyanin Pigments. Exercise 3: Cooking Vegetables. A. Effect of pH on Pigments and Texture. B. Effect of Cooking Procedure on Pigments and Flavors. C. Application of Principles to Cooking a Variety of Vegetables. Evaluation of Vegetable Recipes. Nutritive Value of Assigned Recipe(s). Vegetable Recipes. Uncooked Vegetables and Fruit. Recipe Questions—Fruits and Vegetables. Summary Questions—Fruits and Vegetables. Dietitian's Note.

D.Meat, Poultry, and Fish. Exercise 1: Identification of Basic Meat Cuts. Exercise 2: Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat. A. Roasts. B. Meat Patties. Exercise 3: Evaluation of Meat, Poultry, and Fish. Meat, Poultry, and Fish Recipes. Summary Questions—Meat, Poultry, and Fish. Dietitian's Note.

E.Plant Proteins. Exercise 1: Pretreatment and Cooking Methods for Legumes. A. Pretreatment. B. Cooking Methods. Exercise 2: Combining Plant Proteins. Evaluation of Plant Protein Recipes. Plant Protein Recipes. Summary Questions— Plant Proteins. Dietitian's Note.

F.Eggs and Egg Products. Exercise 1: Egg Quality. Exercise 2: Coagulation of Egg Protein in Baked and Stirred Custard. Basic Egg Custard—for Baked and Stirred Custard. Exercise 3: Egg White Foams. Exercise 4: Effect of Added Substances on Egg White Foam. Exercise 5: Effect of Cooking Intensity on Egg Protein. Methods of Cooking Eggs. Exercise 6: Characteristics of Cooked Modified Egg Mixtures. Exercise 7: Combining Starch and Eggs as Thickeners in One Product—Souffle. Souffle Recipes. Exercise 8: Other Egg Recipes. Summary Questions—Eggs and Egg Products. Dietitian's Note.

G.Milk and Milk Products. Exercise 1: Comparison of Milk and Nondairy Products. Exercise 2: Coagulation of Milk Protein. A. Addition of Acid. B. Acid Produced by Bacteria (Yogurt). C. Enzyme Action (Rennin). Exercise 3: Combining Acid Foods with Milk. Exercise 4: Comparison of Cheese Products. Exercise 5: Effect of Heat on Natural and Processed Cheese. Summary Questions—Milk and Milk Products. Dietitian's Note.

H.Fats and Oil. Exercise 1: Separation and Ratio of Oil and Acid; Emulsifier. Exercise 2: Application of Principles to Salad Dressing. Salad Dressing Recipe. Exercise 3: Fat-Free, Fat-Reduced, and Fat-Replaced Products. A. Calories, Cost, and Palatability of Foods with Various Fat Levels. B. Fat-Replacement Ingredient Labeling. Exercise 4: Comparison of Dietary Fat. Summary Questions—Fats and Oil. Dietitian's Note.

I.Sugars, Sweetener. Exercise 1: Methods of Initiating Crystallization. Exercise 2: The Relationship of Sugar Concentration to Boiling Point. Exercise 3: Effect of Temperature and Agitation on Crystal Size. Exercise 4: Effect of Interfering Agents on Sugar Structur. Exercise 5: Alternatives to Sugar. Summary Questions—Sugars, Sweetener. Dietitian's Note.

J.Batters and Dough. Exercise 1: Measurement of Flou. Exercise 2: Structural Properties of Wheat Flour. Questions— Gluten. Exercise 3: Chemical Leavening Agent. A. Ingredients of Baking Powder. B. Comparison of Speed of Reaction. Exercise 4: Factors Affecting the Leavening Power of Yeast. Questions—Leavening Agent. Exercise 5: Drop Batters, Muffin. A. Effect of Manipulation. B. Effect of Different Grains. Questions—Muffins. Exercise 6: Soft Dough, Biscuits. A. Effect of Manipulation. B. Substituting Soda Acid for Baking Powder. Questions—Biscuits. Exercise 7: Pancakes, Popovers, Cream Puffs, Crepes. A. Effect of Manipulation on Gluten Development in Pancakes. B. Effect of Manipulation on Gluten Development in Popovers. C. Cream Puffs. D. Crepe. Evaluation of Crepe. Questions—Pancakes, Popovers, Cream Puffs, Crepes. Exercise 8: Stiff Dough— Yeast Breads/Rolls. Evaluation of Yeast Rolls. Questions— Yeast Breads/Rolls. Exercise 9: Shortened Cakes. A. Effect of Manipulation and Type of Shortening on Cake Texture. Conventional Method of Mixing. Dump Method of Mixing. Evaluation of Cakes. Questions—Cakes. Exercise 10: Stiff Dough—Pastry. A. Effect of Different Fat Plasticities on Palatability of Pastry. B. Effect of Different Fillings on Palatability of Bottom Crust. Questions—Pastry. Summary Questions—Batters and Doughs. Dietitian's Note.

Heating Foods by Microwave

Microwave Cooking. Exercise 1: Effect of Cooking Procedure on Pigments and Flavor. Exercise 2: Fruits. Exercise 3: Vegetables. General Directions. Exercise 4: Starch Products. A. Pasta, Rice, and Cereals. B. Flour and Cornstarch as Thickener. Exercise 5: Eggs. Exercise 6: Meat, Poultry, and Fish. Exercise 7: Batters and Dough. Exercise 8: Reheating Baked Products. Exercise 9: Defrosting. Summary Questions—Microwave Cooking.

Meal Management

Meal Management. Exercise 1: Analyzing Menus for Palatability Qualities. Exercise 2: Economic Considerations in Menu Planning. Exercise 3: Low-Calorie Modifications. Exercise 4: Meal Planning. Procedure for the Meal Preparation. Worksheet A: Market and Equipment Order. Worksheet B: Planning Schedule. Worksheet C: Summary Analysis of Meal Plan. Exercise 5: Meal Preparation. Student Evaluation of the Prepared Meal. Exercise 6: Restaurant Meals— Food-Ordering Practices. Summary Questions—Meal Management.

Appendices

Appendix A: Legislation Governing the Food Supply. Appendix B: Food Guides and Dietary Guidelines. Appendix C: Some Food Equivalents. Appendix D: Average Serving or Portion of Foods. Appendix E: Food Allergies. Appendix F: Food Additives. Appendix G: pH of Some Common Foods. Appendix H-1: Major Bacterial Foodborne Illnesses. Appendix H-2: Meat- and Egg-Cooking Regulations. Appendix I: Heat Transfer. Appendix J: Symbols for Measurements and Weights. Appendix K: Notes on Test for Presence of Ascorbic Acid. Appendix L-1: Cooking Terms. Appendix L-2: Cuisine Terminology. Appendix M: Buying Guide. Appendix N: Spice and Herb Chart. Appendix O: Plant Proteins. Appendix P: Websites—Frozen Desserts.

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