Food Constituents And Oral Health

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Food Constituents and Oral Health

Food Constituents and Oral Health
  • Author : M. Wilson
  • Publisher :
  • Release Date :2009-04-29
  • Total pages :568
  • ISBN : 1845696298
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Summary : Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives. With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods. Essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth Examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections Reviews the effects of specific foods and food components including sugar alcohols and antioxidants

Emerging Trends in Oral Health Sciences and Dentistry

Emerging Trends in Oral Health Sciences and Dentistry
  • Author : Mandeep Virdi
  • Publisher :
  • Release Date :2015-03-11
  • Total pages :854
  • ISBN : 9535120247
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Summary : Emerging Trends in Oral Health Sciences and Dentistry is the second book on Oral Health Science. The first book is Oral Health Care-Pediatric, Research, Epidemology and clinical Practices and Oral Health Care-Prosthodontics, Periodontology, Biology, Research and systemic Conditions published in February 2012. The present book is a reflection of the progress in Oral Health Sciences, practices and dentistry indicating the direction in which this stream of knowledge and education is likely to head forward. The book covers areas of General Dentistry, Paediatric and Preventive Dentistry, Geriatric and Prosthodontics, Orthodontics, Periodontology, Conservative Dentistry and Radiology and Oral Medicine.

Handbook of Nutrition and Food

Handbook of Nutrition and Food
  • Author : Carolyn D. Berdanier,Johanna T. Dwyer,David Heber
  • Publisher :
  • Release Date :2016-04-19
  • Total pages :1136
  • ISBN : 1466505729
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Summary : The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi

Functional Foods for Chronic Diseases - Diabetes and Related Diseases

Functional Foods for Chronic Diseases - Diabetes and Related Diseases
  • Author : Danik M. Martirosyan, Ph.d,Chandan Prasad, Ph.d
  • Publisher :
  • Release Date :2009-11-28
  • Total pages :178
  • ISBN : 9781449915018
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Summary : Each year since 2004, the Functional Foods Center has held international conferences under the series "Functional Foods for the Prevention and Treatment of Chronic Diseases". The 6th annual conference held on December 4-5, 2009, at Texas Woman's University in Denton, TX, USA is entitled, "Functional Foods for Chronic Diseases: Diabetes and Related Diseases." The main goal of the 2009 conference is to bring together experts in medicine, biology and food industry to discuss the contribution of functional foods in the prevention and treatment of diabetes and its related complications such as cardiovascular diseases, obesity and other disorders. Main conference topics include: the role of nutrition in diabetes occurrence, as well as the creation of functional products for the prevention and treatment of diabetes. Scientific sessions will cover these main aspects of diabetes: 1. the epidemiology and health economics of diabetes, 2. the modern mechanisms and contributing factors of diabetes, 3. diabetes and its related complications, 4. modern diets for diabetes: prevention and control, 5. functional foods for the prevention and management of diabetes.

Scientific, Health and Social Aspects of the Food Industry

Scientific, Health and Social Aspects of the Food Industry
  • Author : Benjamin Valdez
  • Publisher :
  • Release Date :2012-02-01
  • Total pages :502
  • ISBN : 9533079169
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Summary : This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations.

Geriatric Oral Health

Geriatric Oral Health
  • Author : N.A
  • Publisher :
  • Release Date :1988
  • Total pages :36
  • ISBN :
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Summary :

Functional Foods, Ageing and Degenerative Disease

Functional Foods, Ageing and Degenerative Disease
  • Author : C Remacle,B Reusens
  • Publisher :
  • Release Date :2004-06-23
  • Total pages :771
  • ISBN : 9781855737259
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Summary : Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. Explores diet strategies for preventing diseases including osteoporosis Summarises key management techniques for obesity, irritable bowel syndrome and oral health Presents the role of functional foods in promoting good health

Bioactive Foods in Promoting Health

Bioactive Foods in Promoting Health
  • Author : Ronald Ross Watson,Victor R. Preedy
  • Publisher :
  • Release Date :2009-11-24
  • Total pages :754
  • ISBN : 9780080877877
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Summary : While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines? Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving. This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change. The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations. * Identify bioactive fruit and vegetable options for prevention or treatment of illness * Moves from general overview to disease specific applications providing a framework for further research and deeper understanding * Includes discussion of issues and challenges, permitting critical analysis and evaluation

Oral Hygiene

Oral Hygiene
  • Author : N.A
  • Publisher :
  • Release Date :1921
  • Total pages :329
  • ISBN :
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Summary :

Oral Health

Oral Health
  • Author : N.A
  • Publisher :
  • Release Date :1917
  • Total pages :329
  • ISBN :
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Biochemistry and Oral Biology

Biochemistry and Oral Biology
  • Author : A. S. Cole,J. E. Eastoe
  • Publisher :
  • Release Date :2014-06-28
  • Total pages :570
  • ISBN : 1483183718
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Summary : Biochemistry and Oral Biology presents a unique exposition of biochemistry suitable for dental students. It discusses the structural basis of metabolism and the general principles of nutrition. It addresses the soft tissues, hard tissues, and the biology of the mouth. Some of the topics covered in the book are the free radical production; scope of biochemistry; characteristics of atoms; structure and properties of water; molecular building materials; ionization of proteins; affinity chromatography of proteins; structural organization of globular proteins; classification of enzymes; and biochemically important sugar derivatives. The naturally occurring fatty acids are fully covered. The nucleic acid components are discussed in detail. The text describes in depth the energy equivalents of different nutrients. The physiological effects of dietary fiber vitamin D deficiency are completely presented. A chapter is devoted to the alternative methods of fluoride administration and description of vitamins. The book can provide useful information to dental students, and researchers.

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher :
  • Release Date :2013-04-15
  • Total pages :660
  • ISBN : 0123918839
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Summary : Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Textbook of Preventive and Community Dentistry

Textbook of Preventive and Community Dentistry
  • Author : Hiremath
  • Publisher :
  • Release Date :2006
  • Total pages :329
  • ISBN : 9788131203460
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Summary :

Diploma in Dental Nursing, Level 3

Diploma in Dental Nursing, Level 3
  • Author : Carole Hollins
  • Publisher :
  • Release Date :2014-06-18
  • Total pages :584
  • ISBN : 1118629477
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Summary : Diploma in Dental Nursing, Level 3 is the new edition of the must-have study companion for trainee dental nurses preparing for the City & Guilds Level 3 Diploma in Dental Nursing (formerly NVQ). The book offers comprehensive support on the units assessed by portfolio - from first aid and health and safety to specific chairside support procedures - as well as the four areas of the course tested by multiple choice questions: infection control, oral health assessment, dental radiography and oral health management. This third edition of an established revision text has been substantially revised and restructured in line with the new qualification and reflects changes in the regulations and legislature affecting dentistry and dental workplaces, all of which have an effect on the daily role and working life of the dental nurse. It will be an invaluable guide for dental nurse trainees, qualified dental nurses and course providers. - Expanded and revised, with extensive coverage of the fifteen Diploma units - In full colour throughout with over 400 illustrations - Companion website with downloadable glossary and MCQs for revision and self-assessment

Nutrition, Functional and Sensory Properties of Foods

Nutrition, Functional and Sensory Properties of Foods
  • Author : Chi-Tang Ho,Cynthia Mussinan,Fereidoon Shahidi,Ellene Tratras Contis
  • Publisher :
  • Release Date :2013
  • Total pages :335
  • ISBN : 1849736448
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Summary : The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the latest research on food and flavours as well as covering food functionality the molecular biology and delivery systems, for example encapsulation and flavour release. Written by experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science.

The Impact of Nutrition and Diet on Oral Health

The Impact of Nutrition and Diet on Oral Health
  • Author : F.V. Zohoori,R.M. Duckworth
  • Publisher :
  • Release Date :2019-11-07
  • Total pages :152
  • ISBN : 331806517X
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Summary : Most oral diseases are preventable, yet they remain the most globally common noncommunicable disorders, affecting people throughout their lifetime. Lifestyle, including diet and food choice, is central to the occurrence of oral disease. Nutrition and diet can impact the development and status of the oral cavity as well as the progression of illness. Also, poor oral health can influence the ability to eat and, consequently, to maintain an adequate diet and nutrient balance. This book, consisting of 14 chapters, provides current information on the impact of nutrients (macro- and micro-elements and vitamins) and diet on oral health and vice versa (i.e., the impact of oral health on diet/nutrition). It also reviews possible oral health effects of probiotics as well as relationships between genotype and diet, which are important for determining oral disease risk. This book is a helpful resource for under- and postgraduate students. It will also be useful to dentists and nutritionists/dietitians as they integrate nutrition education into medical practice.

The Digestive System

The Digestive System
  • Author : Margaret E. Smith,Dion G. Morton
  • Publisher :
  • Release Date :2011-11-18
  • Total pages :228
  • ISBN : 0702048410
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Summary : This is an integrated textbook on the digestive system, covering the anatomy, physiology and biochemistry of the system, all presented in a clinically relevant context appropriate for the first two years of the medical student course. One of the seven volumes in the Systems of the Body series. Concise text covers the core anatomy, physiology and biochemistry in an integrated manner as required by system- and problem-based medical courses. The basic science is presented in the clinical context in a way appropriate for the early part of the medical course.

Encyclopedia of Lifestyle Medicine and Health

Encyclopedia of Lifestyle Medicine and Health
  • Author : James M. Rippe
  • Publisher :
  • Release Date :2011-12-08
  • Total pages :1243
  • ISBN : 1412950236
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Summary : These three volumes sort out the science behind nightly news reports and magazine cover stories, and help define the interdisciplinary field of lifestyle medicine and health.

A System of Oral Surgery

A System of Oral Surgery
  • Author : James Edmund Garretson
  • Publisher :
  • Release Date :1884
  • Total pages :1037
  • ISBN :
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Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
  • Author : Ramesh C. Chandan,Arun Kilara
  • Publisher :
  • Release Date :2010-12-22
  • Total pages :568
  • ISBN : 9780470959121
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Summary : The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry