From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.
For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family -- and the planet. Featuring dozens of tips, food pairings, and sample menus, this attractive book is a culinary tour of the 148 foods that have huge nutritional value with the least environmental impact. This guide explores food and its place in cultures around the world; highlights what it adds to healthy menus today; and advises consumers on what to look for, how to choose, how to prepare and what to avoid in order to make best choices for the table and for the planet. Barton Seaver, acclaimed chef and author of For Cod and Country and Where There's Smoke, and nutritional scientist P.K. Newby, have created the ultimate shopping and cooking guide to help you nourish your family while you sustain the planet.
Several discoveries are noteworthy for allowing us to probe the recesses of the virus℗Ư infected cell and to search for cryptic viral genomes which might provide clues in our studies of cancer etiology or developmental biology. One of the most notable was the dis℗Ư covery of reverse transcriptase. This marked a momentous occasion in the history of molecular biology. Not only did it provide insight into the mechanism of persistence of retroviruses but it also provided us with an enzyme that could synthesize a DNA copy of any RNA. This DNA copy could then be used as a hybridization reagent to search for both complementary DNA and viral-specific RNA. Thus one could follow the course of any viral infection or probe in tumor cells for hidden viral genomes. Second, a great deal of credit must be given to the geneticists who isolated the various deletion mutants in the 'avian retrovirus system and thus provided us with the frrst means of isolating gene-spe℗Ư cific probes. Finally, the laboratories which have mapped the genome have provided us with the framework in which to ask very specific questions with our gene-specific probes. Recently, numerous excellent reviews concerning various aspects of the retroviruses have appeared. In this review I shall not even attempt to present a comprehensive review of retroviruses.
This volume is intended to bring together recent advances in the often separate fields of pain and neurogenic inflammation. To this end, eminent researchers from both domains have contributed in-depth discussion of the mechanisms underlying these processes. Individual chapters focus on important recent discoveries such as the cloning of the capsaicin receptor and the discovery of RAMP proteins for CGRP receptors. This book provides an integrated account of recent advances in the fields of pain and neurogenic inflammation. The volume is intended to bring together studies from eminent researchers in the often separate research fields of pain and inflammation. "Pain and Neurogenic Inflammation" is aimed primarily at postgraduate researchers as well as academic and industrial researchers in pain and inflammation but is also likely to be of interest to undergraduate students seeking a firm grounding in the mechanisms underlying these important clinical conditions.
This book maps out the frontiers of optical technology in two major subdisciplines: optical materials and optical devices. The optical materials and material architectures covered include nanostructured silicon, chiral sculptured thin films, magnetic photonic crystals, and switchable materials for efficient lighting and decorative optics. The optical devices addressed include silicon waveguides for integrated circuitry, high-speed electro-optic modulators, laser diodes coupled with fibre-tip lenses, and optical sensors. Reading the ten chapters, either altogether or piecemeal, the reader will receive a virtually up-to-date review of the state of the art.
This edition is presented in a totally new and reader-friendly format. The focus of this volume is on holistic management of critically ill adult patients and it builds upon concepts one step at a time – allowing one the opportunity to develop competence at one's own pace.
From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.
For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family -- and the planet. Featuring dozens of tips, food pairings, and sample menus, this attractive book is a culinary tour of the 148 foods that have huge nutritional value with the least environmental impact. This guide explores food and its place in cultures around the world; highlights what it adds to healthy menus today; and advises consumers on what to look for, how to choose, how to prepare and what to avoid in order to make best choices for the table and for the planet. Barton Seaver, acclaimed chef and author of For Cod and Country and Where There's Smoke, and nutritional scientist P.K. Newby, have created the ultimate shopping and cooking guide to help you nourish your family while you sustain the planet.
For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family -- and the planet. Featuring dozens of tips, food pairings, and sample menus, this attractive book is a culinary tour of the 148 foods that have huge nutritional value with the least environmental impact. This guide explores food and its place in cultures around the world; highlights what it adds to healthy menus today; and advises consumers on what to look for, how to choose, how to prepare and what to avoid in order to make best choices for the table and for the planet.
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