05413nam 22006494a 450 99621458270331620230617004756.01-280-23784-897866102378450-470-79666-90-470-77481-91-4051-5000-9(CKB)1000000000342111(EBL)239868(OCoLC)159921653(SSID)ssj0000304678(PQKBManifestationID)11226301(PQKBTitleCode)TC0000304678(PQKBWorkID)10285192(PQKB)10879337(MiAaPQ)EBC239868(EXLCZ)99100000000034211120031202d2004 uy 0engur|n|---|||||txtccrNutrition and stroke[electronic resource] prevention and treatment /Salah GariballaAmes, IA Blackwell Pub.20041 online resource (194 p.)Description based upon print version of record.1-4051-1120-8 Includes bibliographical references (p. 145-176) and index.Contents; Preface; Acknowledgements; Abbreviations; SECTION I: Nutrition and Ageing; 1 The challenge of stroke; 1.1 Definition; 1.2 Epidemiology; 1.3 The burden of stroke; 1.4 Risk factors for stroke; 1.5 Nutrition and risk of stroke; 1.6 Post-stroke nutrition; 2 Ageing changes relevant to nutrition in elderly people; 2.1 Introduction; 2.2 Gastrointestinal tract; 2.3 Body mass and composition; 2.3.1 Assessment of body composition in elderly people; 2.4 Physical activity; 2.5 Social and medical conditions related to ageing; 2.6 Summary; 3 Macro- and micronutrients in elderly peopleMacronutrients3.1 Energy requirement; 3.2 Energy expenditure; 3.2.1 Basal metabolic rate (BMR); 3.2.2 Physical activity; 3.2.3 Thermogenesis; 3.3 Protein requirement; Micronutrients; 3.4 Vitamins; 3.4.1 Vitamins B12 and folate; 3.4.2 Fruit and vegetables (antioxidants); 3.5 Minerals; 3.5.1 Sodium (Na) and potassium (K); 3.5.2 Calcium (Ca) and vitamin D; 3.5.3 Magnesium (Mg); 3.5.4 Iron(Fe); 3.5.5 Zinc(Zn); 3.6 Trace elements; 3.7 Summary; 4 Diagnosing protein-energy undernutrition (PEU) in elderly people; 4.1 Introduction; 4.2 Methods used to assess nutritional status; 4.2.1 Dietary surveys4.2.2 Anthropometric measurements4.2.3 Clinical laboratory tests; 4.2.4 General assessment; 4.3 PEU, ill-health and outcome; 4.4 Specific markers of PEU and outcome; 4.4.1 Body weight; 4.4.2 Serum albumin; 4.4.3 Total lymphocyte count (TLC); 4.5 Summary; SECTION II: Nutritional Factors and Risk of Stroke; 5 The role of dietary and nutritional factors in stroke prevention; 5.1 Introduction; 5.2 Role of nutritional factors in stroke incidence and outcome; 5.2.1 Fruit and vegetables (antioxidants); 5.2.2 Potassium; 5.3 Serum albumin; 5.4 Hyperhomocysteinaemia5.5 Deitary salt, calcium, magnesium and fibre5.6 Dietary fat and serum lipids; 5.7 Fish consumption; 5.8 Milk consumption; 5.9 Obesity; 5.10 Physical activity; 5.11 Alcohol use; 5.12 Maternal and fetal nutrition; 5.13 Genetic and racial factors; 5.14 Summary; 6 Antioxidants and risk of ischaemic stroke; 6.1 Introduction; 6.2 Intake of antioxidant vitamins and risk of cardiovascular disease; 6.3 Intake of antioxidant vitamins and risk of stroke; 6.4 Interpretation of results; 6.5 Summary; 7 Homocysteine and stroke; 7.1 Introduction; 7.2 Homocysteine metabolism; 7.2.1 Remethylation7.2.2 Trans-sulphuration7.3 Factors influencing homocysteine metabolism; 7.3.1 Genetic defects; 7.3.2 Nutritional deficiencies; 7.3.3 Other causes; 7.4 Measurement of plasma homocysteine; 7.5 Prevalence of hyperhomocysteinaemia; 7.6 Association between hyperhomocysteinaemia and vascular damage; 7.7 Homocysteine and atherothrombotic vascular disease; 7.8 Homocysteine and stroke; 7.9 Intake of folic acid and other B group vitamins and risk of cardiovascular disease; 7.10 B vitamins as a therapy for lowering homocysteine; 7.11 Hyperhomocysteinaemia and cardiovascular disease: cause or effect?7.12 SummaryStroke is a common and devasting event, which often results in death or major loss of independence, with immense human and financial costs. In the developed world stroke accounts for around 10 per cent of all deaths and is the most important single cause of severe disability among western people living in their own homes. Futhermore, in the next 30 years, the burden of stroke will grow substantially in most developing nations. There is now substantial evidence that dietary habits not only influence the prevalence of stroke, but also its course and outcome once it has occurred. The author, SalaCerebrovascular diseaseNutritional aspectsCerebrovascular diseaseDiet therapyCerebrovascular diseasePreventionCerebrovascular diseaseNutritional aspects.Cerebrovascular diseaseDiet therapy.Cerebrovascular diseasePrevention.616.8/10654616.810654Gariballa Salah880073MiAaPQMiAaPQMiAaPQBOOK996214582703316Nutrition and stroke1965140UNISA02271oam 2200565 450 991070963880332120180607081004.0(CKB)5470000002471850(OCoLC)896811046(OCoLC)995470000002471850(EXLCZ)99547000000247185020141123d1984 ua 0engurmn|||||||||txtrdacontentcrdamediacrrdacarrierApparent water resistivity, porosity, and water temperature of the Madison Limestone and underlying rocks in parts of Montana, Nebraska, North Dakota, South Dakota, and Wyoming /by L.M. MacCaryWashington :United States Department of the Interior, Geological Survey,1984.1 online resource (iv, C14 pages) illustrations, maps +20 platesGeological Survey professional paper ;1273-DGeology and hydrology of the Madison Limestone and associated rocks in parts of Montana, Nebraska, North Dakota, South Dakota, and WyomingTitle from title screen (viewed October 14, 2014).Includes bibliographical references (page C14).GroundwaterNorthwestern StatesLimestoneNorthwestern StatesGeology, StratigraphicMississippianGeology, StratigraphicfastGroundwaterfastLimestonefastMississippian Geologic PeriodfastUnited StatesNorthwestern StatesfastGroundwaterLimestoneGeology, StratigraphicGeology, Stratigraphic.Groundwater.Limestone.Mississippian Geologic Period.MacCary L. M(Lawrence Mend),1925-1401029Geological Survey (U.S.),COPCOPOCLCOOCLCFGPOBOOK9910709638803321Apparent water resistivity, porosity, and water temperature of the Madison Limestone and underlying rocks in parts of Montana, Nebraska, North Dakota, South Dakota, and Wyoming3542960UNINA