LEADER 01144nam0 2200301 450 001 000028436 005 20110422123951.0 010 $a978-88-08-06463-9 100 $a20110422d2009----km-y0itaa50------ba 101 1 $aita 102 $aIT 200 1 $aIntroduzione alla genomica$fArthur M. Lesk 210 $aBologna$cZanichelli$d2009 215 $aX, 380$cill.$d28 cm. 300 $aTraduzione di Alfredo Suvero 500 10$aIntroduction to genomics$924980 606 1 $aGenetica molecolare 676 $a572.8$v(21. ed.)$9Genetica biochimica 700 1$aLesk,$bArthur M.$066237 801 0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc 912 $a000028436 996 $aIntroduction to genomics$924980 997 $aUNIBAS BAS $aAGRARIA CAT $aTTM$b30$c20110422$lBAS01$h1239 FMT Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s2.p52.24$6110096$5T110096$820110422$eXXXIII, 621$f98$FConsultazione Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s2.p52.24A$6110097$5T110097$820110422$eXXXIII, 621$f04$FPrestabile Didattica LEADER 05565nam 22007214a 450 001 9911020079903321 005 20200520144314.0 010 $a9786610237845 010 $a9781280237843 010 $a1280237848 010 $a9780470796665 010 $a0470796669 010 $a9780470774816 010 $a0470774819 010 $a9781405150002 010 $a1405150009 035 $a(CKB)1000000000342111 035 $a(EBL)239868 035 $a(OCoLC)159921653 035 $a(SSID)ssj0000304678 035 $a(PQKBManifestationID)11226301 035 $a(PQKBTitleCode)TC0000304678 035 $a(PQKBWorkID)10285192 035 $a(PQKB)10879337 035 $a(MiAaPQ)EBC239868 035 $a(Perlego)2765107 035 $a(EXLCZ)991000000000342111 100 $a20031202d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aNutrition and stroke $eprevention and treatment /$fSalah Gariballa 210 $aAmes, IA $cBlackwell Pub.$d2004 215 $a1 online resource (194 p.) 300 $aDescription based upon print version of record. 311 08$a9781405111201 311 08$a1405111208 320 $aIncludes bibliographical references (p. 145-176) and index. 327 $aContents; 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 people 327 $aMacronutrients3.1 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 surveys 327 $a4.2.2 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 Hyperhomocysteinaemia 327 $a5.5 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 Remethylation 327 $a7.2.2 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? 327 $a7.12 Summary 330 $aStroke 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, Sala 517 1 $aNutrition & stroke 606 $aCerebrovascular disease$xNutritional aspects 606 $aCerebrovascular disease$xDiet therapy 606 $aCerebrovascular disease$xPrevention 615 0$aCerebrovascular disease$xNutritional aspects. 615 0$aCerebrovascular disease$xDiet therapy. 615 0$aCerebrovascular disease$xPrevention. 676 $a616.8/10654 700 $aGariballa$b Salah$0880073 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911020079903321 996 $aNutrition and stroke$91965140 997 $aUNINA