Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa
| Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa |
| Autore | Gariballa Salah |
| Pubbl/distr/stampa | Ames, IA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
616.8/10654
616.810654 |
| Soggetto topico |
Cerebrovascular disease - Nutritional aspects
Cerebrovascular disease - Diet therapy Cerebrovascular disease - Prevention |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-23784-8
9786610237845 0-470-79666-9 0-470-77481-9 1-4051-5000-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 people
Macronutrients3.1 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 4.2.2 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 5.5 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 7.2.2 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 Summary |
| Record Nr. | UNINA-9910143297703321 |
Gariballa Salah
|
||
| Ames, IA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa
| Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa |
| Autore | Gariballa Salah |
| Pubbl/distr/stampa | Ames, IA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
616.8/10654
616.810654 |
| Soggetto topico |
Cerebrovascular disease - Nutritional aspects
Cerebrovascular disease - Diet therapy Cerebrovascular disease - Prevention |
| ISBN |
1-280-23784-8
9786610237845 0-470-79666-9 0-470-77481-9 1-4051-5000-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 people
Macronutrients3.1 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 4.2.2 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 5.5 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 7.2.2 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 Summary |
| Record Nr. | UNISA-996214582703316 |
|
Gariballa Salah
|
||
| Ames, IA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa
| Nutrition and stroke [[electronic resource] ] : prevention and treatment / / Salah Gariballa |
| Autore | Gariballa Salah |
| Pubbl/distr/stampa | Ames, IA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina |
616.8/10654
616.810654 |
| Soggetto topico |
Cerebrovascular disease - Nutritional aspects
Cerebrovascular disease - Diet therapy Cerebrovascular disease - Prevention |
| ISBN |
1-280-23784-8
9786610237845 0-470-79666-9 0-470-77481-9 1-4051-5000-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 people
Macronutrients3.1 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 4.2.2 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 5.5 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 7.2.2 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 Summary |
| Record Nr. | UNINA-9910830514803321 |
|
Gariballa Salah
|
||
| Ames, IA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutrition and stroke : prevention and treatment / / Salah Gariballa
| Nutrition and stroke : prevention and treatment / / Salah Gariballa |
| Autore | Gariballa Salah |
| Pubbl/distr/stampa | Ames, IA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (194 p.) |
| Disciplina | 616.8/10654 |
| Soggetto topico |
Cerebrovascular disease - Nutritional aspects
Cerebrovascular disease - Diet therapy Cerebrovascular disease - Prevention |
| ISBN |
9786610237845
9781280237843 1280237848 9780470796665 0470796669 9780470774816 0470774819 9781405150002 1405150009 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 people
Macronutrients3.1 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 4.2.2 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 5.5 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 7.2.2 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 Summary |
| Altri titoli varianti | Nutrition & stroke |
| Record Nr. | UNINA-9911020079903321 |
|
Gariballa Salah
|
||
| Ames, IA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||