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Implementing the Mediterranean diet : nutrition in practice and public health / / Richard Hoffman
| Implementing the Mediterranean diet : nutrition in practice and public health / / Richard Hoffman |
| Autore | Hoffman Richard <1957-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley-Blackwell, , [2023] |
| Descrizione fisica | 1 online resource (307 pages) |
| Disciplina | 613.2/5 |
| Soggetto topico |
Diet
Health planning |
| ISBN |
1-119-82674-8
1-119-82672-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910644087103321 |
Hoffman Richard <1957->
|
||
| Hoboken, New Jersey : , : Wiley-Blackwell, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Implementing the Mediterranean diet : nutrition in practice and public health / / Richard Hoffman
| Implementing the Mediterranean diet : nutrition in practice and public health / / Richard Hoffman |
| Autore | Hoffman Richard <1957-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley-Blackwell, , [2023] |
| Descrizione fisica | 1 online resource (307 pages) |
| Disciplina | 613.2/5 |
| Soggetto topico |
Diet
Health planning |
| ISBN |
9781119826729
1-119-82674-8 1-119-82672-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830212303321 |
|
Hoffman Richard <1957->
|
||
| Hoboken, New Jersey : , : Wiley-Blackwell, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber
| The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber |
| Autore | Hoffman Richard <1957-> |
| Pubbl/distr/stampa | West Sussex, England, : Wiley-Blackwell, c2012 |
| Descrizione fisica | 1 online resource (416 p.) |
| Disciplina |
613.2
613.2/5 613.25 |
| Altri autori (Persone) | GerberMariette |
| Soggetto topico |
Nutrition
Cooking, Mediterranean - Health aspects Biochemistry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-78502-9
1-118-71338-9 1-118-71339-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Contents; Preface; 1 Overview; 1.1 Development of the MedDiet; 1.1.1 A brief history of the MedDiet; 1.1.2 The traditional MedDiet and present day MedDiets; 1.1.3 International differences; 1.1.4 National representations of the MedDiet; 1.1.5 Sources of information for the general public; 1.2 Lifestyle factors; 1.2.1 Meal patterns; 1.2.2 Siestas; 1.2.3 Physical activity; 1.2.4 Sunshine; 1.3 Health benefits; 1.3.1 Mediterranean dietary patterns; 1.3.2 Endorsements; 1.4 The MedDiet, past, present and future; 1.4.1 Current trends; 1.4.2 The Greek experience; 1.4.3 Not all bad news
1.4.4 Future prospectsReferences; SECTION 1: CONSTITUENTS; 2 Constituents and Physiological Effects of Mediterranean Plant Foods; 2.1 Introduction; 2.2 Carbohydrates; 2.2.1 Glycaemic index; 2.2.2 Honey; 2.2.3 Physiological effects of carbohydrates; 2.2.4 Fibre; 2.3 Fats; 2.4 Organic acids; 2.5 Minerals; 2.6 Vitamins; 2.6.1 Water soluble vitamins; 2.6.2 Fat soluble vitamins; 2.7 Phytochemicals; 2.7.1 Classes of phytochemicals; 2.7.2 Sensory properties of phytochemicals; 2.7.3 Phenolics; 2.7.4 Terpenes; 2.7.5 Sulphur-containing compounds; 2.7.6 Polyacetylenes 2.7.7 Nitrogen-containing compounds2.8 Mediterranean plants as medicines; References; 3 Influences of the Supply Chain on the Composition of Mediterranean Plant Foods; 3.1 Significance of the supply chain; 3.2 Growth conditions; 3.2.1 A brief overview of plant metabolism; 3.2.2 Soil; 3.2.3 Sun; 3.2.4 Water; 3.2.5 Other environmental factors; 3.3 Plant cultivar; 3.4 Food retailers and food processing; 3.4.1 Anatomical distribution of nutrients; 3.4.2 Freshness; References; 4 Influences of Food Preparation and Bioavailability on Nutritional Value; 4.1 Introduction; 4.2 Food preparation 4.2.1 Chopping4.2.2 Cooking; 4.3 Nutrient bioavailability; 4.3.1 Pharmacokinetics of phytochemicals; 4.3.2 Liberation; 4.3.3 Absorption; 4.3.4 Distribution; 4.3.5 Metabolism; 4.3.6 Excretion; 4.3.7 Inter-individual variations in phytochemical pharmacokinetics; References; 5 Guide to the Composition of Mediterranean Plant Foods; 5.1 Types of plant foods consumed as part of a MedDiet; 5.1.1 Consumption; 5.1.2 Diversity of consumption; 5.2 Vegetables; 5.2.1 Green leafy vegetables; 5.2.2 Other green vegetables; 5.2.3 Root vegetables; 5.2.4 Alliums; 5.2.5 Solanaceous vegetables; 5.2.6 Legumes 5.3 Wheat products5.4 Fruits; 5.4.1 Citrus fruits; 5.4.2 Apples and related fruits; 5.4.3 Stone fruits; 5.4.4 Grapes; 5.4.5 Other berries; 5.4.6 Pomegranates; 5.4.7 Figs; 5.4.8 Dates; 5.4.9 Olives; 5.5 Herbs and spices; 5.6 Nuts and seeds; 5.6.1 Nuts; 5.6.2 Seeds; References; 6 Olive Oil and Other Fats; 6.1 Overview; 6.2 Olive oil; 6.2.1 Consumption and production; 6.2.2 Origin and varieties of olive trees; 6.2.3 Olive oil production; 6.2.4 Traceability and European regulations; 6.2.5 Biochemical composition; 6.3 Other fat sources; 6.3.1 Nuts and seeds; 6.3.2 Herbs and spices 6.3.3 Meat and dairy |
| Record Nr. | UNINA-9910141610503321 |
|
Hoffman Richard <1957->
|
||
| West Sussex, England, : Wiley-Blackwell, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber
| The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber |
| Autore | Hoffman Richard <1957-> |
| Pubbl/distr/stampa | West Sussex, England, : Wiley-Blackwell, c2012 |
| Descrizione fisica | 1 online resource (416 p.) |
| Disciplina |
613.2
613.2/5 613.25 |
| Altri autori (Persone) | GerberMariette |
| Soggetto topico |
Nutrition
Cooking, Mediterranean - Health aspects Biochemistry |
| ISBN |
1-118-78502-9
1-118-71338-9 1-118-71339-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Contents; Preface; 1 Overview; 1.1 Development of the MedDiet; 1.1.1 A brief history of the MedDiet; 1.1.2 The traditional MedDiet and present day MedDiets; 1.1.3 International differences; 1.1.4 National representations of the MedDiet; 1.1.5 Sources of information for the general public; 1.2 Lifestyle factors; 1.2.1 Meal patterns; 1.2.2 Siestas; 1.2.3 Physical activity; 1.2.4 Sunshine; 1.3 Health benefits; 1.3.1 Mediterranean dietary patterns; 1.3.2 Endorsements; 1.4 The MedDiet, past, present and future; 1.4.1 Current trends; 1.4.2 The Greek experience; 1.4.3 Not all bad news
1.4.4 Future prospectsReferences; SECTION 1: CONSTITUENTS; 2 Constituents and Physiological Effects of Mediterranean Plant Foods; 2.1 Introduction; 2.2 Carbohydrates; 2.2.1 Glycaemic index; 2.2.2 Honey; 2.2.3 Physiological effects of carbohydrates; 2.2.4 Fibre; 2.3 Fats; 2.4 Organic acids; 2.5 Minerals; 2.6 Vitamins; 2.6.1 Water soluble vitamins; 2.6.2 Fat soluble vitamins; 2.7 Phytochemicals; 2.7.1 Classes of phytochemicals; 2.7.2 Sensory properties of phytochemicals; 2.7.3 Phenolics; 2.7.4 Terpenes; 2.7.5 Sulphur-containing compounds; 2.7.6 Polyacetylenes 2.7.7 Nitrogen-containing compounds2.8 Mediterranean plants as medicines; References; 3 Influences of the Supply Chain on the Composition of Mediterranean Plant Foods; 3.1 Significance of the supply chain; 3.2 Growth conditions; 3.2.1 A brief overview of plant metabolism; 3.2.2 Soil; 3.2.3 Sun; 3.2.4 Water; 3.2.5 Other environmental factors; 3.3 Plant cultivar; 3.4 Food retailers and food processing; 3.4.1 Anatomical distribution of nutrients; 3.4.2 Freshness; References; 4 Influences of Food Preparation and Bioavailability on Nutritional Value; 4.1 Introduction; 4.2 Food preparation 4.2.1 Chopping4.2.2 Cooking; 4.3 Nutrient bioavailability; 4.3.1 Pharmacokinetics of phytochemicals; 4.3.2 Liberation; 4.3.3 Absorption; 4.3.4 Distribution; 4.3.5 Metabolism; 4.3.6 Excretion; 4.3.7 Inter-individual variations in phytochemical pharmacokinetics; References; 5 Guide to the Composition of Mediterranean Plant Foods; 5.1 Types of plant foods consumed as part of a MedDiet; 5.1.1 Consumption; 5.1.2 Diversity of consumption; 5.2 Vegetables; 5.2.1 Green leafy vegetables; 5.2.2 Other green vegetables; 5.2.3 Root vegetables; 5.2.4 Alliums; 5.2.5 Solanaceous vegetables; 5.2.6 Legumes 5.3 Wheat products5.4 Fruits; 5.4.1 Citrus fruits; 5.4.2 Apples and related fruits; 5.4.3 Stone fruits; 5.4.4 Grapes; 5.4.5 Other berries; 5.4.6 Pomegranates; 5.4.7 Figs; 5.4.8 Dates; 5.4.9 Olives; 5.5 Herbs and spices; 5.6 Nuts and seeds; 5.6.1 Nuts; 5.6.2 Seeds; References; 6 Olive Oil and Other Fats; 6.1 Overview; 6.2 Olive oil; 6.2.1 Consumption and production; 6.2.2 Origin and varieties of olive trees; 6.2.3 Olive oil production; 6.2.4 Traceability and European regulations; 6.2.5 Biochemical composition; 6.3 Other fat sources; 6.3.1 Nuts and seeds; 6.3.2 Herbs and spices 6.3.3 Meat and dairy |
| Record Nr. | UNINA-9910831176603321 |
|
Hoffman Richard <1957->
|
||
| West Sussex, England, : Wiley-Blackwell, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber
| The Mediterranean diet [[electronic resource] ] : health and science / / Richard Hoffman and Mariette Gerber |
| Autore | Hoffman Richard <1957-> |
| Pubbl/distr/stampa | West Sussex, England, : Wiley-Blackwell, c2012 |
| Descrizione fisica | 1 online resource (416 p.) |
| Disciplina |
613.2
613.2/5 613.25 |
| Altri autori (Persone) | GerberMariette |
| Soggetto topico |
Nutrition
Cooking, Mediterranean - Health aspects Biochemistry |
| ISBN |
1-118-78502-9
1-118-71338-9 1-118-71339-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Contents; Preface; 1 Overview; 1.1 Development of the MedDiet; 1.1.1 A brief history of the MedDiet; 1.1.2 The traditional MedDiet and present day MedDiets; 1.1.3 International differences; 1.1.4 National representations of the MedDiet; 1.1.5 Sources of information for the general public; 1.2 Lifestyle factors; 1.2.1 Meal patterns; 1.2.2 Siestas; 1.2.3 Physical activity; 1.2.4 Sunshine; 1.3 Health benefits; 1.3.1 Mediterranean dietary patterns; 1.3.2 Endorsements; 1.4 The MedDiet, past, present and future; 1.4.1 Current trends; 1.4.2 The Greek experience; 1.4.3 Not all bad news
1.4.4 Future prospectsReferences; SECTION 1: CONSTITUENTS; 2 Constituents and Physiological Effects of Mediterranean Plant Foods; 2.1 Introduction; 2.2 Carbohydrates; 2.2.1 Glycaemic index; 2.2.2 Honey; 2.2.3 Physiological effects of carbohydrates; 2.2.4 Fibre; 2.3 Fats; 2.4 Organic acids; 2.5 Minerals; 2.6 Vitamins; 2.6.1 Water soluble vitamins; 2.6.2 Fat soluble vitamins; 2.7 Phytochemicals; 2.7.1 Classes of phytochemicals; 2.7.2 Sensory properties of phytochemicals; 2.7.3 Phenolics; 2.7.4 Terpenes; 2.7.5 Sulphur-containing compounds; 2.7.6 Polyacetylenes 2.7.7 Nitrogen-containing compounds2.8 Mediterranean plants as medicines; References; 3 Influences of the Supply Chain on the Composition of Mediterranean Plant Foods; 3.1 Significance of the supply chain; 3.2 Growth conditions; 3.2.1 A brief overview of plant metabolism; 3.2.2 Soil; 3.2.3 Sun; 3.2.4 Water; 3.2.5 Other environmental factors; 3.3 Plant cultivar; 3.4 Food retailers and food processing; 3.4.1 Anatomical distribution of nutrients; 3.4.2 Freshness; References; 4 Influences of Food Preparation and Bioavailability on Nutritional Value; 4.1 Introduction; 4.2 Food preparation 4.2.1 Chopping4.2.2 Cooking; 4.3 Nutrient bioavailability; 4.3.1 Pharmacokinetics of phytochemicals; 4.3.2 Liberation; 4.3.3 Absorption; 4.3.4 Distribution; 4.3.5 Metabolism; 4.3.6 Excretion; 4.3.7 Inter-individual variations in phytochemical pharmacokinetics; References; 5 Guide to the Composition of Mediterranean Plant Foods; 5.1 Types of plant foods consumed as part of a MedDiet; 5.1.1 Consumption; 5.1.2 Diversity of consumption; 5.2 Vegetables; 5.2.1 Green leafy vegetables; 5.2.2 Other green vegetables; 5.2.3 Root vegetables; 5.2.4 Alliums; 5.2.5 Solanaceous vegetables; 5.2.6 Legumes 5.3 Wheat products5.4 Fruits; 5.4.1 Citrus fruits; 5.4.2 Apples and related fruits; 5.4.3 Stone fruits; 5.4.4 Grapes; 5.4.5 Other berries; 5.4.6 Pomegranates; 5.4.7 Figs; 5.4.8 Dates; 5.4.9 Olives; 5.5 Herbs and spices; 5.6 Nuts and seeds; 5.6.1 Nuts; 5.6.2 Seeds; References; 6 Olive Oil and Other Fats; 6.1 Overview; 6.2 Olive oil; 6.2.1 Consumption and production; 6.2.2 Origin and varieties of olive trees; 6.2.3 Olive oil production; 6.2.4 Traceability and European regulations; 6.2.5 Biochemical composition; 6.3 Other fat sources; 6.3.1 Nuts and seeds; 6.3.2 Herbs and spices 6.3.3 Meat and dairy |
| Record Nr. | UNINA-9910841465303321 |
|
Hoffman Richard <1957->
|
||
| West Sussex, England, : Wiley-Blackwell, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||