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The Resource Human Nutrition from the Gastroenterologist{u2019}s Perspective : Lessons from Expo Milano 2015

Human Nutrition from the Gastroenterologist{u2019}s Perspective : Lessons from Expo Milano 2015

Label
Human Nutrition from the Gastroenterologist{u2019}s Perspective : Lessons from Expo Milano 2015
Title
Human Nutrition from the Gastroenterologist{u2019}s Perspective
Title remainder
Lessons from Expo Milano 2015
Creator
Contributor
Subject
Language
eng
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Human Nutrition from the Gastroenterologist{u2019}s Perspective : Lessons from Expo Milano 2015
Label
Human Nutrition from the Gastroenterologist{u2019}s Perspective : Lessons from Expo Milano 2015
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4527896
Publication
Copyright
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Foreword -- Macro-cosmos, Women and Men, Micro-cosmos: A Preface -- When 'Nutrition' Causes Disease -- How Nutrition Influences Human and 'Micro-cosmic Biology' -- Nutritional Modifications As Therapy? -- And Now the Italian FINALE: Can the Mediterranean Diet and the Mediterranean Wine Save the Mediterranean and Extra-Mediterranean Humanity? -- Preface -- Contents -- 1: Advances in the Comprehension of the Diet as a Magic Bullet to Prevent Cancer of the Gastrointestinal System -- 1.1 Introduction -- 1.2 Meat -- 1.3 Sulfur -- 1.4 Salt -- 1.5 Dietary Fibers -- 1.6 Micronutrients, Antioxidants, and Vitamins -- 1.7 Fruit and Vegetables -- 1.8 Alcohol -- 1.9 Vitamin D -- 1.10 Calcium and Dairy Products -- 1.11 Dietary Patterns -- 1.12 Obesity -- Conclusion -- References -- 2: How a Gastroenterologist Interprets the Mediterranean Diet -- 2.1 Origins and Definition of the Mediterranean Diet -- 2.2 The Origins of Research -- 2.3 Healthy Foods from the Mediterranean Diet -- 2.3.1 Olive Oil -- 2.3.2 Cereals -- 2.3.3 Fresh Fruits and Vegetables -- 2.3.4 Fish -- 2.3.5 Legumes -- 2.3.6 Dairy Products and Meat -- 2.3.7 Wine -- 2.4 Adherence to the Mediterranean Diet -- 2.5 Summary and Conclusions -- References -- 3: The Gut Microbiota and Obesity in Humans -- 3.1 Introduction -- 3.2 Normative Studies -- 3.2.1 Children -- 3.2.2 Women -- 3.2.3 Mixed Populations -- 3.2.4 Pathophysiological Mechanisms -- 3.3 Dietary Intervention Studies -- 3.4 Antibiotic Intervention Studies -- 3.5 Pre-/Probiotic Intervention Studies -- 3.6 Surgical Intervention Studies -- 3.7 Fecal Transplant Intervention Studies -- Conclusion -- References -- 4: Gut-Brain Axis: A New Revolution to Understand the Pathogenesis of Autism and Other Severe Neurological Diseases -- 4.1 The Second Brain and Enteroendocrine Signaling Pathways
  • 4.2 Intestinal Barrier -- 4.3 Microbiota: Who Is the Host? -- 4.4 Autism Spectrum Disorders (ASD) -- 4.5 Other Neurological Diseases: Schizophrenia, Parkinson's Disease, etc. -- References -- 5: Does Diet Still Retain a Value in Gastrointestinal Pathology? -- Conclusions -- References -- 6: Diet as Therapy for IBD? -- 6.1 What Have We Acknowledged So Far About Diet and IBD? -- 6.2 Insight from Epidemiology: Can Diet Prevent the Onset of IBD? -- 6.3 Dietary Interventions in Active Inflammatory Bowel Disease: Can Diet Cure Active Disease? -- 6.4 Dietary Interventions After Induction of Remission: Can Diet Help Maintain Remission? -- 6.5 Dietary Interventions for Symptomatic Relief: Can Diet Afford Control of Symptoms? -- 6.6 Which Are the Pathophysiological Mechanisms Involved? -- 6.7 Some Considerations -- References -- 7: Diverticular Diseases and Western Diet: Another Metropolitan Legend? -- 7.1 Introduction -- 7.2 Pathophysiology of Diverticulosis and Diverticular Disease -- 7.3 Diverticular Disease as a Western Disease -- 7.4 Role of Western Pattern Diet in Diverticular Disease -- 7.5 Role of Fiber -- 7.6 Role of Nut, Corn, Popcorn, and Seeds -- 7.7 Role of Meat -- 7.8 Role of Alcohol Consumption -- 7.9 Role of Vitamin D -- 7.10 Role of Obesity -- 7.11 Summary and Conclusions -- References -- 8: How Much Fat Does One Need to Eat to Get a Fatty Liver? A Dietary View of NAFLD -- 8.1 Introduction -- 8.2 Macronutrient Intake and Liver Fat -- 8.3 Diet and Liver Fat: The Experimental Evidence -- 8.4 Trial of Selective Fat Intake, Antioxidants, and Food Quality in the General Population and in NAFLD -- 8.5 Recommendation for a Healthy Diet -- Conclusion -- References -- 9: Tasters, Supertasters, Genes and Environment: How Dietary Choices Influence Our Health -- 9.1 Physiology of Taste -- 9.1.1 Five Tastes -- 9.1.2 Signalling
  • 9.1.3 Nervous System Connections -- 9.2 Supertaster -- 9.2.1 Taster Classification -- 9.2.2 Genetics -- 9.2.3 Taste and Food Preferences -- 9.3 Origin of Taste Preferences and Genetic Determinants -- 9.4 Food Choices -- 9.5 Food and Environment -- 9.6 Causes and Consequences of Taste Loss -- Conclusions -- 9.6.1 Questions for the Future -- References -- 10: From Food Map to FODMAP in  Irritable Bowel Syndrome -- 10.1 Introduction -- 10.2 IBS Pathogenesis -- 10.3 The Facts: Diet in IBS Patients -- 10.4 A Possible Role for Food Allergy and Intolerance -- 10.4.1 IBS and Food Intolerance -- 10.5 What Are FODMAPs? -- 10.6 Possible Mechanisms of FODMAP Triggering of IBS Symptoms -- 10.7 Low FODMAP Diet Benefits for IBS Patients -- 10.8 Diagnosis of FODMAP "Malabsorption" -- 10.9 Tables of the FODMAP Content of Foods: Strengths and Weaknesses -- 10.10 Practical Low FODMAP Diet Management -- 10.11 Limitations and Potential Concerns of the Low FODMAP Diet in IBS Patients -- 10.12 IBS and NCGS -- 10.13 Low FODMAP Diet or Gluten-Free Diet in NCWS? This Is the Question -- Conclusion -- References -- 11: The Role of Diet in Counteracting Gastroparesis -- 11.1 Gastroparesis -- 11.2 Gastroparesis Subtypes -- 11.3 Pathophysiology -- 11.4 Diagnosis -- 11.4.1 Scintigraphy -- 11.4.2 Breath Testing -- 11.4.3 Wireless Motility Capsule (WMC) -- 11.5 Dietary Management -- 11.5.1 Meal Volume and Frequency -- 11.5.2 Content and Consistency of Foods -- 11.5.3 Fiber -- 11.5.4 Wine Alcohol and Food Worsening Symptoms -- 11.5.5 Nutraceutical -- References -- 12: How the Precious Role of Wine in Mediterranean Diet Is Mediated by the Gastrointestinal Tract -- 12.1 Introduction: Mediterranean Diet and Health -- 12.2 The Role of Wine in the Mediterranean Diet -- 12.3 Wine, Mediterranean Diet, and Alzheimer's
  • 12.4 Biological Mechanisms of the Protective Effect of Wine: The Role of the Gastrointestinal Tract -- 12.5 The Role of Microbiota -- 12.6 Interference on Lipid Absorption -- 12.7 Summary and Final Thoughts -- References -- 13: Why Overweight/Obesity Leads to GERD -- 13.1 Introduction -- 13.2 Epidemiology of Obesity and GERD -- 13.3 Positive Association Between Obesity and GERD -- 13.4 Pathogenesis of GERD in Obese Patients -- 13.5 Treatment of GERD -- 13.6 Weight Loss and GERD -- 13.7 Effect of Bariatric Surgery and GERD -- Conclusions -- References
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{'f': 'http://opac.lib.rpi.edu/record=b4385299'}
Extent
1 online resource (218 pages)
Form of item
online
Isbn
9783319303611
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

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