Aliments riches en potassium
https://libcat.nshealth.ca/en/permalink/chpams37332
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2020.
- Pamphlet Number
- 2181
- Available Online
- View Pamphlet
Tous les fruits et légumes contiennent du potassium. Ce dépliant fournit une liste d'aliments à forte teneur en potassium. Si vous avez un taux de potassium élevé dans le sang, vous devez éviter ces aliments. Si vous avez un faible taux de potassium dans le sang, vous devriez choisir un plus grand nombre de ces aliments chaque jour. ; This pamphlet is a French translation of "Foods High in Potassium" pamphlet 0610. All fruits and vegetables have potassium. This pamphlet provides a list of foods…
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Alternate Title
- Foods high in potassium
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2020
- Format
- Pamphlet
- Language
- French
- Physical Description
- 1 electronic document ([2] p.) : digital, PDF file
- Subjects (MeSH)
- Potassium Deficiency
- Potassium, Dietary
- Subjects (LCSH)
- High-potassium diet
- Potassium deficiency diseases
- Specialty
- Food and Nutrition
- Abstract
- Tous les fruits et légumes contiennent du potassium. Ce dépliant fournit une liste d'aliments à forte teneur en potassium. Si vous avez un taux de potassium élevé dans le sang, vous devez éviter ces aliments. Si vous avez un faible taux de potassium dans le sang, vous devriez choisir un plus grand nombre de ces aliments chaque jour.
- This pamphlet is a French translation of "Foods High in Potassium" pamphlet 0610. All fruits and vegetables have potassium. This pamphlet provides a list of foods that are high in potassium. If you have high blood potassium levels, you should avoid these foods. If you have low blood potassium levels, you should choose more of these foods daily.
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 2181
American Dietetic Association complete food and nutrition guide
https://libcat.nshealth.ca/en/permalink/provcat20819
Roberta Larson Duyff.
(2nd ed.)
--Hoboken, NJ:
John Wiley
, 2002.
- Call Number
- QU 145 A512 2002
- Location
- Dickson Building
- Call Number
- QU 145 A512 2002
- Author
- Duyff, Roberta Larson
- Other Authors
- American Dietetic Association
- Responsibility
- Roberta Larson Duyff
- Edition
- 2nd ed.
- Place of Publication
- Hoboken, NJ
- Publisher
- John Wiley
- Date of Publication
- 2002
- Physical Description
- xii, 658 p.
- ISBN
- 0471441449
- Subjects (MeSH)
- Food
- Diet
- Nutritional Physiological Phenomena
- Format
- Book
- Location
- Dickson Building
- Copies
- 2
- Loan Period
- 3 weeks
The atlas of food : who eats what, where, and why
https://libcat.nshealth.ca/en/permalink/provcat24201
Millstone, Eric.
(Rev. and updated)
--Berkeley, CA:
University of California Press
, 2008.
- Call Number
- WA 695 M657a 2008
- Location
- Dickson Building
- Halifax Infirmary
- Call Number
- WA 695 M657a 2008
- Author
- Millstone, Eric
- Other Authors
- Lang, Tim
- Edition
- Rev. and updated
- Place of Publication
- Berkeley, CA
- Publisher
- University of California Press
- Date of Publication
- 2008
- Physical Description
- 128 p.
- ISBN
- 9780520254091
- Subjects (MeSH)
- Diet - Atlases
- Food Industry - Atlases
- Global Health - Atlases
- Format
- Book
- Location
- Dickson Building
- Halifax Infirmary
- Copies
- 2
- Loan Period
- 3 weeks
Best practices for expressing, storing and handling human milk in hospitals, homes, and child care settings
https://libcat.nshealth.ca/en/permalink/provcat52879
Human Milk Banking Association of North America.
(3rd ed.)
--Fort Worth, TX:
HMBANA
, 2011.
- Call Number
- WS 125 H93 2011
- Location
- IWK Health Sciences Library
- Call Number
- WS 125 H93 2011
- Corporate Author
- Human Milk Banking Association of North America
- Edition
- 3rd ed.
- Place of Publication
- Fort Worth, TX
- Publisher
- HMBANA
- Date of Publication
- 2011
- Physical Description
- 85 p.
- Subjects (MeSH)
- Breast Feeding
- Intensive Care Units, Neonatal
- Milk Banks
- Milk, Human
- Food Handling
- Format
- Book
- Location
- IWK Health Sciences Library
- Copies
- 1
- Loan Period
- 2 weeks
Beverage Impacts on Health and Nutrition
https://libcat.nshealth.ca/en/permalink/provcat39930
Ted Wilson, Norman J. Temple, editors.
(Second edition)
--Cham:
Springer International Publishing : Imprint: Humana Press
, c2016.
- Available Online
- View e-Book
- Location
- Online
This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages. Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand …
- Available Online
- View e-Book
- Other Authors
- Wilson, Ted
- Temple, Norman J
- Responsibility
- Ted Wilson, Norman J. Temple, editors
- Edition
- Second edition
- Place of Publication
- Cham
- Publisher
- Springer International Publishing : Imprint: Humana Press
- Date of Publication
- c2016
- Physical Description
- 1 online resource (xxxi, 369 p. : 23 illus., 15 illus. in color)
- Series
- Nutrition and Health
- Series Title
- Nutrition and health (Totowa, N.J.)
- ISBN
- 9783319236728
- 9783319236711 (print ed.)
- Subjects (MeSH)
- Beverages
- Dietary Supplements
- Food Labeling - standards
- Nutritional Physiological Phenomena
- Abstract
- This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages. Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.
- Contents
- Part 1: Introduction to Beverages -- How Beverages Impact Health and Nutrition -- A Brief History of Human Beverage Consumption: Pre-History to the Present -- Part 2: Health Effects of Coffee, Tea, Wine, Alcohol, and Juices -- Coffee consumption and its impact on health -- Health Benefits of Tea Consumption -- What are the Health Implications of Alcohol Consumption? -- Nonalcoholic Components of Wine and Atherosclerotic Cardiovascular Disease -- Cranberry Juice: Effects on Health -- Citrus Juices Health Benefits -- Part 3: Health Effects of Milk: Dairy, Soy and Breast -- Effect of Cow's Milk on Human Health -- Are soy-milk products viable alternatives to cow's milk?- Human Milk and Infant Formula: Nutritional Content and Health Benefits -- Part 4: Beverage Health Effects on Energy Balance, Diabetes, and in Older Adults -- Beverages, satiation, satiety, and energy balance -- Beverage Considerations for Persons with Metabolic Syndrome and Diabetes Mellitus -- Oral Nutritional Supplementation Using Beverages for Older Adults -- Part 5: Health Effects of Sports Drinks, Energy Drinks and Water -- Sports Beverages for Optimizing Physical Performance -- Energy Drinks: the Elixirs of Our Time -- The Nutritional Value of Bottled Water -- Part 6: Marketing of Soft Drinks and Effects of Beverage Sweeteners -- Marketing of Soft Drinks to Children and Adolescents: Why we Need Government Policies -- Sugar in Beverages: Effects on Human Health -- High fructose corn syrup use in beverages: Composition, manufacturing, properties, consumption, and health effects -- Part 7: Beverage Mechanics: Color, Taste, Labeling, and Ingredient Function -- The crucial role of color in the perception of beverages -- Functions of Common Beverage Ingredients -- Labeling Requirements for Beverages in the United States -- Part 8: What is the Future of What We Will Chose to Drink? -- Beverage Trends Affect Future Nutritional Health Impact.
- Format
- e-Book
- Location
- Online
Bioactive dietary factors and plant extracts in dermatology
https://libcat.nshealth.ca/en/permalink/provcat32453
Ronald Ross Watson, Sherma Zibadi, editors.
--New York, NY:
Humana Press
, c2013.
- Available Online
- View e-Book
- Location
- Online
The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and their components derived particularly from vegetables, fruits, and herbs. Primary emphasis is on t…
- Available Online
- View e-Book
- Other Authors
- Watson, Ronald Ross
- Zibadi, Sherma
- Responsibility
- Ronald Ross Watson, Sherma Zibadi, editors
- Place of Publication
- New York, NY
- Publisher
- Humana Press
- Date of Publication
- c2013
- Physical Description
- 1 online resource (544 p.)
- Series
- Nutrition and Health
- Series Title
- Nutrition and health (Totowa, N.J.)
- ISBN
- 9781627031677
- Subjects (MeSH)
- Nutritional Physiological Phenomena
- Plant Extracts - therapeutic use
- Skin Diseases - diet therapy
- Subjects (LCSH)
- Food science
- Nutrition
- Family medicine
- Public health
- Personal health and hygiene
- Abstract
- The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and their components derived particularly from vegetables, fruits, and herbs. Primary emphasis is on treatment and prevention of dermal damage focusing on skin cancers with significant health care costs and mortality. Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology brings together expert clinicians and researchers working on the different aspects of supplementation, foods, and plant extracts and nutrition and skin health. Their expertise provides the most current knowledge in the field and will serve as the foundation for advancing future research.
- Contents
- Section A: Overview -- 1.Mediterranean Diet and Skin health -- 2.Immune mediated disorders of skin'role of dietary factors and plant extracts? -- 3.UV irradiations, micronutrient supplementation and cutaneous health: overview -- 4.Skin Health and Metabolic Complications -- 5.Probiotics and skin health -- Section B: Dietary Nutrients and Skin -- 6. Vitamin C (L-Ascorbic Acid): Antioxidant involved in skin care -- 7.Omega 3 fatty acid in psoriasis -- 8.Arginine derived nitric oxide: Key to healthy Skin -- 9.Taurine (2-aminoethanesulfonic acid): Useful in skin diseases -- Section C: Plant and plant components and skin care -- 10.Turmeric (Curcuma longa L) the Indian golden curry spice as a skin care agent: validation of the traditional uses -- 11.Ginger (Zingiber officinale Roscoe) the dietary agent in skin care: a review -- 12.Amla (Emblica officinalis Gaertn) the Indian indigenous berry in skin care -- 13.Review on the use of Aloe Vera (Aloe) in dermatology -- Section D: Dietary components and skin health -- 14.Chocolate and Skin Health -- 15.Natural Dietary Factors (Products), Antioxidants and Skin Health -- 16.Nutrient-Rich Botanicals In Skin Health Focus On Avena sativa -- 17.The Role of Polyphenols in Skin Health -- 18.Resveratrol in dermal health -- 19.Skin care properties of grape seed polyphenols, a byproduct of the winery industry -- 20.Skin health benefits of coenzyme Q10 -- 21.Protection against free radicals (UVB irradiation) of water soluble enzymatic extract from rice bran. Study using human keratinocyte monolayer and reconstructed human epidermis -- Section E:Essential nutrients and skin cancer -- 22.Folate Nutrition in Skin Health and Skin Cancer Prevention -- 23.Vitamin D and skin cancer: Meet sunshine half-way -- 24.Vitamin E in Skin Cancer and Aging Skin -- Section F: Dietary components and skin cancer -- 25.Dietary Plant Extracts and Foods in Prevention and Skin Cancer: An Overview -- 26.Promising Plant Extracts with In Vivo Anti-Melanoma Potential -- 27.Molecular sensors and mediators of skin cancer preventative phytochemicals -- 28.Soyabean key role in skin cancer -- 29.Bioactive Polyacetylenes in Carrots in Cancer Prevention -- 30.Chocolate: a role in skin care and cancer -- 31.N-acetylcysteine for Reduction in Oxidative Stress/Damage and Prevention of Melanoma -- 32.An Indian spice: Turmeric,in Relation to Skin Health and Cancer -- 33.Green tea (Camellia sinensis): key role in skin cancer -- 34. Camellia sinensis (tea) in the prevention of UV-induced carcinogenesis: a mechanistic overview -- 35.Melanoma and Leptin -- Section G:Plants and plant components and non-cancerous skin diseases -- 36.Curcuma longa: use for skin disease care -- 37.Western diet-mediated mTORC1-signaling in acne, psoriasis, atopic dermatitis and related diseases of civilization: Therapeutic role of plant-derived natural mTORC1 inhibitors -- 38.Legumes and Preventive Dermatology -- 39.Licorice Glycyrrhiza glabra Linn used for dermatitis -- 40.Role of Emhlica officinalis in prevention of skin disease -- 41.Sphaeranthus indicus: skin disease preventive plant -- 42.Mangosteen (Garcinia mangostana. Linn): role in prevention of skin disorders -- 43.Exploring Neem (Azadirachta indica) for Antidermatophytic Activity -- 44.Pongamia pinnata (Linn) used in skin disease -- 45.Aloe vera: use for skin disease -- 46.Tinospora cordifolia (Willd.) Miers. (Menispermaceae): Beneficial effect on skin diseases -- 47.Withania somnifera: use for skin disease -- 48.The Role of Probiotics in Atopic Dermatitis (Eczema) and Skin Allergy Reactions Prevention and Therapy.
- Format
- e-Book
- Location
- Online
Boire de l’eau entre les repas
https://libcat.nshealth.ca/en/permalink/chpams37498
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2020.
- Pamphlet Number
- 2196
- Available Online
- View Pamphlet
Lorsqu’une personne a de la difficulté à avaler les liquides clairs, il y a un risque que du liquide entre dans ses voies respiratoires plutôt que d’aller dans l’estomac. On appelle ce phénomène l’aspiration et cela se produit lorsque de la nourriture ou du liquide « passe dans le mauvais tuyau ». L’aspiration peut augmenter les risques de pneumonie (infection des poumons). Elle peut aussi être très désagréable et faire tousser. Lorsqu’on a un problème de déglutition (difficulté à avaler), il p…
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Alternate Title
- Drinking water between meals
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2020
- Format
- Pamphlet
- Language
- French
- Physical Description
- 1 electronic document (8 p.) : digital, PDF file
- Subjects (MeSH)
- Drinking Water
- Deglutition Disorders - diet therapy
- Pneumonia, Aspiration - prevention and control
- Pneumonia, Aspiration - diet therapy
- Subjects (LCSH)
- Drinking water
- Deglutition disorders
- Asphyxia
- Aspiration pneumonia
- Specialty
- Food and Nutrition
- Abstract
- Lorsqu’une personne a de la difficulté à avaler les liquides clairs, il y a un risque que du liquide entre dans ses voies respiratoires plutôt que d’aller dans l’estomac. On appelle ce phénomène l’aspiration et cela se produit lorsque de la nourriture ou du liquide « passe dans le mauvais tuyau ». L’aspiration peut augmenter les risques de pneumonie (infection des poumons). Elle peut aussi être très désagréable et faire tousser. Lorsqu’on a un problème de déglutition (difficulté à avaler), il peut être difficile de boire une quantité suffisante de liquides épais pour rester hydraté. Pour vous assurer de boire assez de liquides, vous pourriez peut être boire de l’eau entre les repas. Ce dépliant donne des conseils pour boire de l’eau de façon sécuritaire entre les repas et réduire les risques d’étouffement.
- This pamphlet is a French translation of "Drinking Water Between Meals" pamphlet 1159. Some people have problems swallowing thin liquids. This means that some liquids may go into their airway instead of their stomach. This is called aspiration. Aspiration is the word used when food or drink goes ‘down the wrong way’. Sometimes aspiration can increase the chance of getting pneumonia (lung infection). It can also be very unpleasant and cause coughing. It may be hard to drink enough thick liquids to stay hydrated. To make sure you get enough liquids, you may be able to drink water between meals. This pamphlet gives guidelines for drinking water safely between meals for people with swallowing problems so that there is less chance of choking.
- Notes
- Previous title: Drinking water between meals for people with swallowing problems
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 2196
Bowes and Church's food values of portions commonly used
https://libcat.nshealth.ca/en/permalink/provcat21539
Pennington, Jean AT.
(18th ed.)
--Philadelphia, PA:
Lippincott Williams & Wilkins
, 2005.
- Call Number
- QU 145.5 P414b 2005
- Location
- Halifax Infirmary
- Call Number
- QU 145.5 P414b 2005
- Author
- Pennington, Jean AT
- Other Authors
- Douglass, Judith Spungen
- Edition
- 18th ed.
- Place of Publication
- Philadelphia, PA
- Publisher
- Lippincott Williams & Wilkins
- Date of Publication
- 2005
- Physical Description
- 452 p.
- ISBN
- 0781744296
- Subjects (MeSH)
- Nutritive Value - Tables
- Food Analysis - statistics & numerical data
- Format
- Book
- Location
- Halifax Infirmary
- Loan Period
- 3 weeks
Cadmium Toxicity : New Aspects in Human Disease, Rice Contamination, and Cytotoxicity
https://libcat.nshealth.ca/en/permalink/provcat44135
Seiichiro Himeno, Keiko Aoshima, editors.
--Singapore:
Springer
, 2019.
- Available Online
- View e-Book
- Location
- Online
This volume focuses on cadmium (Cd) exposure, its effects on human health, the mechanism of Cd accumulation and the development of mitigation technologies. Further, it discusses clinical, epidemiological, agricultural, toxicological, and biochemical aspects of Cd pollution and presents recent biochemical studies on molecular mechanisms of Cd cytotoxicity and cellular transport as well as the mechanism of Cd-induced disturbances in phosphorus (P) metabolism. It also provides insights into the pa…
- Available Online
- View e-Book
- Other Authors
- Himeno, Seiichiro
- Aoshima, Keiko
- Responsibility
- Seiichiro Himeno, Keiko Aoshima, editors
- Place of Publication
- Singapore
- Publisher
- Springer
- Date of Publication
- 2019
- Physical Description
- 1 online resource (viii, 190 p.) : 68 illus., 51 illus. in color
- Series
- Current Topics in Environmental Health and Preventive Medicine
- ISBN
- 9789811336300
- 9789811336294 (Print ed.)
- 9789811336317 (Print ed.)
- ISSN
- 2364-8333
- Subjects (MeSH)
- Cadmium - toxicity
- Cadmium Poisoning
- Environmental Exposure
- Food Contamination - prevention & control
- Specialty
- Toxicology
- Abstract
- This volume focuses on cadmium (Cd) exposure, its effects on human health, the mechanism of Cd accumulation and the development of mitigation technologies. Further, it discusses clinical, epidemiological, agricultural, toxicological, and biochemical aspects of Cd pollution and presents recent biochemical studies on molecular mechanisms of Cd cytotoxicity and cellular transport as well as the mechanism of Cd-induced disturbances in phosphorus (P) metabolism. It also provides insights into the pathophysiology of itai-itai disease, a serious condition caused by Cd pollution. Cadmium: New Aspects in Human Disease, Rice Contamination, and Cytotoxicity is a valuable resource for scientists involved in heavy metal toxicology, botanical sciences, and regulatory sciences. Addressing the features of Cd pollution in the past and in the present, as well as future perspectives, this is a must-have book for students, researchers and practitioners interested in global and local metal pollution.
- Contents
- Part I. Overview -- 1. Historical Lessons on Cadmium Environmental Pollution Problems in Japan and Current Cadmium Exposure Situation -- Part II. Health Effects of Cadmium in Human Populations and its Relation to Cadmium Exposure Levels -- 2. Recent Clinical and Epidemiological Studies of Itai-Itai Disease (Cadmium-Induced Renal Tubular Osteomalacia) and Cadmium Nephropathy in the Jinzu River Basin in Toyama Prefecture, Japan -- 3. Novel Pathological Study of Cadmium Nephropathy of Itai-itai Disease -- 4. Long-Term Follow-Up Study of Residents Exposed to Cadmium in Kakehashi River Basin, Ishikawa, Japan -- 5. Effects of Cadmium Exposure on Life Prognosis -- 6. Cadmium Exposure and Its Effects on the Health Status of Rice Farmers in Akita Prefecture 7. Dietary Cadmium Intake Among General Populations in Japan and East Asia -- Part III. Rice Contamination by Cadmium and its Remediation -- 8. Regulations for Cadmium in Rice and Soil in Japan and Countermeasures to Reduce the Concentrations -- 9. Molecular Mechanism of Cadmium Accumulation in Rice - 10. Mitigation Strategies for Cadmium and Arsenic in Rice -- 11. Development of Low-Cadmium-Accumulating Rice -- Part IV. New Aspects in the Mechanisms of Cadmium Toxicity -- 12. Novel Mechanisms of Cadmium-Induced Toxicity in Renal Cells - 13. Roles of Metal Transporters in Cellular Cadmium Transport in Mammals -- 14. Disturbance in Phosphorus Metabolism by Cadmium Exposure.
- Format
- e-Book
- Location
- Online
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2022.
- Pamphlet Number
- 0571
- Available Online
- View Pamphlet
Your body needs calcium for strong bones and teeth, normal blood clotting, and for your muscles, nerves, and heart to work well. Topics include: osteoporosis, how much calcium you need, and how much calcium is too much. Excellent, good, and fair food sources of calcium are listed. Tips for how to get more calcium from food are provided. Information for people with lactose intolerance is given. Information on how to get more vitamin D is provided. A list of resources for more information is incl…
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2022
- Format
- Pamphlet
- Language
- English
- Physical Description
- 1 electronic document (12 p.) : digital, PDF file
- Subjects (MeSH)
- Calcium
- Subjects (LCSH)
- Calcium
- Specialty
- Food and Nutrition
- Abstract
- Your body needs calcium for strong bones and teeth, normal blood clotting, and for your muscles, nerves, and heart to work well. Topics include: osteoporosis, how much calcium you need, and how much calcium is too much. Excellent, good, and fair food sources of calcium are listed. Tips for how to get more calcium from food are provided. Information for people with lactose intolerance is given. Information on how to get more vitamin D is provided. A list of resources for more information is included.
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 0571
Chocolate in Health and Nutrition
https://libcat.nshealth.ca/en/permalink/provcat32445
Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, editors.
--Totowa, NJ:
Humana Press
, c2013.
- Available Online
- View e-Book
- Location
- Online
Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with c…
- Available Online
- View e-Book
- Other Authors
- Watson, Ronald Ross
- Preedy, Victor R
- Zibadi, Sherma
- Responsibility
- Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi, editors
- Place of Publication
- Totowa, NJ
- Publisher
- Humana Press
- Date of Publication
- c2013
- Physical Description
- 1 online resource (xxi, 553 p. : 82 ill.)
- Series
- Nutrition and Health
- Series Vol.
- 7
- Series Title
- Nutrition and health (Totowa, N.J.)
- ISBN
- 9781617798030
- Subjects (MeSH)
- Cacao - physiology
- Nutritive Value
- Subjects (LCSH)
- Food science
- Nutrition
- Abstract
- Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines. Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters. The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented. Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate.
- Contents
- Part I: Historical Perspectives and Production -- 1. Pre-hispanic Use of Cocoa -- 2. History of the Medical Use of Chocolate -- 3 Cocoa and Its By-Products: Identification and Utilization -- 4. The Microbiology of Cocoa Fermentation -- 5. Fungi and Mycotoxin Occurrence in Cocoa -- 6. Nonnutritive Constituents in Chocolate and Cocoa -- 7. Chocolate and Cocoa Aroma -- Part II: Composition of Chocolate Sources and Related Plant Components -- 8. Composition of Cacao Beans -- 9. Industrial and Home Processing of Cocoa Polyphenols -- 10. Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques -- 11. The Effects of Chocolate and Chocolate by-product Consumption on Wild and Domestic Animals -- 12. Chocolate Bars Based on Human Nutritional Requirements -- 13. Comparing Sunflower Stearins with Cocoa Butter -- 14. Low-Calorie Chocolates and Acceptability/Sensory Properties -- Part III: Chocolate Metabolism and Activities in Culture -- 15. Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability -- 16. The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status -- 17. The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols -- 18. Biological Activity of Cacao Husk and Mass Lignin-Carbohydrate Complexes -- Part IV: Disease-Related Clinical Studies -- 19. Clinical Benefits of Cocoa: An Overview -- 20. Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols -- 21. Chocolate Flavonoids in the Prevention of Arterial Disease -- 22. Chocolate and Coronary Heart Disease -- 23. Dark Chocolate and (Pre-)Hypertension -- 24. Polyphenol-Rich Cocoa and Chocolate: Potential Role in the Prevention of Diabetes -- 25. Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk Factors -- 26. Chocolate and Cancer Prevention? -- 27. The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive Functioning -- 28. Flavonoid-Rich Chocolate and Cognitive Improvement -- 29 Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain Effects -- Part V: Non–Disease-Related Clinical Studies -- 30. Chocolate: Mood -- 31. Chocolate: Psychopharmacological Aspects, Mood, and Addiction -- 32. Chocolate and Pain Tolerance -- 33. Cocoa for Recovery -- 34. Chocolate and Withdrawal -- 35. Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based Feeding Behaviors -- 36. Behavioral, Cognitive, and Affective Consequences of Trying to Avoid Chocolate -- 37. Chocolate and Children’s Food and Flavor Preferences -- 38. Chocolate Use and Knowledge in Oral and Dental Health in Children -- 39. Acne and Chocolate: Is There Any Evidence of Their Association? -- 40. Cocoa and Chocolate in Humans: The Rationale for Clinical Studies on Healthy Volunteers.
- Format
- e-Book
- Location
- Online
Climate-Smart Food
https://libcat.nshealth.ca/en/permalink/provcat43951
Dave Reay.
--Cham:
Palgrave Macmillan
, c2019.
- Available Online
- View e-Book
- Access
- Open access
- Location
- Online
This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and dea…
- Available Online
- View e-Book
- Author
- Reay, Dave
- Responsibility
- Dave Reay
- Place of Publication
- Cham
- Publisher
- Palgrave Macmillan
- Date of Publication
- c2019
- Physical Description
- 1 online resource (xiv, 201 p.) : 16 illus. in color
- ISBN
- 9783030182069
- 9783030182052 (Print ed.)
- 9783030182076 (Print ed.)
- 9783030182083 (Print ed.)
- Subjects (MeSH)
- Climate Change
- Food Supply
- Specialty
- Environmental Health
- Nutritional Sciences
- Abstract
- This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world’s farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it’s time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better. Dave Reay is Professor of Carbon Management at the University of Edinburgh, UK. He has studied climate change for over 20 years, from warming impacts in the Southern Ocean, through carbon fluxes in forests, to greenhouse gas emissions from wetlands and agriculture. In 2018 he received the Chancellor’s Award for Teaching for his work in climate change education. His latest project involves managing a large area of coastal land in Scotland to regrow native tree species and trap a lifetime’s carbon.
- Contents
- 1. Introduction -- Part I. Breakfast -- 2. Orange Juice -- 3. Bread -- 4. Tea -- 5. Milk -- Part II. Break time -- 6. Chocolate -- 7. Bananas -- 8. Coffee -- Part III. Lunch -- 9. Chicken -- 10. Rice -- 11. Maize -- Part IV. Dinner -- 12. Potatoes -- 13. Cod -- 14. Champagne -- 15. Conclusion.
- Access
- Open access
- Format
- e-Book
- Location
- Online
Conseils nutritionnels après une chirurgie de la mâchoire
https://libcat.nshealth.ca/en/permalink/chpams38157
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2021.
- Pamphlet Number
- 1585
- Available Online
- View Pamphlet
Il est important de bien manger pour aider votre corps à guérir. Lorsque vous avez des broches dans les mâchoires ou des élastiques en place, vous devez apporter quelques changements à votre alimentation pour obtenir les nutriments dont votre corps a besoin. Ce dépliant donne des conseils qui peuvent vous aider. Les sujets abordés sont les suivants : un plan de repas, comment faciliter l'alimentation, les choses importantes à faire à la maison, comment prévenir les intoxications alimentaires, l…
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2021
- Format
- Pamphlet
- Language
- English
- Physical Description
- 1 electronic document (12 p.) : digital, PDF file
- Subjects (MeSH)
- Diet - Guideline
- Nutrition
- Jaw - surgery
- Postoperative Care
- Subjects (LCSH)
- Diet therapy
- Nutrition
- Jaws--Surgery
- Postoperative care
- Specialty
- Food and Nutrition
- Abstract
- Il est important de bien manger pour aider votre corps à guérir. Lorsque vous avez des broches dans les mâchoires ou des élastiques en place, vous devez apporter quelques changements à votre alimentation pour obtenir les nutriments dont votre corps a besoin. Ce dépliant donne des conseils qui peuvent vous aider. Les sujets abordés sont les suivants : un plan de repas, comment faciliter l'alimentation, les choses importantes à faire à la maison, comment prévenir les intoxications alimentaires, les boissons nutritives, un exemple de menu, des idées et des conseils pour mélangeurs, des conseils pour faire des smoothies ainsi que des façons d'ajouter des calories et des protéines. Les recettes sont incluses.
- This pamphlet is a French translation of the English pamphlet 0566, "Nutrition Guidelines After Jaw Surgery". It is important to eat well to help your body heal. When your jaws are wired or you have elastics in place, you will need to make a few changes to the foods you eat to get the nutrition your body needs. This pamphlet gives tips that can help. Topics include a meal plan, how to make eating easier, important things to do at home, how to prevent food poisoning, nutritional drinks, a sample menu, blending ideas and tips, smoothie-making tips, and ways to add calories and protein. Recipes are included.
- Notes
- Previous title: Régime à base d’aliments en purée
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 1585
Conseils pour une alimentation riche en fibres
https://libcat.nshealth.ca/en/permalink/chpams36662
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2019.
- Pamphlet Number
- 2064
- Available Online
- View Pamphlet
Information sur les deux types de fibres alimentaires, solubles et insolubles, et conseils sur la façon d’augmenter votre consommation de fibres. Un exemple de plan pour les repas est fourni. ; This is a French translation of the English pamphlet 0556 “Tips for High Fibre Eating". Information on the two types of fibre found in foods, soluble and insoluble, as well as tips on how to increase your fibre intake are provided. A sample meal plan is listed.
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Alternate Title
- Tips for high fibre eating
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2019
- Format
- Pamphlet
- Language
- French
- Physical Description
- 1 electronic document (5 p.) : digital, PDF file
- Subjects (MeSH)
- Dietary Fiber
- Subjects (LCSH)
- Food--Fiber content
- Fiber in human nutrition
- Specialty
- Food and Nutrition
- Abstract
- Information sur les deux types de fibres alimentaires, solubles et insolubles, et conseils sur la façon d’augmenter votre consommation de fibres. Un exemple de plan pour les repas est fourni.
- This is a French translation of the English pamphlet 0556 “Tips for High Fibre Eating". Information on the two types of fibre found in foods, soluble and insoluble, as well as tips on how to increase your fibre intake are provided. A sample meal plan is listed.
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 2064
Continuous Ambulatory Peritoneal Dialysis (CAPD) sample diet plan : no added salt, low phosphorus (suitable for people with diabetes)
https://libcat.nshealth.ca/en/permalink/chpams35328
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2022.
- Pamphlet Number
- 1410
- Available Online
- View Pamphlet
This handout provides a 7 day meal plan for persons managing their own Continuous Ambulatory Peritoneal Dialysis (CAPD). This diet is also appropriate for someone with diabetes.
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2022
- Format
- Pamphlet
- Language
- English
- Physical Description
- 1 electronic document (1 p.) : digital, PDF file
- Subjects (MeSH)
- Peritoneal Dialysis
- Kidney Diseases - diet therapy
- Specialty
- Food and Nutrition
- Abstract
- This handout provides a 7 day meal plan for persons managing their own Continuous Ambulatory Peritoneal Dialysis (CAPD). This diet is also appropriate for someone with diabetes.
- Notes
- Previous title: Sample CAPD diet plan : no added salt, low phosphorus
- Responsibility
- Prepared by: Food and Nutrition Services
- Pamphlet Number
- 1410
Critical Dietetics and Critical Nutrition Studies
https://libcat.nshealth.ca/en/permalink/provcat44142
John Coveney, Sue Booth, editors.
--Cham:
Springer
, 2019.
- Available Online
- View e-Book
- Location
- Online
This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens. The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters ad…
- Available Online
- View e-Book
- Other Authors
- Coveney, John
- Booth, Sue
- Responsibility
- John Coveney, Sue Booth, editors
- Place of Publication
- Cham
- Publisher
- Springer
- Date of Publication
- 2019
- Physical Description
- 1 online resource (xii, 175 p.) : 2 illus.
- Series
- Food Policy
- Series Title
- Food policy
- ISBN
- 9783030031138
- 9783030031121 (Print ed.)
- 9783030031145 (Print ed.)
- ISSN
- 2365-4295
- Subjects (MeSH)
- Dietetics - ethics
- Food Supply
- Nutrition Policy
- Social Justice
- Specialty
- Nutritional Sciences
- Social Medicine
- Abstract
- This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens. The volume provides an overview of the growth of critical nutrition and dietetics since its inception in 2009, as well as commentary on its continuing relevance and its applicability in the fields of dietetic education, research, and practice. Chapters address key topics such as how to bring critical dietetics into conventional practice, applying critical diets in clinical practice, policy applications, and new perspectives on training and educating a critical nutrition and dietetic workforce. Contributing authors from around the globe also discuss the role of critical nutrition dietetics in industry, private practice, and consultancy, as well the role of critical dietetics in addressing the food, hunger, and health issues associated with the world economic crisis. The authors designed the volume to be a reference work for students enrolled in undergraduate and postgraduate courses in Critical Nutrition, Critical Food Studies, and Critical Dietetics. Each chapter offers concise aims and learning outcomes, as well as assignments for students and a concise chapter summary. These features enhance the value of the volume as a learning tool.
- Contents
- 1. The History of Critical Dietetics: The Story of Finding Each Other -- 2. Critical Dietetics: Axiological Foundations -- 3. Swimming Upstream: Bringing Critical Dietetics into Conventional Practice -- 4. Awakening the Possibilities: An Exploration of Critical Nutrition and Dietetic Training and Education -- 5. Critical Perspectives in Clinical Nutrition Practice -- 6. Reshaping the Food System Using Food Democracy: Reorienting Consumer and Dietetic Practice -- 7. Critical Dietetics and Sustainable Food Systems -- 8. ‘Eating Right’: Critical Dietetics, Dietitians and Ethics -- 9. Food, Dietetics, and Imperialism -- 10. Social Justice, Health Equity, and Advocacy: What Are Our Roles?
- Format
- e-Book
- Location
- Online
Dealing with food allergies : a practical guide to detecting culprit foods and eating a healthy, enjoyable diet
https://libcat.nshealth.ca/en/permalink/provcat22876
Joneja, Janice Vickerstaff.
--Boulder, CO:
Bull Publishing
, 2003.
- Call Number
- WD 310 J76d 2003
- Location
- Halifax Infirmary
- Call Number
- WD 310 J76d 2003
- Author
- Joneja, Janice Vickerstaff
- Place of Publication
- Boulder, CO
- Publisher
- Bull Publishing
- Date of Publication
- 2003
- Physical Description
- 484 p.
- ISBN
- 092352164X
- Format
- Book
- Location
- Halifax Infirmary
- Loan Period
- 3 weeks
Diet Quality : An Evidence-Based Approach. Vol. 1
https://libcat.nshealth.ca/en/permalink/provcat40673
Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel, editors.
--New York, NY:
Humana Press
, c2013.
- Available Online
- View e-Book
- Location
- Online
Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food ite…
- Available Online
- View e-Book
- Other Authors
- Preedy, Victor R
- Hunter, Lan-Anh
- Patel, Vinood B
- Responsibility
- Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel, editors
- Place of Publication
- New York, NY
- Publisher
- Humana Press
- Date of Publication
- c2013
- Physical Description
- 1 online resource (xxx, 325 p. : 43 illus., 32 illus. in color)
- Series
- Nutrition and Health
- Series Title
- Nutrition and health (Totowa, N.J.)
- ISBN
- 9781461473398
- 9781461473381 (print ed.)
- Subjects (MeSH)
- Diet
- Feeding Behavior
- Food Quality
- Nutritional Status
- Specialty
- Nutritional Sciences
- Abstract
- Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats or vegetables. In this book, Diet Quality: An Evidence-Based Approach, Volume 1 all of the major facets of diet quality in relation to health outcomes are covered. This important new text includes methods for determining diet quality while adopting a holistic approach to impart information on the major areas of concern or knowledge. Chapters link in measurable indices of health such as obesity, pregnancy outcomes, cancer and cancer outcomes, and mortality. This book represents a diverse set of subject matters and seeks to fill a gap in the literature at a time when there is an increasing awareness that well being is associated with the qualitative nature of diets. Contributors are authors of international and national standing and emerging fields of science are incorporated. Diet Quality: An Evidence-Based Approach, Volume 1 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.
- Contents
- Part I. Introductory Chapters -- Diet Quality: setting the scene -- Food intake and food preference -- An evidence-based approach to the nutritional quality of home meals: Exploring emotional reinforcement and attachment style as underlying mechanisms -- Diet Quality and its Potential Cost Savings -- Part II. Reproduction, Pregnancy and Women -- Reproduction, Pregnancy and Women: Diet quality and dysmenorrhea -- Maternal diet quality and pregnancy outcomes -- Diet quality in pregnancy: a focus on requirements and the protective effects of the Mediterranean Diet -- Maternal dietary counseling and children's diet quality -- Diet quality, micronutrient intakes and economic vulnerability of women -- Part III. Life Stages: Children and Seniors -- Interventions to improve dietary quality in children -- Free fruit for school children to improve food quality -- Diet quality in childhood: impact on growth -- Diet Quality, in relation to TV viewing and Video Games playing -- Parental Perceptions and childhood dietary quality: who holds the reigns? -- Convenience foods and dietary quality in children -- Nutritional education of Secondary Education students and diet quality -- Diet Quality and Older Adults: Special Considerations -- Part IV. Foods and Dietary Components -- Mediterranean Diet and Dietary Sodium Intake -- Nutritional Quality of Foods: Sweet Potato -- Cooking and diet quality: a focus on meat -- The quality of orange juice -- Whole Grains and Diet.
- Format
- e-Book
- Location
- Online
Diet Quality : An Evidence-Based Approach. Vol. 2
https://libcat.nshealth.ca/en/permalink/provcat40672
Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel, editors.
--New York, NY:
Humana Press
, c2013.
- Available Online
- View e-Book
- Location
- Online
Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food ite…
- Available Online
- View e-Book
- Other Authors
- Preedy, Victor R
- Hunter, Lan-Anh
- Patel, Vinood B
- Responsibility
- Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel, editors
- Place of Publication
- New York, NY
- Publisher
- Humana Press
- Date of Publication
- c2013
- Physical Description
- 1 online resource (xxxiii, 416 p. : 65 illus., 44 illus. in color)
- Series
- Nutrition and Health
- Series Title
- Nutrition and health (Totowa, N.J.)
- ISBN
- 9781461473152
- 9781461473145 (print ed.)
- Subjects (MeSH)
- Diet
- Feeding Behavior
- Food Quality
- Nutritional Status
- Specialty
- Nutritional Sciences
- Abstract
- Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats or vegetables. In this book, Diet Quality: An Evidence-Based Approach, Volume 2 all of the major facets of diet quality in relation to health outcomes are covered. This important new text includes methods for determining diet quality while adopting a holistic approach to impart information on the major areas of concern or knowledge. Chapters link in measurable indices of health such as obesity, pregnancy outcomes, cancer and cancer outcomes, and mortality. This book represents a diverse set of subject matters and seeks to fill a gap in the literature at a time when there is an increasing awareness that well being is associated with the qualitative nature of diets. Contributors are authors of international and national standing and emerging fields of science are incorporated. Diet Quality: An Evidence-Based Approach, Volume 2 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.
- Contents
- Part I. Diseases and Conditions -- The association between diet quality and weight change in adults over time: A systematic review of prospective cohort studies -- Diet quality and cerebral infarction: South Korean aspects -- Diet quality and breast cancer risk -- Nonalcoholic Fatty Liver Disease in Adults: The Impact of Diet and Other Therapeutic Interventions on Clinical and Histologic Outcomes -- C-reactive protein and diet quality in children -- Part II. Eating, Behaviour and Psychology -- Family Meals and Diet Quality -- The Influence of Motivations to Eat on Weight Status and Diet Quality -- The Role of Food Reinforcement in Food Selection, Energy Intake, and Diet Quality -- Breakfast, Ready-to-Eat Cereal, and Diet Quality -- Fast Food Consumption: Its Association with Food Prices and Dietary Quality -- Part III. International Perspectives, Public Health Initiatives -- The German food pyramid -- Diet quality in the context of the Nordic diet -- Dietary Guidelines for Americans: a Brief History -- Awareness of United States Federal Dietary Guidance and Its Association with Dietary Quality -- Food Choices and Healthy Eating in Hispanic Adults -- Puerto Rican guidelines on food and diet quality -- Dietary acculturation and diet quality among the Arab minority population in Israel -- Diet quality in developing countries -- Dietary quality and the nutrition transition in sub-Saharan Africa -- Diet quality in peri-urban settlements: South African aspects -- Part IV. Methods, Indexes and Scoring Systems: Applications and Analysis -- The "Diet Quality Index" and its applications -- Diet quality assessed with the "Framingham Nutritional Risk Score" -- The Overall Nutritional Quality Index (ONQI): Derivation, Validation, & Application -- Mediterranean diet quality index and albuminuria levels and relationship between other physiological variables -- Diet Quality and Use of a Personal Digital Assistant: Transitioning from the standard paper diary to electronic diaries -- A systematic review of peer-reviewed studies on diet quality indexes applied to old age: A multitude of predictors of diet quality -- System of Indicators for the Nutritional Quality of Marketing and Food Environment: Product Quality, Availability, Affordability, and Promotion -- Diet quality: What more is there to know?.
- Format
- e-Book
- Location
- Online
Drinking water between meals
https://libcat.nshealth.ca/en/permalink/chpams35038
Nova Scotia Health Authority. Nutrition and Food Services.
Halifax, NS:
Nova Scotia Health Authority
, 2020.
- Pamphlet Number
- 1159
- Available Online
- View Pamphlet
Some people have problems swallowing thin liquids. This means that some liquids may go into their airway instead of their stomach. This is called aspiration. Aspiration is the word used when food or drink goes ‘down the wrong way’. Sometimes aspiration can increase the chance of getting pneumonia (lung infection). It can also be very unpleasant and cause coughing. It may be hard to drink enough thick liquids to stay hydrated. To make sure you get enough liquids, you may be able to drink water b…
- Available Online
- View Pamphlet
- Corporate Author
- Nova Scotia Health Authority. Nutrition and Food Services
- Place of Publication
- Halifax, NS
- Publisher
- Nova Scotia Health Authority
- Date of Publication
- 2020
- Format
- Pamphlet
- Language
- English
- Physical Description
- 1 electronic document (8 p.) : digital, PDF file
- Subjects (MeSH)
- Drinking Water
- Deglutition Disorders - diet therapy
- Pneumonia, Aspiration - prevention and control
- Pneumonia, Aspiration - diet therapy
- Subjects (LCSH)
- Drinking water
- Deglutition disorders
- Asphyxia
- Aspiration pneumonia
- Specialty
- Food and Nutrition
- Abstract
- Some people have problems swallowing thin liquids. This means that some liquids may go into their airway instead of their stomach. This is called aspiration. Aspiration is the word used when food or drink goes ‘down the wrong way’. Sometimes aspiration can increase the chance of getting pneumonia (lung infection). It can also be very unpleasant and cause coughing. It may be hard to drink enough thick liquids to stay hydrated. To make sure you get enough liquids, you may be able to drink water between meals. This pamphlet gives guidelines for drinking water safely between meals for people with swallowing problems so that there is less chance of choking. The French version of this pamphlet 2196, "Boire de l’eau entre les repas," is also available.
- Notes
- Previous title: Drinking water between meals for people with swallowing problems
- Responsibility
- Prepared by: Nutrition and Food Services
- Pamphlet Number
- 1159
