Beverage Impacts on Health and Nutrition
Springer International Publishing (Verlag)
978-3-319-23671-1 (ISBN)
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 containsup-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.
Ted Wilson Ph.D.Department of BiologyWinona State UniversityWinona, MN, USA
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.
"The purpose is to provide an update on the beverage climate in health and general use. With so many articles being published about the benefits or negative impacts on health, this book is needed to hone in on these issues. The intended audience for this book is broad: all healthcare professionals, dietitians, physicians, university researchers, students, beverage industry researchers and marketers. ... All of the chapters include key words, key points, an introduction and conclusion along with references." (Amy Hess-Fischl, Doody's Book Reviews, May, 2016)
| Erscheint lt. Verlag | 4.3.2016 |
|---|---|
| Reihe/Serie | Nutrition and Health |
| Zusatzinfo | XXXI, 369 p. 23 illus., 15 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 576 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Medizin / Pharmazie ► Medizinische Fachgebiete | |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | alcohol consumption • Artifical sweeteners • Clinical Nutrition • food science • Human milk and infant formula • Medicine • Nutrition • Nutritional support beverages • Nutritive and non-nutritive beverage ingredients • Oral hydration therapies |
| ISBN-10 | 3-319-23671-7 / 3319236717 |
| ISBN-13 | 978-3-319-23671-1 / 9783319236711 |
| Zustand | Neuware |
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