Probiotics and Prebiotics in Food, Nutrition and Health

ISBN: 9781773612751

$160.00

There is a need to consolidate the basic and applied research on probiotics and prebiotics into useful tools for food and nutrition professionals. Information on probiotic species, applications for specific strains, dosages and forms, safety, and shelf life is not sufficiently summarized to allow practical and consistent recommendations to be made by most food and nutrition professionals. The science and practice-based guidelines presented in this work will enhance clinician and client understanding of probiotics and prebiotics, with the aim of improving appropriate recommendations and informed use of these emerging dietary ingredients and the products containing them.

Category:
Title:
Probiotics and Prebiotics in Food, Nutrition and Health
ISBN-13:
9781773612751
Author:
Dr. SARA DIANA GARDUÑO DIAZ
Publisher:
Delve Publishing
Published Date:
2018
Binding
Hardback
Pages:
348
Language:
English
Product Dim.:
9 H x 6 W (inches)

Dr. SARA DIANA GARDUÑO DIAZ

Dr. Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food Science from the University of Leeds, United Kingdom; she has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr Sara has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She is currently Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, where she has been working on functional nutrition and wellness since 2014. Dr Sara sits on the editorial board of various international journals, including the Journal of Obesity and Weight Management, E Cronicon Nutrition, Research in Health Science, Insights in Nutrition and Dietetics and Nourish, for whom she is the Executive Editor. She is the author of several peer-reviewed publications and a book: Diet, Ethnicity and the Metabolic Syndrome (Saarbrucken, Germany: 2013). Her research interests include the dietary patterns of migrant populations and their impact on health, as well as investigating the environmental factors that influence food selection. Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the World Public Health Nutrition Association. With over 10 years of experience in the field of nutrition, and having lived and worked in various continents, Dr Sara’s approach to food is one of integrating strategies to design individual programs based on her client’s needs. Dr Sara advocates for real food and the art of eating.

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About the Author

Dr. Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food Science from the University of Leeds, United Kingdom; she has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr Sara has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She is currently Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, where she has been working on functional nutrition and wellness since 2014. Dr Sara sits on the editorial board of various international journals, including the Journal of Obesity and Weight Management, E Cronicon Nutrition, Research in Health Science, Insights in Nutrition and Dietetics and Nourish, for whom she is the Executive Editor. She is the author of several peer-reviewed publications and a book: Diet, Ethnicity and the Metabolic Syndrome (Saarbrucken, Germany: 2013). Her research interests include the dietary patterns of migrant populations and their impact on health, as well as investigating the environmental factors that influence food selection.
Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the World Public Health Nutrition Association.
With over 10 years of experience in the field of nutrition, and having lived and worked in various continents, Dr Sara’s approach to food is one of integrating strategies to design individual programs based on her client’s needs. Dr Sara advocates for real food and the art of eating.

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