Food Hypersensitivity - novo libro

EAN (ISBN-13): 9781444312102
ISBN (ISBN-10): 1444312103
Ano de publicação: 2009
Editor/Editora: Wiley
384 Páginas
Língua: eng/Englisch

Livro na base de dados desde 2009-03-02T12:07:55+00:00 (Lisbon)
Página de detalhes modificada pela última vez em 2023-09-21T15:36:20+01:00 (Lisbon)
Número ISBN/EAN: 9781444312102

Número ISBN - Ortografia alternativa:
1-4443-1210-3, 978-1-4443-1210-2
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: venter, vente, john matthews

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Dados da editora

Autor: Isabel Skypala; Carina Venter
Título: Food Hypersensitivity - Diagnosing and Managing Food Allergies and Intolerance
Editora: Wiley-Blackwell; John Wiley & Sons
384 Páginas
Ano de publicação: 2009-05-13
Língua: Inglês
57,99 € (DE)
Not available (reason unspecified)

EA; E107; E-Book; Nonbooks, PBS / Medizin; Diätetik und Ernährung; Ernährungslehre; Gesundheits- u. Sozialwesen; Health & Social Care; Medical Science; Medical Sciences Special Topics; Medizin; Nutrition; Spezialthemen Medizin; Ernährungslehre; Spezialthemen Medizin; BC

Part One - Diagnosis 1. Introduction 1.1 Nomenclature 1.2 Classification 1.3 Symptoms associated with FHS 1.4 Prevalence 2. The role of food hypersensitivity in differentconditions 2.1 Food Hypersensitivity and the Skin 2.2 The Role of Allergy and Intolerance in RespiratoryConditions 2.3 The Role of Allergy and Intolerance in GastrointestinalDisorders 2.4 The Role of Allergy and Intolerance in BehaviouralDisorders 2.5 The Role of Allergy and Intolerance in NeurologicalDisorders 2.6 Food Hypersensitivity and Musculo-skeletal Diseases 3. The Diagnosis of Food Hypersensitivity 3.1 Clinical History 3.2 Diagnostic tests 3.3 Complementary and Alternative Medicine 3.4 Diagnostic Exclusion Diets 3.5 Oral Food Challenges 4. Triggers of Food Hypersensitivity 4.1 Allergens and the immune system 4.2 Food allergen classes and nomenclature 4.3 How does a food allergen induce allergy? 4.4 Classification of food allergens 4.5 Advances in Food Allergen technology 4.6 Peanut Allergens 4.7 Food labelling Part Two - Dietary Management 5. Milk and Eggs 5.1 Cow's Milk 5.2 Egg Allergy 6. Seafood 6.1 Prevalence and natural course of the condition 6.2 Foods involved 6.3 Diagnosis 6.4 Avoidance 7. Fruits and vegetables 7.1 Prevalence and natural course of the condition 7.2 Foods involved in fruit and vegetable allergy 7.3 Presenting Symptoms and Diagnosis 7.4 Management 8. Peanuts, Legumes, Seeds and Tree Nuts 8.1 Peanuts 8.2 Other Legumes 8.3 Seeds 8.4 Tree nuts 9. Cereals 9.1 Coeliac Disease 9.2 Allergy to Wheat and other Cereals 10. Other causes of food hypersensitivity 10.1 Reactions to Food additives 10.2 Pharmacologic Food Reactions 10.3 Food-dependantexercise-induced anaphylaxis Part Three- Other aspects of management, allergy preventionand nutritional considerations 11. Nutritional consequences of avoidance and practicalapproaches to nutritional management 11.1 Assessment of dietary adequacy 11.2 Factors affecting nutritional status 11.3 Ensuring optimal nutritional status while following afood avoidance diet 11.4 The Nutritional consequences of avoiding a number of commonfood allergens 11.5 Vitamin and mineral supplements 11.6 Other common nutritional issues encountered whenimplementing food avoidance diets 12. Lifestyle issues 12.1 The burden of anaphylaxis and food allergy 12.2 The importance of reintroduction of foods 12.3 Cross contamination 12.4 Items on prescription 12.5 Recipe information 12.6 Product informa 12.7 Awareness products 12.8 Nurseries/Childminder 12.9 Managing food allergy at school 12.10 Managing food allergy at home 12.11 Managing food allergy at work 12.12 Eating Out 12.13 Going on holiday 12.14 Support and resources 13. Allergy prevention and role of nutrition on the immunesystem 13.1 Introduction to the immune system 13.2 Supporting the immune system through nutrition 14. Management of Allergic Disease 14.1 Allergic Rhinitis 14.2 Asthma 14.3 Atopic Eczema 14.4 Anaphylaxis