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eBook Nutrition and Stroke: Prevention and Treatment download

by Salah Gariballa

ISBN: 1405111208
Author: Salah Gariballa
Publisher: Wiley-Blackwell; 1 edition (May 21, 2004)
Language: English
Pages: 194
ePub: 1360 kb
Fb2: 1325 kb
Rating: 4.5
Other formats: txt lit mobi mbr
Category: Medics
Subcategory: Medicine

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Nutrition and stroke is essential reading for nutritionists, dietitians and many other groups of health professionals .

Personnel in pharmaceutical and food companies involved in the formulation of dietary supplements and nutraceuticals will find much of interest within the book’s covers.

The final section of the book covers nutrition factors following stroke, including cerebral ischaemia, protein-energy . Salah Gariballa is the author of Nutrition and Stroke: Prevention and Treatment, published by Wiley. Библиографические данные.

The final section of the book covers nutrition factors following stroke, including cerebral ischaemia, protein-energy undernutrition and the nutritional status and support of stroke and special stroke patients. A final chapter looks at probable future directions, including important recommendations.

Nutrition and stroke is essential reading for nutritionists, dietitians and many other groups of health professionals, including .

In book: Nutrition and Stroke: Prevention and Treatment, p. 7-46. Cite this publication. United Arab Emirates University. IntroductionRole of nutritional factors in stroke incidence and outcomeSerum einaemiaDeitary salt, calcium, magnesium and fibreDietary fat and serum lipidsFish consumptionMilk ysical activityAlcohol useMaternal and fetal nutritionGenetic and racial factorsSummary.

Nutrition and Stroke : Prevention and Treatment. Stroke is a common and devasting event, which often results indeath or major loss of independence, with immense human andfinancial costs. Futhermore, in the next 30 years, the burden of stroke will growsubstantially in most developing nations.

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Stroke Prevention & Treatment: Diet & Nutrition

Stroke Prevention & Treatment: Diet & Nutrition. A healthy diet can reduce your risk for acquiring medical conditions such as hypertension (high blood pressure), diabetes, high cholesterol (lipid) levels, coronary artery disease and obesity. All of these conditions can increase your chance of having a stroke. How does a stroke affect eating and nutrition? Stroke can devastate a person's nutritional health because it may limit his or her ability to perform daily activities associated with eating, such as grocery shopping, preparing meals and feeding oneself. Stroke can also impair a person's ability to swallow.

MD Nutrition and Stroke: Prevention & Treatment Salah Gariballa Stroke and the Family Joel Stein, MD The High Blood Pressusre Solution Richard Moore, PhD UHS STROKE BOOKLET ENGLISH

com Tobacco Cessation (Stop Smoking): 358-7355 Chronic Disease Self Management Program: 358-7355 Books Living with Stroke Richard Senelick, MD Nutrition and Stroke: Prevention & Treatment Salah Gariballa Stroke and the Family Joel Stein, MD The High Blood Pressusre Solution Richard Moore, PhD UHS STROKE BOOKLET ENGLISH. indd Spread 1 of 6 - Pages(12, 1) 2/13/14. A stroke is a life-changing experience, and not just for the stroke survivor. University Health System invites stroke survivors, family members and caregivers to join us for an uplifting support group.

III Medical Nutrition Therapy for Diabetes Prevention and Treatment. -American Journal of Clinical Nutrition an excellent an. . IV Approaches to Reduce Complications. V Gestational Diabetes. -American Journal of Clinical Nutrition an excellent and timely addition to the field of clinical nutrition.

Stroke is a common and devasting event, which often results indeath or major loss of independence, with immense human andfinancial costs. In the developed world stroke accounts for around10 per cent of all deaths and is the most important single cause ofsevere disability among western people living in their own homes.Futhermore, in the next 30 years, the burden of stroke will growsubstantially in most developing nations. There is now substantialevidence that dietary habits not only influence the prevalence ofstroke, but also its course and outcome once it has occurred. Theauthor, Salah Gariballa, who has many years' experience working inthis area, carefully presents and reviews this information in auser-friendly and accessible manner.The book is divided into three major sections. Section I coversnutrition and ageing and includes chapters on the challenge ofstroke, ageing changes and nutrition, macro- and micronutrientintake in elderly people and the diagnosis of protein-energyundernutrition. Section II deals with nutritional factors and therisk of stroke, and includes details of the role of dietary andnutritional factors in stroke prevention, antioxidants and riskfrom ischaemic stroke, homocysteine and endothelial dysfunction.The final section of the book covers nutrition factors followingstroke, including cerebral ischaemia, protein-energy undernutritionand the nutritional status and support of stroke and special strokepatients. A final chapter looks at probable future directions,including important recommendations.Nutrition and stroke is essential reading for nutritionists,dietitians and many other groups of health professionals, includinggeneral practitioners, gerontologists, occupational therapists andnursing staff. Personnel in pharmaceutical and food companiesinvolved in the formulation of dietary supplements andnutraceuticals will find much of interest within the book's covers.Those dealing with the prevention and treatment of stroke aroundthe world should read this book, and copies should be available inlibraries of universities and medical schools worldwide.

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