Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group.
The book on nine chapters compiled an overview of the consumers' types of some stage of life or diseases preventable or controllable with alimentation. Each chapter describes general concepts and clinical trials of the diets referent to lifestyle, or disease diet dependents. The vision and mission of the book are to show the raw material, conventional or no-conventional, used or the potential to be used to develop or innovate foods for special dietary regimens, an overview of the cause and consequences of some of these diseases, and lifestyles, research of food elaborated and recipes involved each one of them.
Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area.
Key Features include 9 chapters organized into a simple reader-friendly format, guidelines for patient groups on lifestyle, information for patient groups based on different clinically relevant diseases (including COVID-19), material about general concepts and clinical research and references for further reading.
Foods for Special Dietary Regimens is a suitable textbook for diploma and training programs in clinical nutrition, diet therapy and allied health services. It also serves as an informative reference for general readers who want to know more about special diets tailored for specific persons.
About the Editor:
Elevina E. Perez Sira from Caracas, Venezuela, is a Doctor in Food Science and Technology, Magister Scientiarum in Food Technology, and Bachelor in Biologia from the Universidad Central de Venezuela. She also has a Master of Science with a major in Food Science and Nutrition, from the University of Wisconsin Stout. Currently, she is a retired full professor of the Food Science and Technology Institute of the Science Faculty at the University Central of Venezuela. Dr. Pérez is a highly, motivated e innovative, Food Science leader, with extensive experience as a head of projects, teaching, and research in Biology and Food Science, and Technology in the field of Grain Science, Starch Technology, Food Chemistry, and Analysis, Food Development, and Production, with an emphasis in Foods for Special Dietary Regimen. Dr. Pérez has published 121 research papers, and 71 book chapters and edited 4 books.
Keywords:
Special dietary regimens, Special diets, Diet Therapy, Nutritional Guidelines, Sports and nutrition, Food for athletes, Food for elderly, Food for children, vegan diet, Food for diabetics, Food and diabetes, Phenylketonuria, Celiac disease, autism nutrition, Dyslipidemia and Food, Food and SARS-CoV-2, COVID-19 diet, Functional Diet alimentation.
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