Now is the time for Scaleless Dieting. The current market of diet programs, including those with "best-seller" status, demonstrate a 95% failure rate for long-term weight loss for the overweight and obese. Scaleless Dieting claims of 100% safe, sustainable weight loss and general health improvement is unmatched. Scaleless Dieting was designed from decades of research and "common sense" ideas by the author who was in similar physical and mental conditions as many others trying to lose weight and be healthier. Scaleless Dieting is relatively simple, with four basic steps, compared to a majority of the many other diet programs. This makes initiating the program and maintaining it for life extremely easy. Even if the dieter does not follow the steps to Scaleless Dieting explicitly, they can still experience significant health benefits. The diet industry is cruelly dominated by failed and ineffective programs, hypes and misrepresentations. To have a diet system, like Scaleless Dieting, that actually benefits the overweight and obese customers, is crucial for the diet industry and those in need. Now is the time for Scaleless Dieting.

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Nutrition aside, there are other interesting topics worth exploring in the pursuit of health. Can cancer be prevented? Why doesn’t everyone live long, healthy lives? What is the relationship between cardiovascular disease and the immune system? How does the immune system affect overall health? Which is a healthier food option: natural and wholesome plant foods or animal-based foods? How do our lifestyles affect our health? Good health is not a secret. To achieve good health, we must first understand it. By drawing links between diet, health, and the immune system, this book provides fascinating insights into the preventive science of Nutritional Immunology.

In this volume, seven of the chapters deal with feeding and diet, which is reasonable since insects consume an estimated l5-20% of all the world's planted crops. Many insects even have a specialized larval feeding stage that usually occupies a different ecological niche to the adult and so does not compete for the adult's food stock. Other chapters describe the means by which insects maintain their water balance, nitrogen balance and temperature balance under a range of conditions. These involve regulation by hormonal and behavioural systems that are also described here. The l4 chapters are all extensively illustrated and referenced and therefore provide excellent summaries of current knowledge. They will be of great value to entomologists, zoologists and biologists in general.

Vol. 5 includes a separately paged special issue, dated June 1926.

This book highlights the state-of-the-art research and discovery in the use of chitosan-based nanocomposites in biomedical applications, including the scope to which these novel materials have been incorporated by the community. It provides an exceptional insight into the strategies for the synthesis and chemical modifications of chitosan, characterization techniques, their use as anticancer agents, antimicrobial, antiviral, and antifungal agents, their role in the biomedical field, and applications in drug delivery, gene therapy, dentistry, orthopedics, etc. This book will also emphasize the challenges with previous signs of progress and way for further research, details relating to the current pioneering technology, and future perspectives with a multidisciplinary approach. Furthermore, it presents up-to-date information on the economics, toxicity, and regulations related to these novel materials.

Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and low aquaculture production. In an age where chemicals and antibiotics are under greater scrutiny than ever, a strong understanding of the role of nutrients and feed additives is essential in the aquaculture industry. Dietary Nutrients, Additives and Fish Health is a comprehensive review of dietary nutrients, antinutritional factors and toxins, and non-nutrient dietary additives, and their effects on fish performance and immune system function, as well as overall health. The book opens with an overview of fish immune systems and health. Subsequent chapters delve into proteins and amino acids, lipids and fatty acids, carbohydrates, beta glucans, vitamins, minerals, antinutrients, mycotoxins, nucleotides, prebiotics, probiotics, organic acids and their salts, and plant extracts and their impacts on fish health, growth, and development. The text then concludes with a chapter on feeding practices. Authored by leaders in aquaculture, Dietary Nutrients, Additives and Fish Health will be an invaluable resource to graduate students, researchers and professionals alike.

Sustainable Public Food Procurement (PFP) represents a key game changer for food systems transformation. It can influence both food consumption and food production patterns. It can deliver multiple social, economic and environmental benefits towards sustainable food systems for healthy diets. This publication aims to contribute to the improved understanding, dissemination and use of PFP as a development tool in particular in the case of school meals programmes. In this Volume 2, researchers, policymakers and development partners can find extensive evidence of the instruments, enablers and barriers for PFP implementation. It also provides case studies with local, regional and national experiences from Africa, Asia, Europe and North and South America. Volume 1 of this publication, available at https://doi.org/10.4060/cb7960en, presents further analysis on how PFP can be used as a development tool and deliver multiple benefits for multiple beneficiaries. It argues that PFP can provide a market for local and smallholder farmers, promote the conservation and sustainable use of agrobiodiversity, and improve the nutrition and health of children and communities.