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Book by British Nutrition Foundation
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The British Nutrition Foundation (BNF) is an independent body providing nutrition research and briefing for industry, government and education. The BNF appoints task forces comprising internationally recognised experts to address the problems of particular areas of importance in nutrition, where the scientific data is perhaps uncertain, or open to misinterpretation. This work is the comprehensive and authoritative independent consensus report of the BNF's Task Force on Obesity. Carefully integrated and edited by a team of experts at the BNF, the book brings together the findings of a team of international experts in the area. It covers in detail the health risks of obesity, clinical assessment, epidemiology, aetiology, prevention and treatment of obesity.Contraportada:
This extremely important book is the comprehensive and authoritative independent consensus report of the British Nutrition Foundation's Task Force on Obesity. The Task Force was invited by the Council of the British Nutrition Foundation to review the present state of knowledge of the causes, consequences, prevention and treatment of obesity and to prepare a report and, should it see fit, to draw conclusions, make recommendations and identify areas for future research.
Obesity is an authoritative and definitive landmark publication covering all major aspects of this vitally important condition. Bringing together a huge wealth of research information from a wide variety of disciplines, in a well-presented, clear and carefully-edited format, Obesity is an indispensable guide for all personnel involved in the prevention and treatment of obesity, or for those studying and researching in this area. The book provides comprehensive coverage of the health risks, clinical assessment, epidemiology, aetiology, prevention and treatment of obesity.
Furthermore, the Task Force makes important recommendations, which should be considered by all those involved in this area.
Obesity provides core information for health professionals, including nutritionists, dietitians, nurses, family or general practitioners, physicians and sports scientists, and lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics and related subjects.
Personnel in the pharmaceutical and food industry responsible for the development of special dietary products and medicines for use in the prevention and treatment of obesity as well as those involved in health promotion will find this work to be an extremely valuable reference. Obesity should also be available on the shelves of all libraries in universities, medical schools and medical, nutrition and food science research establishments.
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