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Adverse Reactions to Food - The Report of a British Nutrition Foundation Task Force (Electronic book text)
Adverse Reactions to Food - The Report of a British Nutrition Foundation Task Force (Electronic book text): Dr Judy Buttriss,...
Adverse Reactions to Food - The Report of a British Nutrition Foundation Task Force (Electronic book text): Dr Judy Buttriss,...

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Adverse Reactions to Food - The Report of a British Nutrition Foundation Task Force (Electronic book text)

Dr Judy Buttriss, Judy Buttriss

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This exciting and comprehensive book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force Report on Adverse Reactions to Food. The Task Force was invited by the Council of the British Nutrition Foundation to review, analyse, report and make recommendations on adverse reactions to food.

The main focus of Adverse Reactions to Food is food intolerance (with brief coverage of food aversion and food poisoning). Chapters in the book are divided into sections. The first section considers the immune system, how nutrition influences immune functions, the epidemiology of food intolerance, non-immunological food intolerance and current thinking about sensitisation in early life. Following chapters cover specific forms of food intolerance, including lactose intolerance and coeliac disease, diagnosis and management and consumer issues such as labeling of allergens and the efforts of manufacturers to reduce cross contamination with allergens.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Adverse Reactions to Food provides core information for a wide range of health professionals including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors), immunologists and all those involved in work on food allergens and intolerance. Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, food science, public health, pharmacy, nursing and medicine.


Also available from Blackwell Publishing

A major series of textbooks from the Nutrition Society
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Nutrition Bulletin
(Peer-reviewed Journal)
Published quarterly
ISSN: 0141 9684

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Edited by T. Carr & K. Descheemaeker
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General

Imprint: John Wiley & Sons
Country of origin: United States
Release date: April 2008
Editors: Dr Judy Buttriss • Judy Buttriss
Format: Electronic book text
Pages: 254
ISBN-13: 978-6612342417
Barcode: 9786612342417
Categories: Promotions
Books > Health, Home & Family > Family & health > Coping with personal problems
Books > Health, Home & Family > Family & health > Coping with personal problems > General
Books > Health, Home & Family > Family & health > Popular medicine
Books > Health, Home & Family > Family & health > Popular medicine > General
LSN: 6612342412

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