Dealing with Food Allergies
A Practical Guide to Detecting Culprit Foods and Eating a Healthy, Enjoyable Diet
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|Format: ||Paperback / softback, 484 pages|
|Other Information: ||tables|
|Published In: ||United States, 01 January 2003|
A person with food allergies is always at risk for sudden attack from the most unlikely source -ordinary food that we all eat - Food allergies affect millions and can be annoying irritations or life-threatening attacks - A food allergy is likely to be around for a lifetime, and it is there every time you eat - This book provides the information and tools required to detect food sensitivities Difficult to understand and diagnose, a food allergy can strike at any time if you are susceptible. Without warning, food can turn from being pleasurable and sustaining to becoming an unforgiving enemy. DEALING WITH FOOD ALLERGIES approaches the subject with the latest in medical and scientific information to help those afflicted to understand the physical process and treatment options of this hidden danger. Designed to provide the information and tools required to detect food sensitivities this book can help with the process of finding nutritionally adequate diets for people with food allergies and providing the basis for understanding for those who must be alert to the serious threat to their health and their lives that some foods present, Reactions can vary widely from simple allergic reaction like a rash to the deadly consequences of anaphylactic shock. DEALING WITH FOOD ALLERGIES thoroughly describes the effects on the three major organ systems that are the target- the lungs and respiratory tract; the digestive tract; and the skin and mucous membranes - and how the reaction must be analysed and treated. There is nothing more important to those afflicted with an allergy than to have the facts and know what they mean. It provides the only basis for careful management.
Table of Contents
Part I: The Scientific Background of Food Allergy and Food Intolerance: What is Really Going on?; Part II: Dietary Management of Food Allergies and Food Intolerances; Part III: Determining the Culprit Foods and Food Components: Elimination and Challenge Procedures; Glossary; Index.
About the Author
Janice Vickerstaff Joneja, PhD, RDN, is a widely known Canadian authority on food allergies and their treatment. Her audio course, Mechanisms and Management of Food Allergies and Intolerances, is accredited with the American Dietetic Association for continuing education.
Bull Publishing Company|
23.44 x 18.69 x 2.62 centimetres (0.73 kg)|
15+ years |