Food Hypersensitivity
Diagnosing and Managing Food Allergies and Intolerance
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Beschreibung
Specialist dietitians, Isabel Skypala and Carina Venter assemble ateam of expert authors to separate fact from fiction and providethe reader with an authoritative and practical guide to handlingthe difficult issue of food hypersensitivity.
Offering advice for treating children and adults in one book andwritten in an accessible style, the book is split into three mainsections:
* Diagnosis
* Dietary management
* Allergy prevention and nutritional considerations
This exceptional volume is essential reading for all dietitans,nutritionists, paediatricians, allergists, family practitioners,GPs, practice nurses, health visitors and other health careprofessionals who work in this area or have an interest in foodallergy. The book is also an excellent reference for undergraduateand postgraduate students studying allergy, immunology or nutritionand dietetics. Libraries in all universities and researchestablishments where nutrition, dietetics, food science, medicineand health sciences are studied and taught should have copies ofthis important work on their shelves
Autor*in
Isabel Skypala
Themen in »Food Hypersensitivity«
Ernährungslehre Gesundheits- u. Sozialwesen Health & Social Care Medical Science Medical Sciences Special Topics Medizin Nutrition Spezialthemen Medizin
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"This book provides an in-depth and focused review of all the important issues relating to food allergy disorders. In the book's forward Steven Durham notes that "the book will be a useful addition to the bookshelf for those working in both the general or specialist sector." Indeed, this reference is a wonderful and valuable addition to any provider who deals with food allergy and hypersensitivity disorders on a regular basis." (World Allergy Organization, 1 November 2011)
"This publication provides guidance on the diagnosis and management of food hypersensitivity. It is aimed at both those working in the general or specialist sector, and those studying at either undergraduate or postgraduate level." (Food Science and Technology Abstracts, 2010)
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