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Kniha: English for nutritionists (Angličtina pro nutriční terapeuty) – Irena Baumruková

English for nutritionists (Angličtina pro nutriční terapeuty)
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Kniha: English for nutritionists (Angličtina pro nutriční terapeuty)
Autor: Irena Baumruková

The first part of the textbook, the practical part, is designed for students, assistants, professionals in healthy lifestyle and exercises, and nutritional specialists who have to communicate in ... (celý popis)
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Specifikace
Nakladatelství: » Baumruková
Médium / forma: Tištěná kniha
Rok vydání: 2016
Počet stran: 668
Rozměr: 230 x 153 x 41 mm
Skupina třídění: Angličtina
Učební osnovy. Vyučovací předměty. Učebnice
Jazyk: česky anglicky
Vazba: Paperback
Datum vydání: 24. 6. 2016
ISBN: 978-15-1449-381-6
EAN: 9781514493816
Ukázka: » zobrazit ukázku
Popis

The first part of the textbook, the practical part, is designed for students, assistants, professionals in healthy lifestyle and exercises, and nutritional specialists who have to communicate in English or who wish to work in English-speaking countries.
The level is lower intermediate to intermediate, but some of the texts can be used by well-motivated, self-study beginners as well. The language is easy, and vocabularies give a very good selection of important words, and they also indicate how the terms are pronounced. The students of various nationalities are supposed to find out the meanings by
themselves, and that is why the book can be used also in multilingual classes. Some learners will fi nd it useful to keep a vocabulary notebook or vocabulary cards with the meaning of the new words.
Theoretical part of the textbook is designed for medical students, physicians, nurses, nutritionists, and nutritional scientists whose fi rst language is not English. This part is very good help to those who want to learn professional journals and textbooks or take part in conferences conducted in English. Exercises in each unit can be used as a basis for discussion.
The level of this part is intermediate to upper intermediate. The book is a valuable resource for both individual and group study. You may choose to work through the book from beginning to end, or you may fi nd it more useful to select chapters according to your interests and needs. The book uses medical terms derived from Greek and Latin.

English for nutritionists, neboli Angličtina pro nutriční terapeuty je rozdělena na praktickou a teoretickou část.
Praktická část je určena studentům a odborníkům v oblasti zdravého životního stylu, cvičení a výživy, kteří mají hovořit s anglicky mluvícími klienty, nebo chtějí pracovat v anglicky mluvících zemích. Jazyková úroveň je mírně až středně pokročilá, ale může být využívána i dobře motivovanými začátečníky. Texty jsou snadné a slovníky poskytují velmi dobrý výběr důležitých slov a jejich výslovnost. Studenti si sami vyhledávají jejich významy a tak může být učebnice užívána ve vícejazyčných skupinách.
Teoretická část je vhodná pro mediky, lékaře, sestry, nutriční terapeuty a vědce a je velmi dobrou pomůckou pro ty, kteří potřebují číst odborné časopisy a knihy nebo se účastnit konferencí vedených v angličtině. Cvičení v lekcích mohou být využita jako podklad pro dialogy a diskuze.
Jazyková úroveň je střední až vyšší střední. Je možné učebnici použít k individuálnímu učení i k vyučování ve třídě. Znalost medicíny není nutnou podmínkou pro lektory angličtiny, učitelé mohou knihu využívat také jako doplněk obecnějších učebnic a mohou nejen probírat učebnici od začátku do konce, ale také vybírat pouze jednotlivé lekce podle úrovně a potřeb studentů.

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Contents

Preface................................................ix

PRACTICAL PART

Chapter I

Healthy living

Unit I - Fit for life. Walking for

fitness......................................1

Unit 2 - Weight watching.

Learning to relax...................9

Unit 3 - Coping with stress. Yoga.... 17

Unit 4 - Nutritional know-how........23

Unit 5 - Nutrient deficiencies. The

health-conscious cook........31

Unit 6 - The dangers of addiction.

Hygiene and health care....38

Chapter II

Understanding food and nutrition

Unit I - How your body uses food.

Turning food into

nutrients. Energy................. 46

Unit 2 - Proteins. Fats........................55

Unit 3 - Carbohydrates. Starches......65

Unit 4 - Vitamins................................73

Unit 5 - Minerals. Healthy eating. ...80

Unit 6 - A healthy weight. Food

labelling................................87

Unit 7 - Nutritional claims. Food

additives...............................94

Unit 8 - Other preservatives. Food

allergy and intolerance.....101

Unit 9 - Foods that may cause

allergies. Dietary

supplements, alternative

diets and 'health foods'.....109

Unit 10 - High-energy and protein

supplements. Alternative

diets................................... 115

Chapter III

Be your own nutritionist

Unit I - Modern diets. About

digestion............................121

Unit 2 - Symbiosis. Secretion.........128

Unit 3 - Motility. Emotion and

digestion.............................136

Unit 4 - Fatty foods. Raw foods

and the importance of

cooking 1...........................142

Unit 5 - Raw foods and the

importance of cooking 2.

The flavour principle.......146

Unit 6 - Sweet. Salty/savoury.........152

Unit 7 - Sour. Bitter.........................156

Unit 8 - Spicy/aromatic. Using

flavours to create a strong,

health-giving diet I ..........162

Unit 9 - Using flavours to create a

strong, health-giving diet 2.

How to put together a

healthy meal 1...................166

Unit 10 - How to put together,

and eat, a healthy meal 2.

Time to cook.....................174

Unit II - Seasonal cooking.

Be-Your-Own-Nutritionist

Food Tower......................180

Unit 12 - Fresh fats. What we

shouldn't be eating 1........186

Unit 13 - What we shouldn't

be eating 2........................ 192


Unit 14 - How and where to get the

best food. Well produced/

organic food. Specialist

retailers...............................199

Unit 15 - How to loose weight.......210

Unit 16 - Herbs, spices and

medicinal foods. Spices ...216

Unit 17 - Medicinal vegetables.

Medicinal beans................223

Unit 18 - Medicinal nuts

and seeds...........................230

Chapter IV

Good cooking made easy. Recipes.

Unit 1 - Planning the menu. First

courses................................233

Unit 2 - Lunch and supper dishes.

Desserts..............................242

Unit 3 - Recipes 1 ...........................250

Unit 4 - Recipes 2 ...........................257

Unit 5 - Recipes 3 ...........................264

THEORETICAL PART

Chapter I

Human body in health and disease

Unit 1 - Cardiovascular system......272

Unit 2 - Nervous system.................278

Unit 3 - Endocrine system...............283

Unit 4 - Diabetes mellitus 1............289

Unit 5 - Diabetes mellitus 2 ...........294

Unit 6 - Female reproductive system.

Pregnancy. Growth and

development review..........301

Unit 7 - Care of older patients 1.....310

Unit 8 - Care of older patients 2.....318

Unit 9 - Care of older patients 3.....325

Unit 10 - Physical well-being.

Nutrition 1.........................331

Unit 11 - Physical well-being.

Nutrition 2.........................335

Unit 12 - Principles of weight control.

Physical fitness..................343

Unit 13 - Disease prevention. Mental

and emotional health.........351

Unit 14 - Stress. Reactions

to stress..............................358

Chapter II

Human nutrition and prevention of

food-borne diseases

Unit 1 - Human nutrition.

Human gastrointestinal

tract 1.................................365

Unit 2 - Human gastrointestinal tract

2. Foods composition........374

Unit 3 - The importance of whole

grains and dietary fibre.

Diabetes mellitus...............384

Unit 4 - Proteins. Fats......................394

Unit 5 - Vitamins 1..........................401

Unit 6 - Vitamins 2..........................408

Unit 7 - Vitamins 3. Minerals 1......417

Unit 8 - Minerals 2..........................428

Unit 9 - Nutritional and eating

disorders. Risks of

malnutrition.......................436

Unit 10 - Obesity.

Eating disorders................ 445

Unit 11 - Food-borne diseases.

Biological hazards.

Pathogenic bacteria 1........454

Unit 12 - Pathogenic bacteria 2......465,

Unit 13 - Pathogenic bacteria 3.

Parasitic protozoa and

helminths 1........................472

Unit 14 - Parasitic protozoa and

helminths 2........................480

Unit 15 - Viruses. Moulds...............488

Unit 16 - Natural toxins.

Protoplasmic poisons........496

Unit 17 - Mycotoxins. Chemical

hazards...............................506

Unit 18 - Heavy metals. Added

chemicals...........................516

Unit 19 - Food allergy and

intolerances. Differential

diagnosis............................524


Unit 20 - Food safety assurance.

Food technologies for

preservation......................530

Unit 21 - Cooling (refrigeration).

Chemical techniques.......539

Chapter III

Basics in clinical nutrition

Unit 1 - Ethical and legal

aspects. Basic concepts in

nutrition..............................550

Unit 2 - Diagnosis of

malnutrition - screening

and assessment..................559

Unit 3 - Nutritional requirements

for health at rest and upon

exercise..............................565

Unit 4 - Metabolism........................573

Unit 5 - Simple and stress starvation.

Injury and sepsis................581

Unit 6 - Metabolic response to

injury and sepsis................588

Unit 7 - Substrates used in parenteral

and enteral nutrition.........594

Unit 8 - Techniques of nutritional

support................................604

Unit 9 - Parenteral nutrition...........611

Unit 10 - Drugs and nutritional

admixtures.........................619

Unit 11 - Nutritional support in

different clinical

situations 1........................627

Unit 12 - Nutritional support

in different clinical

situations 2 ........................636

Unit 13 - Nutritional support in

different clinical

situation 3.......................... 646

Unit 14 - Nutritional support in

different clinical

situations 4 ........................654

Bibliography 663




       
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