Description
Building off the success of the first edition, Gut Microbiota: Interactive Effects on Nutrition and Health, Second Edition, details the complex relationship between diet, the gut microbiota, and health. This second edition expands its coverage of emerging practical applications in nutrition and medicine. Covering topics such as the ecological concepts that apply to the gut microbiota and the effects of aging on the gut microbiome, among others, this book is sure to be a welcome resource to microbiome science trainees, food and nutrition researchers working in academia, and industry and healthcare professionals giving dietary recommendations to the general public.
About the Author
Edward Ishiguro is a microbial biochemist and a professor emeritus at the University of Victoria, Canada. His 35-year research career is notable for the discovery of how bacteria in nongrowing or slowgrowing states develop temporary tolerance to antibiotics, a condition known as persistence, which is an important consideration in chemotherapy of infections involving biofilms. A recipient of the UVic Faculty of Science Teaching Excellence Award (2005) and the UVic Alumni Association Harry Hickman Teaching Excellence Award (2006), he currently dedicates much of his time as a science communicator to local schools and various lay audiences. Natasha Haskey is a clinician scientist and a registered dietitian in Canada with more than 20 years of clinical experience. Fascinated by all things microbiome, Natasha completed her PhD at the University of British Columbia, focusing on how diet influences inflammation and the gut microbiome. She is passionate about translating emerging scientific information about nutrition and the microbiome for healthcare professionals. Kristina Campbell is a science and medical writer who specializes in creating resources for healthcare professionals on the emerging translational aspects of the gut microbiome, probiotics, and prebiotics. She covers microbiome science for online and print media throughout Europe and North America and is also the author of The Well-Fed Microbiome, a book on the microbiome and diet written for the general public.
Reviews
"The purpose of this book is to create a comprehensive resource that addresses both scientific work and real-world experiences... It is a useful reference for healthcare professionals, specifically nutrition professionals, as well as graduate level nutrition students and upper-level science-based students...The ten chapters of this text do a respectable job encompassing a more thorough review of what we currently know about gut microbiota. The book starts with an overview, which is helpful for healthcare professionals who may not be as informed about the history of the gut microbiome. It then covers all the main topics of a useful reference: microbiota in health, across the lifespan as well as its environmental influences... The chapter on practical recommendations for health has an interesting figure that outlines general meal plan recommendations for gut health, focusing on the amounts of each "food group" to include per day." -- (c)Doody's Review Service, 2024, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES (University of Chicago Medical Center)
Book Information
ISBN 9780323913874
Author Edward Ishiguro
Format Paperback
Page Count 295
Imprint Academic Press Inc
Publisher Elsevier Science & Technology
Weight(grams) 450g
About the Author
Edward Ishiguro is a microbial biochemist and a professor emeritus at the University of Victoria, Canada. His 35-year research career is notable for the discovery of how bacteria in nongrowing or slowgrowing states develop temporary tolerance to antibiotics, a condition known as persistence, which is an important consideration in chemotherapy of infections involving biofilms. A recipient of the UVic Faculty of Science Teaching Excellence Award (2005) and the UVic Alumni Association Harry Hickman Teaching Excellence Award (2006), he currently dedicates much of his time as a science communicator to local schools and various lay audiences. Natasha Haskey is a clinician scientist and a registered dietitian in Canada with more than 20 years of clinical experience. Fascinated by all things microbiome, Natasha completed her PhD at the University of British Columbia, focusing on how diet influences inflammation and the gut microbiome. She is passionate about translating emerging scientific information about nutrition and the microbiome for healthcare professionals. Kristina Campbell is a science and medical writer who specializes in creating resources for healthcare professionals on the emerging translational aspects of the gut microbiome, probiotics, and prebiotics. She covers microbiome science for online and print media throughout Europe and North America and is also the author of The Well-Fed Microbiome, a book on the microbiome and diet written for the general public.
Reviews
"The purpose of this book is to create a comprehensive resource that addresses both scientific work and real-world experiences... It is a useful reference for healthcare professionals, specifically nutrition professionals, as well as graduate level nutrition students and upper-level science-based students...The ten chapters of this text do a respectable job encompassing a more thorough review of what we currently know about gut microbiota. The book starts with an overview, which is helpful for healthcare professionals who may not be as informed about the history of the gut microbiome. It then covers all the main topics of a useful reference: microbiota in health, across the lifespan as well as its environmental influences... The chapter on practical recommendations for health has an interesting figure that outlines general meal plan recommendations for gut health, focusing on the amounts of each "food group" to include per day." -- (c)Doody's Review Service, 2024, Amy Hess Fischl, MS RDN LDN BC-ADM CDCES (University of Chicago Medical Center)
Book Information
ISBN 9780323913874
Author Edward Ishiguro
Format Paperback
Page Count 295
Imprint Academic Press Inc
Publisher Elsevier Science & Technology
Weight(grams) 450g
