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Назва: Pharmaceutical bromatology lectures for english-speaking students
Автори: Georgiyants, V. A.
Bezugly, P. O.
Burian, G. O.
Abu Sharkh, A. I.
Taran, K. A.
Severina, G. I.
Golovchenko, O. S.
Prokopenko, Yu. S.
Savchenko, L. P.
Popova, N. V.
Георгиянц, В. А.
Безуглий, П. О.
Бур'ян, Г. О.
Абу Шарк, А. І.
Таран, К. А.
Северіна, Г. І.
Головченко, О. С.
Прокопенко, Ю. С.
Савченко, Л. П.
Попова, Н. В.
Георгіянц, В. А.
Безуглый, П. А.
Бурьян, Г. А.
Абу Шарк, А. И.
Таран, К. А.
Северина, Г. И.
Головченко, О. С.
Прокопенко, Ю. С.
Савченко, Л. П.
Попова, Н. В.
Теми: bromatology;броматология;food products;продукты питания;броматологія;продукти харчування
Дата публікації: 2014
Бібліографічний опис: Pharmaceutical bromatology lectures for english-speaking students / V. A. Georgiyants [et al.]; edited by V. A. Georgiyants. - Kharkiv : Publishing House of NPhAU, 2014. - 278 p.
Короткий огляд (реферат): Proper nutrition is the basis of the human health. It is the food we take that provides development and renewal of the body’s cells and tissues, physical and mental fitness; it is a source of energy that our body spends not only during exercise but also at rest. Food products are the sources of substances, from which enzymes, hormones, and other regulators of metabolic processes are synthesized. The WHO now considers the nutrition of more than 70% of the world population (about 6 billion) to be inadequate. But the food is the basis of life, the basis of health, and the main factor that determines the longevity and efficiency. And the quality of food is one of the most important elements of proper nutrition. This manual is intended for students of pharmaceutical higher schools and pharmaceutical faculties of medical higher schools. The book consists of 16 chapters, which describe the basic food groups, such as drinking and mineral water, milk and dairy products, eggs and egg products, meat, fish and seafood, fruits and fruit juices, vegetables, bread and bakery products, cereals, chocolate, tea, coffee, sugar, honey, alcoholic beverages, and food additives. Each chapter provides the classification, chemical composition, methods of falsification; the quality parameters of each food group are described, as well as quality control of the main components. One of the most important aspects of a successful pharmacotherapy is the prescription of drugs taking into account their possible interaction not only with other drugs but also with components of food and liquids used to take medicines. The interaction of drugs and different food products can significantly affect the pharmacological effect. The qualitative composition of food can both improve the effectiveness of the drug and provoke undesirable side effects. Therefore, one of the sections of each chapter is description of the pharmacist’s recommendations for the rational use of food described and different groups of drugs. At the end of each chapter there are questions and tests for self-training. It gives the possibility to understand deeply and remember the information contained in the section, and to master the essence of the issues given in it.
URI (Уніфікований ідентифікатор ресурсу): http://dspace.nuph.edu.ua/handle/123456789/15287
Розташовується у зібраннях:Навчальні видання кафедри нутриціології та фармацевтичної броматології

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