Food for thought (notice n° 16568)

détails MARC
000 -LEADER
fixed length control field 02869cam a2200277zu 4500
003 - CONTROL NUMBER IDENTIFIER
control field FRCYB88931617
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250107110127.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250107s2022 fr | o|||||0|0|||eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781648894701
035 ## - SYSTEM CONTROL NUMBER
System control number FRCYB88931617
040 ## - CATALOGING SOURCE
Original cataloging agency FR-PaCSA
Language of cataloging en
Transcribing agency
Description conventions rda
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Dienstbier , Richard A.
245 01 - TITLE STATEMENT
Title Food for thought
Remainder of title Nutrition and the aging brain
Statement of responsibility, etc. ['Dienstbier , Richard A.']
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Name of producer, publisher, distributor, manufacturer Vernon Press
Date of production, publication, distribution, manufacture, or copyright notice 2022
300 ## - PHYSICAL DESCRIPTION
Extent p.
336 ## - CONTENT TYPE
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type code c
Source rdamdedia
338 ## - CARRIER TYPE
Carrier type code c
Source rdacarrier
520 ## - SUMMARY, ETC.
Summary, etc. "Food for Thought: Nutrition and the Aging Brain" presents and analyzes the research on nutrition’s impacts on the aging brain, on possibly-declining cognitive abilities, and on changing emotional dispositions. With 40 pages of references, the depth of coverage of the underlying science makes the book appropriate for scientists in fields such as nutrition, geriatrics, and psychology. However, the book was also designed to be understandable for lay readers wanting a deeper understanding than can be found in typical books on food-brain relationships. To make this book useful for non-scientists and for students, the first three chapters provide background. They sketch relevant brain structure and neurochemistry, and then discuss in only slightly more detail how aging and stress affect neurochemistry, brain structure, cognitive capacities, and resilience. The third chapter introduces basic nutrition research issues, and the extensive Glossary provides additional explanations of scientific concepts. The subsequent 14 chapters consolidate modern research on impacts of nutrition on brain and cognitive capacities. The research shows how much various nutrients can affect cognition in aging people, and then how those impacts are achieved—that is, how genes are affected that in turn have impacts on neural structures and neurochemistry. That series of 14 chapters begins with analyses of general diets such as the Mediterranean and the MIND, but subsequent chapters examine impacts of specific classes of nutrients. Chapter 18 describes nutrition that affects resilience, interpreted as stress tolerance, and resistance to both anxiety and depression. Chapter 19 describes how other types of activities that affect brain and cognition, such as programs of physical exercise and cognitive stimulation, can interact with nutrition to build brain and sharpen cognition. The final chapter summarizes the information on nutrition impacts on brain and cognition, and extends the discussion of interactions of nutrition with other brain-enhancing activities.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Dienstbier , Richard A.
856 40 - ELECTRONIC LOCATION AND ACCESS
Access method Cyberlibris
Uniform Resource Identifier <a href="https://international.scholarvox.com/netsen/book/88931617">https://international.scholarvox.com/netsen/book/88931617</a>
Electronic format type text/html
Host name

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