Here are a few books I got for university. Unfortunately, medical books are so expensive. That's why I did a bit of a research to get hold of second-hand books. Some of them were a real bargain and I'm really happy to have saved some money, as I'll soon have to get books for the new semester. We mainly work with books from Elsevier and Thieme (Prometheus). So if anyone is planning to read a bit about medicine, I can highly recommend them. Otherwise, you can read a lot online on Kenhub or Amboss (it‘s free).

Currently listening to: Antonia - Taifun 🎶

Update on my sleeping disorder:

Thank you very much for your question, I really appreciate it! ☺️

One could write a whole novel about this topic, as there are several factors that have an influence on the body and health. I will try to keep it short and address the most important points. The two main aspects that have a positive effect are the omega-3 fatty acids and the bioactive component thymoquinone. Eicosapentenoic acid and docosahexenoic acid (omega-3 fatty acids) produce protectins, resolvins and maresins that inhibit proinflammatory cytokines.

In short, omega-3 fatty acids have an anti-inflammatory effect.

Many diseases are associated with elevated levels of inflammation, which is why omega-3 fatty acids are so beneficial for all of these diseases.

Studies have shown that thymoquinone has an anti-carcinogenic effect, as thymoquinone inhibits metastasis. black cumin oil is used to treat cancer, diabetes, cardiovascular disease, chronic intestinal disease, bronchitis, eczema, asthma etc.

Although black cumin oil has so many positive effects on health, it is not a miracle cure. A balanced healthy diet is the basis of general well-being. Nevertheless, it is usually not wrong to consume more omega-3 fatty acids, as the ratio between omega-6 and omega-3 is unbalanced in many people. Omega-3 fatty acids can be found in many foods such as fish, algae, linseed oil, chia oil, walnut oil and various food supplements.

I personally use black cumin oil from time to time but other oils or supplements do the job just as well.

Instant download Nutritional Sciences From Fundamentals to Food 3rd Edition by Michelle “Shelley” McGuire and Kathy A. Beerman Test Bank after payment

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Test Bank for Nutritional Sciences From Fundamentals to Food 3rd Edition by Shelley and Beerman

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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

Table of contents:

Chapter 1. The Science of Nutrition

Chapter 2. Nutritional Assessment and Dietary Planning

Chapter 3. Chemical, Biological, and Physiological Aspects of Nutrition

Chapter 4. Carbohydrates. Nutrition Matters Nutrition and Diabetes

Chapter 5. Protein. Nutrition Matters Food Safety

Chapter 6. Lipids. Nutrition Matters Nutrition and Cardiovascular Health

Chapter 7. Energy Metabolism. Nutrition Matters Alcohol, Health, and Disease

Chapter 8. Energy Balance and Body Weight Regulation. Nutrition Matters Disordered Eating

Chapter 9. Physical Activity and Health

Chapter 10. Water-Soluble Vitamins

Chapter 11. Fat-Soluble Vitamins. Nutrition Matters Nutrition and Cancer

Chapter 12. The Major Minerals and Water. Nutrition Matters Nutrition and Bone Health

Chapter 13. The Trace Minerals

Chapter 14. Life Cycle Nutrition

Product Details:ISBN-13: 978-0840058201                    9780840058201

ISBN-10: 0840058209Author: Michelle “Shelley” McGuire, Kathy A. BeermanMore topics:

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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

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The Nutritional Sciences Program would like to invite you to the Autumn Quarter Nutritional Sciences Weekly Seminar Series.

Thursdays, 12:30 - 1:20 pm Alder Commons Auditorium, Alder Hall Room 104

Instructor:

Adam Drewnowski, PhD Professor, Epidemiology Director, UW Center for Public Health Nutrition & UW Center for Obesity Research University of Washington About the Fall Seminar Series: This weekly seminar series will examine climate change, food production and processing, consumption patterns, and the drivers of food choice in both rural and in urban settings. The seminar is open to all UW faculty, staff, students and to the public. 

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