Descrizione
The first aim of the book was to explore the common ground between all the professionals working within or
around the area of the mouth and on the mechanics of eating food such as
dentists, speech pathologists, lactation consultants or otolaryngologists. However,
this project, over time, thanks to the contributions of many specialists, has come
to include the impact of food on the whole body by focusing on functions, organs
and on how eating keeps us in health or in disease.
The authors also covered the
topic of social, cultural, and geographical influence on nutrition. Consisting of 38
chapters divided into six sections, the book covers not only topics such as
chewing, malocclusion, obesity and diabetes but also the impact of food on
kidneys, eyes, and the cardiovascular system, just to name a few. The authors
explored the impact of eating and nutrition on the human body from birth to old
age, from our social mores to religious rites, and even from eating in microgravity
to the impact of eating on professional scuba divers.
This book supports the work
of a wide variety of professionals as it allows a multidisciplinary awareness of how
these topics are examined and managed differently but in a complementary
fashion. In the end, it may also be useful to parents and teachers as well since
they are on the forefront of prevention of diseases and promotion of wellbeing, one
forkful at the time.