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Pratiques en nutrition

Santé et alimentation

Vol 15 - N°59 - July 2019
P. 1-48
© 2020, Elsevier Masson SAS

page 1
Jean-Michel Lecerf

page 2

Santé publique
pages 4-5

page 6

page 7

page 9
Jean-Marie Bard

Mediterranean diet and cardiovascular health
pages 10-13
Marie-Josèphe Amiot-Carlin

Long-chain omega-3 fatty acids and cardiovascular risk, a critical review
pages 14-20
Jacques Delarue

Towards the rehabilitation of saturated fatty acids?
pages 21-24
Jean-Marie Bard

Management of hypercholesterolaemia
pages 25-29
Jean-Michel Lecerf

Nouvelles approches : apport protéique
The balance between plant-based proteins and animal proteins
pages 31-34
Jean-Michel Lecerf

Sciences des aliments
Composition, use and nutritional benefits of whey
pages 35-37
Christelle Guillet

Cas clinique
Eating disorders in autism
pages 39-42
Anne Bargiacchi

Thérapeutique complémentaire : méthode psychocorporelle
Supporting nutritional care through sophrology
pages 43-45
Cindy Rojot

pages 47-48
Élisa Derrien, Jean-Michel Lecerf

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