This book's groundbreaking Cardiac Wellness Program uses relaxation response techniques, nutrition, and exercise to reduce cholesterol, blood pressure, and other risk factors for heart disease.
This book's groundbreaking Cardiac Wellness Program uses relaxation response techniques, nutrition, and exercise to reduce cholesterol, blood pressure, and other risk factors for heart disease.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Herbert Benson, MD, is the Mind Body Medical Institute Associate Professor of Medicine, Harvard Medical School. He is the author of the mega-bestselling book, The Relaxation Response, as well as ten other trade books. His groundbreaking work established the modern field of mind body medicine. Dr. Benson is the Director Emeritus of the Benson-Henry Institute for Mind Body Medicine at Massachusetts General Hospital. Aggie Casey, M.S., R.N., is the Director and Clinical Nurse Specialist for the Cardiac Wellness Program. She is also a Researcher and the Clinical Director of Affiliate Cardiac Programs at the Mind/Body Medical Institute and an Associate in Medicine, Harvard Medical School.
Inhaltsangabe
Contents Introduction Chapter 1 Mind Your Heart Chapter 2 Risky Business Chapter 3 Learn to Elicit the Relaxation Response Chapter 4 Manage Your Stress Chapter 5 Dealing with Emotions Chapter 6 Balance Your Plate, Help Your Heart Chapter 7 Improve Your Relationship with Food Chapter 8 Exercise Body and Soul Chapter 9 Making It Work Appendix 1: Heart-Healthy Recipes Appendix 2: Recommended Foods Appendix 3: Organizations and Resources Glossary Selected Sources Credits Index
Contents Introduction Chapter 1 Mind Your Heart Chapter 2 Risky Business Chapter 3 Learn to Elicit the Relaxation Response Chapter 4 Manage Your Stress Chapter 5 Dealing with Emotions Chapter 6 Balance Your Plate, Help Your Heart Chapter 7 Improve Your Relationship with Food Chapter 8 Exercise Body and Soul Chapter 9 Making It Work Appendix 1: Heart-Healthy Recipes Appendix 2: Recommended Foods Appendix 3: Organizations and Resources Glossary Selected Sources Credits Index
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