Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease

Helps readers learn how to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. This title offers coverage of clinical applications and disease prevention.

Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways.
Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. No other nutrition book on the market takes this approach. Students will take away foundational insights into the application of nutrition research in the prevention and treatment of disease. Busy researchers and clinicians will use this book as a "referesher course" and should feel confident in making patient care recommendations based on solid current research findings.
18 completely new chapters and 50% overall new material
Unique focus and extensive coverage of clinical applications and disease prevention.
Clearly links the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines.
Assimilates a large body of research and applications and serves as a "refresher course" for busy researchers and clinicians.

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Ann Coulston has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and internet companies. She is past-president of the American Dietetic Association and has been recognized by the American Dietetic Association Foundation for excellence in the practice of clinical nutrition and the practice of research. Carol J. Boushey joined the faculty at Purdue University in the fall of 1999. Her research includes dietary assessment methods, adolescent dietary behaviors, school-based interventions, food insecurity, and quantitative methods. She directes multi-site randomized school trials, including No Bones About It and Eat Move Learn; as well as, the statewide Safe Food for the Hungry program in Indiana. She serves on the editorial board of the Journal of The American Dietetic Association.

Inhaltsangabe

Section 1: Research Methodology
A. Assessment Methods for Research and Practice
Dietary Assessment Methodology
Assessment of Dietary Supplement Use
Physical Assessment of Nutritional Status
Energy Requirement Methodology
B. Research and Applied Methods for Observational and Intervention Studies
Application of Research Paradigms to Nutrition Practice
Overview of Nutritional Epidemiology
Analysis, Presentation, and Interpretation of Dietary Data
Current Theoretical Bases for Nutrition Intervention and their Uses
Nutrition Intervention: Lessons from Clinical Trials
Tools and Techniques to Facilitate Nutrition Intervention
Evaluation of Nutrition Interventions
Biomarkers and their Use in Nutrition Intervention
Section 2: Nutrition for Health Maintenance, Prevention and Disease-Specific Treatment
A. Food and Nutrient Intake for Health
Nutrition Guidelines to Maintain Health
Nutrition, Health Policy, and the Problem of Proof
Choline and Neural Development
Antioxidants in Health and Disease
Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease
Diet and Supplements in the Prevention and Treatment of Eye Diseases
Nutrition Requirements for Athletes
Nutrition for Children with Special Health Care Needs
B. Overweight and Obesity
Genetics of Human Obesity
Obesity: Overview of Treatments and Interventions
Obesity: The Role of Physical Activity in Adults
Macronutrient Intake and the Control of Body Weight
Behavioral Risk Factors for Obesity: Diet and Physical Activity
Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control
Properties of Foods and Beverages that Influence Energy Intake and Body Weight
C. Cardiovascular Disease
Genetic Influences on Blood Lipids and Cardiovascular Risk
The Role of Diet in the Prevention and Treatment of Cardiovascular Disease
Nutrition, Lifestyle and Hypertension
D. Diabetes Mellitus
Obesity and the Risk for Diabetes
Nutritional Management of Diabetes Mellitus
Nutrition Management for Gestational Diabetes
E. Cancer
Interaction of Nutrition and Genes in Carcinogenesis
Nutrition and Cancers of the Breast, Endometrium and Ovary
Nutrition and Prostate Cancer
Nutrition and Colon Cancer
F. Gastrointestinal Health and Disease
Intestinal Microflora and Diet in Health
Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome
Nutrient Considerations in Lactose Intolerance
Nutritional Considerations in the Management of Celiac Disease
Nutrition and Cystic Fibrosis
D. Bone Health and Disease
Current Understanding of Vitamin D Metabolism, Nutritional Status and Role in Disease Prevention
Osteoporosis: The Early Years
Osteoporosis