Nutrition in the Prevention and Treatment of Disease

3rd Edition

Editors: Mario Ferruzzi Ann Coulston Carol Boushey
Hardcover ISBN: 9780123918840
eBook ISBN: 9780123918857
Imprint: Academic Press
Published Date: 11th October 2012
Page Count: 920
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Nutrition in the Prevention and Treatment of Disease has been proving itself in the classroom for nearly 10 years and is praised as being accessible, applicable and a valuable textbook. It focuses specifically on the relationship between disease and nutrition, an area of ever increasing interest and concern as health care costs and availability continue to be an issue worldwide. Now reaching beyond just the individual healthcare concern, the potential for nutritional interventions to improve health status is also of heightened interest to public health professionals who are faced with an aging, obese, at-risk-of-diabetes population who may or may not have access to insurance. This textbook is the foundation of understanding how nutrition can be used to improve health status.

New to this edition:
100% overall new material. 26 new authors or co-authors and all chapters have been completed updated

4 completely new chapters:
Surgery for Severe Obesity
Snacking and Energy Balance in Humans
Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers
Bioavailability and Metabolism of Bioactive Compounds from Foods

New section on Dietary Bioactive Compounds for Health explores bioactive components present in edible plants of particular interest for the prevention of disease

New to the obesity section is a chapter on the management of patients who have undergone surgical treatment for obesity

Key Features

  • Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries
  • Integration of food issues with nutrition provides a unique perspective to disease prevention/control
  • Material in the book is up-to-date with current research
  • Individual sections of the book can be used for mini-courses or in-depth study
  • Diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work


Upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists, dieticians, epidemiologists, general practitioners, nurse practitioners, and family medicine physicians.

Table of Contents



Section 1: Research Methodology

Chapter 1. Dietary Assessment Methodology

I Introduction

II Dietary Assessment Methods

III Dietary Assessment in Different Study Designs

IV Dietary Assessment in Special Populations

V Selected Issues in Dietary Assessment Methods



Chapter 2. Assessment of Dietary Supplement Use

I Introduction

II Methods for Assessing Dietary Supplement Intake

III Dietary Supplement Composition Databases for Analysis of Dietary Supplement Intake

IV The Dietary Supplement Label

V Authoritative Information and Resources about Dietary Supplements

VI How to Report Problems with Dietary Supplement Intake

VII Conclusions


Chapter 3. Physical and Clinical Assessment of Nutrition Status

I Introduction

II Components of Clinical Assessment

III Body Composition Assessment

IV Physical Manifestations of Malnutrition

V Functional Assessment

VI Multicomponent Assessment Tools

VII Summary


Chapter 4. Energy Requirement Methodology

I Introduction

II Components of Daily Energy Expenditure

III Total Energy Expenditure

IV Recommended Energy Intakes


Chapter 5. Application of Research Paradigms to Nutrition Practice

I Introduction

II Broad Research Areas

III Evidence-Based Practice

IV Translational Research

V Summary


Chapter 6. Overview of Nutritional Epidemiology

I Introduction

II Principles of Exposure Measurement in Nutritional Epidemiology

III Study Designs Used in Nutritional Epidemiology

IV Interpretation of Cause and Effect in Nutritional Epidemiology

V Obstacles to Finding Associations of Dietary Intake and


No. of pages:
© Academic Press 2013
Academic Press
Paperback ISBN:
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About the Editor

Mario Ferruzzi

Mario G. Ferruzzi, PhD is a Professor of Food Science and Nutrition at Purdue University. His research interests are in the area of phytochemical bioavailability, metabolism and their role in chronic disease prevention. Additionally, he has industrial experience in product research and development. Prior to joining Purdue in 2004, he was a Research & Development Scientist with Nestlé R&D in Marysville, OH and Lausanne, Switzerland. He is a member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), and the American Chemical Society (ACS).

Affiliations and Expertise

Department of Food Science, Purdue University, West Lafayette, IN, USA

Ann Coulston

Ann M. Coulston, MS, RD, 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 Academy of Nutrition and Dietetics (formerly 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.

Affiliations and Expertise

Nutrition Consultant, Santa Fe, NM, USA

Carol Boushey

Carol J. Boushey, PHD, MPH, RD, is an Associate Researcher in the Epidemiology Program of the University of Hawaii Cancer Center and an Adjunct Professor in the Nutrition Science Department at Purdue University. Her research includes dietary assessment methods, dietary patterns, and quantitative methods. At the Cancer Center, she directs the Nutrition Shared Resource. She serves on the editorial board of the Journal of the Academy of Nutrition and Dietetics and the Nutrition Committee of the American Heart Association.

Affiliations and Expertise

Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI, USA


Doody’s Core Titles 2013, Doody Enterprises


"While this book would be best used by dietitians, it can be a good resource for all healthcare professionals working with patients. In the past five years, new research has emerged regarding nutrition and its role in disease management as well as prevention, so this update is needed.", June 14, 2013

Praise for the Third Edition:

"Health care researchers and practitioners in the US and Canada compile the current knowledge in clinical nutrition, and summarize the rationale and science base of its applications in preventing and treating disease." --Reference and Research Book News, February 2013

"I think this book is remarkably useful to people like me; a practicing physician. There is a pleasant uniformity to the prose suggesting that the editors have done a great job in homogenizing, as it were, the style. The chapters I read were really informative--I particularly liked chapter 3, which had a wealth of information about the physical manifestations of malnutrition. I was completely unaware of most of them and found this very useful; in fact, it will add a great deal to how well I can assess the nutritional status of my patients and how to help them remedy deficiencies in their diet. This book should be a great success!" --Mariane Legato, MD, FACP, Professor Emerita of Clinical Medicine, Columbia University College of Medicine, New York, NY; Adjunct Professor of Medicine, Johns Hopkins, Department of Medicine, Baltimore, MD, USA

"In this third edition, the editors continue to identify key experts in nutrition science who discuss in depth a broad spectrum of topics from basic concepts of nutrient requirements to a translational research model calling for interdisciplinary approaches linking discoveries at the molecular level to individual and public health. This book is a wonderful resource!" --Mary Jo Feeney, MS, RD, FADA,