Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease

3rd Edition - October 11, 2012
There is a Newer Edition Available
  • Editors: Ann Coulston, Carol Boushey, Mario Ferruzzi
  • eBook ISBN: 9780123918857
  • Hardcover ISBN: 9780123918840

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Description

Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book focuses on the clinical applications and disease prevention of nutrition, clearly linking the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work. This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: 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; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes. This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians.

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

Readership

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

  • Contributors

    Preface

    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

    Acknowledgments

    References

    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

    References

    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

    References

    Chapter 4. Energy Requirement Methodology

    I Introduction

    II Components of Daily Energy Expenditure

    III Total Energy Expenditure

    IV Recommended Energy Intakes

    References

    Chapter 5. Application of Research Paradigms to Nutrition Practice

    I Introduction

    II Broad Research Areas

    III Evidence-Based Practice

    IV Translational Research

    V Summary

    References

    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 Disease Risk

    VI Future Research Directions

    References

    Chapter 7. Analysis, Presentation, and Interpretation of Dietary Data

    I Introduction

    II Analysis of Dietary Data

    III Presentation of Data

    IV Interpretation of Data

    V Conclusion

    References

    Chapter 8. Current Theoretical Bases for Nutrition Intervention and Their Uses

    I The Importance of Understanding Influences on Dietary Behavior

    II What is Theory?

    III Explanatory and Change Theories

    IV Unique Features of Diet-Related Behavior to Consider When Using Theory

    V Important Theories and their Key Constructs

    VI Findings Regarding Applications of Theory to Nutritional Behavior

    VII Constructs and Issues Across Theories

    VIII Implications and Opportunities

    References

    Chapter 9. Nutrition Intervention: Lessons from Clinical Trials

    I Introduction

    II Common Components of Dietary Interventions in Clinical Trials

    III Conceptual Models of Motivation

    IV Theories Used in Achieving Dietary Behavior Change in Clinical Trials

    V Summary

    References

    Chapter 10. Tools and Techniques to Facilitate Nutrition Intervention

    I Introduction

    II The Nutrition Education and Counseling Process

    III The Teaching/Learning Process

    IV Nutrition Education Techniques

    V Behavior Change Techniques

    VI Conclusion

    References

    Chapter 11. Evaluation of Nutrition Interventions

    I Introduction

    II Overview: Types of Nutrition Intervention Program Evaluations

    III Outcomes or End Points Used to Assess Intervention Effectiveness

    IV Design of Nutrition Intervention Evaluations

    V Measurement Issues when Assessing Dietary Change and other Intervention Outcomes

    VI Dietary Assessment Instruments and their Applicability for Intervention Evaluation

    VII Conclusion

    References

    Chapter 12. Biomarkers and Their Use in Nutrition Intervention

    I Introduction

    II Biomarkers of Dietary Intake or Exposure

    III Functional Biomarkers and Markers of Biological Effects

    IV Biomarkers of Genetic Susceptibility

    V Metabolomics for Biomarker Discovery

    VI Criteria for Selecting and Using Biomarkers

    VII Summary

    References

    Section 2: Nutrition for Health Maintainence, Prevention, and Disease-specific Treatment

    Chapter 13. Nutrition Guidelines to Maintain Health

    I Introduction

    II Guidelines for Nutrient Intakes

    III Guidelines for Healthy Food Choices: Dietary Guidelines for Americans

    IV Selected Government Resources to Promote Nutritional Health

    V Conclusion

    References

    Chapter 14. Nutrition, Health Policy, and the Problem of Proof

    I Background Considerations

    II The Matter of Proof

    III Approaches

    IV Conclusion

    References

    Chapter 15. Choline and Brain Development

    I Introduction

    II Choline Metabolism and Biochemistry

    III Choline in Foods and Dietary Requirements

    IV Choline and Neural Development

    V Long-Lasting Consequences of Prenatal Choline Availability

    VI Implications for Human Brain Development

    Acknowledgment

    References

    Chapter 16. Nutritional Recommendations for Athletes

    I Introduction

    II Energy Requirements for Athletes

    III Macronutrient Recommendations for Athletes

    IV Micronutrient Requirements for Athletes

    V Fluid Requirements for Athletes

    VI Summary and Conclusions

    References

    Chapter 17. Nutrition for Children with Special Health Care Needs

    I Introduction

    II The Role of Nutrition in Preventing Developmental Problems

    III The Functional Approach to Nutrition Assessment for Children with Special Needs

    IV Evidence-Based Interventions for Selected Conditions

    V Conclusion

    References

    Chapter 18. Antioxidants in Health and Disease

    I Introduction

    II Antioxidants in Disease Etiology, Prevention, and Treatment

    III Overall Conclusion and Discussion

    References

    Chapter 19. Diet and Supplements in the Prevention and Treatment of Eye Diseases

    I Introduction

    II Cataract

    III Age-Related Macular Degeneration

    IV Diabetic Retinopathy

    V Overall Summary

    References

    Chapter 20. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease

    I Introduction

    II Gender Differences in Dementia

    III Oxidative Stress in Aging

    IV Inflammation

    V Age–Alzheimer’s Disease Parallels

    VI Polyphenol Supplementation and Reductions of Oxidative Stress and Inflammation

    VII Conclusion

    Acknowledgments

    References

    Chapter 21. Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers

    I Introduction

    II Role of Adipose Tissue in Obesity

    III Obesity-Related Cancers

    IV Phytochemicals in Obesity and Its Related Cancers

    V Conclusion

    References

    Chapter 22. Bioavailability and Metabolism of Bioactive Compounds from Foods

    I Introduction

    II Bioavailability of Water-Soluble Compounds

    III Lipid-Soluble Compounds

    IV Summary

    References

    Chapter 23. Genetics of Human Obesity

    I Introduction

    II Genetic Epidemiology of Human Obesity

    III Why Does it Matter?

    IV The Search for Obesity Genes

    V Gene–Environment Interactions

    VI Single-Gene Obesity in Humans

    VII The Leptin–Melanocortin Pathway

    VIII Association of Susceptibility Genes with Obesity Phenotypes

    IX Rare Genetic Syndromes with Obesity as a Prominent Feature

    X Clinical Implications of the Discovery of Obesity Genes

    References

    Chapter 24. Obesity: Overview of Treatments and Interventions

    I Introduction

    II Assessment of Overweight and Obesity

    III Lifestyle Modification

    IV Pharmaceutical Intervention

    V Surgical Treatment

    VI Special Issues in the Treatment of Pediatric Obesity

    VII Acute Weight Loss Versus Maintaining Long-Term Weight Loss

    VIII The Future of Weight Management

    References

    Chapter 25. Surgery for Severe Obesity

    I Introduction

    II Bariatric Surgical Procedures

    III Clinical Aspects

    IV Preoperative Assessment

    V The Role of Preoperative Weight Loss

    VI Postoperative Management

    VII Nutrients

    VIII Long-Term Concerns

    IX Conclusions

    References

    Chapter 26. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity

    I Introduction

    II Physical Activity

    III Dietary Intake Factors

    IV Summary and Public Health Recommendations

    V Conclusion

    References

    Chapter 27. Snacking and Energy Balance in Humans

    I Definitions of Snacking

    II Prevalence of Snacking

    III Types of Snacks Consumed

    IV Snacking and Energy Balance

    V Snacking and Overweight and Obesity

    VI Snacking and Weight Loss or Maintenance

    VII The Role of Snacks in a Healthy Diet

    VIII Conclusions and Recommendations

    References

    Chapter 28. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk

    I Introduction

    II Representative Genome-Wide Association Studies

    III Development of Cardiovascular Score

    Acknowledgments

    References

    Chapter 29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease

    I Introduction

    II Food-Based Guidance

    III Dietary Fat

    IV Dietary Carbohydrate

    V Dietary Protein

    VI Dietary Cholesterol

    VII Conclusions

    References

    Chapter 30. Nutrition, Lifestyle, and Hypertension

    I Introduction

    II Individual Nutrients and Blood Pressure

    III Other Dietary and Lifestyle Modifications

    IV Current Recommendations and Implementation

    V Summary

    Appendix 2 National Institutes of Health

    References

    Chapter 31. Obesity and the Risk for Type 2 Diabetes

    I Introduction

    II Definitions and Classifications of Obesity and Diabetes

    III Why are the Obese at Risk?

    IV Conclusion

    References

    Chapter 32. The Role of Diet in the Prevention and Treatment of Diabetes

    I Introduction

    II Diagnostic Criteria and Diabetes Categories

    III Medical Nutrition Therapy for Diabetes Prevention and Treatment

    IV Approaches to Reduce Complications

    V Gestational Diabetes

    VI Nutrient Intake Considerations

    VII Collaborative Efforts for Diabetes Prevention and Treatment

    VIII Conclusion

    References

    Chapter 33. Nutritional Management for Gestational Diabetes

    I Introduction

    II Screening and Diagnosis

    III Complications

    IV Nutrition Management

    V Clinical Outcomes

    VI Pharmacological Agents

    VII Physical Activity

    VIII Postpartum Follow-UP

    IX Prevention

    X Conclusion

    References

    Chapter 34. Nutrition and Genetic Factors in Carcinogenesis

    I Introduction

    II Background and Definitions

    III Mechanisms of Diet–Gene Interactions

    IV Methodological Issues

    V Diet–Gene Interactions and cancer

    VI Future Directions

    References

    Chapter 35. Nutrition and Cancers of the Breast, Endometrium, and Ovary

    I Introduction

    II Breast Cancer

    III Endometrial Cancer

    IV Ovarian Cancer

    V Summary and Conclusion

    References

    Chapter 36. Nutrition and Prostate Cancer

    I Introduction

    II Descriptive Epidemiology of Prostate Cancer

    III Studies of Diet in Relation to Prostate Cancer

    IV Genetics and Gene–Environment Interactions

    V Conclusions and Implications for Prevention and Treatment

    References

    Chapter 37. Nutrition and Colon Cancer

    I Introduction

    II Fruits, Vegetables, and Legumes

    III Meat

    IV Milk and Dairy Foods

    V Whole Grains

    VI Beverages

    VII Summary

    References

    Chapter 38. Intestinal Microflora and Diet in Health

    I Introduction

    II Distribution and Diversity of the Human Intestinal Microflora

    III Bacterial Colonization, Succession, and Metabolism

    IV Functions of the Gastrointestinal Tract Microflora

    V Methodology for Studying Intestinal Microflora

    VI Influence of Diet on Intestinal Microflora

    VII Challenges in the Field

    References

    Chapter 39. Nutritional Management of Inflammatory Bowel Disease and Short Bowel Syndrome

    I Inflammatory Bowel Disease

    II Short Bowel Syndrome

    III Conclusions

    References

    Chapter 40. Nutrient Considerations in Lactose Intolerance

    I Introduction

    II Lactose in the Diet

    III Digestion of Lactose

    IV Loss of Lactase Activity

    V Diagnosis of Lactose Maldigestion

    VI Lactose Maldigestion and Intolerance Symptoms

    VII Lactose Digestion, Calcium, and Osteoporosis

    VIII Dietary Management for Lactose Maldigestion

    IX Gene Therapy for Lactose Intolerance

    X Summary

    References

    Chapter 41. Nutritional Considerations in the Management of Celiac Disease

    I Introduction

    II Symptoms of Celiac Disease

    III Diagnosis of Celiac Disease

    IV Treatment of Celiac Disease with a Gluten-Free Diet

    V Management of the Complications of Celiac Disease

    VI Summary

    References

    Chapter 42. Nutrition and Cystic Fibrosis

    I Overview of Cystic Fibrosis

    II Malnutrition in Cystic Fibrosis

    III Nutrition Assessment

    IV Nutrition Management

    V Conclusions

    References

    Chapter 43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention

    I Introduction

    II Metabolism of Vitamin D

    III Sources of vitamin D

    IV Vitamin D Nutritional Status Assessment and Relation to Disease Risk

    V Dietary Requirements

    VI Safety of Vitamin D

    VII Conclusion

    References

    Chapter 44. Osteoporosis: The Early Years

    I Introduction

    II Acquiring Peak Bone Mass and Bone Strength

    III Skeletal Fragility in Children

    IV Nutrition and Development of Peak Bone Mass

    V Conclusion

    References

    Chapter 45. Osteoporosis in Adults

    I Introduction

    II The Skeleton

    III Adult Bone Maintenance

    IV Diagnosis of Osteoporosis

    V Osteoporosis Prevention and Treatment

    VI Conclusion

    References

    Appendix: Dietary Reference Intakes (DRIs)

    Index

Product details

  • No. of pages: 920
  • Language: English
  • Copyright: © Academic Press 2012
  • Published: October 11, 2012
  • Imprint: Academic Press
  • eBook ISBN: 9780123918857
  • Hardcover ISBN: 9780123918840

About the Editors

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

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