Nutrition in the Prevention and Treatment of Disease

Ann M. Coulston, Carol J. Boushey, Mario Ferruzzi, Linda Delahanty (Herausgeber)

Buch | Hardcover

1072 Seiten

2017 | 4th edition
Academic Press Inc (Verlag)
978-0-12-802928-2 (ISBN)

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Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research

Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding.

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. 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. 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). Linda Delahanty, MS, RDN, LD is Chief Dietitian and Director of Nutrition and Behavioral Research at Massachusetts General Hospital’s Diabetes Center and Assistant Professor of Medicine at Harvard Medical School. She is a nationally recognized authority on nutrition and lifestyle interventions for the treatment of diabetes and obesity. She was a recipient of the National Award for Excellence in the Practice of Dietetics Research and the Medallion Award for lifetime achievement in the dietetics profession from the Academy of Nutrition and Dietetics and received the American Diabetes Association’s Outstanding Educator in Diabetes Award in 2015.She was chair of the Dietitians Committee for the landmark Diabetes Control and Complications Trial and was one of the architects of the lifestyle interventions for the Diabetes Control and Complications Trial, the Diabetes Prevention Program, Look AHEAD and the TODAY study. Ms Delahanty has been a co-investigator in four NIH-funded multi-center clinical trials and is currently one of the Principal Investigators for the NIH-funded REAL HEALTH Diabetes study to translate the Look AHEAD lifestyle intervention into primary care.

Section I: Research Methodology

Part A: Assessment Methods for Research and Practice
1. Dietary Assessment Methodology
2. Assessment of Dietary Supplement Use
3. Physical and Clinical Assessment of Nutritional Status
4. Energy Requirement Methodology
5. Metabolomics

Part B: Research and Applied Methods for Observational and Intervention Studies
6. Translational Research: Concepts and Methods in Dissemination and Implementation Research
7. Overview of Nutritional Epidemiology
8. Analysis, Presentation, and Interpretation of Dietary Data
9. Current Theoretical Bases for Nutrition Intervention and Their Uses
10. Nutrition Intervention: Lessons From Clinical Trials
11. Biomarkers and Their Use in Nutrition Intervention

Section II: Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment

Part A: Food and Nutrient Intake for Health
12. Nutrition Guidelines to Promote and Maintain Health
13. Nutritional Recommendations for Athletes
14. Nutrition for Children With Special Health Care Needs

Part B: Dietary Bioactive Compounds for Health
15. Bioavailability and Metabolism of Bioactive Compounds From Foods
16. Antioxidants in Health and Disease
17. Choline and Brain Development
18. Dietary Phytochemicals in Neurodegenerative Disease
19. Diet and Supplements in the Prevention and Treatment of Eye Diseases
20. Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers

Part C: Overweight and Obesity
21. Genetics of Nonsyndromic Human Obesity, With Suggestions for New Studies From Work in Mouse Models
22. Obesity: Overview of Medical Treatments and Interventions
23. Surgery for Severe Obesity
24. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity
25. Snacking and Energy Balance in Humans

Part D: Cardiovascular Disease
26. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk
27. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease
28. Nutrition, Lifestyle, and Hypertension

Part E: Diabetes Mellitus
29. Genetics and Diabetes
30. Obesity and the Risk for Type 2 Diabetes
31. The Role of Diet in the Prevention and Treatment of Diabetes
32. Nutritional Management for Gestational Diabetes

Part F: Cancer
33. Interaction of Genetic Factors With Nutrition in Cancer
34. Nutrition and Cancers of the Breast, Endometrium, and Ovary
35. Nutrition and Prostate Cancer
36. Nutrition and Colon Cancer

Part G: Gastrointestinal Health and Disease
37. Intestinal Microbiota and Diet in Health
38. Gut Microbial Metabolism in Health and Disease
39. Nutritional Management of Inflammatory Bowel Disease and Short Bowel Syndrome
40. Nutrient Considerations in Lactose Intolerance
41. Nutritional Considerations in the Management of Gluten-Related Disorders
42. Nutrition and Cystic Fibrosis

Part H: Bone Health and Disease
43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention
44. Osteoporosis: The Early Years
45. Osteoporosis in Adults

Erscheinungsdatum	19.05.2017
Verlagsort	San Diego
Sprache	englisch
Maße	216 x 276 mm
Gewicht	3260 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
	Medizin / Pharmazie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-802928-5 / 0128029285
ISBN-13	978-0-12-802928-2 / 9780128029282
Zustand	Neuware