DESCRIPTION:

Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.

Nutrition at a Glance:

• Is superbly illustrated, with full colour illustrations throughout
• Includes nutrition ‘hot topics’ such as gene-nutrient interactions and dietary supplements
• Has strong international appeal, with different dietary requirements provided for many countries
• Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics
• Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes

 

TABLE OF CONTENTS:

Acknowledgements viii

How to use your textbook ix

About the companion website xi

Part I Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol 1

1 Introduction to the nutrients 2

2 The relationship between diet, health and disease 4

3 Energy intake: Food sources 6

4 Energy: Control of food intake 8

5 Energy: Measurement of requirements 10

6 Energy requirements: Components of energy expenditure 12

7 Carbohydrates: Simple and complex carbohydrates 14

8 Carbohydrates: Digestion and utilisation in the body 16

9 Fats: Types of fatty acids 18

10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) 20

11 Fats: Digestion and utilisation in the body 22

12 Proteins: Chemistry and digestion 24

13 Proteins: Functions and utilisation in the body 26

14 Proteins: Needs, sources, protein quality and complementation 28

15 Dietary supplements 30

16 Micronutrients: Fat‑soluble vitamins 32

17 Micronutrients: Water‑soluble vitamins 34

18 Micronutrients: Major minerals 36

19 Micronutrients: Trace elements 38

20 Micronutrients: Role in metabolism 40

21 Micronutrients and circulatory system I 42

22 Micronutrients and circulatory system II 44

23 Micronutrients: Protective and defence roles I 46

24 Micronutrients: Protective and defence roles II 48

25 Micronutrients: Structural role in bone I 50

26 Micronutrients: Structural role in bone II 52

27 Alcohol 54

28 Fetal alcohol spectrum disorder 56

29 Fluids in the diet 58

Part II Nutritional epidemiology including assessments, consequences and food choices 61

30 Introduction to nutrition epidemiology: Study designs I 62

31 Introduction to nutrition epidemiology: Study designs II 64

32 Research ethics 66

33 Nutritional assessment methods: Anthropometric assessment 68

34 Nutritional assessment methods: Dietary assessment I 70

35 Nutritional assessment methods: Dietary assessment II 72

36 Inadequate nutritional intakes: Causes 74

37 Inadequate nutritional intakes: Consequences 76

38 Definitions of an adequate diet 78

39 Creating an adequate diet 80

40 Optimising nutrition 82

41 Excessive or unbalanced nutritional intakes 84

42 Food choice: Individual, social and cultural factors 86

43 Food choice: The food environment 88

44 Nutrition in ethnic minority groups and potential impact of religion on diet 90

Part III Nutrition throughout the life cycle 93

45 Nutrition in pregnancy and lactation 94

46 Nutrition in infants, toddlers and preschool children 96

47 Nutrition in school‑age children and adolescents 98

48 Nutritional challenges in infants, children and adolescents 100

49 Nutrition and early origins of adult disease 102

50 Nutrition in older adults 104

Part IV The role of nutrition in key organs/systems 107

51 Nutrition and the gastrointestinal tract I 108

52 Nutrition and the gastrointestinal tract II 110

53 Nutrition and the brain I 112

54 Nutrition and the brain II 114

55 Nutrition and the eye 116

Part V Nutrition‑related diseases 119

56 Overweight and obesity: Aetiological factors 120

57 Overweight and obesity: Consequences for health and chronic disease 122

58 Overweight and obesity: Insulin resistance and metabolic syndrome 124

59 Overweight and obesity: Prevention and management 126

60 Overweight and obesity: Popular slimming diets 128

61 Underweight and negative energy balance 130

62 Nutrition and cancer I 132

63 Nutrition and cancer II 134

64 Diet and cardiovascular disease: Aetiology 136

65 Diet and cardiovascular disease: Prevention 138

66 Adverse reactions to food and inborn errors of metabolism 140

Part VI Public health and sports nutrition 143

67 Nutritional genomics 144

68 Nutrition transition 146

69 Promoting nutritional health: A public health perspective I 148

70 Promoting nutritional health: A public health perspective II 150

71 Promoting nutritional health: The role of the dietitian 152

72 Nutrition and sport I 154

73 Nutrition and sport II 156

Part VII Foods, phytochemicals including functional and genetically modified foods 159

74 Functional foods 160

75 Phytochemicals 162

76 Genetically modified foods 164

77 Food safety 166

Appendices 168

Appendix A1 Structures of the fat‑soluble vitamins A, D, E and K 168

Appendix A2 Structures of the water‑soluble vitamins: Thiamin, riboflavin, niacin, vitamin B 6 , biotin, pantothenic acid, folic acid,

vitamin B 12 and vitamin C 170

Appendix A3 Structures of the major classes of phytochemicals 172

Bibliography 174

Index 177

 

 

Description:

Crash Course - your effective every-day study companion PLUS the perfect antidote for exam stress! Save time and be assured you have the essential information you need in one place to excel on your course and achieve exam success.

A winning formula now for over 20 years, each series volume has been fine-tuned and fully updated - with an improved full-colour layout tailored to make your life easier. Especially written by senior students or junior doctors - those who understand what is essential for exam success - with all information thoroughly checked and quality assured by expert Faculty Advisers, the result are books which exactly meet your needs and you know you can trust.

Each chapter guides you succinctly through the full range of curriculum topics, integrating clinical considerations with the relevant basic science and avoiding unnecessary or confusing detail. A range of text boxes help you get to the hints, tips and key points you need fast! A fully revised self-assessment section matching the latest exam formats is included to check your understanding and aid exam preparation. The accompanying enhanced, downloadable eBook completes this invaluable learning package.

Series volumes have been honed to meet the requirements of today’s medical students, although the range of other health students and professionals who need rapid access to the essentials of metabolism and nutrition will also love the unique approach of Crash Course. Whether you need to get out of a fix or aim for a distinction Crash Course is for you!

• Provides the exam syllabus in one place - saves valuable revision time
• Written by senior students and recent graduates - those closest to what is essential for exam success
• Quality assured by leading Faculty Advisors - ensures complete accuracy of information
• Features the ever popular 'Hints and Tips' boxes and other useful aide-mémoires - distilled wisdom from those in the know
• Updated self-assessment section matching the latest exam formats - confirm your understanding and improve exam technique fast

 

 

DESCRIPTION:

 

Nutrition, Health and Disease

In this newly revised third edition of Nutrition, Health and Disease, prominent researcher and Professor of Human Nutrition Simon Langley-Evans delivers an easy-to-read and student-friendly textbook on the changing demands for nutrients made by the body throughout the human lifespan.

Thorough introductions to lifespan nutrition, maternal nutrition prior to conception, pregnancy, and the relationship between fetal nutrition and disease later in life

Practical discussions of lactation and infant feeding, nutrition during childhood, nutrition during adolescence, and nutrition in the adult years

Detailed examination of contemporary evidence of the relationship between diet, body weight, and the major nutrition-related diseases: cancer, heart disease and diabetes

Exploration of vegetarian, vegan, and other alternative diets, as well as dieting for weight loss in adults, gender and nutrition, macro- and micronutrients, and a background on nutritional epidemiology

Access to an updated student companion website with additional resources

Perfect for nutrition and dietetics students, as well as newly qualified nutrition and dietetics professionals, this foundational textbook will also earn a place on the bookshelves of other healthcare students and professionals who seek a one-stop reference on the impact that nutrition has on health and disease.

 

TABLE OF CONTENTS:

 

Preface ix

Acknowledgements x

Abbreviations xi

Glossary of terms used in this book xii

About the companion website xxiii

1 Introduction to lifespan nutrition 1

1.1 The lifespan approach to nutrition 1

1.2 The concept of balance 2

1.2.1 A supply and demand model 2

1.2.2 Overnutrition 3

1.2.3 Undernutrition 4

1.2.3.1 Increased demand 4

1.2.3.2 The metabolic response to trauma 4

1.2.3.3 Compromised supply and deficiency  6

1.2.3.4 Malnutrition 7

1.2.4 Classical balance studies 11

1.2.5 Overall nutritional status 12

1.3 The individual response to nutrition 12

1.3.1 Stage of the lifespan 13

1.3.2 Genetics 14

1.4 Personalized nutrition 17

1.5 Assessment of nutritional status 19

1.5.1 Anthropometric measures 19

1.5.2 Estimating dietary intakes 20

1.5.2.1 Indirect measures 20

1.5.2.2 Direct measures 21

1.5.3 Biomarkers of nutritional status 24

1.5.4 Clinical examination 25

1.6 Nutritional epidemiology: understanding diet–disease relationships 26

1.6.1 The importance of the evidence base 26

1.6.2 Nutritional epidemiology 26

1.6.3 Cause and effect 27

1.6.4 Bias and confounding 27

1.6.5 Quantifying the relationship between diet and disease 28

1.6.6 Study designs in nutritional epidemiology 29

1.6.6.1 Ecological studies 31

1.6.6.2 Cross‐sectional studies 32

1.6.6.3 Case–control studies 33

1.6.6.4 Cohort studies 33

1.6.6.5 Randomized controlled trials 33

1.6.6.6 Systematic review and metaanalysis 34

1.6.6.7 Scoping reviews 34

1.7 Dietary reference values 35

1.7.1 The UK dietary reference values system 36

1.7.2 Dietary reference values in other countries 39

2 Before life begins 45

2.1 Introduction 45

2.2 Nutrition and female fertility 46

2.2.1 Determinants of fertility and infertility 46

2.2.1.1 The endocrine control of female reproduction 47

2.2.1.2 Disordered reproductive cycling 48

2.2.1.3 Polycystic ovary syndrome 48

2.2.2 Importance of body fat 50

2.2.3 Role of leptin 51

2.2.4 Antioxidant nutrients 53

2.2.5 Caffeine and alcohol 55

2.3 Nutrition and male fertility 56

2.3.1 Determinants of fertility and infertility 56

2.3.2 Obesity 60

2.3.3 Alcohol 61

2.3.4 Zinc 61

2.3.5 Antioxidant nutrients 62

2.3.6 Selenium 63

2.3.7 Phytoestrogens and environmental oestrogens 63

2.3.7.1 Phthalates 64

2.3.7.2 Phytoestrogens 64

2.3.7.3 Pesticides 65

2.4 Preparation for pregnancy 66

2.4.1 Why prepare for pregnancy? 66

2.4.2 Maternal weight management 66

2.4.3 Vitamin A and liver 66

2.4.4 Folic acid and neural tube defects 69

2.4.4.1 Supplementation with folic acid 71

2.4.4.2 Fortification with folic acid 71

3 Pregnancy 79

3.1 Introduction 79

3.2 Physiological demands of pregnancy 81

3.2.1 Maternal weight gain and body composition changes 81

3.2.2 Blood volume expansion and cardiovascular changes 82

3.2.3 Renal changes 83

3.2.4 Respiratory changes 83

3.2.5 Gastrointestinal changes 84

3.2.6 Metabolic adaptations 84

3.3 Nutrient requirements in pregnancy 85

3.3.1 Energy protein and lipids 85

3.3.2 Micronutrients 87

3.3.2.1 Iron 87

3.3.2.2 Calcium and other minerals 89

3.3.2.3 Vitamin D 90

3.4 Diet in relation to pregnancy outcomes 91

3.4.1 Miscarriage and stillbirth 91

3.4.2 Premature labour 92

3.4.2.1 Prepregnancy body mass index and pregnancy weight gain 92

3.4.2.2 Alcohol and caffeine consumption 94

3.4.2.3 Oral health 96

3.4.3 Hypertensive disorders of pregnancy 97

3.4.3.1 The aetiology of pre‐eclampsia 98

3.4.3.2 Nutrition‐related factors and pre‐eclampsia 99

3.4.4 Abnormal labour 101

3.5 Nausea and vomiting of pregnancy 102

3.5.1 Nausea and vomiting of pregnancy as a normal physiological process 102

3.5.2 Hyperemesis gravidarum 104

3.6 Cravings and aversions 106

3.6.1 Pica 107

3.7 Gastrointestinal disturbances in pregnancy 108

3.8 High‐risk pregnancies 108

3.8.1 Gestational diabetes 108

3.8.2 Adolescent and older mothers 110

3.8.3 Multiple pregnancies 111

3.8.4 Fetal alcohol spectrum disorders 113

4 Fetal nutrition and disease in later life 123

4.1 Introduction 123

4.2 The developmental origins of adult disease 123

4.2.1 The concept of programming 123

4.2.2 Fetal programming and human disease 125

4.2.2.1 Fetal growth 125

4.2.2.2 Nutrition and the constraint of growth 126

4.2.2.3 Fetal growth health and disease 127

4.3 Evidence linking maternal nutrition to disease in later life 129

4.3.1 Epidemiology 129

4.3.1.1 Association of disease with birth anthropometry 129

4.3.1.2 Maternal nutrition and later disease 131

4.3.1.3 Maternal obesity and later disease 132

4.3.2 Criticisms of the programming hypothesis 133

4.3.3 Experimental studies 134

4.3.3.1 Global undernutrition 136

4.3.3.2 Micronutrients 136

4.3.3.3 Macronutrients 137

4.4 Mechanistic basis of fetal programming 138

4.4.1 Thrifty phenotypes and genotypes 138

4.4.2 Mismatched environments 139

4.4.3 Tissue remodelling 139

4.4.4 Endocrine imbalance 141

4.4.5 Nutrient–gene interactions 144

4.4.5.1 Polymorphisms in humans 144

4.4.5.2 Gene expression in animals 145

4.4.6 Epigenetic regulation 145

4.5 Implications of the developmental origins hypothesis 148

4.5.1 Public health interventions 148

4.5.2 Transgenerational transmission of disease risk 149

5 Lactation and infant feeding 157

5.1 Introduction 157

5.2 The physiology of lactation 157

5.2.1 Anatomy of the breast 157

5.2.1.1 The nipple and areola 157

5.2.1.2 The lactiferous ducts 158

5.2.1.3 The lactiferous sinuses 158

5.2.1.4 The alveolar cells 158

5.2.1.5 The rooting reflex 158

5.2.2 Synthesis of milk 158

5.2.2.1 Foremilk and hindmilk 159

5.2.2.2 Time of day 159

5.2.2.3 Course of lactation 160

5.2.2.4 Synthesis of carbohydrates 160

5.2.2.5 Origins of milk fats 160

5.2.2.6 Milk proteins 161

5.2.3 Endocrine control of lactation 162

5.2.3.1 The breast during pregnancy 162

5.2.3.2 Established lactation 162

5.2.3.3 The breast after weaning 163

5.2.4 Maintenance of lactation 164

5.2.5 Nutritional demands of lactation 164

5.3 The advantages of breastfeeding 165

5.3.1 Advantages for the mother 165

5.3.1.1 Convenience and cost 165

5.3.1.2 Bond with infant 166

5.3.1.3 Recovery from pregnancy 166

5.3.1.4 Long‐term health 167

5.3.2 Advantages for the infant 168

5.3.2.1 Immunoprotection 168

5.3.2.2 Sudden infant death 169

5.3.2.3 Cognitive development 169

5.3.2.4 Obesity 171

5.3.2.5 Atopy 171

5.3.2.6 Milk contaminants 172

5.3.3 Recommendation to breastfeed for six months 173

5.4 Trends in breastfeeding behaviour 174

5.4.1 Reasons why women do not breastfeed 176

5.4.1.1 Cultural factors 176

5.4.1.2 Technique infection and stress 177

5.4.2 Promoting breastfeeding 178

5.5 Situations in which breastfeeding is not advised 179

5.6 Alternatives to breastfeeding 181

5.6.1 Cow’s milk formulas 182

5.6.1.1 Milk stages and follow‐on milk 183

5.6.2 Preterm formulas 184

5.6.3 Soy formulas 185

5.6.4 Hydrolysed protein and amino acid‐based formulas 185

5.6.5 Other formulas 185

6 Nutrition and childhood 191

6.1 Introduction 191

6.2 Infancy (birth to five) 192

6.2.1 The key developmental milestones 192

6.2.2 Nutrient requirements 193

6.2.2.1 Macronutrients and energy 193

6.2.2.2 Micronutrients 196

6.2.3 Nutrient intakes and infants 197

6.2.4 Transition to an adult pattern of food intake 198

6.2.4.1 Complementary feeding 198

6.2.4.2 Nutrition‐related problems 201

6.2.4.3 Barriers to healthy nutrition 206

6.3 Childhood (5–13) 212

6.3.1 Nutrient requirements of the older child 212

6.3.2 School meals and the promotion of healthy eating 213

6.3.3 The importance of breakfast 214

6.4 Obesity in children 215

6.4.1 The rising prevalence of obesity 215

6.4.2 The causes of obesity in childhood 217

6.4.2.1 Physical activity 217

6.4.2.2 Food intake 218

6.4.2.3 Genetic disorders 221

6.4.3 The consequences of childhood obesity 222

6.4.3.1 Immediate health consequences 222

6.4.3.2 Tracking of obesity: consequences for the future 222

6.4.4 Treatment of childhood obesity 224

6.4.5 Prevention of childhood obesity 226

7 Nutrition and adolescence 237

7.1 Introduction 237

7.2 Physical development 237

7.2.1 Growth rate 237

7.2.2 Body composition 238

7.2.3 Puberty and sexual maturation 239

7.2.4 Bone growth 241

7.3 Psychosocial development 244

7.4 Nutritional requirements in adolescence 245

7.4.1 Macronutrients and energy 245

7.4.2 Micronutrients 246

7.5 Nutritional intakes in adolescence 247

7.5.1 Factors that influence food choice 248

7.5.2 Food consumed out of the home 249

7.5.3 Meal skipping and snacking 250

7.6 Potential problems with nutrition 251

7.6.1 Dieting and weight control 251

7.6.2 The teenage vegetarian 253

7.6.3 Sport and physical activity 254

7.6.4 Eating disorders 255

7.6.4.1 Anorexia nervosa 256

7.6.4.2 Bulimia nervosa 257

7.6.5 The pregnant teenager 258

7.6.6 The transgender teenager 260

7.6.7 Alcohol 262

7.6.8 Tobacco smoking 264

7.6.9 Drug abuse 266

8 The adult years 274

8.1 Introduction 274

8.2 Changing needs for nutrients 274

8.3 Guidelines for healthy nutrition 276

8.4 Disease states associated with unhealthy nutrition and lifestyle 279

8.4.1 Obesity 279

8.4.1.1 Classification of overweight and obesity 279

8.4.1.2 Prevalence and trends in obesity 280

8.4.1.3 Causes of obesity in adulthood 281

8.4.1.4 Treatment of obesity 281

8.4.2 Type 2 diabetes 284

8.4.3 The metabolic syndrome 287

8.4.4 Cardiovascular disease 288

8.4.4.1 What is cardiovascular disease? 288

8.4.4.2 Risk factors for cardiovascular disease 290

8.4.4.3 Nutrition‐related factors and risk of cardiovascular disease 291

8.4.5 Cancer 302

8.4.5.1 What is cancer? 302

8.4.5.2 Diet is a modifiable determinant of cancer risk 303

8.4.5.3 Nutritional epidemiology and cancer 305

8.4.5.4 Dietary factors that may promote cancer 309

8.4.5.5 Dietary factors that may reduce cancer risk 316

9 Nutrition ageing and older adults 330

9.1 Introduction 330

9.2 The ageing population 330

9.3 The ageing process 331

9.3.1 Impact on physiological systems 331

9.3.2 Mechanisms of cellular senescence 332

9.3.2.1 Oxidative senescence 332

9.3.2.2 The role of p53 activation 334

9.3.2.3 Telomere shortening 334

9.3.2.4 The Ink4a/ARF axis 335

9.3.3 Nutritional modulation of the ageing process 336

9.3.3.1 Caloric restriction and lifespan 336

9.3.3.2 Fetal programming of lifespan 338

9.3.3.3 Supplementary antioxidants 338

9.4 Nutrient requirements of the elderly 339

9.4.1 Macronutrients and energy 339

9.4.2 Micronutrients 339

9.4.3 Specific guidelines for the elderly 339

9.5 Barriers to healthy nutrition in the elderly 340

9.5.1 Malnutrition and the elderly 340

9.5.2 Poverty 341

9.5.3 Social isolation 342

9.5.4 Education 342

9.5.5 Physical changes 343

9.5.6 Combating malnutrition in the elderly 343

9.6 Common nutrition‐related health problems 345

9.6.1 Bone disorders 345

9.6.1.1 Bone mineralization and remodelling 345

9.6.1.2 Osteoporosis pathology and prevalence 346

9.6.1.3 Risk factors for osteoporosis 347

9.6.1.4 Dietary interventions for osteoporosis prevention 347

9.6.1.5 Paget’s disease of bone 350

9.6.2 Immunity and infection 350

9.6.3 Digestive tract disorders 354

9.6.3.1 Mouth and oesophagus 354

9.6.3.2 Stomach 354

9.6.3.3 Small intestine 354

9.6.3.4 Large intestine 354

9.6.4 Anaemia 355

9.6.4.1 Iron deficiency anaemia 357

9.6.4.2 Vitamin B12 deficiency 357

9.6.4.3 Folate deficiency 358

9.6.4.4 Cognitive impairment and anaemia 359

Appendix An introduction to the nutrients 368

Index 379

 

 

 

Description:

 

Nutrition plays a key role in prevention of cardiovascular disease, the leading cause of death worldwide. Diet influences a broad spectrum of cardiometabolic risk factors, notably a cluster including excess adiposity, dyslipidemia, impaired glucose metabolism and high blood pressure. In the face of the rapidly increasing incidence of obesity and diabetes, maintaining cardiometabolic health through adoption of a healthy lifestyle is a top public health priority. In this book, Nutrition and Cardiometabolic Health, international experts present state-of-the-art scholarly reviews of dietary and lifestyle effects on metabolic systems associated with cardiovascular health and disease. It covers a broad range of topics including biological and behavioral processes regulating food intake; lifestyle and surgical approaches to weight loss; nutritional considerations for optimal cardiometabolic health across the lifespan; the relationship of macronutrients, whole foods and dietary patterns to diabetes and cardiovascular disease; and diet as a modulator of gene expression, epigenetics and the gut microbiome and the relationship of these traits to disorders of metabolism. This book provides its readers with an authoritative view of the present state of knowledge of dietary effects on cardiometabolic health and will be of interest to nutrition and healthcare professionals alike.  

 

 

Table of Contents:

 

SECTION I Energy Balance, Adiposity, and Cardiometabolic Health

Chapter 1 Regulation of Food Intake: The Gut–Brain Axis

Introduction

Central Nervous System Regulation of Food Intake

Brainstem Regulation

Hypothalamus

Arcuate Nucleus

Paraventricular Nucleus

Lateral Hypothalamus

Dorsal Medial Nucleus and Ventromedial Nucleus of the Hypothalamus

Neurotransmitters and Homeostatic Control of Food Intake

Neuropeptide Y and Agouti-Related Peptide

Proopiomelanocortin and Cocaine- and Amphetamine-Regulated Transcript

Gastrointestinal Signals That Regulate Food Intake

Gut Hormones

Ghrelin

Cholecystokinin

Pancreatic Polypeptide

Glucagon-Like Peptide-1 and Peptide YY

Glucagon-Like Peptide-1

Peptide YY

Oxyntomodulin

GIP

Amylin

Mechanical Mechanisms

The Ileal-Brake Reflex

The Role of Mechanoreception in Appetite Control

Effect of Bariatric Surgery on Gut Hormones

Diet and the Gut–Brain Axis: Are All Macronutrients Equal?

Conclusion

References

Chapter 2 Overeating Behavior and Cardiometabolic Health: Mechanisms and Treatments

Abbreviations

Introduction

Types of Overeating

Mindless Overeating

Portion Size

Proximity and Visibility

Ambient Factors

Palatability

Categorization Cues and Health Halo Effects

Distracted Eating

Social Influences

Stress-Induced Overeating

Neurobiological Mechanisms Linking Stress and Overeating

Studies of Stress-Induced Overeating in Humans

Stress-Induced Overeating and Cardiometabolic Health

Compulsive Overeating

Neurobiological Mechanisms Underlying Compulsive Overeating

Compulsive Overeating and Cardiometabolic Health

Behavioral Interventions for Overeating

Environmental Approaches

Institutional-Level Environmental Interventions

Individual-Level Environmental Interventions

Environmental Interventions and Cardiometabolic Outcomes

Cognitive-Behavioral Approaches

Cognitive Restructuring

Self-Monitoring

Goal Setting and Goal Striving

Stimulus Control

Problem Solving

Cognitive-Behavioral Protocols for Binge Eating

Cognitive-Behavioral Interventions and Cardiometabolic Outcomes

Independent and Combination Mindfulness Approaches

Independent Mindfulness Approaches

Combination Mindfulness Approaches

Mindfulness Approaches and Cardiometabolic Outcomes

Conclusion

References

Chapter 3 Energy Balance and Regulation of Body Weight: Are All Calories Equal?

Introduction

Energy Balance as a Conceptual Framework

Regulation of Macronutrient Metabolism: Is a Calorie a Calorie?

Models of Obesity That Implicate Individual Macronutrients

The Carbohydrate–Insulin Model

The Protein Leverage Model

The Dietary Fat Model

Body Weight Regulation

Conclusion

Acknowledgment

References

Chapter 4 Diets for Weight Loss

Introduction

Reducing Body Weight Is a Function of Reducing Calorie Intake

Key Factors That Influence Weight Loss

Reduced-Calorie Regimens

Does the Macronutrient Composition of Diets Influence Weight Loss?

Low-Fat versus Low-Carbohydrate Diets

Higher-Protein Diets

Low–Glycemic Index Diets

The Mediterranean Diet

Conclusions

References

Chapter 5 Weight Loss by Surgical Intervention: Nutritional Considerations and Influence on Health

Introduction

Bariatric Surgeries

Roux-en-Y Gastric Bypass

Biliopancreatic Diversion with Duodenal Switch

Biliopancreatic Diversion

Laparoscopic Adjustable Gastric Banding

Sleeve Gastrectomy

Roux-en-Y Gastric Bypass vs. Laparoscopic Adjustable Gastric Banding

Eating Behavior, Protein Consumption Post-Surgery, and Resistance Exercise

Dietary Compliance Post-Surgery

Initial Consultation

Preoperative Screening and Predictors of Postoperative Outcomes

Postoperative Screening

Pre- and Post-Interventions

Vitamins and Minerals

Vitamin D, Parathyroid Hormone, and Calcium

Iron

Zinc

Vitamin K

Vitamin A

Vitamin B12

Folate

Vitamin B6

Thiamine

Conclusion

Future Research

References

Chapter 6 Physical Activity and Cardiometabolic Health

Introduction

Physical Activity and Cardiometabolic Health

Physical Activity and Abdominal Obesity

Aerobic Exercise and Abdominal Obesity

Resistance Exercise and Abdominal Obesity

Physical Activity and Insulin Resistance

Aerobic Exercise and Insulin Resistance

Resistance Exercise and Insulin Resistance

Physical Activity and Dyslipidemia

Aerobic Exercise and Dyslipidemia

Resistance Exercise and Dyslipidemia

Physical Activity and Hypertension

Aerobic Exercise and Hypertension

Resistance Exercise and Hypertension

Influence of Age, Sex, and Ethnicity on PA-Induced CVD Reduction

Efficacy and Effectiveness

High-Intensity Interval Training and Cardiometabolic Health

Sedentary Time as an Independent Risk Factor for Chronic Disease

Sedentary Behavior and Health Risk

Examination of Epidemiological Evidence

Examination of Intervention Studies

Conclusion

References

Chapter 7 Diet as a Potential Modulator of Body Fat Distribution

Abbreviations

Introduction

Macronutrients and Their Relevance for Body Fat Distribution

Lipids

Types of Fatty Acids

Medium-Chain Triglycerides vs. Long-Chain Triglycerides

n-3 Fatty Acids

Conjugated Linoleic Acid

Carbohydrates

Percentage of Energy Intake as Carbohydrates

Glycemic Index/Load

Fructose and Sugar-Sweetened Beverages

Protein

Percentage of Energy Intake as Protein

Branched-Chain Amino Acids

Dietary Patterns

Food Item Subgroups

Mediterranean Diet

Other Nutrients or Food Items

Alcohol

Dairy Products, Calcium, and Vitamin D

Soy and Isoflavones

Dietary Fiber and Whole Grains

Vitamins A and C

Probiotics and the Gut Microbiota

Infant Feeding Practices

Conclusion

References

Chapter 8 Nutritional Considerations for Cardiometabolic Health in Childhood and Adolescent Obesity

Abbreviations

Definition of Obesity in Childhood and Adolescence

Prevalence and Trends of Childhood Obesity

Critical Periods for the Onset of Childhood Obesity

Adiposity Rebound

Causes of Childhood Obesity

Treatment of Child and Adolescent Obesity

Weight Management Goals in Children and Adolescents

Dietary Modification

Semi-Structured Diet Regimens

Meal Replacements

Macronutrient Composition

Fruits and Vegetables

Sweetened Beverages

Physical and Sedentary Activity

Screen Time

Medications for Obesity Treatment

Metabolic and Bariatric Surgery

Surgical Criteria

Cardiometabolic Comorbidities in Childhood Obesity

Hypertension

Cardiovascular Risk

Dyslipidemia of Obesity

Metabolic Syndrome

Insulin Resistance and Type 2 Diabetes Mellitus

Nonalcoholic Fatty Liver Disease

Dietary Intervention and Physical Activity

Pharmacotherapy and Surgery

Summary

References

Chapter 9 Aging and Cardiovascular Disease: Lessons from Calorie Restriction

Aging and Cardiovascular Disease

Calorie Restriction and Human Aging

Proposed Mechanisms by Which CR May Affect Human Aging and CVD

Extension of Life Span due to Slowing of the Rate of Aging

Extension of Life Span due to Prevention or Slowing of Age-Related Disease Onset

Evidence for the Antiaging Effects of CR in Humans

An Unintended Study of CR from the Biosphere 2 Experiment

Self-Administered CR in the Calorie Restriction Optimal Nutrition Society

Short-Duration Interventions with Calorie Restriction

Longer-Duration Interventions with Calorie Restriction

CALERIE 1

CALERIE 2

Alternative Strategies for CR

Timed Eating Paradigms

Alternate-Day Fasting

CR Mimetics

Conclusion

References

SECTION II Dietary Fats and Cardiometabolic Health

Chapter 10 Omega-3 and Omega-6 Fatty Acids: Roles in Cardiometabolic Disease

Introduction

Omega-6 Fatty Acids

Effects on Lipids

Effects on Inflammatory Markers

Linoleic Acid Metabolites

Associations with CHD Events in Prospective Observational Studies

Randomized Trials

Omega-3 Fatty Acids

Effects on Lipids

Effect on Inflammatory Markers

Associations with CHD Events in Prospective Observational Studies

Randomized Trials

Assessing Omega-6 and Omega-3 Fatty Acid Status

Summary

References

Chapter 11 Evolving Role of Saturated Fatty Acids

Primer on SFA Biochemistry and Physiology

Evolving History of Studies of SFA Effects on Lipids, Lipoproteins, and CVD Risk

Metabolic Studies Evaluating Diet and Lipid Profiles

Diet and CVD Studies

Refined CVD Risk Assessment

SFAs in Context

Replacement Nutrient

Atherogenic Dyslipidemia and the Obesity and Diabetes Epidemics

Food Sources of SFAs and Dietary Patterns

SFA Effects on Other Cardiometabolic Health Risk Factors

Variability in Response of LDL-C to Saturated Fat

Applying New Knowledge to Dietary Guidelines

Conclusions

References

Chapter 12 Effects of Dietary Trans Fatty Acids on Cardiovascular Risk

Abbreviations

Introduction

TFA and Risk Markers for Cardiovascular Disease

Serum Lipids and Lipoproteins

Mechanistic Studies

LDL Particle Size

LDL Oxidation

Lipoprotein(a)

Glucose Homeostasis

Blood Pressure

Hemostatic Function

Vascular Function

Inflammation

TFA and Cardiovascular Disease

Intakes and Recommendations

Conclusion

References

SECTION III Dietary Carbohydrates and Cardiometabolic Health

Chapter 13 Epidemiologic and Mechanistic Studies of Sucrose and Fructose in Beverages and Their Relation to Obesity and Cardiovascular Risk

Introduction

Effects Attributable to the Energy in Beverages

Epidemiology

Clinical Studies and Randomized Clinical Trials

Mechanisms for Weight Gain Associated with Soft Drinks

Cardiometabolic Effects Attributable to the Sucrose (Sugar) and Fructose in Beverages

Epidemiology

Mechanisms for the Effects of Sucrose and Fructose

Schematic Model of the Relation of Sugar, Caffeine, and Fructose to Cardiometabolic Disorders

Conclusions and Recommendations

References

Chapter 14 Effects and Mechanisms of Fructose-Containing Sugars in the Pathophysiology of Metabolic Syndrome

Introduction

Description of Metabolic Syndrome

Affirmed Concepts

MetS Risk Factors

Formally Defined Diagnostic Criteria

Other Risk Factors That Are Not Formally Recognized

Residual Risk Factors

Lifestyle Risk Factors

Added Sugars

Consumption Levels of Added Sugars

Sources of Added Sugars

Plausible Mechanisms by Which Consumption of Fructose-Containing Sugar May Promote the Development of MetS.

Unregulated Hepatic Uptake and Metabolism of Fructose

DNL, Hepatic Lipids, and Hepatic Insulin Resistance

Very Low–Density Lipoprotein Production and Secretion

Dyslipidemia

Intramyocellular Lipid Accumulation and Whole-Body Insulin Resistance

Hyperuricemia

Visceral Adipose Accumulation

Inflammation

Fructose Overload versus the Established Paradigm

Dietary Sugar Consumption as a Modifiable Risk Factor for MetS: Scientific Evidence

Observational Studies

Dietary Intervention Studies

Effects of Sugar Consumption on the Formally Defined Components of MetS

Effects of Sugar Consumption on Components of MetS That Are Not Formally Defined: Liver Lipid Accumulation, Insulin Resistance, and other Biomarkers of MetS

Conclusion

Acknowledgments

Conflicts of Interest

References

Chapter 15 Dietary Carbohydrate Restriction in the Management of NAFLD and Metabolic Syndrome

Introduction

Scope of Disease

Hepatic Triglyceride Accumulation

Risk Factors and Etiology

Epidemiology

NAFLD in Children

Treatment

Effect of Carbohydrate Restriction on NAFLD

Low-Carbohydrate Diets in NAFLD

Carbohydrate Quality

Recommendations

Other Dietary Treatments

Antioxidants

Probiotics and Prebiotics

Pharmaceutical Approaches to the Management of NAFLD

Insulin-Sensitizing Agents

Bile Acid Analogs

Pentoxifylline

Summary

References

Chapter 16 Dietary Starches and Grains: Effects on Cardiometabolic Risk

Introduction

Carbohydrate Quantity

Lipid and Lipoprotein Risk Factors

CVD Risk

Glycemic Control

Diabetes Risk

Glycemic Index

Lipid and Lipoprotein Risk Factors

Inflammation

CVD Outcomes

Glucose Homeostasis and Glycemic Control

Diabetes Risk

Whole Grains

Lipid and Lipoprotein Risk Factors

CVD Risk

Glycemic Control

Diabetes Risk

Conclusion

References

SECTION IV Dietary Protein and Cardiometabolic Health

Chapter 17 Interaction of Dietary Protein and Energy Balance

Introduction

Protein Intake in Negative Energy Balance

Protein Intake in Neutral Energy Balance

Mechanisms behind Protein-Induced Appetite Control and Energy Expenditure

Appetite

Energy Intake

Energy Expenditure

Body Composition

Protein Intake and Protein Turnover

Protein Intake in Positive Energy Balance

Reward Homeostasis Related to Dietary Protein

Protein Intake and Cardiovascular Diseases

Adverse Effects of Protein Diets

Summary

Acknowledgment

References

Chapter 18 A Protein-Centric Perspective for Skeletal Muscle Metabolism and Cardiometabolic Health

Abbreviations

Introduction

Protein, Weight Loss, and Muscle Mass

Developing an Amino Acid Perspective about Cardiometabolic Health

Optimizing Meal Pattern of Protein for Body Composition and Sarcopenia

Leucine Defining a Meal Threshold for Dietary Protein

Impact of Protein versus Carbohydrates on Cardiometabolic Risk Factors

Glycemic Regulations

Blood Lipids

Conclusions

References

Chapter 19 Protein Sources, CVD, Type 2 Diabetes, and Total Mortality

Abbreviations

Introduction

Scope of Review

Red and Processed Meat

Epidemiological Studies

Total Mortality/CVD Mortality/CVD Events

Diabetes

Characteristics of Red Meat Eaters

Possible Mechanisms of a Harmful Effect of Red Meat

Red Meat and CVD/Diabetes Risk Factors

Dietary Interventions and Biomarkers of CVD and Diabetes Risk

Dairy

Epidemiological Studies

Total Mortality/CVD Mortality/CVD Events

Type 2 Diabetes

Dairy and Risk Factors for Type 2 Diabetes

Dietary Interventions and Biomarkers of CVD and Diabetes

Longer-Term Feeding Studies

Acute Feeding Studies

Poultry

Eggs

Fish

Epidemiological Studies of Fish Consumption and CVD and Diabetes

Diabetes

Dietary Interventions

Soy Intake, Heart Disease, and Type 2 Diabetes

Dietary Patterns Containing Soy

Isoflavonoid Excretion

Interventions with Soy on Cardiovascular and Diabetes Risk Markers

Nontraditional Risk Factors

Acute Studies with Soy

Conclusion

References

SECTION V Dietary Food Groups, Patterns, and Cardiometabolic Health

Chapter 20 Consumption of Foods, Food Groups, and Cardiometabolic Risk

Introduction

Beverages

Sugar-Sweetened Beverages

Coffee

Alcohol

Foods

Fruits and Vegetables

Dairy (Cheese, Milk, Yogurt)

Eggs

Meats

Fish

Grains and Fiber

Nuts and Legumes

Conclusion

References

Chapter 21 Dietary Patterns and Cardiometabolic Disease

Introduction

Dietary Patterns Methodology

Major Study Designs

Mediterranean Diet

Other Commonly Used A Priori Dietary Patterns

Dash Diet

Healthy Eating Index

Alternate Healthy Eating Index

Cardiovascular Disease

CVD Risk Factors

Type 2 Diabetes

Body Fatness and Body Mass Index

Blood Pressure, Blood Lipids, and Inflammation

Other Popular Diets

A Posteriori Patterns

Cardiovascular Disease

CVD Risk Factors

Type 2 Diabetes

Body Fatness and Body Mass Index

Blood Pressure, Blood Lipids, and Inflammation

Implications and Directions for Future Research

References

Chapter 22 The Mediterranean Diet to Prevent Type 2 Diabetes and Cardiovascular Disease

Introduction

The Mediterranean Diet Pattern: History, Epidemiology, and Randomized Trials

The Mediterranean Diet in the Prevention of Type 2 Diabetes

Conclusions

References

Chapter 23 The DASH Diet

Development of the DASH Diet and Validation in the DASH-Sodium Study

The DASH (Dietary Approaches to Stop Hypertension) Trial

The DASH-Sodium Trial

Subsequent Studies with the DASH Diet Concept: PREMIER and Weight Loss Maintenance

PREMIER Clinical Trial

Other Trials Using the DASH-Type Diet

DASH Diet Compared to a High-Fat DASH Diet

DASH-Type Diet with Alternative Protein Sources

The Omni-Heart (Optimal Macronutrient Intake Trial to Prevent Heart Disease) Study

Effect of the DASH Diet on Cardiometabolic Health

Conclusions

Acknowledgments

Conflicts of Interest

References

Chapter 24 Nut Consumption and Coronary Heart Disease (CHD) Risk and Mortality

Introduction

Early Epidemiological Associations

More Recent Epidemiological Studies

Nut Consumption and Risk of Type 2 Diabetes

Nut Consumption and Metabolic Syndrome Risk

Clinical Trials on Nut Consumption and Coronary Heart Disease

CVD Events

Major CVD Risk Factors

Other CVD Risk Factors

Lipoprotein Particles

Lipoprotein Function

Oxidation and Inflammation

Vascular Health

Insulin Resistance and Glycemic Response

Body Weight

Summary

References

Chapter 25 Dairy Product Consumption, Dairy Fat, and Cardiometabolic Health

Abbreviations

Introduction

Cardiometabolic Risk

Dairy and Plasma Lipid Levels

Dairy and Low-Grade Systemic Inflammation

Dairy and Glucose–Insulin Homeostasis

Dairy, Blood Pressure, and Vascular Function

Dairy Fat and Cardiometabolic Risk

Conclusions

References

Chapter 26 Paleolithic Diets

Introduction

Nutrition during Human Evolution

Carbohydrate-Rich Foods

Other Plant Foods of the Paleolithic Diet

Meat

Fish and Shellfish

Insects and Larvae

Alcohol

Foods with No or Minimal Contribution in Paleolithic Diets

Paleolithic Diets and Absence of Grains

Paleolithic Diets and Absence of Dairy

Nutritional Characteristics of Paleolithic Diets

Contemporary Hunter–Gatherers and other Non-Western Groups

The Kitava Study

Effects of Urbanization

Controlled Trials of “Paleolithic Diets”

Conclusion

References

Chapter 27 Fasting Intermittently or Altering Meal Frequency: Effects on Plasma Lipids

Introduction

Methods

Results

Effects of Intermittent Fasting on Plasma Lipids

Mechanisms for Modulation of Plasma Lipids due to Intermittent Fasting

Effects of High Meal Frequency on Plasma Lipids

Mechanisms for Modulation of Plasma Lipids due to High Meal Frequency

Summary and Conclusion

Acknowledgment

Conflicts of Interest

References

SECTION VI Other Nutritional Influences of Cardiometabolic Health

Chapter 28 Early-Life Nutrition, Epigenetics, and Later Cardiometabolic Health

Background

Evidence from Epidemiology and Clinical Cohorts

Cardiometabolic Outcomes

Evidence from Animal Models

Cardiometabolic Outcomes

Maternal Undernutrition

Maternal Overweight/Obesity

Inflammation and Programming

Transgenerational Effects

Paternal Effects

Strategies for Intervention

Discussion

References

Chapter 29 Gene–Diet Interactions

Abbreviations

Introduction

Genetics of CVD and CVD Risk Factors

Gene–Diet Interactions and CVD Risk

Gene–Diet Interactions and Energy Balance

Gene–Diet Interactions and Glucose-Related Risk Factors

Gene–Diet Interactions and Lipid Metabolism

CVD Risk Has Rhythm

Translation of Knowledge

References

Chapter 30 Gut Microbiome: Its Relationship to Health and Its Modulation by Diet

Introduction

Gut Microbiome

Inflammation and the Microbiome

The Gut as a Metabolically Active Tissue

Microbiota and Their Metabolites Can Affect CVD Risk

Microbiota and Cardiometabolic Risk Factors

Functional Studies of the Microbiome and Cardio-metabolic Health: Study Designs to Understand and Test Mechanisms

Gnotobiotics to Test Microbiota

Human Fecal Transplants

Effects of Diet on Microbiota

Specific Effects of Diet and Potential Interaction with Cardiometabolic Health

Fiber

Polyphenols

Pre-/Probiotics

Food Additives

Interactions between Host Genetics and Microbiota

Host Genetics and Microbial Composition

Altered Microbiota across Life Span

Newborns and Early Childhood

Maternal Diet

Microbiota and Elderly Populations

Summary

Glossary

References

Chapter 31 Alcohol: Associations with Blood Lipids, Insulin Sensitivity, Diabetes, Clotting, CVD, and Total Mortality

Introduction

Blood Lipids

Insulin Sensitivity

Research on Alcohol and Morbidity and Mortality

Diabetes

Clotting

Cardiovascular Disease

Coronary Heart Disease

All-Cause Mortality

Conclusion

References

Chapter 32 Endocrine Disrupting Chemicals, Obesogens, and the Obesity Epidemic

Abbreviations

Endocrine Disrupting Chemicals (EDCs) and Human Health

The Obesity Epidemic

Obesogens, Adipogenesis, and Obesity

In Vitro Exposure to Obesogens and Adipogenesis

In Vivo Exposure to Obesogens during Adulthood and Obesity

Developmental Origins of Obesity

Energy Balance during Development

Obesogens and the Developmental Origins of Obesity

Obesogens and the Transgenerational Transmission of Obesity

Obesogens and Cardiovascular Disease

Conclusion and Future Directions

References

 

 

Book Description:

 

Handbook of Nutrition and Diet in Palliative Care, Second Edition, is a comprehensive guide, providing exhaustive information on nutrition and diet in terminal and palliative care. It covers physical, cultural and ethical aspects, bridging the intellectual divide in being suitable for novices and experts alike. Following in the tradition of its predecessor, chapters contain practical methods, techniques, and guidelines along with a section on applications to other areas of palliative care. Each chapter features key facts highlighting important areas, summary points, and ethical issues.

FEATURES:

• Use of cannabinoids in palliative nutrition care

• Pain control in palliative care

• Communications in palliative/end-of-life care: aspects of bad news

• Anorexia in cancer: appetite, physiology, and beyond

• Palliative care in severe and enduring eating disorders

• Linking food supplementation and palliative care in HIV

• Eating-related distress in terminally ill cancer patients and their family members

• Palliative care of gastroparesis

• Preoperative nutrition assessment and optimization in the cancer patient

• Childhood leukemia, malnutrition, and mortality as components of palliative care

• End-of-life decisions in persons with neurodevelopmental disorders

• Resources: listing web sites, journals, books and organizations

 

Table of Contents:

 

Setting the Scene. The Need for a Specialized Interest in Food and Nutrition in Palliative Care. What do we Mean by Palliative Care? The World’s Major Religions’ View on End-of Life Issues. Why Surgeons are Ambivalent about Palliative Treatments. Sedation in Palliative Care and its Impact on Nutrition. Quality of Life Aspects of Diet and Nutrition in Dying Children. Nutrition and Quality of Life in Adults Receiving Palliative Care. Refractory Cancer Cachexia. Assisting Healthcare Facilities. Palliative Care Communications. Pain Control in Palliative Care. Cultural Aspects. Nutrition and Hydration: Japanese Perspectives. Nutrition Support in Palliative Care: Chinese Perspectives. Indian Perspectives. Cultural Aspects of Foregoing Tube Feeding.  General Aspects. Stents in the GI Tract in Palliative Care. Artificial Nutrition. Support for Hydration at End of Life. Palliative Treatment of Dysphagia. Fatigue in Hospice Cancer patients. Constipation. Taste Alteration. Olfactory in Hospice Patients. Withholding Nutritional Support in European Countries. Cancer. Cachexia Related Suffering. GI Side Effects in Tumor Therapy. Upper GI symptoms. Palliative Surgery for Head and Neck Cancer. Total Parenteral Nutrition. Vitamin Deficiency. Appetite and Nausea. Palliative Gastrojejunostomy. Non-Cancer Conditions. Nutritional Support in the Vegetative State. Appetite Regulation in Renal Failure. Nutrition in End Stage Liver Disease. The Motor Disease. Nutritional Therapy in Amyotrophic Lateral Sclerosis. Pharmacological Aspects. Cannabinoids. Steroids. Stimulants in CF. Nutrition and Warfarin Interaction. Case Studies and Resources. Malnutrition in Esophageal Cancer. Nutrition in Advanced Dementia. Pain Control in Palliative Care. Research and Resources.

 

 

Description:

Nutritional management is an integral part of the management for virtually all gastrointestinal diseases. Nutritional Care of the Patient with Gastrointestinal Disease fills a current void in nutritional education by providing a reference for diagnosing and managing common nutritional issues related to gastrointestinal disease. 

 

Table of Contents:

 

1. Nutritional Assessment

2. Macronutrient Digestion and Absorption

3. Malabsorption

4. Food Allergy and Food Intolerance

5. Prebiotics and Dietary Fiber

6. Role of the Intestinal Microbiota and Probiotics in Health and Disease

7. Nutrition and Gastrointestinal Cancer

8. Nutritional Considerations in Gastroesophageal Reflux Disease and Eosinophilic Esophagitis

9. Nutrition and Celiac Disease

10. Nutrition in IBS

11. Nutrition in Inflammatory Bowel Disease

12. Nutritional Management of Acute and Chronic Pancreatitis

13. Enteral Access and Enteral Nutrition

14. Parenteral Nutrition Indications, Access, Formula, Monitoring, and Complications

15. Medical and Endoscopic Therapy of Obesity

16. Surgical Management of Obesity and Associated Complications

17. Nutrition Counseling and Nutrition Tidbits

 

 

Book Description:

While medical professionals continue to practice traditional allopathic medicine, the public has turned toward nutritional and integrative medical therapies, especially for addressing the proliferation of chronic diseases. Written by leaders in the academic and scientific world, Nutrition and Integrative Medicine: A Primer for Clinicians presents various modalities to help restore health. This book provides users with a guide to evaluating and recommending nutritional and integrative therapies.

The book offers insights on the microbiome of the human body, examines the relationship of human health to the microbiome of the food we ingest, and introduces the concept of "food as information." It provides enlightenment on anti-aging and healing modalities, mind–body medicine, and an investigation of psychological trauma as related to disease causation. Integrative therapies, including water, light, and sound therapy, are explored, and information on healing chronic disease through nutrition, the tooth–body connection, the role of toxins in disease causation, and electromagnetic field hypersensitivity, as well as its management, is presented.

 

Table of Contents:

 

Nutritional and Functional Medicine. The Role of the Microbiome on Human Health. Nutritional Approaches to Chronic Illness. Othomolecular Parenteral Nutrition Therapy. Toxicology: Exploring the Concept of Exogenous and Endogenous Toxins. Environmental Toxins and Chronic Illness: Clinical Management Using Both Traditional and Allostatic Load-Based Approaches. Neuroprotection, Aging, and Gut-Brain Axis: Translating Traditional Wisdom from the Mediterranean Diet into Evidence-Based Clinical Applications. The Dental Connection to Health: Dental and Gingival Health and Its Relation to Chronic Illness. The The Crucial Role of Craniofacial Growth on Airway, Sleep, and Temporomandibular Joint. The Role of the Clinical Laboratory in Nutritional Assessment. Integrative Medicine. Revisioning Cellular Bioenergetics: Food as Information and the Light-Driven Body. The Scientific Basis of Ayurvedic and Chinese Medicine. Ayurvedic Medicine: An Integrative Approach. An Introduction to Ayurveda: Marma Therapy. Chinese Medicine and Acupuncture. Yoga and Healing: Yoga Asanas, Breath, Mudras, and Their Relation to Human Anatomy and Subtle Anatomy. Mind-Body Medicine. Meditation, Neurobiological Changes, Genes, and Health: A New Paradigm for the Healthcare System. The Fourth Phase of Water: Implications for Energy, Life, and Health. Sound Healing, Theory and Practice. Healing with Light. The Role of Light and Electromagnetic Fields in Maintaining Vascular Health. Electromagnetic Hygiene. Identifying Pharmaceutical-Grade Essential Oils and Using Them Safely and Effectively in Integrative Medicine. On the Sophistican of Herbal Medicines. Psychological Trauma: Integrating Somatic and Psychological Methods to Treatment. Anti-Aging and Regenerative Medicine. Overcoming Chronic and Degenerative Diseases with Energy Medicine. Non-Invasive Early Diagnostic Methods of Various Cancers (Part I) and Safe, Effective, Individualized Treatrment of Cancer (Part II). Low Doses Big Effects: Application to Pediatrics. Nutritional and Alternative Medicine: Legal and Ethical Considerations.

 

 

Description:

 

Both nutrition deficiency and overnutrition can have a significant effect on the risk of infection. Nutrition, Immunity, and Infection focuses on the influence of diet on the immune system and how altering one’s diet helps prevent and treat infections and chronic diseases. This book reviews basic immunology and discusses changes in immune function throughout the life course. It features comprehensive chapters on obesity and the role of immune cells in adipose tissue; undernutrition and malnutrition; infant immune maturation; pre- and probiotics; mechanisms of immune regulation by various vitamins and minerals; nutrition and the aging immune system; nutrition interactions with environmental stress; and immunity in the global health arena.

Nutrition, Immunity, and Infection describes the various roles of nutrients and other food constituents on immune function, host defense, and resistance to infection. It describes the impact of infection on nutritional status through a translational approach. Chapters bring together molecular, cellular, and experimental studies alongside human trials so that readers can assess both the evidence for the effects of the food component being discussed and the mechanisms underlying those effects. The impact of specific conditions including obesity, anorexia nervosa, and HIV infection is also considered.

Chapter authors are experts in nutrition, immunity, and infection from all around the globe, including Europe, Australia, Brazil, India, and the United States. This book is a valuable resource for nutrition scientists, food scientists, dietitians, health practitioners, and students interested in nutrition and immunity.

 

Table of Contents:

 

Innate immunity – an overview. Cell-mediated immunity – an overview. The gut-associated lymphoid system. The role of the immune system in nutrition-related lifestyle diseases. Obesity, immunity, and infection. Role of immune cells in adipose tissue. Influence of infection and inflammation on nutrient status. Undernutrition, infection, and poor growth in infants and children. The thymus as a window on malnutrition. Immunity in anorexia. Breast milk and infant immune maturation. Interactions between probiotic bacteria and gut-associated lymphoid tissue. Prebiotics, probiotics, and response to vaccination. Prebiotics, immunity, and infection in infants and children. Mechanisms of immune regulation by vitamin A. Vitamin A, immunity, and infection in children. Vitamin C and infectious disease. Vitamin D and antimicrobial immunity. Vitamin D and control of autoimmunity. Vitamin E and T cell function. Iron, immunity, and infection. Selenium and the immune response. Zinc regulation of the immune response. Short chain fatty acids, G-protein coupled receptors and immune cells. Omega-3 fatty acids and T cell responses. Novel immunoregulatory mediators produced from omega-3 fatty acids. Arginine and cell-mediated immunity. Nitric oxide and the immune system. Glutamine and the immune system. Glutathione, immunity, and infection. Nucleotides and the immune system. Gangliosides and immune maturation. Plant phenolics and immunity. Immunomodulatory effects of beta-glucans from fungi. AHCC and immune responses. Immunoenhancing formulas for hospitalized patients. Nutrition and the aging immune system. Nutrition interaction with environmental stress and immunity. AHCC and autoimmune Sjogren’s disease. Nutrition and immunity in the global health arena.

 

 

Description:

Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.

 

Table of Contents:

 

Chapter 1: Tasting History

Chapter 2: Chemosensory Disorders : Emerging Roles in Food Selection, Nutrient Inadequacies, and Dig

Chapter 3: Retronasal Olfaction

Chapter 4: Taste and Food Choice

Chapter 5: Psychophysical Measurement of Human Oral Experience

Chapter 6: Color Correspondences in Chemosensation : The Case of Food and Drinks

Chapter 7: Effect of Visual Cues on Sensory and Hedonic Evaluation of Food

Chapter 8: Chemesthesis, Thermogenesis, and Nutrition

Chapter 9: The Look and Feel of Food

Chapter 10: Auditory System and Nutrition

Chapter 11: Sensory-Specific Satiety and Nutrition

Chapter 12: Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation

Chapter 13: Review of Chemosensation for Weight Loss

Chapter 14: Chemosensation to Enhance Nutritional Intake in Can

 

 

Description:

 

This second edition of a bestseller, Nutrition in Public Health: Principles, Policies, and Practice focuses on the role of the federal government in determining nutrition policy and influencing practice. Beginning with an overview of public health principles, the book examines the application of nutritional policy to dietary guidance.

 

Table of Contents:

 

Chapter 1: Public Health and Nutrition

Chapter 2: Preventing Disease or Promoting Health?

Chapter 3: Nutritional Epidemiology

Chapter 4: Diet-Related Chronic Disease : Disparities and Programs to Reduce Them

Chapter 5: Weight Control : Challenges and Solutions

Chapter 6: Special Populations

Chapter 7: Cultural Competency

Chapter 8: Food and Nutrition Policies

Chapter 9: Food and Nutrition Guidance

Chapter 10: Food and Nutrition Assessment of the Community

Chapter 11: Promoting Food Security

Chapter 12: Social Marketing and Other Mass Communication Techniques

Chapter 13: Food Safety and Defense

Chapter 14: Grants to Support Initiatives in Public Health Nutrition

Back Cover

 

 

DESCRIPTION:

In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research.  Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies.

Divided into five key sections, Public Health Nutrition contains a wealth of information, including:

·         Public health nutrition concepts and assessment tools, and their application in light of the latest evidence.

·         Case studies to illustrate how best to apply the theory and evidence to policy and practice.

·         An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health.

·         The impact of environmental factors on public health.

·         Public health strategies, policies and approaches.

With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. 

A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth

TABLE OF CONTENTS:

Contributors ix

Q1 Series Foreword xiii

Preface xv

Q2 About the companion website xvii

Part One Public Health Nutrition Tools 1

1 Introduction to Public Health Nutrition 3
Martin Wiseman

2 Concepts and Definitions Used in Public Health Nutrition 9
Eric Brunner and Ailsa Welch

3 Assessment of Dietary Habits 18
Marga Ocke and Emma Foster

4 Assessment of Nutritional Status in Public Health Nutrition Settings 29
H David McCarthy

5 Food Composition 36
Mark Roe, Jenny Plumb, Ruth Charrondierre and Paul Finglas

6  Dietary Reference Values 47
Peter J Aggett

7 Assessment of Physical Activity 56
Ulf Ekelund

Part Two Current State of Evidence 69

8 Poor Dietary Patterns 71
Judith L Buttriss and Anna Nugent

9 Minerals and Vitamins of Current Concern 88

Iron 88
Peter J Aggett

Iodine 96
Margaret Rayman and Sarah Bath

Vitamin A 102
Liz Johnson and Emily Mohan

10 Nutrition Pre-conception and during Pregnancy 111
Sara Stanner

11 Nutrition and Infant/Child Development 137
Alison M Lennox

12 Nutrition and Teenagers/Young Adults 159
Elisabeth Weichselbaum

13 Nutrition in Older Adults 175
Ashley T LaBrier, Clare Corish, and Johanna Dwyer

Part Three Diet and Disease 193

14 Obesity: Maternal 195
Debbie M Smith, Tracey Mills, and Christine Furber

15 Obesity: Childhood 205
Laura Stewart, Jenny Gillespie, and Taryn Young

16 Cardiovascular Disease: Sodium and Blood Pressure 214
Linda M Oude Griep and Paul Elliott

17 Carbohydrates and Metabolic Health 220
Judith L Buttriss

18 Cardiovascular Disease: Dietary Fat Quality 235
Tom Sanders

19 Diet and Cancer 242
Farah Naja and Lara Nasreddine

20 Bone Health 284
Louise R Wilson, Andrea L Darling, and Susan A Lanham-New

21 Dental Health 298
Anja Heilmann and Richard G Watt

22 Mental Health and Cognitive Function 310

Iron 310
Paul Sharp

Caffeine 313
Peter Rogers

B Vitamins 317
Helene McNulty

Physical Activity 320
Ken Fox

Part Four Environmental Factors 325

23 Obesogenic Environments 327
Amelia Lake, Tim Townshend, and Tom Burgoine

24 The Wider Environment and its Effect on Dietary Behaviour 339
Bridget Benelam and Judith L Buttriss

Part Five Public Health Nutrition Strategies and Approaches 357

25 Global and National Public Health Nutrition Approaches 359
Francesco Branca and Cassandra Ellis

26 Developing Strategies in the Community 374
Janet E Cade, Charlotte EL Evans, and Jayne Hutchinson

27 Dietary Change and Evidence on How to Achieve This 387
Janice L Thompson

28 Evaluation of Public Health Nutrition Interventions and Policies 399
Ailsa Welch and Richard PG Hayhoe

29 Considerations for Evaluation of Public Health Nutrition Interventions in Diverse Communities 406
Basma Ellahi

Index 413

 

 

DESCRIPTION:

 

Now in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes.

Offers a global, multidisciplinary perspective on food and nutrition

Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals

Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice

Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients

Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention

A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.

 

 

TABLE OF CONTENTS:

 

Contributors vii

Preface ix

Series Foreword xi

About the Companion Website xii

1 Introduction to Human Nutrition: A Global Perspective on Food and Nutrition 1
Susan A. Lanham-New, Marcela Moraes Mendes, and Hester H. Vorster

2 Measuring Dietary Intake 13
Una E. MacIntyre and Friedeburg AM. Wenhold

3 Food Composition 56
Hettie C. Schönfeldt and Beluah Pretorius

4 Dietary Reference Standards 74
Kate M. Younger

5 Body Composition 85
Anja Bosy‐Westphal, Paul Deurenberg, and Manfred James Müller

6 Energy Metabolism 113
Gareth A. Wallis

7 Nutrition and Metabolism of Proteins and Amino Acids 131
D. Joe Millward

8 Digestion and Metabolism of Carbohydrates 161
John C. Mathers

9 Nutrition and Metabolism of Lipids 177
Bruce A. Griffin and Stephen C. Cunnane

10 The Vitamins 218
David A. Bender

11 Minerals and Trace Elements 280
JJ. Strain, Alison J. Yeates, and Kevin D. Cashman

12 Phytochemicals 339
Gary Williamson

13 Physical Activity: Concepts, Assessment Methods and Public Health Considerations 352
Angela Carlin, Marie H. Murphy, and Alison M. Gallagher

14 Nutrition Research Methodology 367
J. Alfredo Martínez, Estefania Toledo, and Miguel A. Martinez‐Gonzalez

15 Food Safety: A Public Health Issue of Growing Importance 388
Catherine M. Burgess, Cristina Arroyo, Declan J. Bolton, Martin Danaher, Lisa O’Connor, Patrick J. O’Mahony, and Christina Tlustos

16 Food and Nutrition: Policy and Regulatory Issues 418
Aideen McKevitt, James Gallagher, and Cassandra H. Ellis

17 Food and Nutrition‐Related Diseases: The Global Challenge 439
Thomas R. Hill and Georg Lietz

Introduction to Human Nutrition, Editor Biographies 453

Index 456

 

 

Description:

Revised and updated by experts in both nephrology and clinical nutrition, this seventh edition of Handbook of Nutrition and the Kidney provides practical and clinically relevant information for addressing the nutritional needs of patients with acute and chronic kidney disease. Concise yet in-depth, the book is packed with tables and charts in every chapter, and outlines detailed and daily nutritional requirements, including proteins, vitamins, minerals, lipids, other fatty acids, and more.

 

Table of Contents:

 

1 Nutritional Requirements of Healthy Adults

2 Nutrition Screening and Assessment in Kidney Disease

3 Epidemiology of Protein-Energy Wasting in Chronic Kidney Disease

4 Effects of Chronic Kidney Disease on Metabolism and Hormonal Function

5 Calcium, Phosphorus, and Vitamin D in Kidney Disease

6 Management of Lipid Abnormalities in the Patient with Kidney Disease

7 Role of Nutrition in Cardiovascular and Kidney Diseases

8 Requirements for Protein, Calories, and Fat in the Predialysis Patient

9 Nutritional Considerations in Patients with Diabetes and Kidney Disease

10 Nephrotic Syndrome: Nutritional Consequences and Dietary Management

11 Nutritional Intervention in Progressive Chronic Kidney Disease

12 Nutritional Requirements in Hemodialysis Patients

13 Nutritional Considerations for Patients on Peritoneal Dialysis

14 Nutritional Management of Kidney Transplant Patients

15 Enteral and Parenteral Nutrition in Kidney Disease: Practical Applications

16 Trace Elements and Vitamins

17 Dietary Salt Intake for Patients with Hypertension or Kidney Disease

18 Nutritional Aspects of Kidney Stones

19 Practical Aspects of Dealing with the Gut Microbiome in Patients with Kidney Disease

20 Obesity in Kidney Disease

21 Exercise and Physical Function in Kidney Disease

22 The Renal Dietitian in the Clinic—Medical Nutrition Therapy

23 Nutritional Support in Acute Kidney Injury

24 Nutrition in Pediatric Kidney Disease

25 Sample Menus for Chronic Kidney Disease Patients

Index

 

In a field saturated with complex and conflicting information, this exciting new book covers information about nutrition before, during and after pregnancy in a clear and user friendly style. The author addresses all the major aspects of the subject, moving from fertility and preparing the body for pregnancy, through to nutrient metabolism, diet and pregnancy outcome, weight gain, special needs, and postpartum changes and nutrition.

This guide's evidence based approach will appeal to nutritionists and dietitians, and to many other health professionals who work with women in their childbearing years, including midwives, nurses and family practioners. Each chapter includes a useful set of appendices covering dietary requirements, nutritional composition of key foods and weight gain guidelines, as well as application in practice sections and a summary of key points.

 

Nutrition Essentials for Nursing Practice, 9th Edition gives nursing students the understanding of nutrition theory and application to ensure effective client care across the life cycle and the health-illness continuum. Incorporating nutrition throughout the nursing care process, Susan Dudek’s concise yet thorough text equips tomorrow’s nurses with the latest evidence-based practices and recommendations to facilitate nutrition on the front lines of nursing practice, from assessment and nursing diagnoses to implementation and evaluation. 
 
The most up-to-date resource of its kind, this revised edition includes the Dietary Guidelines for Americans, 2020-2025 and makes need-to-know information more accessible than ever with a student-friendly format, improved organization, engaging case studies, and adaptable content optimized for use in standalone courses, online, or a fully integrated curriculum.  

 

Description:

Consumers look to health professionals for guidance on how to integrate complementary and alternative (CAM) therapies into their lifestyles, yet most health care professionals are trained only in conventional practices. Integrating Therapeutic and Complementary Nutrition provides the scientific foundation necessary to understand CAM nutrition

 

Table of Contents:

 

Chapter 1. Fundamentals of Integrative Nutrition

Chapter 2. Ayurveda: The Mother of Traditional Medicine

Chapter 3. Pregnancy and Lactation

Chapter 4. Infant and Child Health

Chapter 5. Adolescence

Chapter 6. Women’s Health

Chapter 7. Men’s Health

Chapter 8. Skeletal System and Joint Health

Chapter 9. Cardiovascular Disease

Chapter 10. Nervous System

Chapter 11. Upper Gastrointestinal System

Chapter 12. Promoting Small and Large Bowel Health

Chapter 13. Liver Disease

Chapter 14. Nutrition and the Pancreas

Chapter 15. Immune System

Chapter 16. Renal Nutrition

Chapter 17. Respiratory Health

Chapter 18. Ear Health

Chapter 19. Skin Health

Appendices

Index

 

 

 

 

 

 

Description:

It is no surprise that women and men experience biological and physiological differences fundamentally and throughout the lifecycle. What is surprising is that faced with such a self-evident truth, there should be so little consideration to date of how these differences affect susceptibility to disease and metabolic response to dietary treatment.

 

Table of Contents:

 

Section I: Introduction

Chapter 1. Need to Optimize the Health of Women

Chapter 2. Sex-Specific Biology of the Gastrointestinal Tract

Section II: Normal Nutrition

Chapter 3. Adolescence

Chapter 4. Premenopause

Chapter 5. Pregnancy and Lactation

Chapter 6. Menopause and Midlife

Section III: Nutrition in Chronic Disease and Various Conditions

Chapter 7. Obesity and Weight Management

Chapter 8. The Metabolic Syndrome and Type 2 Diabetes Mellitus

Chapter 9. Cardiovascular Disease

Chapter 10. Breast and Ovarian Cancer

Chapter 11. Osteoporosis and Osteoarthritis

Chapter 12. Rheumatoid Arthritis

Chapter 13. Irritable Bowel Syndrome

Chapter 14. Eye Health

Chapter 15. Alzheimer’s Disease and Other Forms of Dementia

Chapter 16. Depression and Psychiatric Disorders

Chapter 17. Eating Disorders

Chapter 18. Oral Health

Section IV: Conclusion

Chapter 19. Conclusion: What We Know, and Where Do We Go from Here

Index

Back cover

 

 

 

 

Book Description:

 

Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third Edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases.

Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics include:

Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology

DNA, gene–nutrient interaction, epigenetics, and telomeres

Nutritional aspects of kidney disease, diabetes, and metabolic syndrome

Personalized nutrition and personalized medicine

Vegetarianism, the Mediterranean diet, and other popular dietary practices

Obesity and cholesterol

Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study.

 

Table of Contents:

 

Part I Biology and Biochemistry
Introduction: Fundamentals of Nutrition
Digestion of Carbohydrates, Lipids, and Proteins
Requirements for Energy, Carbohydrates, Fats, and Proteins
Role of Essential Fatty Acids
Eicosanoids
Inorganic Elements (Minerals)
Vitamins—An Overview
Fat-Soluble Vitamins
Water-Soluble Vitamins I
Water-Soluble Vitamins II
Vitamin-Like Substances
Part II Special Nutritional Needs
Nutritional Aspects of Pregnancy and Lactation
Nutrition and Development
Nutrition and Aging
Part III Nutrition and Specific Disorders
Nutritional Assessment
Obesity and Eating Disorders
Cholesterol and Dyslipidemia
Osteoporosis
Nutritional Aspects of Diabetes
Nutritional Aspects of Kidney Disease
Nutritional Aspects of Genetic Disease
Nutritional and Metabolic Effects of Alcohol
Nutritional Epidemiology
Part IV Special Topics
Dietary Fiber
Antioxidants and Health
Toxicants Occurring Naturally in Foods and Additives
Vegetarianism and Other Popular Nutritional Practices
Nutritional Aspects of Biotransformation
Nutraceuticals
Alternative Medicine: Dietary Supplements
Gene-Nutrient Interaction—Molecular Genetics, Epigenetics, and Telomeres
Personalized Nutrition and Personalized Medicine
Index