Handbook of Nutrition and FoodSignificantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original, this new edition reflects the changes and developments of the past six years in nutrition research by adding 12 new chapters and tripling the number of referential web addresses. Beginning with an overview of food and food constituents, the book outlines current nutrient analysis systems, techniques for data analysis, and food labeling. The second section reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition. There is a detailed assessment in section three on nutritional needs throughout the lifecycle. It highlights exercise and the value of vegetarian diets in health promotion and disease prevention. Section four considers issues surrounding nutritional assessment, screening, and monitoring tools including questionnaires, and anthropometric-, psychological-, and energy-assessments. The book discusses particular challenges relevant to minority populations, school age children, and military recruits, and compares dietary guidelines in the US and around the world. Fully one third of the book relates the latest findings in clinical nutrition and the prevention and amelioration of wide range of disease states. In addition to cardiovascular disease, diabetes, and renal diseases, contributions cover cancer treatment, eating disorders, pancreatic health, eye diseases, alcohol metabolism, food allergies, the genetics of human obesity, and herbal supplements. |
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Table des matières
| 3 | |
| 37 | |
| 69 | |
| 85 | |
| 93 | |
| 107 | |
| 121 | |
Chapter 8 Trace Mineral Deficiencies | 159 |
Chapter 40 Assessment of Lipids and Lipoproteins | 683 |
Maximizing Opportunities and Managing the Challenges | 693 |
Major Gene and Diet Effects | 715 |
Chapter 43 Effects of Diet on Cardiovascular Disease Risk | 727 |
Nonpharmacologic Therapy | 735 |
Major Nonpharmacologic Trials of Prevention or Treatment of Hypertension | 771 |
Chapter 46 Nutrition in Diabetes Mellitus | 785 |
Chapter 47 Renal Nutrition | 815 |
Chapter 9 Vitamin Deficiencies | 177 |
Chapter 10 Potential Benefits for the Use of Vitamin and Mineral Supplements | 193 |
Chapter 11 NutrientNutrient Interactions | 221 |
Chapter 12 Comparative Nutrition | 227 |
Chapter 13 Nutrition during Pregnancy and Lactation | 235 |
Chapter 14 Feeding the Premature Infant | 259 |
Chapter 15 Feeding the Term Infant | 271 |
Chapter 16 Nutrition for Healthy Children and Adolescents Aged 2 to 18 Years | 285 |
Chapter 17 HealthPromoting Diet for Adults | 345 |
Chapter 18 Nutrition in Later Years | 359 |
Chapter 19 Exercise and Nutrient Need | 373 |
Chapter 20 Vegetarian Diets in Health Promotion and Disease Prevention | 389 |
Chapter 21 Dietary Guidelines Food Guidance and Dietary Quality | 417 |
An Update | 429 |
Chapter 23 Nutrition Monitoring in the United States | 451 |
Observational Studies | 471 |
Chapter 25 Nutrition Screening and Monitoring Tools | 481 |
Methods for Adults | 493 |
Chapter 27 Use of Food Frequency Questionnaires in Minority Populations | 509 |
Chapter 28 Methods and Tools for Dietary Intake Assessment in Individuals vs Groups | 529 |
Dietary Assessment Methods for SchoolAge Children | 543 |
Historical Perspectives | 577 |
Stature Weight and the Body Mass Index in Adults | 581 |
Chapter 32 The How and Why of Body Composition Assessment in Adults | 589 |
Chapter 33 Height Weight and Body Mass Index in Childhood | 597 |
Chapter 34 Frame Size Circumferences and Skinfolds | 611 |
Chapter 35 Psychological Assessment for Adults and Children | 629 |
Physical Activity | 639 |
Chapter 37 Environmental Challenges and Assessment | 649 |
Chapter 38 Medical Nutritional Evaluation | 661 |
Chapter 39 ProteinEnergy Malnutrition | 669 |
Chapter 48 Genetics of Human Obesity | 833 |
Chapter 49 Metabolic Assessment of Overweight Patients | 847 |
Chapter 50 Adult Obesity | 869 |
Chapter 51 Childhood Obesity and Exercise | 889 |
Important Psychological Considerations | 903 |
Chapter 53 Bariatric Surgery Overview | 915 |
Chapter 54 NutritionRelated Genetic Diseases | 929 |
Chapter 55 Folate Homocysteine and Neurologic Diseases | 949 |
Chapter 56 Eating Disorders Anorexia Nervosa Bulimia Nervosa BingeEating Disorder | 955 |
Metabolism and Effects on Nutrition | 975 |
Chapter 58 Nutrients and AgeRelated Eye Disease | 979 |
Chapter 59 Nutrition and Oral Medicine | 987 |
Chapter 60 Nutrition and Hollow Organs of Upper Gastrointestinal Tract | 1003 |
Chapter 61 Nutrition and Hollow Organs of Lower Gastrointestinal Tract | 1023 |
Chapter 62 Nutrient Metabolism and Support in Normal and Diseased Livers | 1051 |
Physiology and Interventional Strategies | 1067 |
Chapter 64 Macromineral Nutrition Disorders of Skeleton and Kidney Stones | 1079 |
Chapter 65 Anemia | 1093 |
Chapter 66 Food Allergy | 1111 |
Chapter 67 Enteral Nutrition | 1125 |
Chapter 68 Parenteral Nutrition | 1143 |
Chapter 69 Nutrition in Critical Illness | 1159 |
Chapter 70 Plant Foods and Phytochemicals in Human Health | 1175 |
Chapter 71 Mechanisms for CancerProtective Effects of Bioactive Dietary Components in Fruits and Vegetables | 1187 |
Chapter 72 Nutrition and Cancer Treatment | 1211 |
Chapter 73 Drugs Used in Treatment or Management of Human Diseases | 1223 |
Chapter 74 DrugNutrient Interactions | 1237 |
Chapter 75 Herbal Supplements | 1241 |
Index | 1247 |
Back cover | 1275 |
Autres éditions - Tout afficher
Handbook of Nutrition and Food, Second Edition Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman Aucun aperçu disponible - 2007 |
Expressions et termes fréquents
24 h recall adults alcohol American amino acids associated beverages body weight calcium calories cancer carbohydrate cell cholesterol Clin Nutr clinical compared consumed consumption cooked correlations decreased deficiency developed diet dietary assessment dietary fiber Dietary Guidelines dietary intake Dietary Reference Intakes disease eating energy intake enzymes Epidemiol estimates factors fatty acids females fiber folate folic acid food intake food records fruits and vegetables glucose growth Health Hispanic Human increased individuals infants infection iron JADA kcal levels lipid meals measures meat metabolism methods mg/day mg/dl Microbiol micronutrients milk mineral mmol/l MyPyramid National needs niacin nutrient nutrient intake Nutrition Monitoring obesity overweight Pediatrics physical activity population pregnancy protein questionnaire recommendations reduce reported Research riboflavin risk saturated fat selenium studies supplements Table tissue total energy total fat U.S. Department USDA validity variables vegetarian vitamin B12 women zinc
Fréquemment cités
Page 81 - ... 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Page 431 - Needs • Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.
Page 71 - Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g...
Page 485 - Many older Americans must take medicines for health problems. Almost half of older Americans take multiple medicines daily. Growing old may change the way we respond to drugs. The more medicines you take, the greater the chance for side effects such as increased or decreased appetite, change in taste, constipation, weakness, drowsiness, diarrhea, nausea, and others. Vitamins or minerals when taken in large doses act like drugs and can cause harm. Alert your doctor to everything you take.
Page 419 - Choose a diet that is low in saturated fat and cholesterol and moderate in total fat. • Choose beverages and foods to moderate your intake of sugars. • Choose and prepare foods with less salt. • If you drink alcoholic beverages, do so in moderation.
Page 432 - ... such as fish, nuts, and vegetable oils When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free...
Page 452 - Department of Health, Education, and Welfare (now the Department of Health and Human Services...
Page 421 - Those who choose to drink alcoholic beverages should do so sensibly and in moderation — defined as the consumption of up to one drink per day for women and up to two drinks per day for men...
Page 418 - Eat a variety of foods Balance the food you eat with physical activity — maintain or improve your weight Choose a diet low in fat, saturated fat, and cholesterol Choose a diet with plenty of grain products, vegetables, and fruits Choose a diet moderate in sugars Choose a diet moderate in salt and sodium 418 TABLE 21.2 Dietary Guidelines for Americans...
Page 421 - Choose fiber-rich fruits, vegetables, and whole grains often • Choose and prepare foods and beverages with little added sugars or caloric sweeteners...
Références à ce livre
Radionuclide Concentrations in Food and the Environment Michael Poschl,Leo M.L. Nollet Aucun aperçu disponible - 2006 |
