Modern Nutrition in Health and Disease / Edition 11

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Overview

This widely acclaimed book is a complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy. Distinguished international experts provide in-depth information on historical landmarks in nutrition, specific dietary components, nutrition in integrated biologic systems, nutritional assessment through the life cycle, nutrition in various clinical disorders, and public health and policy issues.

Modern Nutrition in Health and Disease, 11th Edition, offers coverage of nutrition's role in disease prevention, international nutrition issues, public health concerns, the role of obesity in a variety of chronic illnesses, genetics as it applies to nutrition, and areas of major scientific progress relating nutrition to disease.

The book contains predominantly black-and-white illustrations, with some color illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This update of an all-encompassing book on the many aspects of nutrition in the population comes eight years after the 10th edition.
Purpose: The purpose is to provide an updated, comprehensive, and authoritative text and reference source. Covering as many topics as it does, it meets the authors' objectives.
Audience: While the authors do not specifically identify their audience, it is likely they have their sights set high. Since their goal is to provide a comprehensive resource, they most likely expect this book to be for healthcare professionals already working with patients. Since it covers such a wide range of topics, it does not get too specific in one area. With that mind, this may not be appropriate for nutrition majors or dietitians, but it would be a good choice for non-nutrition professionals. The authors are PhD dietitians and MDs in nutrition research, and are certainly credible authorities.
Features: The book covers a lot of territory in its five parts: specific dietary components; nutrition roles in integrated biologic systems; nutrition needs and assessment during the life cycle; prevention and management of disease; and nutrition of populations. Within these broad topics, quite a few interesting chapters cover newer material, such as functional foods and nutraceuticals, probiotics and prebiotics, and the evolving science of dietary supplements. Each chapter includes an outline of topics, listing the page number for easy navigation, as well as references and suggested readings. In the chapter on diabetes, there is some outdated information regarding diabetes standards of care and medical nutrition guidelines. The functional foods chapter covers a lot of ground as well, helping readers understand the benefits of functional foods with a very helpful table of foods with their potential benefits.
Assessment: While this book isn't as in-depth as many other nutrition books available, it does have many merits. It would be a great reference for non-nutrition professionals to give them the basics about a wide variety of topics. This is a substantial book, and it could be seen as a one-stop reference for those looking for key information.
From the Publisher

 "It would be a great reference for non-nutrition professionals to give them the basics about a wide variety of topics. This is a substantial book, and it could be seen as a one-stop reference for those looking for key information."

Doody's Review
Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE(University of Chicago Medical Center)

From the Publisher
 "It would be a great reference for non-nutrition professionals to give them the basics about a wide variety of topics. This is a substantial book, and it could be seen as a one-stop reference for those looking for key information."

Doody's Review
Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE(University of Chicago Medical Center)

From The Critics
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: This update of an all-encompassing book on the many aspects of nutrition in the population comes eight years after the 10th edition.
Purpose: The purpose is to provide an updated, comprehensive, and authoritative text and reference source. Covering as many topics as it does, it meets the authors' objectives.
Audience: While the authors do not specifically identify their audience, it is likely they have their sights set high. Since their goal is to provide a comprehensive resource, they most likely expect this book to be for healthcare professionals already working with patients. Since it covers such a wide range of topics, it does not get too specific in one area. With that mind, this may not be appropriate for nutrition majors or dietitians, but it would be a good choice for non-nutrition professionals. The authors are PhD dietitians and MDs in nutrition research, and are certainly credible authorities.
Features: The book covers a lot of territory in its five parts: specific dietary components; nutrition roles in integrated biologic systems; nutrition needs and assessment during the life cycle; prevention and management of disease; and nutrition of populations. Within these broad topics, quite a few interesting chapters cover newer material, such as functional foods and nutraceuticals, probiotics and prebiotics, and the evolving science of dietary supplements. Each chapter includes an outline of topics, listing the page number for easy navigation, as well as references and suggested readings. In the chapter on diabetes, there is some outdated information regarding diabetes standards of care and medical nutrition guidelines. The functional foods chapter covers a lot of ground as well, helping readers understand the benefits of functional foods with a very helpful table of foods with their potential benefits.
Assessment: While this book isn't as in-depth as many other nutrition books available, it does have many merits. It would be a great reference for non-nutrition professionals to give them the basics about a wide variety of topics. This is a substantial book, and it could be seen as a one-stop reference for those looking for key information.
Booknews
**** Earlier editions of this authoritative text-reference in basic and clinical nutrition are cited in BCL3 and Sheehy. The new format of the eighth edition--two volumes, each containing a full table of contents, indexes and appendices--reflects the increasing information in all aspects of the field (since the seventh edition of 1988) and the inclusion of many new topics, including behavioral disorders, bulimia, and obesity. The first volume covers basic science and normal nutrition and the second volume covers therapy and clinical concerns. The volumes are available individually for $67.50. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781605474618
  • Publisher: Lippincott Williams & Wilkins
  • Publication date: 12/22/2012
  • Edition description: Eleventh
  • Edition number: 11
  • Pages: 1648
  • Sales rank: 406,023
  • Product dimensions: 8.50 (w) x 11.00 (h) x 2.30 (d)

Table of Contents

1 Defining the Essentiality of Nutrients 3
2 Proteins and Amino Acids 11
3 Carbohydrates 49
4 Lipids, Sterols, and Their Metabolites 67
5 Energy Needs: Assessment and Requirements in Humans 95
6 Electrolytes, Water, and Acid-Base Balance 105
7 Calcium 141
8 Phosphorus 157
9 Magnesium 169
10 Iron in Medicine and Nutrition 193
11 Zinc 223
12 Copper 241
13 Iodine 253
14 Selenium 265
15 Chromium 277
16 Ultratrace Minerals 283
17 Vitamin A and Retinoids 305
18 Vitamin D 329
19 Vitamin E 347
20 Vitamin K 363
21 Thiamin 381
22 Riboflavin 391
23 Niacin 401
24 Vitamin B[subscript 6] 413
25 Pantothenic Acid 423
26 Folic Acid 433
27 Vitamin B[subscript 12] "Cobalamin" 447
28 Biotin 459
29 Vitamin C 467
30 Clinical Manifestations of Human Vitamin and Mineral Disorders: A Resume 485
31 Carnitine 505
32 Choline and Phosphatidylcholine 513
33 Carotenoids 525
34 Homocysteine, Cysteine, and Taurine 543
35 Glutamine and Arginine 559
36 Nutritional Regulation of Gene Expression 573
37 Transmembrane Signaling 585
38 Membrane Channels and Transporters: Paths of Discovery 595
39 The Alimentary Tract in Nutrition 605
40 Control of Food Intake 631
41 Metabolic Consequences of Starvation 645
42 Nutrition and the Chemical Senses 667
43 Fiber and Other Dietary Factors Affecting Nutrient Absorption and Metabolism 679
44 Hormone, Cytokine, and Nutrient Interactions 699
45 Nutrition and the Immune System 725
46 Oxidative Stress and Oxidant Defense 751
47 Diet in Work and Exercise Performance 761
48 Nutrition in Space 783
49 Body Composition: Influence of Nutrition, Physical Activity, Growth, and Aging 789
50 Maternal Nutrition 811
51 Nutritional Requirements During Infancy 839
52 Diet, Nutrition, and Adolescence 857
53 Nutrition in the Elderly 869
54 Clinical Nutrition Assessment of Infants and Children 885
55 Clinical and Functional Assessment of Adults 895
56 Nutritional Assessment of Malnutrition by Anthropometric Methods 903
57 Laboratory Tests for Assessing Nutritional Status 923
58 Dietary Assessment 937
59 Protein-Energy Malnutrition 963
60 Malnutrition among Children in the United States: The Impact of Poverty 989
61 Nutritional Support of Inherited Metabolic Disease 1003
62 Inherited Metabolic Disease: Defects of [beta]-Oxidation 1057
63 Childhood Obesity 1071
64 Nutritional Management of Infants and Children with Specific Diseases and/or Conditions 1081
65 Assessment of Malabsorption 1091
66 Nutrition in Relation to Dental Medicine 1099
67 The Esophagus and Stomach 1125
68 Short Bowel Syndrome 1135
69 Inflammatory Bowel Disease 1141
70 Diseases of the Small Bowel 1151
71 Celiac Disease 1163
72 Nutrition in Pancreatic Disorders 1169
73 Nutrition in Liver Disorders 1177
74 Nutrient and Genetic Regulation of Lipoprotein Metabolism 1191
75 Nutrition and Diet in the Management of Hyperlipidemia and Atherosclerosis 1199
76 Nutrition, Diet, and Hypertension 1217
77 Chronic Congestive Heart Failure 1229
78 Molecular Basis of Human Neoplasia 1235
79 Diet, Nutrition, and the Prevention of Cancer 1243
80 Carcinogens in Foods 1255
81 Chemoprevention of Cancer 1263
82 Nutritional Support of the Cancer Patient 1297
83 Bone Biology in Health and Disease 1327
84 Nutrition and Diet in Rheumatic Diseases 1339
85 Osteoporosis 1353
86 Nutritional Management of Diabetes Mellitus 1365
87 Obesity 1395
88 Nutritional Aspects of Hematologic Disorders 1419
89 Renal Disorders and Nutrition 1439
90 Nutrition, Respiratory Function, and Disease 1473
91 Nutrition and Retinal Degenerations 1491
92 Diagnosis and Management of Food Allergies 1503
93 Behavioral Disorders Affecting Food Intake: Anorexia Nervosa, Bulimia Nervosa, and Other Psychiatric Conditions 1513
94 Nutrition and Diet in Alcoholism 1523
95 Nutrition and Diseases of the Nervous System 1543
96 The Hypercatabolic State 1555
97 Nutrition and Infection 1569
98 Diet and Nutrition in the Care of the Patient with Surgery, Trauma, and Sepsis 1589
99 Diet, Nutrition, and Drug Interactions 1619
100 Enteral Feeding 1643
101 Parenteral Nutrition 1657
102 Nutrition and Medical Ethics: The Interplay of Medical Decisions, Patients' Rights, and the Judicial System 1689
103 Recommended Dietary Intakes: Individuals and Populations 1705
104 Dietary Goals and Guidelines: National and International Perspectives 1727
105 Nutrition Monitoring in the United States 1743
106 Nutritional Implications of Vegetarian Diets 1755
107 International Priorities for Clinical and Therapeutic Nutrition in the Context of Public Health Realities 1769
108 Social and Cultural Influences on Food Consumption and Nutritional Status 1783
109 Fads, Frauds, and Quackery 1793
110 Alternative Nutrition Therapies 1801
111 Food Processing: Nutrition, Safety, and Quality Balances 1813
112 Designing Functional Foods 1823
113 Food Additives, Contaminants, and Natural Toxins 1835
114 Risk Assessment of Environmental Chemicals in Food 1861
115 Food Labeling, Health Claims, and Dietary Supplement Legislation 1875
Appendix
Appendix Contents A-3
Sect. I Conversion Factors, Weights and Measures, and Metabolic Water Formation A-13
Sect. II National and International Recommended Dietary Reference Values A-19
Sect. III Energy and Protein Needs and Anthropometric Data A-59
Sect. IV Nutrients, Lipids, and Other Organic Compounds in Beverages and Selected Foods A-117
Sect. V Exchange Lists and Therapeutic Diets A-137
Sect. VI Internet and Other Sources of Nutrition Information A-209
Index 1883
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