Nutrition And Health Topics And Controversies / Edition 1

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Overview

Nutrition and Health: Topics and Controversies explores in detail the relationship between diet, nutritional status, and disease, and evaluates nutritional practices intended to minimize the incidence of and slow the progress of major chronic illnesses. National trends in nutritional awareness and the resulting changes in consumer behavior are discussed. Unlike other books on this subject, the authors take a stand on controversial issues in the field and document their positions with scientific data. Nutrients such as calcium, vitamin E, selenium, and antioxidants, their importance in overall nutrition, and their role in specific diseases are covered. Expertise in nutritional science is not required to gain the highly practical information in this book.

The book contains black-and-white illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Dale A. Schoeller, PhD (University of Wisconsin-Madison)
Description: This book is one of a series of CRC reviews of progress in nutrition and nutrition research. This volume contains nine reviews on diet monitoring, changing dietary behavior, calcium and osteoporosis, diet and cardiovascular disease, and the role of dietary antioxidants.
Purpose: These topics have been selected for inclusion because they represent areas where there is a convergence of basic and applied research, leading to an improved understanding of the role of nutrition in the prevention of chronic disease. Because this is only one volume in a larger series, its contents are not exhaustive, but rather part of a continuing effort to cover topics of current interest or controversy.
Audience: This series is designed for nutrition investigators and practitioners. It is also intended to be of interest to educated lay readers. This volume continues to serve that audience.
Features: The reviews are current and well referenced and thus provide avenues to additional reading. The reviews contain a limited number of figures and tables, but are generally qualitative rather than quantitative.
Assessment: This volume continues the series and provides up-to-date reviews of a modest number of topics of current interest in nutrition. The authors are experts in their field and the reviews informative for readers of a range of prior knowledge.
Dale A. Schoeller
This book is one of a series of CRC reviews of progress in nutrition and nutrition research. This volume contains nine reviews on diet monitoring, changing dietary behavior, calcium and osteoporosis, diet and cardiovascular disease, and the role of dietary antioxidants. These topics have been selected for inclusion because they represent areas where there is a convergence of basic and applied research, leading to an improved understanding of the role of nutrition in the prevention of chronic disease. Because this is only one volume in a larger series, its contents are not exhaustive, but rather part of a continuing effort to cover topics of current interest or controversy. This series is designed for nutrition investigators and practitioners. It is also intended to be of interest to educated lay readers. This volume continues to serve that audience. The reviews are current and well referenced and thus provide avenues to additional reading. The reviews contain a limited number of figures and tables, but are generally qualitative rather than quantitative. This volume continues the series and provides up-to-date reviews of a modest number of topics of current interest in nutrition. The authors are experts in their field and the reviews informative for readers of a range of prior knowledge.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780849378492
  • Publisher: CRC Press
  • Publication date: 8/1/1995
  • Series: Modern Nutrition Series , #9
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.63 (d)

Table of Contents

Trends in American Dietary Patterns: Research Issues and Policy Implications
M. Nestle, New York University and C.E. Woteki, Office of Science and Technology Policy, The White House, Washington, D.C.
Controversies in Changing Dietary Behavior
D.J. Bowen and L.F. Tinker, Fred Hutchinson Cancer Research Center, Seattle, Washington
Nutrition in Cancer Prevention and Adjuvant Therapy
M.M. Jacobs, McLean, Virginia
Cholesterol and Cardiovascular Disease: How Can Nutrition Help?
D. Kritchevsky, Wistar Institute, Philadelphia, Pennsylvania
Calcium Nutrition and Osteoporosis
F. Bronner, University of Connecticut Health Center, Farmington, and W.D. Stein, Institute of Life Sciences, The Hebrew University, Jerusalem, Israel
Calcium and the Myocardium: What Can Nutrition Do?
C. Saha, R. Liao, G. Thaiyananthan, and J.K. Gwathmey, Harvard Medical School, Boston, Massachusettes
Vitamin E: Do We Need It?
L.A. Witting, State College, Pennsylvania
Selenium: Do We Dare Neglect It?
J.A. Milner, Pennsylvania State University, University Park
Antioxidants and Atherosclerosis
I. Jialal and S.M. Grundy, Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas
Index

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