Nutrition: Annual / Edition 19by Dorothy J. Klimis-Zacas
Pub. Date: 04/13/2007
Publisher: McGraw-Hill Companies, The
This Nineteenth Edition of ANNUAL EDITIONS: NUTRITION 07/08 provides convenient, inexpensive access to current articles selected from the best of the public press. Organizational features include: an annotated listing of selected World Wide Web sites; an annotated table of contents; a topic guide; a general introduction; brief overviews for each section; a topical index; and an instructor’s resource guide with testing materials. USING ANNUAL EDITIONS IN THE CLASSROOM is offered as a practical guide for instructors. ANNUAL EDITIONS titles are supported by our student website, www.mhcls.com/online.
Table of Contents
Unit 1 Nutrition Trends
45888The Changing American Diet, Bonnie Liebman and David Schardt, Nutrition Action Healthletter, April 2006
A survey by the US Department of Agriculture as to what Americans are eating and the trends of our food consumption over time is presented since the 1970s. The trends for consumption of vegetable and fruit, flour and cereal, meat, poultry and seafood, dairy, milk, fats and oils, beverages and sweeteners is presented.
2. 45735One Size Does Not Fit All, Carol M. Meerschaert, Today's Dietitian, August 2005
The history and the rationale of developing a food guide pyramid and the new key messages are described. Read and evaluate what the critics and supporters are saying about the New Food Guide Pyramid, as well as how to use the pyramid as a teaching tool.
39609Dietary Guidelines for Americans 2005, United States Department of Health and Human Services, United States Department of Agriculture, 2005
The 2005 dietary guidelines provide science-based advice to promote health and reduce risk for major chronic diseases. Physical activity and weight management are focal points of the recommendations. Weight management can be achieved by increasing consumption of fruits and vegetables that provide high levels of vitamins A, C, potassium, magnesium, and fiber—nutrients that are lacking in the American diet.
42135Healthier Eating, Michelle Meadows, FDA Consumer, May/June 2005
How are you going to apply the new Dietary Guidelines every day? Nutrition scientists and dietitians offer advice from writing down what you eat to how to use nutrition facts labels, control portion sizes, and make lower fat choices among others. Practical suggestions on how to incorporate exercise into your day are also given.
5. 45736A Guide to the Best and Worst Drinks, Consumer Reports on Health, July 2006
As exotic drink choices increase so do our waistlines. Since liquid calories go down easy and do not fill you up the way solid foods do, they may contribute to the increased incidence of obesity. This article shows you how to avoid the pitfalls, and choose drinks that won’t pile on the pounds.
4213751 Healthy Foods You Can Say “Yes” To, Tufts University Health & Nutrition Letter, August 2005 Special Supplement
There is a lot of confusion as to what are some of the healthy food choices, partly because of the way media present research on nutrition and also the way the public interprets those reports. Here is an alphabetical list of foods and their health benefits that you can feel good about incorporating into your diet.
7. 45737Your Genomic Diet, Corby Kummer, Technology Review, August 2005
Nutrigenomics is based on the premise that diet influences health and that it may also affect gene expression. This article discusses the pros and cons of having your genetic makeup analyzed for personalizing your diet. Discussions with scientists in the area of nutrigenomics and the role and contributions of the dietitian in this field are discussed.
42138The Slow Food Movement Picks Up Speed, Sharon Palmer, Today’s Dietitian, November 2005
The slow food movement rose as a reaction to the fast food, convenience cuisine, and fast life pace. Buying fresh local produce, remembering the way grandparents cooked, slowing down and enjoying the taste of food, and preserving traditional foods and cooking methods is what the Slow Food movement is all about. A history on the origin of the movement and how it is starting to be introduced into the culinary arts and school wellness programs is discussed.
9. 45738Cueing Consumers to Buy, Libby Mills, Today’s Dietitian, May 2006
Food companies play an important role in shaping what is purchased by studying consumer psychology and buying trends. How foods are marketed and packaged, including color, convenience, price, value, health, education, and safety are covered in this article.
10. 45739Eating Green, Nutrition Action Healthletter, September 2006
In a question-and-answer format, Dr. Michael Jacobson explains why eating a more plant-based diet will be beneficial not only to our health, but will also benefit the environment, support local economy and agriculture, and protect the welfare of animals we raise for food.
Unit 2 Nutritents
39615Omega-3 Choices: Fish or Flax?, Alison J. Rigby, Today's Dietitian, January 2004
This article provides a timely update on the health benefits of omega-3 fatty acids and suggests ways to incorporate them in our diet. Recommendations to prevent methylmercury toxicity from supplement use and fish consumption are presented.
36381Revealing Trans Fats, FDA Consumer, September/October 2003
The last word on trans-fat and its effects on health is presented by the Food and Drug Administration. In January 2006 the FDA’s trans-fat labeling became mandatory. Guidance as to reading food labels to detect trans-fat and making healthier fat substitution is offered.
13. 45740High Fructose Corn Syrups, Part 2, Marilyn D. Schorin, Nutrition Today, March/April 2006
High fructose corn syrup consumption and supply has gradually increased in recent times. Is it the culprit for obesity, type 2 diabetes, abnormalities in blood lipids, and dental caries? This article offers the food industry’s view of high fructose corn syrup’s effects on health.
42139Are You Getting Enough of This Vitamin?, Harvard Health Letter, August 2005
Vitamin B12 is extremely important in the production of red blood cells and in the nervous system. Its deficiency results in anemia and if extreme, in irreversible neurological damage. This deficiency is common in developing countries and possibly in the US. How deficiencies develop, which populations are more vulnerable, and the solutions to preventing B12 deficiency are discussed.
15. 45741Minerals Matter, Consumer Reports on Health, June 2006
Misconceptions abound about the need and use of minerals. Less than one-third of Americans consume the recommended amounts of calcium, magnesium or potassium, while sodium intakes are skyrocketing. Major food sources for the above nutrients are presented.
16. 45742Are You D Deficient?, Nutrition Action Healthletter, November 2006
In the past, scientists thought that vitamin D played a role in bones. But recently, evidence on the role vitamin D plays on diabetes, the immune system, and various cancers has exploded. Food sources of vitamin D and reassessing dietary recommendations are covered here.
Unit 3 Diet and Disease Through the Life Span
17. 45744Consumers Primed for Personalized Information on Foods for Health, Food Insight, September/October 2005
Research on consumer attitudes towards functional foods—that is, health-promoting foods, was commissioned by the International Food Information Council. This article reports results on where consumers get their information, gender and age differences on attitudes about diet and health relationships, and consumer awareness vs. consumption behaviors.
42141Metabolic Syndrome, Darwin Deen, American Family Physician, June 15, 2004
The Metabolic Syndrome is a combination of abdominal obesity, increased blood pressure and blood lipids, and insulin resistance. This syndrome has been increasing recently, with the rise in obesity and the aging of the US population. A review of this syndrome and the role of diet and exercise for prevention and reversal are discussed.
42142The Magnesium-Diabetes Connection, Victoria Shanta-Retelny, Today’s Dietitian, November 2004
The rising rate of diabetes has sparked interest on the role of magnesium in blood glucose regulation. Highly processed foods strip our foods of magnesium so our diet is deficient in magnesium. Where magnesium is found in food, how much is beneficial, how it is measured, and why it is important in blood glucose stabilization are presented.
20. 45745Diet and Cancer, Consumer Reports on Health, November 2006
Recommendations that resulted from the Cancer Project Symposium on Diet and Cancer are discussed here. In a question/answer format, the role of fish, meat, fat, calcium and alcohol consumption are presented in relation to cutting back cancer risk. Foods with cancer-fighting potential are also revealed.
21. 45746HIV/AIDS: Immune Function and Nutrition, Dale Ames Kline, Today's Dietitian, April 2006
In this review of nutrition in treating HIV/AIDS, the role of dietary antioxidants and their deleterious consequences on the immune system are described and the effect of oxidative stress on the immune system is evaluated. Practical suggestions on nutritionally supporting the HIV/AIDS patient are offered.
22. 45749Take a Look at the Diets of Our Youngest Americans! Stephanie Clarke, Paula Ziegler, and Johanna Dwyer et al. Nutrition Today, July/August 2006
This survey gives us important insights into the diets of infants and toddlers with the hope that the results will be used to improve the diets of the young. Questions about parents overfeeding their children, transition foods, picky eaters and recommendations about what foods they should eat are given.
39625The Role of the School Nutrition Environment for Promoting the Health of Young Adolescents, Mary Kay Meyer, John Marshak, and Martha T. Conklin, Middle School Journal, May 2004
Despite the rising obesity epidemic among children and adolescents, schools have not placed student health and nutrition on high priority. Schools are in a unique position to ensure appropriate nutrient intake, healthful diets, and nutrition education to students. Some of the reasons and solutions for these problems are explored.
Unit 4 Obesity and Weight Control
42145Still Hungry? Janet Raloff, Science News, April 2005
With the discovery of ghrelin, the “hunger hormone,” our understanding of individual differences in our ability to lose weight is better understood. This article documents from research the role of gut hormones, especially ghrelin, in obese humans and animals; the source of calories and their effect on gut hormones; and sleep deprivation and its effect on the “hunger” hormone.
40634Eat More Weigh Less, Amanda Spake, U.S. News & World Report, March 7, 2005
We are just beginning to understand the importance of portion size on eating behavior and that over consumption is part of the obesity problem. Barbara Roll’s research on the new science of Volumetrics involves eating more low-energy and high-nutrient density foods, such as fruits and vegetables, which may satisfy people so that they may lose weight and keep it off.
39629A Call to Action: Seeking Answers to Childhood Weight Issues, Carol M. Meerschaert, Today's Dietitian, April 2004
A reason for childhood-weight issues may be the large decrease in physical activity since the inception of new technologies. Research on the benefits of exercise on test achievement scores and fitness levels, and the obstacles schools face to increasing physical education, are explained.
39630Social Change and Obesity Prevention, John C. Peters, Nutrition Today, June 2004
The causes of obesity are multiple and include environmental factors, which range from ready accessibility of food to large food portion sizes to aggressive advertising to being sedentary. These “obesigenic” features of our environment interact with genes and result in the obesity epidemic. Strategies such as building better coping skills and mobilizing both public and private sectors into action are critical to reverse the epidemic.
28. 45750The Health Diet Face-Off, Christie Aschwanden, Health, October 2005
This article compares four popular diets in real-life conditions. Participants who did not receive support from professionals during the duration of the diet reported some of the roadblocks dieters are faced with in losing weight and maintaining weight loss.
29. 45751Will Your Child Be Fat?, Jessica Snyder Sachs, Parenting, April 2006
The probability of being heavy as an adult often depends on other factors including the weight a baby gains before the age of two. Also, eating and activity patterns learned in childhood tend to persist over time. Ms. Snyder Sachs gives us practical advice on the nutritional needs and activity of infants, toddlers, preschoolers, and school kids to prevent obesity.
Unit 5 Health Claims
42147Using Nutrition-Related Claims to Build a Healthful Diet, Food Insight, January/February 2005
Consumers are interested in buying foods that provide health benefits, and thus there is great need to understand claims on food labels. This article explains health, nutrient content, and structure-function claims in dietary guidance statements, and the prerequisites set by the FDA to qualify for the above.
31. 45752The Organic Myth, Diane Brady, BusinessWeek, October 2006
As the demand for organic products has dramatically increased, and megacompanies are becoming involved in selling organic foods, they look beyond the US to supply them with organic products. So the standards set by the organic movement are being compromised. Does big business and organics mix? This article addresses many similar questions and examines the future of organic food and agribusiness.
42149Herbal Foods, Karen M. Silvers and Emmeline L.R. Taptiklis, Nutrition Today, January/February 2005
Research on bioactive compounds in plants, such as herbs, and their possible effects on disease has ushered in a new era of using food as medicine. At the same time, our knowledge about the use, efficacy, safety and possible interactions of these foods with medications is limited. A discussion on the above topics, as well as the implications of using functional foods as medicine, are discussed.
33. 45753Phytosterols: Mother Nature's Cholesterol Fighters, Jill Weisenberger, Today’s Dietitian, August 2006
Phytosterols are naturally-occurring compounds of plants that, when added to foods, are able to lower low-density lipoprotein cholesterol, thereby decreasing risk from heart disease. The advantages and disadvantages of consuming phytosterol-fortified foods, which foods contain phytosterols, and practical suggestions on how to incorporate them in your diet are presented.
34. 45754Probiotics as Flourishing Benefactors for the Human Body, Ilse Broekaert and W. Allan Walker, Nutrition Today, January/February 2006
Our continuously evolving lifestyles and the high use of antibiotics compromise the health of our intestines. Probiotics are found in a number of fermented dairy products and restore the health of the intestine. In this review, the preventive and curative properties of probiotics on intestinal health and the immune system are explained.
35. 45755Meeting Today’s Health Concerns, Linda Milo Ohr, Foodtechnology, October 2006
Advances in nutrition research have identified the effects of new foods or food components on the top health concerns of the population—heart health, cancer, weight management, and mental health. Pomegranates, cinnamon, soy protein, flax, and conjugated linoleic acid are presented and discussed.
36. 45756Just the Flax, David Schardt, Nutrition Action Healthletter, December 2005
Is flax the new superfood? Studies have shown that flax seeds may lower risk from heart disease, stroke, diabetes, depression, and anxiety, to name a few. Schardt gives the evidence on the effect of two bioactive components of flax—alpha-linolenic acid and lignans—on the above diseases.
42150Food Colorings, Janet Raloff, Science News, January 2005
The recognition that pigments in fruits and vegetables are powerful antioxidants that have a range of beneficial effects on disease, has inspired plant breeders and other scientists to develop new lines of crops with intense antioxidant pigments and thus intense color and flavor. Numerous research studies are described and precautions and risks of enriching the food supply with megadoses of a single nutrient are discussed.
Unit 6 Food Safety/Technology
36396Certified Organic, Geoffrey Cowley, Newsweek, September 30, 2002
Finally the U.S.D.A. has set the criteria for what food may be called “organic“ and which food makers are qualified to declare their products “certified organic.” The advantages to the environment, health, and the economy of creating a sustainable food supply are highlighted here. Data on the increased sales of different “organic” food groups is presented.
39. 45757Much Ado About Allergies, Rita Nolan, School Foodservice and Nutrition, October 2006
In recent years, life-threatening food allergies, especially in children, have nearly doubled, creating problems for kids, parents and school personnel. New laws and trends are being created to protect everyone involved. The new labeling law that identifies allergens is also discussed.
42151Seafood Safety, Matthew Robb, Today’s Dietitian, November 2004
Mercury, dioxin, and polychlorinated biphenyls (PCBs) are environmental contaminants that bioaccumulate in larger and older fish. The public is rightfully concerned as to whether and how much fish they should be eating based on its beneficial effects on health. Mr. Robb presents background information on research, FDA and EPA directives, and discusses the use of fish oil supplements as an alternative to contaminated fish.
42152Suspect Produce: How To Be Safe From Contaminated Fruits, Vegetables, Elizabeth M. Ward, Environmental Nutrition, June 2005
There are close to 76 million cases of illness due to contaminated food in the US per year. Even though animal foods are more likely to be contaminated, there has been a recent increase of food borne illness from consuming fruits and vegetables. The sources of fruit and vegetable contamination, comparisons between domestic and imported produce, and strategies to reducing your produce contamination risk are offered.
42. 45758Prevention of Food and Waterborne Diseases While Traveling, Caroline S. Zeind and R. Rebecca Couris, Nutrition Today, March/April 2006
As more and more people travel, the dangers from travel-related diseases increase. Contaminated food and drink are the main culprits. Traveler’s diarrhea, and Hepatitis A are discussed and preventive measures to ensure food and water safety are offered.
43. 45759Dioxins, Diet and Health, Food Insight, July/August 2006
Dioxins found in the environment and the food supply impose many detrimental effects on human health. Ways of exposure to dioxin, its relation to health and disease and the efforts of the US government to reduce dioxins in the environment and our foods are presented.
Unit 7 World Hunger and Malnutrition
39642The Scourge of “Hidden Hunger”: Global Dimensions of Micronutrient Deficiencies, Gina Kennedy, Guy Nantel, and Prakash Shetty, Food Nutrition and Agriculture, 2003
Micronutrient deficiencies, often called “hidden hunger,” affect two billion people worldwide. Iron, vitamin A, and iodine deficiencies are the most common. Community-based strategies to help combat deficiencies such as biofortification, fortification, and dietary diversification are discussed.
40731Pushing Beyond the Earth’s Limits, Lester R. Brown, The Futurist, May/June 2005
A global view of the increasing demand for food and water for irrigation and its effects on the shrinking water supplies is discussed by Lester Brown. The effects of rapid industrialization, rising incomes, and rising high temperatures signal the need for proactive measures to protect the environment and thus succeed in reaching the World’s Food Summit goal of reducing the number of hungry people worldwide.
39643Food Security, Overweight, and Agricultural Research, E. Kennedy, Journal of Food Science, 2004
The recent paradox that some of the world’s poorest countries are facing—along with food insecurity and undernutrition— is obesity and overweight. The WHO has created the Mega Country Health Promotion Network to identify public health strategies that involve public-private partnerships to aid in reducing obesity.
39645Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa, Ruth Oniang’o, Joseph Allotey, and Serah J. Malaba, Journal of Food Science, Symposium 1, Part 3, 2004
The authors outline the vast potential of indigenous knowledge (IK) and practices to realize sustainability and to ensure food security in Africa. The advantages of exploiting sustainable and community-based indigenous practices and systematically documenting the potential of IK as environmentally friendly before considering external source interventions are argued.
42154Taking Steps Toward Adequate Supermarket Access, Mary Anne Clairmont, Today’s Dietitian, May 2004
Food insecurity threatens the health of millions of Americans and inadequate access to supermarkets in low-income areas creates a crisis. The reasons why supermarkets left low-income urban areas, strategies about how to bring them back, and examples of cities that accomplished that goal are presented.
39646Helping Solve Hunger in America, Robert Forney, Food Technology, May 2003
Americans do not realize that 33 million of them—especially children—are food insecure. The efforts of Hunger Relief charities and other programs are described in this article, and ways to enable the food industry to alleviate hunger in America are highlighted.
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