Nutrition in the Prevention and Treatment of Diseaseby Ann M. Coulston
Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition/b>… See more details below
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Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways.
Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. No other nutrition book on the market takes this approach. Students will take away foundational insights into the application of nutrition research in the prevention and treatment of disease. Busy researchers and clinicians will use this book as a “referesher course and should feel confident in making patient care recommendations based on solid current research findings.
* 18 completely new chapters and 50% overall new material
* Unique focus and extensive coverage of clinical applications and disease prevention.
* Clearly links the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines.
* Assimilates a large body of research and applications and serves as a “refresher course for busy researchers and clinicians.
- Elsevier Science
- Publication date:
- Nutrition in the Prevention and Treatment of Disease Ser.
- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 19 MB
- This product may take a few minutes to download.
Read an Excerpt
From Chapter 1: Dietary Assessment Methodology
I.INTRODUCTION This chapter reviews the major dietary assessment methods, their advantages and disadvantages,and specific issues to consider when collecting these types of data. The intent is for this chapter to lead to an understanding of alternative dietary assessment methods so that the appropriate method is chosen for a particular need. This chapter updates the "Dietary Assessment Resource Manual". II.DIETARY ASSESSMENT METHODS A.Dietary Records For the dietary record approach,the respondent records the foods and beverages and the amounts of each consumed over 1 or more days. The amounts consumed may be measured, using a scale or household measures (such as cups, tablespoons), or estimated, using models, pictures, or no particular aid. Typically, if multiple days are recorded, they are consecutive, and no more than 3 or 4 days are included. Recording periods of more than 4 consecutive days are usually unsatisfactory, as reported intakes decrease because of respondent fatigue. Theoretically, the recording is done at the time of the eating occasion, but it need not be done on paper. Dictaphones, computer recording, and self-recording scales have been used [3-5] and hold special promise for low-literacy groups and other difficult-to-assess populations because of their ease of administration and potential accuracy,although tape recording has not been shown to be useful among school-aged children .
To complete a dietary record, the respondent must be trained in the level of detail required to adequately describe the foods and amounts consumed, including the name of the food (brand name, if possible), preparation methods, recipes for food mixtures, and portion sizes. In some studies this is enhanced by contact and review of the report after 1 day of recording. At the end of the recording period, a trained interviewer should review the records with the respondent to clarify entries and to probe for forgotten foods. Dietary records can also be recorded by someone other than the subject. This is often done with children or institutionalized individuals.
What People are saying about this
(Tim Byers, MD, MPH, Department of Preventive Medicine and Biometrics, University of Colorado)
(Robert M. Russell, M.D.)
Meet the Author
Ann M. Coulston, MS, RD, has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and Internet companies. She is past-president of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and has been recognized by the American Dietetic Association Foundation for excellence in the practice of clinical nutrition and the practice of research.
Carol J. Boushey, PHD, MPH, RD, is an Associate Researcher in the Epidemiology Program of the University of Hawaii Cancer Center and an Adjunct Professor in the Nutrition Science Department at Purdue University. Her research includes dietary assessment methods, dietary patterns, and quantitative methods. At the Cancer Center, she directs the Nutrition Shared Resource. She serves on the editorial board of the Journal of the Academy of Nutrition and Dietetics and the Nutrition Committee of the American Heart Association.
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