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Nutritional Health: Strategies for Disease Prevention / Edition 2

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Overview

Now going into its third much-expanded edition, the highly praised Nutritional Health: Strategies for Disease Prevention has been brought fully up to date to include all the new thinking and discoveries that have the greatest capacity to improve human health and nutritional advancement. About half the new edition will be revised and updated from the second edition while the other half will consist of major revisions of previous chapters or new subjects. Like the two previous editions the book will consist of general reviews on various topics in nutrition, especially those of much current interest.

The authors provide extensive, in-depth chapters covering the most important aspects of the complex interactions between diet, its nutrient components, and their impacts on disease states, and on those health conditions that increase the risk of chronic dieases. Up to date and comprehensive, Nutritional Health: Strategies for Disease Prevention, Third Edition offers physicians, dietitians, and nutritionists a practical, data-driven, integrated resource to help evaluate the critical role of nutrition.

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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 compendium of up-to-date nutrition research and recommendations on all parts of the spectrum is a nice introduction to many important nutrition topics healthcare professionals should know. The previous edition was published in 2006.
Purpose: The purpose is to create a comprehensive collection of the most recent nutrition research and recommendations. This concise book hits the mark. While it does not go into great depth, it at least covers the important components and enables readers to search out more detailed information elsewhere.
Audience: As the editor of the Nutrition and Health series states, patients rely on their healthcare professionals for nutrition advice and these professionals need a resource that can give them the information they need to have a meaningful conversation. This is a great resource for practicing healthcare professionals. It presumes some prior knowledge, so first-year students may not be the best audience. The three editors have all been extensively involved in research in nutrition and health.
Features: The chapters cover 26 different topics, many of them related to nutrition and chronic health conditions such as diabetes, obesity, cardiovascular disease, hypertension and cancer. Each chapter topic could very well be a book in and of itself, but chapters begin with key points, giving readers an overview of what will be covered, and deliver the important recommendations needed by practicing healthcare professionals. The book also covers public health topics, eating patterns, and nutrition anthropology, as well as alcoholic and nonalcoholic beverages. One chapter covers nutrition for exercise and sports and, while I have several books on this subject, this chapter provides some valuable resources that are readily available for when I see patients. It includes extensive tables about proposed nutritional ergogenic aids for athletes — those containing carbohydrates, protein and amino acids, vitamins, and minerals. Since many of the teens and young adults with diabetes I work with frequently ask me about the validity of certain products, this is a perfect resource for me to pull out to discuss the proposed value as well as a summary of research findings. While it does not go into great depth on each topic, this is not a shortcoming as the book is not designed for that.
Assessment: This book covers a lot of ground. It can be a valuable resource for all healthcare professionals who need the most up-to-date information when talking to their patients. As a comprehensive overview of a variety of topics, this can be an excellent tool for healthcare professionals to enhance their knowledge about nutrition.
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Product Details

  • ISBN-13: 9781617375804
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 12/1/2010
  • Series: Nutrition and Health Series
  • Edition description: Softcover reprint of hardcover 2nd ed. 2006
  • Edition number: 2
  • Pages: 488
  • Product dimensions: 1.09 (w) x 9.00 (h) x 6.00 (d)

Table of Contents

Impact of Nutritional Epidemiology

Barrie M. Margetts

Challenges in Research in Nutritional Epidemiology

David R. Jacobs, Jr.

The Nutrition Transition is Speeding Up: A Global Perspective

Barry M. Popkin

Medical Nutrition Therapy for Diabetes: Prioritizing Recommendations Based on Evidence

Marion J. Franz

Diet and the Prevention of Type 2 Diabetes

Norman J. Temple and Nelia P. Steyn

Diet and the Control of Blood Lipids

Tricia L. Psota, Sarah K. Gebauer, Gigi Meyer, and Penny M. Kris-Etherton

Diet and Blood Pressure: Moving Beyond Preoccupation With Salt to Composite Dietary Patterns

Karen E. Charlton

Fish, n-3 Polyunsaturated Fatty Acids, and Cardiovascular Disease

Jayne V. Woodside and Ian S. Young

Diet and Cancer Prevention

Cindy D. Davis and John A. Milner

Health Benefits of Phytochemicals in Whole Foods

Rui Hai Liu

Herbs as Useful Adjuncts to Manage Chronic Diseases

Winston J. Craig

What Are the Health Implications of Alcohol Consumption?

Eric Rimm and Norman J. Temple

Diet in the Prevention and Treatment of Obesity

Sahaspahorn Paeratakul, George A. Bray, and Barry M. Popkin

Diets and Exercise Programs for Weight Loss

Lisa Sanders, Kathleen Page, Dena Bravata, and Marguerite Brainerd

The Developmental Origins of Chronic Disease in Adult Life

David J. P. Barker

Trends in Dietary Guidelines Around the Global Village

Jayne V. Woodside, Geraldine Cuskelly, and Norman J. Temple

Marketing Dietary Supplements for Health and Profit

Norman J. Temple and Diane H. Morris

Optimizing Nutrition for Exercise and Sports

Richard B. Kreider and Brian Leutholtz

Novel Foods: Today's Functional Foods Marketplace

Jill K. Rippe

Functional Foods: A Critical Appraisal

Ted Wilson and David R. Jacobs, Jr.

Use of Biotechnology to Improve Food Production and Quality

Travis J. Knight and Donald C. Beitz

Food Industry and Political Influences on American Nutrition

Marion Nestle, Ted Wilson, and Audrey Balay-Karperien

Population Nutrition, Health Promotion, and Government Policy

Norman J. Temple and Marion Nestle

Dietary Intake, Cardiovascular Disease, and Sociodemographic Characteristics

Lyn M. Steffen

Core Concepts in Nutritional Anthropology

Sera L. Young and Gretel H. Pelto

Nutrition on the Internet

Tony Helman

Index

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