Nutritional Health / Edition 1

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Editorial Reviews

Doody's Review Service
Reviewer: Heather Y. Lovelace, MSC, BHec (University of British Columbia)
Description: This is an overview of major disease conditions and the current literature on nutritients that contribute to the disease pathophysiologies.
Purpose: The intention is to provide various health providers with a synthesis of research literature pertaining to disease prevention in a public health context. Given the amount and complexity of nutrition research, this book provides a valuable contribution to providers requiring comprehensive yet accessible information. The author's objective to provide strategies for prevention are well met.
Audience: The book is written for health providers at all levels, from student to practitioner, from nutrition and nursing to medicine. The editors and contributors include leading authorities on various topics.
Features: Nutritional contributors (both positive and negative) to major disease conditions facing the North American public are covered in this book. Chapters are of appropriate length, with concise but balanced information provided in a reader-friendly, subtitled format. Summaries at the end of each chapter provide quick reference for topics such as hypertension and cancer risk. Unique features include timely discussions of nutrition information on the Internet and advertising effects on public health. Not all chapters are as comprehensive as may be necessary in light of rapid advances in research.
Assessment: This book provides useful, quality information for the specific purpose of understanding the contribution of nutritional health to disease. It is a good reference for those not interested in wading through large references to find the most pertinent information.
Booknews
These 20 reviews detail the scientific evidence for the health effects of vitamins, minerals, functional foods, and other classes of foods. The articles provide recommendations on a wide range of scientific nutritional questions, including the cardiovascular effects of homocysteine and dietary fats, the importance of antioxidants and soy isoflavones with respect to heart disease and cancer, and the use of dietary modifications in the prevention and treatment of blood pressure, obesity, diabetes, and osteoporosis. Contributors include medical experts in fields like epidemiology, molecular biology, cancer prevention, nutrition, medical statistics, osteoporosis research, exercise and sport science, and hypertension research. Annotation c. Book News, Inc., Portland, OR (booknews.com)

3 Stars from Doody
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Product Details

  • ISBN-13: 9780896038646
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 12/29/2009
  • Series: Nutrition and Health Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 356
  • Product dimensions: 0.81 (w) x 9.21 (h) x 6.14 (d)

Table of Contents

Series Introduction
Foreword
Preface
Contributors
1 Nutrition Advocacy for Better Health 1
2 Population Nutrition, Health Promotion, and Government Policy 13
3 Calcium Intake and the Prevention of Chronic Disease: From Osteoporosis to Premenstrual Syndrome 31
4 Sodium and Other Dietary Factors in Hypertension 51
5 Proper Nutritional Habits for Reducing the Risk of Cancer 59
6 Health Benefits of Soy Isoflavones 75
7 Antioxidants in Health and Disease 89
8 Dietary Antioxidants and Protection from Coronary Heart Disease 101
9 Dietary Fat, Blood Lipids, and Coronary Heart Disease Risk 121
10 Current Theories Regarding the Influence of Diet and the Control of Obesity 135
11 Homocysteine, Diet, and Cardiovascular Disease 151
12 Medical Nutrition Therapy for Diabetes: What Are the Unanswered Questions? 167
13 Health Aspects of Fish and n-3 Polyunsaturated Fatty Acids from Plant and Marine Origin 195
14 Optimizing Nutrition for Exercise and Sport 207
15 Health Promoting Herbs as Useful Adjuncts to Prevent Chronic Diseases 237
16 Fetal Nutrition and Cardiovascular Disease in Adult Life 253
17 Impact of Nutritional Epidemiology 269
18 Use of Biotechnology to Improve Food Production and Quality 289
19 Nutrition on the Internet 299
20 Nutrition in the 21st Century 315
Index 325
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