Nutritional Health

Strategies for Disease Prevention

AvNorman J. Temple,Ted Wilson

Häftad, Engelska, 2024

Del i serien Nutrition and Health

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Beskrivning

Parts three and four discuss diet and include new chapters on the Mediterranean diet, the DASH diet, the flexitarian diet, and the low-carbohydrate diet.

Produktinformation

Utgivningsdatum:2024-05-11
Mått:178 x 254 x 23 mm
Vikt:930 g
Format:Häftad
Språk:Engelska
Serie:Nutrition and Health
Antal sidor:414
Upplaga:4
Förlag:Springer International Publishing AG
ISBN:9783031246654

Utforska kategorier

Folkhälsa och hälsopedagogik inom Medicin
Allmänmedicin inom Medicin
Samhällsmedicin och preventiv medicin inom Medicin

Mer om författaren

Norman J. Temple, PhD (Corresponding editor)Centre for ScienceAthabasca UniversityTed Wilson, PhD Department of BiologyWinona State UniversityDavid R. Jacobs, Jr., PhDUniversity of MinnesotaSchool of Public HealthDivision of Epidemiology and Community HealthGeorge A. Bray, MDPennington Biomedical Research CenterLouisiana State University

Innehållsförteckning

PART 1: UNDERSTANDING NUTRITION.- Chapter 01: Methods in nutrition research.- Chapter 02: Challenges in research in nutritional epidemiology.- Chapter 03: The nutrition transition and the double burden of malnutrition.- PART 2: NUTRITIONAL CONTROL AND PREVENTON OF CHRONIC DISEASES.- Chapter 04: Pre-natal and childhood stressors promote chronic disease in later life.- Chapter 05: Nutritional principles in the treatment of diabetes.- Chapter 06: Obesity – a disease of overnutrition.- Chapter 07: Effects of nutrients on the control of blood lipids.- Chapter 08: Coronary heart disease: nutritional interventions for prevention and therapy.- Chapter 09: Nutritional influences on blood pressure.- Chapter 10: Nutrition, physical activity, and cancer prevention.- Chapter 11: Nutrition and eating disorders.- PART 3: NUTRITIONAL IMPORTANCE OF THE PARTS OF THE DIET.- Chapter 12: Alcohol consumption and health.- Chapter 13: Non-alcoholic beverages: clinical recommendations, concerns, and opportunities.- Chapter 14: Health benefits of dietary phytochemicals in whole foods.- Chapter 15: Functional foods: implications for consumers and clinicians.- PART 4: NUTRITION, HEALTHY DIETS, AND PUBLIC HEALTH.- Chapter 16: The Mediterranean diet.- Chapter 17: The DASH dietary pattern.- Chapter 18: The vegetarian/flexitarian diet.- Chapter 19: Low-carbohydrate nutrition and disease prevention.- Chapter 20: Trends in dietary recommendations: nutrient intakes, dietary guidelines, and food guides.- Chapter 21: Food labels: sorting the wheat from the chaff.- Chapter 22: Health promotion and nutrition policy by governments.- PART 5: EMERGING TRENDS.- Chapter 23: Food synergy: a paradigm shift in nutrition science.- Chapter 24: Genomics and gene-based personalized nutrition.- Chapter 25: Nutrition and the gut microbiome: insights into new dietary strategies for health.- Chapter 26: Food insecurity, nutrition, and the COVID-19 pandemic.- Chapter 27: Towardssustainable diets and food systems.- PART 6: AREAS OF CONTROVERSY.- Chapter 28: Technological approaches to improve food quality for human health.- Chapter 29: Optimizing nutrition for exercise and sports.- Chapter 30: Influence of the food industry: the food environment and nutrition policy.- Chapter 31: Dietary supplements and health: one part science, nine parts hype.- Chapter 32: A plague of false and misleading information.- Chapter 33: Postscript. An overview of nutrition: much progress but challenges ahead.