Nutrition in the Prevention and Treatment of Disease, 3rd Edition,Ann Coulston,Carol Boushey,Mario Ferruzzi,ISBN9780123918840
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Nutrition in the Prevention and Treatment of Disease, 3rd Edition

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Editor(s) : Coulston  &   Boushey  &   Ferruzzi  

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Imprint: Academic Press

ISBN: 9780123918840

Pages: 920

Dimensions: 276 X 216

This comprehensive clinical nutrition textbook uniquely focuses on the clinical applications and disease prevention of nutrition, clearly linking the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines.

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Key Features

*Integration of food issues with nutrition provides a unique perspective to disease prevention/control

*Material in the book is up-to-date with current research

*Individual sections of the book can be used for mini-courses or in-depth study

*Diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work

Description

Nutrition in the Prevention and Treatment of Disease has been proving itself in the classroom for nearly 10 years and is praised as being accessible, applicable and a valuable textbook. It focuses specifically on the relationship between disease and nutrition, an area of ever increasing interest and concern as health care costs and availability continue to be an issue worldwide. Now reaching beyond just the individual healthcare concern, the potential for nutritional interventions to improve health status is also of heightened interest to public health professionals who are faced with an aging, obese, at-risk-of-diabetes population who may or may not have access to insurance. This textbook is the foundation of understanding how nutrition can be used to improve health status.

New to this edition:

100% overall new material. 26 new authors or co-authors and all chapters have been completed updated

4 completely new chapters:

Surgery for Severe Obesity

Snacking and Energy Balance in Humans

Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers

Bioavailability and Metabolism of Bioactive Compounds from Foods

New section on Dietary Bioactive Compounds for Health explores bioactive components present in edible plants of particular interest for the prevention of disease

New to the obesity section is a chapter on the management of patients who have undergone surgical treatment for obesity

Readership

Upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists, dieticians, epidemiologists, general practitioners, nurse practitioners, and family medicine physicians.

Ann Coulston

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.

Affiliations and Expertise

Nutrition Consultant, Santa Fe, NM, USA

View additional works by Ann M. Coulston

Carol Boushey

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.

Affiliations and Expertise

Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI, USA

View additional works by Carol J. Boushey

Mario Ferruzzi

Mario G. Ferruzzi, PhD is a Professor of Food Science and Nutrition at Purdue University. His research interests are in the area of phytochemical bioavailability, metabolism and their role in chronic disease prevention. Additionally, he has industrial experience in product research and development. Prior to joining Purdue in 2004, he was a Research & Development Scientist with Nestlé R&D in Marysville, OH and Lausanne, Switzerland. He is a member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), and the American Chemical Society (ACS).

Affiliations and Expertise

Department of Food Science, Purdue University, West Lafayette, IN, USA

Nutrition in the Prevention and Treatment of Disease, 3rd Edition

Research Methodology

A. Assessment Methods for Research and Practice

  1. Dietary Assessment Methodology

    2. Frances E. Thompson and Amy F. Subar

  2. Assessment of Dietary Supplement Use

    3.

    Johanna Dwyer and Rebecca B. Costello

  3. Physical Assessment of Nutritional Status

    4.

    Edward Saltzman and Kris M. Mogensen

  4. Energy Requirement Methodology

    5.

    Jim DeLany

    B. Research and Applied Methods for Observational and Intervention Studies

  5. Application of Research Paradigms to Nutrition Practice

    6.

    Carol J. Boushey

  6. Overview of Nutritional Epidemiology

    7.

    Lisa Cadmus-Bertrum and Ruth Patterson

  7. Analysis, Presentation, and Interpretation of Dietary Data

    8.

    Deborah Anne Kerr, TusaRebecca E. Schap, Rachel K. Johnson

  8. Current Theoretical Bases for Nutrition Intervention and Their Uses

    9.

    Lora Burke, Rachel Froelich, Yaguang Zheng and Karen Glanz

  9. Nutrition Intervention: Lessons from Clinical Trials

    10.

    Linda G. Snetselaar

  10. Tools and Techniques to Facilitate Nutrition Intervention

    11.

    Linda M. Delahanty and Joan M. Heins

  11. Evaluation of Nutrition Interventions

    12.

    Nicholas J. Ollberding and Alan R. Kristal

  12. Biomarkers and Their Use in Nutrition Intervention

    13.

    Amanda J. Cross, Johanna W. Lampe, and Cheryl L. Rock

    Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment

    A. Food and Nutrient Intake for Health

  13. Nutrition Guidelines to Maintain Health

    14.

    Carol W. Suitor and Suzanne Murphy

  14. Nutrition, Health Policy, and the Problem of Proof

    15.

    Robert P. Heaney and Sarah Roller

  15. Choline and Neural Development

    16.

    Mihai D. Niculescu

  16. Nutrition Requirements for Athletes

    17.

    Sara C. Campbell

  17. Nutrition for Children with Special Health Care Needs

    18.

    Anne Bradford Harris, Marion Taylor Baer, Cristine M. Trahms and Beth Ogata

    B. Dietary Bioactive Compounds for Health

  18. Antioxidants in Health and Disease

    19.

    Harold E. Seifried, John A. Milner and Susan M. Pilch

  19. Diet and Supplements in the Prevention and Treatment of Eye Diseases

    20.

    Julie A. Mares, Amy E. Millen and Kristin Meyers

  20. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease

    21.

    James A. Joseph, Mark A. Smith, George Perry and Barbara Shukitt-Hale

  21. Phytochemicals in prevention and treatment of Obesity and Related Disorder

    22.

    Kee-Hong Kim, Gyo-Nam Kim and Ki Won Lee

  22. Bioavailability and metabolism of bioactive compounds from foods

    23. Andrew P. Neilson and Mario G. Ferruzzi

    C. Overweight and Obesity

  23. Genetics of Human Obesity

    24.

    Janis S. Fisler and Craig H. Warden

  24. Obesity: Overview of Treatments and Interventions

    25.

    Helen M. Seagle, Holly R. Wyatt and James O. Hill

  25. Surgical intervetion for obesity

    26. Robert F. Kushner and Holly Herrington

  26. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity

    27.

    Nancy E. Sherwood, Meghan M Senso, Claire K Fleming and Alison M Roeder

  27. Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control

    28.

    Richard D. Mattes and Sze-Yen Tan

    D. Cardiovascular Disease

  28. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk

    29.

    Jose M. Ordovas and Martha Guevara-Cruz

  29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease

    30.

     Ann Skulas-Ray, Michael Flock and Penny Kris-Etherton

  30. Nutrition, Lifestyle, and Hypertension

    31.

    Pao-Hwa Lin, Bryan C. Batch and Laura P. Svetkey

    E. Diabetes Mellitus

  31. Obesity and the Risk for Diabetes

    32.

    Rejeanne D. Gougeon

  32. The Role of Diet in the Prevention and Treatment of Diabetes

    33.

    Judith Wylie-Rosett and Linda Delahanty

  33. Nutrition Management for Gestational Diabetes

    34.

    Maria Duarte-Gardea

    F. Cancer

  34. Interaction of Nutrition and Genes in Carcinogenesis

    35.

    Jo L. Freudenheim

  35. Nutrition and Cancers of the Breast, Endometrium, and Ovary

    36.

    Kim Robien, Cheryl L. Rock and Wendy Demark-Wahnefried

  36. Nutrition and Prostate Cancer

    37.

     Song-Yi Park and Laurence N. Kolonel

  37. Nutrition and Colon Cancer

    38.

    Daniel D. Gallaher and Sabrina Trudo

    G. Gastrointestinal Health and Disease

  38. Intestinal Microflora and Diet in Health

    39.

     Merlin W. Ariefdjohan, Onikia N. Brown-Esters and Dennis A. Savaiano

  39. Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome

    40.

    Kelly A. Tappenden and Jennifer L. Barnes

  40. Nutrient Considerations in Lactose Intolerance

    41.

     Steve Hertzler, Dennis A. Savaiano, Karry A. Jackson, Sinead Ni Bhriain and Fabrizis L. Suarez

  41. Nutritional Considerations in the Management of Celiac Disease

    42.

    Nicolas Kennedy

  42. Nutrition and Cystic Fibrosis

    43.

    Zhumin Zhang and HuiChuan Lai

    H. Bone Health and Disease

  43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention

    44.

    Susan J. Whiting and Mona S. Calvo

  44. Osteoporosis: The Early Years

    45.

    Connie M. Weaver and Kathleen M. Hill

  45. Osteoporosis in Adults

    46.

    Robert Marcus

    Appendix

  46. Dietary Reference Intakes (DRIs)

Quotes and reviews

Praise for the Third Edition:

"Health care researchers and practitioners in the US and Canada compile the current knowledge in clinical nutrition, and summarize the rationale and science base of its applications in preventing and treating disease."--Reference and Research Book News, February 2013
"I think this book is remarkably useful to people like me; a practicing physician. There is a pleasant uniformity to the prose suggesting that the editors have done a great job in homogenizing, as it were, the style. The chapters I read were really informative--I particularly liked chapter 3, which had a wealth of information about the physical manifestations of malnutrition. I was completely unaware of most of them and found this very useful; in fact, it will add a great deal to how well I can assess the nutritional status of my patients and how to help them remedy deficiencies in their diet. This book should be a great success!"--Mariane Legato, MD, FACP, Professor Emerita of Clinical Medicine, Columbia University College of Medicine, New York, NY; Adjunct Professor of Medicine, Johns Hopkins, Department of Medicine, Baltimore, MD, USA
"In this third edition, the editors continue to identify key experts in nutrition science who discuss in depth a broad spectrum of topics from basic concepts of nutrient requirements to a translational research model calling for interdisciplinary approaches linking discoveries at the molecular level to individual and public health. This book is a wonderful resource!"--Mary Jo Feeney, MS, RD, FADA, Consultant to Food and Agricultural Industries, Los Altos, CA, USA
"A critically important work that will have a major impact on research and clinical care in this important field. The authors are an outstanding group of internationally recognized scientists in their areas of expertise. This invaluable resource provides an up-to-date, exhaustive overview of the role of nutrition in the prevention and management of disease. Highly recommended."--John P. Foreyt, Ph.D., Baylor College of Medicine, Houston, TX, USA

Praise for Previous Editions:

"With Nutrition in the Prevention and Treatment of Disease, instructors have access to one comprehensive text to demonstrate the nutrition link to disease. ...it is a text a nutrition professional can feel confident in recommending to their clinical and community nutrition colleagues, as well as to dietetics students, epidemiologists and medical students."--JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION
"It is strong on strategies for dietary modification and on cultural and socioeconomic influences on eating and exercise behavior. Unlike earlier textbooks, it has large sections on the genetic influences on nutritional health. ...is a useful additional resource for nutritional investigators and for dietitians involved in research."--THE NEW ENGLAND JOURNAL OF MEDICINE
"Written by nutrition researchers and dieticians with extensive clinical experience, this book is a useful addition to the clinical nutritionist's bookshelf."--AMERICAN JOURNAL OF CLINICAL NUTRITION
"...an excellent and timely addition to the field of clinical nutrition. ...A valuable resource, not only for nutrition students, but also for practicing nutrition professionals."--CHOICE
"...provides an excellent overview of clinical nutrition, integrating the collective role of diet, genetics, environment, and behavior in healt and disease. ...All in all, this text is a comprehensive contribution to the field of clinical nutrition and provides an excellent reference for practitioners, researchers, and advanced nutrition students."--INFORM

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