Handbook of Nutrition and Food, Second Edition

Front Cover
Carolyn D. Berdanier, Johanna T. Dwyer, Elaine B. Feldman
CRC Press, Aug 24, 2007 - Medical - 1288 pages
4 Reviews
Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original, this new edition reflects the changes and developments of the past six years in nutrition research by adding 12 new chapters and tripling the number of referential web addresses.

Beginning with an overview of food and food constituents, the book outlines current nutrient analysis systems, techniques for data analysis, and food labeling. The second section reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition. There is a detailed assessment in section three on nutritional needs throughout the lifecycle. It highlights exercise and the value of vegetarian diets in health promotion and disease prevention. Section four considers issues surrounding nutritional assessment, screening, and monitoring tools including questionnaires, and anthropometric-, psychological-, and energy-assessments.

The book discusses particular challenges relevant to minority populations, school age children, and military recruits, and compares dietary guidelines in the US and around the world. Fully one third of the book relates the latest findings in clinical nutrition and the prevention and amelioration of wide range of disease states. In addition to cardiovascular disease, diabetes, and renal diseases, contributions cover cancer treatment, eating disorders, pancreatic health, eye diseases, alcohol metabolism, food allergies, the genetics of human obesity, and herbal supplements.
 

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Contents

Chapter 1 Food Constituents
3
Chapter 2 Microbiological Safety of Foods
37
Foods and Dietary Supplements
69
Chapter 4 Computerized Nutrient Analysis Systems
85
Chapter 5 Nutrient Data Analysis
93
Chapter 6 Nutrition Terminology
107
Chapter 7 Nutritional Biochemistry
121
Chapter 8 Trace Mineral Deficiencies
159
Chapter 40 Assessment of Lipids and Lipoproteins
683
Maximizing Opportunities and Managing the Challenges
693
Major Gene and Diet Effects
715
Chapter 43 Effects of Diet on Cardiovascular Disease Risk
727
Nonpharmacologic Therapy
735
Major Nonpharmacologic Trials of Prevention or Treatment of Hypertension
771
Chapter 46 Nutrition in Diabetes Mellitus
785
Chapter 47 Renal Nutrition
815

Chapter 9 Vitamin Deficiencies
177
Chapter 10 Potential Benefits for the Use of Vitamin and Mineral Supplements
193
Chapter 11 NutrientNutrient Interactions
221
Chapter 12 Comparative Nutrition
227
Chapter 13 Nutrition during Pregnancy and Lactation
235
Chapter 14 Feeding the Premature Infant
259
Chapter 15 Feeding the Term Infant
271
Chapter 16 Nutrition for Healthy Children and Adolescents Aged 2 to 18 Years
285
Chapter 17 HealthPromoting Diet for Adults
345
Chapter 18 Nutrition in Later Years
359
Chapter 19 Exercise and Nutrient Need
373
Chapter 20 Vegetarian Diets in Health Promotion and Disease Prevention
389
Chapter 21 Dietary Guidelines Food Guidance and Dietary Quality
417
An Update
429
Chapter 23 Nutrition Monitoring in the United States
451
Observational Studies
471
Chapter 25 Nutrition Screening and Monitoring Tools
481
Methods for Adults
493
Chapter 27 Use of Food Frequency Questionnaires in Minority Populations
509
Chapter 28 Methods and Tools for Dietary Intake Assessment in Individuals vs Groups
529
Dietary Assessment Methods for SchoolAge Children
543
Historical Perspectives
577
Stature Weight and the Body Mass Index in Adults
581
Chapter 32 The How and Why of Body Composition Assessment in Adults
589
Chapter 33 Height Weight and Body Mass Index in Childhood
597
Chapter 34 Frame Size Circumferences and Skinfolds
611
Chapter 35 Psychological Assessment for Adults and Children
629
Physical Activity
639
Chapter 37 Environmental Challenges and Assessment
649
Chapter 38 Medical Nutritional Evaluation
661
Chapter 39 ProteinEnergy Malnutrition
669
Chapter 48 Genetics of Human Obesity
833
Chapter 49 Metabolic Assessment of Overweight Patients
847
Chapter 50 Adult Obesity
869
Chapter 51 Childhood Obesity and Exercise
889
Important Psychological Considerations
903
Chapter 53 Bariatric Surgery Overview
915
Chapter 54 NutritionRelated Genetic Diseases
929
Chapter 55 Folate Homocysteine and Neurologic Diseases
949
Chapter 56 Eating Disorders Anorexia Nervosa Bulimia Nervosa BingeEating Disorder
955
Metabolism and Effects on Nutrition
975
Chapter 58 Nutrients and AgeRelated Eye Disease
979
Chapter 59 Nutrition and Oral Medicine
987
Chapter 60 Nutrition and Hollow Organs of Upper Gastrointestinal Tract
1003
Chapter 61 Nutrition and Hollow Organs of Lower Gastrointestinal Tract
1023
Chapter 62 Nutrient Metabolism and Support in Normal and Diseased Livers
1051
Physiology and Interventional Strategies
1067
Chapter 64 Macromineral Nutrition Disorders of Skeleton and Kidney Stones
1079
Chapter 65 Anemia
1093
Chapter 66 Food Allergy
1111
Chapter 67 Enteral Nutrition
1125
Chapter 68 Parenteral Nutrition
1143
Chapter 69 Nutrition in Critical Illness
1159
Chapter 70 Plant Foods and Phytochemicals in Human Health
1175
Chapter 71 Mechanisms for CancerProtective Effects of Bioactive Dietary Components in Fruits and Vegetables
1187
Chapter 72 Nutrition and Cancer Treatment
1211
Chapter 73 Drugs Used in Treatment or Management of Human Diseases
1223
Chapter 74 DrugNutrient Interactions
1237
Chapter 75 Herbal Supplements
1241
Index
1247
Back cover
1275
Copyright

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Professor, Foods and Nutrition, University of Georgia, Athens

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