Nutrition in the Prevention and Treatment of Disease, Third Edition

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9780123918840: Nutrition in the Prevention and Treatment of Disease, Third Edition

Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book 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. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work.

This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: 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; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes.

This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians.

  • Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries
  • 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

"synopsis" may belong to another edition of this title.

Product 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

  • Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries
  • 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

From the Back Cover:

"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

About the Editors:

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.

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.

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).

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Book Description Academic Press, 2012. Book Condition: New. 2012. 3rd Edition. Hardcover. 920 pages, Approx. 140 illustrations. Editor(s): Coulston, Ann M.; Boushey, Carol J.; Ferruzzi, Mario. Helps you understand how nutrition can be used to improve health status. This title focuses on the relationship between disease and nutrition, an area of increasing interest and concern as health care costs and availability continue to be an issue worldwide. It is useful for nutritional scientists and also for upper division nutrition course work. Cateogry: (U) Tertiary Education (US: College). BIC Classification: MBNH3; MMZ. Dimension: 282 x 225 x 39. Weight: 2306. . . . . . . Bookseller Inventory # V9780123918840

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Book Description Academic Press. Book Condition: New. 2012. 3rd Edition. Hardcover. 920 pages, Approx. 140 illustrations. Editor(s): Coulston, Ann M.; Boushey, Carol J.; Ferruzzi, Mario. Helps you understand how nutrition can be used to improve health status. This title focuses on the relationship between disease and nutrition, an area of increasing interest and concern as health care costs and availability continue to be an issue worldwide. It is useful for nutritional scientists and also for upper division nutrition course work. Cateogry: (U) Tertiary Education (US: College). BIC Classification: MBNH3; MMZ. Dimension: 282 x 225 x 39. Weight: 2306. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780123918840

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Book Description Elsevier Science Publishing Co Inc, United States, 2013. Hardback. Book Condition: New. 3rd Revised edition. 279 x 224 mm. Language: English . Brand New Book. Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book 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. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work. This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: 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; and Dietary Bioactive Compounds for Health.There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes. This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians. Bookseller Inventory # AAU9780123918840

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Book Description Elsevier Science Publishing Co Inc, United States, 2013. Hardback. Book Condition: New. 3rd Revised edition. 279 x 224 mm. Language: English . Brand New Book. Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book 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. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work. This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: 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; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes. This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians. Bookseller Inventory # AAU9780123918840

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