Nutrition in the Prevention and Treatment of Disease 2nd Edition by Ann M Coulston, Carol J Boushey ISBN 0123741181 9780123741189

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ISBN 10: 0123741181 
ISBN 13: 9780123741189
Author: Ann M Coulston, Carol J Boushey

Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways.

Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. No other nutrition book on the market takes this approach. Students will take away foundational insights into the application of nutrition research in the prevention and treatment of disease. Busy researchers and clinicians will use this book as a “referesher course” and should feel confident in making patient care recommendations based on solid current research findings.

* 18 completely new chapters and 50% overall new material
* Unique focus and extensive coverage of clinical applications and disease prevention.
* Clearly links the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines.
* Assimilates a large body of research and applications and serves as a “refresher course” for busy researchers and clinicians.

Nutrition in the Prevention and Treatment of Disease 2nd Table of contents:

SECTION I: Research Methodology
A.: Assessment Methods for Research and Practice
Chapter 1: Dietary Assessment Methodology
Chapter 2: Assessment of Dietary Supplement Use
Chapter 3: Physical Assessment of Nutritional Status
Chapter 4: Energy Requirement Methodology
B.: Research and Applied Methods for Observational and Intervention Studies
Chapter 5: Application of Research Paradigms to Nutrition Practice
Chapter 6: Overview of Nutritional Epidemiology
Chapter 7: Analysis, Presentation, and Interpretation of Dietary Data
Chapter 8: Current Theoretical Bases for Nutrition Intervention and Their Uses
Chapter 9: Nutrition Intervention: Lessons from Clinical Trials
Chapter 10: Tools and Techniques to Facilitate Nutrition Intervention
Chapter 11: Evaluation of Nutrition Interventions
Chapter 12: Biomarkers and Their Use in Nutrition Intervention
SECTION II: Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment
A.: Food and Nutrient Intake for Health
Chapter 13: Nutrition Guidelines to Maintain Health
Chapter 14: Nutrition, Health Policy, and the Problem of Proof
Chapter 15: Choline and Neural Development
Chapter 16: Antioxidants in Health and Disease
Chapter 17: Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease
Chapter 18: Diet and Supplements in the Prevention and Treatment of Eye Diseases
Chapter 19: Nutrition Requirements for Athletes
Chapter 20: Nutrition for Children with Special Health Care Needs
B.: Overweight and Obesity
Chapter 21: Genetics of Human Obesity
Chapter 22: Obesity: Overview of Treatments and Interventions
Chapter 23: Obesity: The Role of Physical Activity in Adults
Chapter 24: Macronutrient Intake and the Control of Body Weight
Chapter 25: Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity
Chapter 26: Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control
Chapter 27: Properties of Foods and Beverages That Influence Energy Intake and Body Weight
C.: Cardiovascular Disease
Chapter 28: Genetic Influences on Blood Lipids and Cardiovascular Disease Risk
Chapter 29: The Role of Diet in the Prevention and Treatment of Cardiovascular Disease
Chapter 30: Nutrition, Lifestyle, and Hypertension
D.: Diabetes Mellitus
Chapter 31: Obesity and the Risk for Diabetes
Chapter 32: Nutrition Management of Diabetes Mellitus
Chapter 33: Nutrition Management for Gestational Diabetes
E.: Cancer
Chapter 34: Interaction of Nutrition and Genes in Carcinogenesis
Chapter 35: Nutrition and Cancers of the Breast, Endometrium, and Ovary
Chapter 36: Nutrition and Prostate Cancer
Chapter 37: Nutrition and Colon Cancer
F.: Gastrointestinal Health and Disease
Chapter 38: Intestinal Microflora and Diet in Health
Chapter 39: Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome
Chapter 40: Nutrient Considerations in Lactose Intolerance
Chapter 41: Nutritional Considerations in the Management of Celiac Disease
Chapter 42: Nutrition and Cystic Fibrosis
G.: Bone Health and Disease
Chapter 43: Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention
Chapter 44: Osteoporosis: The Early Years
Chapter 45: Osteoporosis

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Tags: Ann M Coulston, Carol J Boushey, Nutrition, Prevention