Nutrition in the prevention and treatment of disease / edited by Ann M. Coulston, Cheryl L. Rock, Elaine R. Monsen.

Format:

Book

Author/Creator:

Coulston, Ann M.

Contributor:

Rock, Cheryl.

Monsen, Elaine R.

Language:

English

Subjects (All):

Diet Therapy.

Diet therapy.

Medical Subjects:

Diet Therapy.

Physical Description:

xix, 801 pages : illustrations ; 29 cm

Place of Publication:

San Diego, Calif. : Academic Press, [2001]

Summary:

As we enter the 21st century, a new era of nutrition in the prevention and treatment of disease emerges. Clinical nutrition involves the integration of diet, genetics, environment, and behavior promoting health and well being throughout life. Expertly edited, Nutrition in the Prevention and Treatment of Disease provides overall perspective and current scientifically supported evidence through in-depth reviews, key citations, discussions, limitations, and interpretations of research findings. This comprehensive reference integrates basic principles and concepts across disciplines and areas of research and practice, while detailing how to apply this knowledge in new creative ways. Nutrition in the Prevention and Treatment of Disease is an essential part of the tool chest for clinical nutritionists, physicians, nurse practitioners, and dieticians in this new era of practice. This book prepares the clinical nutrition investigator or practitioner for a life-long commitment to learning. CONTAINS INFORMATION ON: * Diet assessment methodologies* Strategies for diet modification* Clinical status of herbals, botanicals, and modified food products* Preventing common diseases such as cardiovascular disease, diabetes, osteoporosis, and breast cancer through nutrition* The Importance of genetic factors* Understanding of cultural and socio-economic influences on eating and exercise behaviors and integrating that knowledge with biological or functional markers of disease

Contents:

A. Examining the Relationship between Diet, Nutrition, and Disease

Chapter 1 Dietary Assessment Methodology / Frances E. Thompson, Amy F. Subar

II. Dietary Assessment Methods 3

III. Dietary Assessment in Specific Situations 9

IV. Dietary Assessment in Special Populations 12

V. Selected Issues in Dietary Assessment Methods 14

Chapter 2 Energy Requirement Methodology / Rachel K. Johnson, Debra Coward-McKenzie

II. Components of Energy Expenditure 31

III. Total Energy Expenditure 36

IV. Recommended Energy Intakes 39

Chapter 3 Physical Assessment / Edward Saltzman, Kris M. Mogensen

II. Components of Clinical Assessment 43

III. Anthropometric Assessment 44

IV. Functional Assessment 48

V. Clinical Manifestations in Specific Disease States and Populations 49

VI. Prognostic Indicators 53

Chapter 4 Overview of Nutritional Epidemiology / Ruth E. Patterson

II. Principles of Exposure Measurement in Nutritional Epidemiology 60

III. Design Studies Used in Nutritional Epidemiology 61

IV. Interpretation of Cause and Effect in Nutritional Epidemiology 62

V. Obstacles to Finding Associations of Dietary Intake and Disease Risk 64

VI. Future Research Directions 67

Chapter 5 Analysis, Presentation, and Interpretation of Dietary Data / Debra Coward-McKenzie, Rachel K. Johnson

II. Analysis of Dietary Data 69

III. Presentation of Data 72

IV. Interpretation of Data 74

B. Nutrition Intervention

Chapter 6 Current Theoretical Bases for Nutrition Intervention and Their Uses / Karen Glanz

II. Importance of Understanding Influences on Dietary Behavior 83

III. What Is Theory? 84

IV. Explanatory and Change Theories 84

V. Unique Features of Dietary Behavior to Consider When Using Theory 84

VI. Important Theories and Their Key Constructs 85

VII. Findings Regarding Applications of Theory to Nutritional Behavior 88

VIII. Constructs and Issues across Theories 89

IX. Implications and Opportunities 91

Chapter 7 Nutrition Intervention: Lessons from Clinical Trials / Linda G. Snetselaar

II. Conceptual Models of Motivation 95

III. Theories Used in Achieving Dietary Behavior Change in Clinical Trials 96

Chapter 8 Tools and Techniques to Facilitate Eating Behavior Change / Joan M. Heins, Linda Delahanty

II. The Teaching/Learning Process 105

III. Nutrition Education Techniques 107

IV. Behavior Change Techniques 110

Chapter 9 Evaluation of Nutrition Interventions / Alan R. Kristal, Jessie A. Satia

II. Overview: Types of Nutrition Intervention Program Evaluations 123

III. Outcomes or Endpoints Used to Assess Intervention Effectiveness 124

IV. Design of Nutrition Intervention Evaluations 125

V. Measurement Issues When Assessing Dietary Change and Other Intervention Outcomes 128

VI. Dietary Assessment Instruments and Their Applicability for Intervention Evaluation 130

Chapter 10 Biomarkers and Biological Indicators of Change / Johanna W. Lampe, Cheryl L. Rock

II. Biomarkers of Dietary Intake or Exposure 139

III. Functional Biomarkers 143

IV. Biomarkers of Genetic Susceptibility 147

V. Criteria for Selecting and Using Biomarkers 148

C. Genetic Influence on Nutritional Health

Chapter 11 Genetic Influences on Blood Lipids and Cardiovascular Disease Risk / Jose M. Ordovas

II. Exogenous Lipoprotein Pathway 158

III. Endogenous Lipoprotein Metabolism 166

IV. Reverse Cholesterol Transport 167

Chapter 12 Genetics of Human Obesity / Janis S. Fisler, Nancy A. Schonfeld-Warden

II. Genetic Epidemiology of Human Obesity 183

III. Gene-Environment Interactions 184

IV. The Obesity Gene Map 184

V. Single-Gene Obesity in Humans 185

VI. Single-Gene Mutations Resulting in Adipose Tissue Atrophy 188

VII. Rare Genetic Syndromes with Obesity as a Prominent Feature 188

VIII. Evidence from Linkage Studies of Obesity Phenotypes 188

IX. Association Studies of Candidate Genes for Obesity and Obesity-Related Insulin Resistance and Hyperlipidemia 189

X. Clinical Implications of the Discovery of Obesity Genes 192

Chapter 13 Genetic Influence on Cancer Risk / Jo L. Freudenheim

III. Mechanisms of Diet-Genetic Interactions 200

IV. Methodologic Issues in Assessment of Diet and Gene Interactions Related to Cancer 202

V. Diet-Gene Interactions and Cancer 203

VI. Future Directions 205

Chapter 14 Inborn Errors of Metabolism / Cristine M. Trahms

II. Diagnosis 210

III. Treatment: Initiation and Monitoring 211

IV. New Treatment Developments 220

V. Adult Treatment 221

D. Supplements and Food Replacements

Chapter 15 Role of Liquid Dietary Supplements / Anne Coble Voss, Kathleen E. Mayer

I. Medical Foods and Nutritional Supplements 229

II. What Is a Medical Food/Supplement? 229

III. Prevalence and Economic Impact of Medical Nutrition Therapy 231

IV. Barriers to Using Medical Nutritional Supplements 238

Chapter 16 Composite Foods and Formulas, Parenteral and Enteral Nutrition / Laura Matarese

II. Enteral Nutrition 245

III. Parenteral Nutrition 250

Chapter 17 Herbs and Botanical Supplements: Principles and Concepts / Cynthia Thomson, Robert B. Lutz

I. Introduction: History of Botanical Medicine 261

II. Use of Herbs and Botanicals 261

III. Evidence for Safety and Efficacy 263

IV. Adverse Effects of Herbs and Botanicals 268

V. Regulation of Botanical and Herbal Medicinals 268

VI. Recommendations for Clinical Care 269

Section II Disease-Specific Intervention: Prevention and Treatment

A. Cardiovascular Disease

Chapter 18 Dietary Macronutrients and Cardiovascular Risk / Penny Kris-Etherton, Kari Hecker, Denise Shaffer Taylor, Guixiang Zhao, Stacie Coval, Amy Binkoski

II. Dietary Fat 279

III. Dietary Carbohydrate 282

IV. Dietary Protein 284

Chapter 19 Other Dietary Components and Cardiovascular Risk / Linda Van Horn, Sujata Archer, Kimberly Thedford, Amy Baltes

II. Dietary Fiber and Cardiovascular Risk 291

III. Homocysteine and Cardiovascular Disease 293

IV. Soy and Cardiovascular Disease 294

V. Phytochemicals: Proposed Association with Cardiovascular Disease 295

Chapter 20 Nutrition, Diet, and Hypertension / Marji McCullough, Pao-Hwa Lin

II. Individual Nutrients and Blood Pressure 305

III. Other Dietary and Lifestyle Modifications 311

IV. Dietary Patterns 312

Chapter 21 Nutrition and Congestive Heart Failure / Suzanne Lutton, Nancy Anzlovar

II. Pathophysiology of Heart Failure 325

III. Standard Medical Care for Heart Failure 326

IV. Restrictions in Sodium 326

V. Restrictions in Fluid Intake 328

VI. Recommendations Regarding Fat, Fiber and Cholesterol 328

VII. Other Dietary Recommendations 328

VIII. Special Considerations 329

B. Cancer Prevention and Therapy

Chapter 22 Nutrition and Breast Cancer / Cheryl L. Rock, Wendy Demark-Wahnefried

II. Nutritional Factors in the Etiology of Breast Cancer 338

III. Nutritional Issues Following the Diagnosis of Breast Cancer 345

Chapter 23 Nutrition and Colon Cancer / Martha L. Slattery, Bette J. Caan

II. Model 1: Bile Acids, Fat/Fiber, and Meats/Vegetables 357

III. Model 2: Cooked Foods 362

IV. Model 3: Insulin Resistance 362

V. Model 4: DNA Methylation 363

VI. Model 5: Cell Growth Regulators 363

VII. Food Intake Relationships 364

VIII. Prevention of Colon Cancer 366

Chapter 24 Nutrition and Prostate Cancer / Laurence N. Kolonel

II. Descriptive Epidemiology of Prostate Cancer 373

III. Studies of Diet in Relation to Prostate Cancer 374

IV. Genetics and Gene-Environment Interactions 380

V. Dietary Intervention Trials 380

VI. Conclusions and Implications for Prevention and Treatment 380

Chapter 25 Nutrition and Lung Cancer / Susan T. Mayne

II. Dietary Constituents and Primary Prevention of Lung Cancer 387

III. Dietary Constituents and Prevention of Second Lung Cancer 393

Chapter 26 Nutrition and the Patient with Cancer / Barbara Eldridge, Cheryl L.

Rock, Paula Davis McCallum

II. Rationale and Importance of Optimal Nutrition 397

III. Cancer Cachexia 398

IV. Basic Nutrition Concepts for Managing Patients with Cancer 399

V. Nutrition Issues throughout the Continuum of Care 401

VI. Special Situations 408

C. Diabetes Mellitus

Chapter 27 Obesity and the Risk for Diabetes / Rejeanne Gougeon

II. Definitions and Classifications of Obesity and Diabetes 415

III. Why Are the Obese at Risk? 417

Chapter 28 Nutrition Management for Type I Diabetes / Ann Albright

II. Definition and Burden of Type 1 Diabetes 429

III. Diabetes Medical Nutrition Therapy 430

IV. Insulin Regimens 433

Chapter 29 Nutritional Management for Type 2 Diabetes / Ann M. Coulston

II. Energy Intake and Body Weight Management 442

III. Macronutrient Intake 442

IV. Trace Mineral Requirements 446

Chapter 30 Nutritional Management for Gestational Diabetes / Lynne Lyons, Diane Reader

II. Screening and Diagnosis 453

III. Risks and Complications 454

IV. Treatment and Monitoring 454

V. Postpartum Recommendations and Considerations 461

D. Obesity

Chapter 31 Obesity: Overview of Treatments and Interventions / Helen M. Seagle, Holly Wyatt, James O. Hill

II. Assessment of Overweight and Obesity 465

III. Lifestyle Modification 468

IV. Pharmaceutical Intervention 471

V. Surgical Treatment 474

VI. Special Issues in the Treatment of Pediatric Obesity 475

VII. Acute Weight Loss versus Maintaining Long-Term Weight Loss 476

VIII. The Future of Weight Management 477

Chapter 32 Obesity: Role of Physical Activity / Marcia L. Stefanick

II. Relationship of Physical Activity to the Prevalence of Obesity in Populations 481

III. Physical Activity and Determinants and Etiology of Obesity 482

IV. Role of Physical Activity in Treatment (Weight Loss) of Overweight and Obesity: Evidence from Randomized Controlled Trials 483

V. Role of Physical Activity in Preventing and Treating Obesity-Related Comorbidities 493

Chapter 33 Macronutrient Intake and the Control of Body Weight / David A. Levitsky

II. Fat Chance 499

III. Establishing Causal Links 499

IV. Is It Fat or Energy Density? 501

V. Are Carbohydrates the Culprit Responsible for Overweight? 502

VI. Energy Compensation for Fat and Sugar Substitutes 503

VII. Protein Paradox 506

VIII. Summary and Implications of the Research on Macronutrients and Intake 508

Chapter 34 Behavioral Risk Factors for Obesity: Diet and Physical Activity / Nancy E. Sherwood, Mary Story, Dianne Neumark-Sztainer

II. Physical Activity 518

III. Dietary Factors 522

IV. Summary and Public Health Recommendations 529

Chapter 35 Role of Taste and Appetite in Body Weight Regulation / Adam Drewnowski, Victoria Warren-Mears

II. Genetics and Body Weight 539

III. Taste Factors and Food Choices 540

IV. Hunger, Appetite, and Satiety 541

V. Energy Density of Foods 542

VI. Appetite for Energy 543

E. Gastrointestinal Diseases

Chapter 36 Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms / Lawrence J. Cheskin, Debra L. Miller

II. Excessive Gas 549

III. Heartburn and Gastroesophageal Reflux Disease 552

IV. Diarrhea 553

V. Constipation 556

VI. Nausea and Vomiting 557.

ISBN:

0121931552

OCLC:

47355590