Present knowledge in nutrition. Volume 2, Clinical and applied topics in nutrition / edited by Bernadette P. Marriott, Diane F. Birt, Virginia A. Stallings, Allison A. Yates.

Format:

Book

Contributor:

Marriott, Bernadette P., editor.

Birt, Diane F., editor.

Stallings, Virginia A., editor.

Yates, Allison A., editor.

Language:

English

Subjects (All):

Diet therapy.

Nutrition.

Physical Description:

1 online resource (672 pages) : illustrations (chiefly color)

Edition:

Eleventh edition.

Other Title:

Clinical and applied topics in nutrition

Place of Publication:

London, United Kingdom ; San Diego, CA : Academic Press, an imprint of Elsevier : ILSI, [2020]

Summary:

Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition.Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health.The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/).- Provides an accessible source of the most current, reliable and comprehensive information in the broad field of nutrition- Features new chapters on topics of emerging importance, including the microbiome, eating disorders, nutrition in extreme environments, and the role of nutrition and cognition in mental status- Covers topics of clinical relevance, including the role of nutrition in cancer support, ICU nutrition, supporting patients with burns, and wasting, deconditioning and hypermetabolic conditions

Contents:

Front Cover

PRESENT KNOWLEDGE IN NUTRITION

PRESENT KNOWLEDGE IN NUTRITION: CLINICAL AND APPLIED TOPICS IN NUTRITION

Copyright

Dedication

Contents of Volume 2

Editor Biographies

BERNADETTE P. MARRIOTT, PHD

DIANE F. BIRT, PHD

VIRGINIA A. STALLINGS, MD, MS

ALLISON A. YATES, PHD, MSPH, RD

Contributors to Volume 2

Foreword

Preface

Acknowledgments

A - Lifestage Nutrition and Maintaining Health

1 - INFANT NUTRITION

I. INTRODUCTION

A Background

B Key Issues

II. PHYSIOLOGICAL DEMANDS OF LIFE STAGES

A Development of Gastrointestinal Function

B Normal Expected Growth

Weight loss after birth

Growth monitoring

Growth assessment

C Term Infants

Human milk

Breastfeeding Support

Expression and storage of human milk

Donor milk

Formula

Nutritional composition

Preparation

Soy formula

Hydrolyzed and amino acid-based formula

Prebiotic and probiotic additives

Other bioactive compounds

Homemade formula

D Premature Infants

Parenteral nutrition

Enteral nutrition

Introduction of feeds

Maternal milk

Fortification

Assessing growth

After discharge

E Inborn Errors of Metabolism

III. NUTRITIONAL REQUIREMENTS

A Basis for Key Nutrient Recommendations

Global differences

Supplementation

Vitamin D supplementation

Iron supplementation

Risk of micronutrient deficiencies

Iron

Zinc

Vitamin B12

Other micronutrients

B Dietary Guidance

Practices

Expected calories/volumes

Complementary foods

Introduction of highly allergenic foods

Vegan/vegetarian diets

Issues of concern

Contraindications to breastfeeding, infant, and maternal

Recreational drugs

Breastfeeding problems

Growth faltering

MPI

C Other Guidance

Beyond one year: transition to toddler diet.

Hospitalized infant

Nutritional assessment

Fluid requirements

Calorie and protein needs

Enteral

Parenteral

IV. REFERENCES

2 - NUTRIENT NEEDS AND REQUIREMENTS DURING GROWTH

II. CHILDHOOD

A Growth Rates

B Nutrient Requirements

Energy

Protein

Fat

Micronutrients

C Feeding Behavior

Toddlers (1-3 years)

Early childhood (4-6 years)

Middle childhood (7-9 years)

III. ADOLESCENCE

A Growth

B Nutritional Needs of Adolescents

Minerals

Vitamins

Fiber

C Nutritional and Pubertal Assessment

States of Altered Growth Patterns

Obesity

Genetics

Environmental and behavioral

Resting energy expenditure (REE)

Dietary intake

Evaluation and treatment

Adolescent pregnancy

IV. CONCLUSION

V. REFERENCES

3 - MATERNAL NUTRIENT METABOLISM AND REQUIREMENTS IN PREGNANCY

II. PHYSIOLOGICAL DEMANDS OF PREGNANCY

A Hormonal Changes

B Changes in Blood and Other Fluids

C Weight Gain During Pregnancy

Fats and essential fatty acids

Carbohydrate

Vitamin A

Vitamin D

Vitamin B6

Folate

Calcium

Iodine

Alcohol

Caffeine

Pregnancy in women with obesity

Gestational diabetes mellitus

Diet quality patterns in pregnancy

Suitability and inadequacies of popular diets in the prenatal period

Vegan diet

Ketogenic Diet

Low-carbohydrate diet

Paleolithic (or caveman) diet

Gluten-free diet

Intermittent fasting/time-restricted feeding

Food safety and exposure to food-based toxins in pregnancy

IV. REFERENCES.

4 - NUTRIENT METABOLISM AND REQUIREMENTS IN LACTATION

I. SUMMARY

II. INTRODUCTION

Maternal benefits of breastfeeding

Contraindications

III. PHYSIOLOGICAL DEMANDS OF LACTATION

IV. NUTRITIONAL REQUIREMENTS

Fluid needs

Energy needs

Vegetarians

Lipids

Omega "6 and 3" fatty acids

Carbohydrates

Fat-soluble vitamins

Water-soluble vitamins

Bariatric surgery

Substances of concern

Exercise

Allergies and food sensitivities

Weight loss supplements

5 - NUTRITION, AGING, AND REQUIREMENTS IN THE ELDERLY

II. PHYSIOLOGICAL DEMANDS OF OLDER PERSONS

A Age-Related Changes in Body Composition and Functions

Sarcopenia

Changes due to decreased organ function

B Effect of Aging on Bone Mass and Mineral Density

C Age-Related Changes in Energy Expenditure-Effects of Body Composition and Physical Activity

Changes in the Immune Function: Chronic Low-Grade Inflammation and its Consequences

E Age-Associated Diseases

III. NUTRITIONAL REQUIREMENTS OF OLDER PERSONS

Nutrients in bone health: Calcium, vitamin D, vitamin K

Reduced energy requirements call for a higher nutrient density

Beneficial effects of nutrients on immune function

Beneficial effects of nutrients on muscle and bone

Beneficial effects of nutrients on cardiovascular risk factors

Beneficial effects of fiber

C Factors Contributing to Malnutrition in Older Adults

Lowered food intake

Other factors leading to anorexia

D Other Guidance

6 - NUTRITION FOR SPORT AND PHYSICAL ACTIVITY

I. OVERVIEW

III. FUELING FOR SPORT AND PHYSICAL ACTIVITY

A Matching Energy Intake Changes in Energy Demands

B Management of Body Weight and Composition for Optimal Performance

C Eating for Health and Injury Prevention

IV. EATING BEFORE/DURING EXERCISE TO REDUCE/DELAY FATIGUE

V. RECOVERY NUTRITION

A Eating for Optimal Recovery

VI. SPORT FOODS AND SUPPLEMENTS: ARE THEY NECESSARY?

A Use of Sports Foods and Supplements

VII. CURRENT ISSUES IN SPORTS NUTRITION: COMMENTARIES ON TOPICAL CONTROVERSIES IN SPORTS NUTRITION

A Commentary 1: "Train Low" for Optimal Training Adaptations: When Less is More

B Commentary 2. The Resurgence of Ketogenic Low-Carbohydrate, High-Fat Diets for Endurance Performance

C Commentary 3. Low Energy Availability, Female Athlete Triad, and Relative Energy Deficiency in Sport

VIII. CONCLUSION

IX. REFERENCES

7 - A RATION IS NOT FOOD UNTIL IT IS EATEN: NUTRITION LESSONS LEARNED FROM FEEDING SOLDIERS

II. MILITARY RESEARCH PRIORITIES

A Soldier Provisioning in the Public Eye

B Nutritional Health Diplomacy

C Military Organizational Priorities

III. A NEW RESEARCH ORGANIZATIONAL STRATEGY

A Modern Army Nutrition Science Research

B Colocation of Food Technology and Nutrition Science

C Partnership With the Pennington Biomedical Research Center (PBRC)

D Authoritative Advice From the Committee on Military Nutrition Research (CMNR)

IV. ENERGY REQUIREMENTS FOR ACTIVE, HEALTHY INDIVIDUALS

A Total Daily Energy Expenditure Requirements

B Not Eating Enough

C Physiology of Semistarvation

D Macronutrition

V. TEST AND EVALUATION OF FIELD RATIONS: NUTRITIONAL REQUIREMENTS IN EXTREME ENVIRONMENTS

A Ration Technology Development

B Field Ration Studies.

C Hot Weather Rations

Cold Weather Rations

E Continuous Ration Feeding

F Limited Use Rations

VI. PERFORMANCE-ENHANCING RATION COMPONENTS AND TRYING TO PROTECT SOLDIERS FROM BAD IDEAS

A Supplements

B Performance-Enhancing Ration Components

C Caffeine

D Carbohydrates

E Antioxidants

F Mineral/Micronutrients

VII. BODY COMPOSITION AND READINESS STANDARDS

A Body Composition Methodologies Development

B Body Fat Standards

C Soldier Readiness and Weight Management

VIII. CONCLUSIONS

Acknowledgment

8 - ENERGY BALANCE: IMPACT OF PHYSIOLOGY AND PSYCHOLOGY ON FOOD CHOICE AND EATING BEHAVIOR

II. PSYCHOLOGY OF FOOD CHOICE-WHY WE EAT WHAT WE EAT

A Restrained Eating Behavior and Disinhibition

B Emotional and External Eating Behavior

C Emotionality Theory

III. NUTRITIONAL INFLUENCES ON FOOD CHOICE

A Diet Composition-Not All Calories Are Equal When Influencing Satiety

B Energy Density-The Amount of Energy PerGram of Food

IV. NON NUTRITIONAL INFLUENCES ON FOOD CHOICE

A Palatability-Sensory Capacity to Increase Food Consumption

B Sensory Variety-We Are Offered More We Eat More

C Portion Size-Plate Size or Meal Size to Influence How Much We Eat

D Stress-Do You Eat More or Less When Stressed?

E Food Addiction-Does This Phenomenon Exist?

V. PHYSIOLOGY INFLUENCING FOOD CHOICE

VI. BODY COMPOSITION ASSESSMENT OF BODY STORES

A Body Composition Assessment of Energy Balance

B Energy Cost of Weight Gain and Weight Loss

C Weight Change in Response to Overfeeding

VII. CONCLUSION

VIII. REFERENCES

9 - EATING BEHAVIORS AND STRATEGIES TO PROMOTE WEIGHT LOSS AND MAINTENANCE

I. INTRODUCTION AND BACKGROUND

A Biology of Eating Behaviors and Body Weight Regulation.

B Homeostatic System of Food Intake Regulation.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-12-818461-2

0-12-818460-4

OCLC:

1178635859