Table of Contents

Ch. 1. Dietary assessment methodology.
Ch. 2. Energy requirement methodology.
Ch. 3. Physical assessment.
Ch. 4. Overview of nutritional epidemiology.
Ch. 5. Analysis, presentation, and interpretation of dietary data.
Ch. 6. Current theoretical bases for nutrition intervention and their uses.
Ch. 7. Nutrition intervention: lessons from clinical trials.
Ch. 8. Tools and techniques to facilitate eating behavior change.
Ch. 9. Evaluation of nutrition interventions.
Ch. 10. Biomarkers and biological indicators of change.
Ch. 11. Genetic influences on blood lipids and cardiovascular disease risk.
Ch. 12. Genetics of human obesity.
Ch. 13. Genetic influence on cancer risk.
Ch. 14. Inborn errors of metabolism.
Ch. 15. Role of liquid dietary supplements.
Ch. 16. Composite foods and formulas, parenteral and enteral nutrition.
Ch. 17. Herbs and botanical supplements: principles and concepts.
Ch. 18. Dietary macronutrients and cardiovascular risk.
Ch. 19. Other dietary components and cardiovascular risk.
Ch. 20. Nutrition, diet, and hypertension.
Ch. 21. Nutrition and congestive heart failure.
Ch. 22. Nutrition and breast cancer.
Ch. 23. Nutrition and colon cancer.
Ch. 24. Nutrition and prostate cancer. Ch. 25. Nutrition and lung cancer.
Ch. 26. Nutrition and the patient with cancer.
Ch. 27. Obesity and the risk for diabetes.
Ch. 28. Nutrition management for Type 1 diabetes.
Ch. 29. Nutritional management for Type 2 diabetes.
Ch. 30. Nutritional management for gestational diabetes.
Ch. 31. Obesity: overview of treatments and interventions.
Ch. 32. Obesity: role of physical activity.
Ch. 33. Macronutrient intake and the control of body weight.
Ch. 34. Behavioral risk factors for obesity: diet and physical activity.
Ch. 35. Role of taste and appetite in body weight regulation --Ch. 36. Nutrition in the prevention and treatment of common gastrointestinal symptoms.
Ch. 37. Nutrient considerations in lactose intolerance.
Ch. 38. Nutrient considerations in inflammatory bowel disease and short bowel syndrome.
Ch. 39. Nutrition and liver disease.
Ch. 40. Nutrition and renal disease.
Ch. 41. Nutritional management of Parkinson's Disease and other conditions like Alzheimer's Disease.
Ch. 42. Osteoporosis.
Ch. 43. Eating disorders: anorexia nervosa, bulimia nervosa, and binge eating disorder.
Ch. 44. Nutrition and food allergy.
Ch. 45. Nutrition and cystic fibrosis.
Ch. 46. Osteomalacia.
Ch. 47. Nutrition and immunodeficiency syndromes.
Ch. 48. Nutrition guidelines to maintain health. Section I: Basic Principles and Concepts.
Examining the Relationship between Diet, Nutrition and Disease:.
Dietary Assessment Methodology..
Energy Requirement Methodology..
Physical Assessment..
Overview of Nutritional Epidemiology..
Analysis, Presentation, and Interpretation of Dietary Data..
Nutrition Intervention:.
Current Theoretical Bases for Nutrition Intervention and Their Uses..
Nutrition Intervention: Lessons from Clinical Trials..
Tools and Techniques to Facilitate Eating Behavior Change..
Evaluation of Nutrition Interventions..
Biomarkers and Biological Indicators of Change..
Genetic Influence on Nutritional Health:.
Genetic Influences on Blood Lipids and Cardiovascular Disease Risk..
Genetics of Human Obesity..
Genetic Influence on Cancer Risk..
Inborn Errors of Metabolism..
Supplements and Food Replacements:.
Role of Liquid Dietary Supplements..
Composite Foods and Formulas, Parenteral and Enteral Nutrition..
Herbs and Other Botanical Supplements: Principles and Concepts..
Section II: Disease-Specific Intervention: Prevention and Treatment.
Cardiovascular Disease:.
Dietary Macronutrients and Cardiovascular Risk..
Other Dietary Components and Cardiovascular Risk..
Nutrition, Diet & Hypertension..
Nutrition and Congestive Heart Failure..
Cancer Prevention and Therapy:.
Nutrition and Breast Cancer..
Nutrition and Colon Cancer..
Nutrition and Prostate Cancer..
Nutrition and Lung Cancer..
Nutrition and the Patient with Cancer..
Diabetes Melitus:.
Obesity and the Risk for Diabetes..
Nutrition Management for Type 1 Diabetes..
Nutritional Management of Type 2 Diabetes..
Nutrition Management for Gestational Diabetes..
Overview of Treatments and Interventions..
Role of Physical Activity..
Micronutrient Intake and Body Weight..
Behavioral Risk Factors for Obesity: Diet and Physical Activity..
Role of Taste and Appetite in Body Weight Regulation..
Gastrointestinal Diseases:.
Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms..
Nutrient Considerations in Lactose Intolerance..
Nutrient Considerations in Inflammatory Bowel Disease and Short Bowel Syndrome..
Nutrition and Liver Disease..
Other Major Diseases:.
Nutrition and Renal Disease..
Nutritional Management of Parkinson's Disease and Other Conditions Like Alzheimer's Disease..
Eating Disorders: Anorexia Nervosa, Bulimia Nervosa and Binge Eating Disorder..
Nutrition and Food Allergy..
Nutrition and Cystic Fibrosis..
Nutrition and Immunodeficiency Syndromes..
Disease Prevention Strategy:.
Nutrition Guidelines to Maintain Health..
Epilogue. 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.