Nutrition in the Prevention and Treatment of Abdominal Obesity
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Nutrition in the Prevention and Treatment of Abdominal Obesity

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Description

Nutrition in the Prevention and Treatment of Abdominal Obesity focuses on the important roles that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat. Nutritionists, dieticians, and healthcare providers seeking to address the abdominal obesity epidemic will use this comprehensive resource as a tool in their long-term goal of preventing chronic diseases, especially heart, vascular, and diabetic diseases. Experts from a broad range of disciplines are involved in dealing with the consequences of excessive abdominal fat: cardiology, diabetes research, studies of lipids, endocrinology and metabolism, nutrition, obesity, and exercise physiology. They have contributed chapters that define a range of dietary approaches to reducing risk and associated chronic diseases. They begin by defining visceral obesity and its major outcomes; they also discuss the importance and the challenges of dietary approaches to reduce abdominal obesity, as compared to clinical approaches, with major costs and risks.
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Product details

  • Hardback | 560 pages
  • 220 x 276 x 36mm | 1,559.98g
  • Academic Press Inc
  • San Diego, United States
  • English
  • New
  • 0124078699
  • 9780124078697
  • 1,786,703

Table of contents

SECTION1: Epidemiology of Abdominal Obesity SECTION 2: Visceral Obesity: Diabetes and Heart Disease SECTION 3: Clinical Surgery in Management of Abdominal Obesity SECTION 4: Nutrition in Clinical Therapy of Abdominal Obesity Diseases SECTION 5: Exercise and Environment in Altering Abdominal Obesity SECTION 6: Foods and Visceral Fat Accumulation and Removal SECTION 7: Herbs and Extracts: Role in Abdominal Fat SECTION 8: Dietary Supplements and Visceral Obesity SECTION 8: Dietary Supplements and Visceral Obesity SECTION 9: Dietary Macromolecules and Abdominal Obesity SECTION10: Nutrients as Modulators of Visceral Fat SECTION11: Hormones and non-Nutrients as Modulators of Visceral Fat SECTION12: Dairy Products and Visceral Fat in Health SECTION 13: Genetic Regulation and Mechanisms of Obesity (55 total chapters)
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About Ronald Ross Watson

Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He began his research in public health at the Harvard School of Public Health as a fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia, and USA which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse.
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