Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease

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Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for understanding how nutrition can be used to improve health status, this book focuses on the clinical applications and disease prevention of nutrition, clearly linking the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. The diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work.

This new edition contains chapters that have been completed updated and features 26 new authors or co-authors. Topics include: Surgery for Severe Obesity; Snacking and Energy Balance in Humans; Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers; Bioavailability and Metabolism of Bioactive Compounds from Foods; and Dietary Bioactive Compounds for Health. There are also discussions on bioactive components present in edible plants of particular interest for the prevention of disease; management of patients who have undergone surgical treatment for obesity; and greatly expanded coverage of biomarkers used to monitor nutrition interventions. Updated appendices include the latest dietary reference intakes.

This book is aimed at upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists; dieticians; epidemiologists; general practitioners; nurse practitioners; and family medicine physicians.
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Product details

  • Paperback | 920 pages
  • 216 x 276mm
  • Academic Press Inc
  • San Diego, United States
  • English
  • 3rd edition
  • Approx. 140 illustrations; Illustrations, unspecified
  • 0128100397
  • 9780128100394

Table of contents

Section 1: Research Methodology A. Assessment Methods for Research and Practice 1. Dietary Assessment Methodology 2. Assessment of Dietary Supplement Use 3. Physical Assessment of Nutritional Status 4. Energy Requirement Methodology B. Research and Applied Methods for Observational and Intervention Studies 5. Application of Research Paradigms to Nutrition Practice 6. Overview of Nutritional Epidemiology 7. Analysis, Presentation, and Interpretation of Dietary Data 8. Current Theoretical Bases for Nutrition Intervention and Their Uses 9. Nutrition Intervention: Lessons from Clinical Trials 10. Tools and Techniques to Facilitate Nutrition Intervention 11. Evaluation of Nutrition Interventions 12. Biomarkers and Their Use in Nutrition Intervention

Section 2: Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment A. Food and Nutrient Intake for Health 13. Nutrition Guidelines to Maintain Health 14. Nutrition, Health Policy, and the Problem of Proof 15. Choline and Neural Development 16. Nutrition Requirements for Athletes 17. Nutrition for Children with Special Health Care Needs B. Dietary Bioactive Compounds for Health 18. Antioxidants in Health and Disease 19. Diet and Supplements in the Prevention and Treatment of Eye Diseases 20. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease 21. Phytochemicals in prevention and treatment of Obesity and Related Disorder 22. Bioavailability and metabolism of bioactive compounds from foods C. Overweight and Obesity 23. Genetics of Human Obesity 24. Obesity: Overview of Treatments and Interventions 25. Surgical intervetion for obesity 26. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity 27. Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control D. Cardiovascular Disease 28. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk 29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease 30. Nutrition, Lifestyle, and Hypertension E. Diabetes Mellitus 31. Obesity and the Risk for Diabetes 32. The Role of Diet in the Prevention and Treatment of Diabetes 33. Nutrition Management for Gestational Diabetes F. Cancer 34. Interaction of Nutrition and Genes in Carcinogenesis 35. Nutrition and Cancers of the Breast, Endometrium, and Ovary 36. Nutrition and Prostate Cancer 37. Nutrition and Colon Cancer G. Gastrointestinal Health and Disease 38. Intestinal Microflora and Diet in Health 39. Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome 40. Nutrient Considerations in Lactose Intolerance 41: Nutritional Considerations in the Management of Celiac Disease 42. Nutrition and Cystic Fibrosis H. Bone Health and Disease 43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention 44. Osteoporosis: The Early Years 45. Osteoporosis in Adults
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Review quote

Praise for the Third Edition:

"I think this book is remarkably useful to people like me; a practicing physician. There is a pleasant uniformity to the prose suggesting that the editors have done a great job in homogenizing, as it were, the style. The chapters I read were really informative--I particularly liked chapter 3, which had a wealth of information about the physical manifestations of malnutrition. I was completely unaware of most of them and found this very useful; in fact, it will add a great deal to how well I can assess the nutritional status of my patients and how to help them remedy deficiencies in their diet. This book should be a great success!"

--Mariane Legato, MD, FACP, Professor Emerita of Clinical Medicine, Columbia University College of Medicine, New York, NY; Adjunct Professor of Medicine, Johns Hopkins, Department of Medicine, Baltimore, MD, USA

"In this third edition, the editors continue to identify key experts in nutrition science who discuss in depth a broad spectrum of topics from basic concepts of nutrient requirements to a translational research model calling for interdisciplinary approaches linking discoveries at the molecular level to individual and public health. This book is a wonderful resource!"

-- Mary Jo Feeney, MS, RD, FADA, Consultant to Food and Agricultural Industries, Los Altos, CA, USA

Praise for Previous Editions:

"With Nutrition in the Prevention and Treatment of Disease, instructors have access to one comprehensive text to demonstrate the nutrition link to disease. is a text a nutrition professional can feel confident in recommending to their clinical and community nutrition colleagues, as well as to dietetics students, epidemiologists and medical students."

--JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION "It is strong on strategies for dietary modification and on cultural and socioeconomic influences on eating and exercise behavior. Unlike earlier textbooks, it has large sections on the genetic influences on nutritional health. a useful additional resource for nutritional investigators and for dietitians involved in research."

--THE NEW ENGLAND JOURNAL OF MEDICINE "Written by nutrition researchers and dieticians with extensive clinical experience, this book is a useful addition to the clinical nutritionist's bookshelf."

--AMERICAN JOURNAL OF CLINICAL NUTRITION " excellent and timely addition to the field of clinical nutrition. ...A valuable resource, not only for nutrition students, but also for practicing nutrition professionals."

--CHOICE "...provides an excellent overview of clinical nutrition, integrating the collective role of diet, genetics, environment, and behavior in health and disease. ...All in all, this text is a comprehensive contribution to the field of clinical nutrition and provides an excellent reference for practitioners, researchers, and advanced nutrition students."

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About Ann M. Coulston

Ann M. Coulston, MS, RD, has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and Internet companies. She is past-president of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and has been recognized by the American Dietetic Association Foundation for excellence in the practice of clinical nutrition and the practice of research. Carol J. Boushey, PHD, MPH, RD, is an Associate Researcher in the Epidemiology Program of the University of Hawaii Cancer Center and an Adjunct Professor in the Nutrition Science Department at Purdue University. Her research includes dietary assessment methods, dietary patterns, and quantitative methods. At the Cancer Center, she directs the Nutrition Shared Resource. She serves on the editorial board of the Journal of the Academy of Nutrition and Dietetics and the Nutrition Committee of the American Heart Association. Mario G. Ferruzzi, PhD is a Professor of Food Science and Nutrition at Purdue University. His research interests are in the area of phytochemical bioavailability, metabolism and their role in chronic disease prevention. Additionally, he has industrial experience in product research and development. Prior to joining Purdue in 2004, he was a Research & Development Scientist with Nestle R&D in Marysville, OH and Lausanne, Switzerland. He is a member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), and the American Chemical Society (ACS).
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