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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
Introduction to Nutrition and Metabolism equips readers with an
understanding of the scientific basis of what we call a healthy
diet. Now in its sixth edition, this highly recognized textbook
provides clear explanations of how nutrients are metabolized and
gives the principles of biochemistry needed for comprehending the
science of nutrition. This full-color textbook explores the need
for food and the uses to which food is put in the body, as well as
the interactions between health and diet. Outlining the scientific
basis behind nutritional requirements and recommendations, this new
edition has been extensively revised to reflect current knowledge.
Features: Lists key objectives at the beginning, and summary points
at the end of each chapter. Accompanying online resources include
interactive tutorial exercises based on interpretation of clinical
and research data. Covers topics including: Chemical reactions and
catalysis by enzymes; the role of ATP; digestion and absorption of
carbohydrates, fats and proteins; issues associated with being
overweight; problems of malnutrition; diet and health; and vitamin
and mineral requirements and functions. Updated sections focus on
the interaction of the gut microbiome and epigenetics with our
metabolic responses to diet. Provides a foundation of scientific
knowledge for the interpretation and evaluation of future advances
in nutrition and health sciences. Following its predecessors, this
sixth edition is relevant to any student or practitioner interested
in how diet influences our health, including in the fields of
nutrition, dietetics, medicine and public health.
This volume investigates the links between the incidence of
diet-related cancers and dietary patterns within Europe. It
presents current understanding of the major cancers thought to be
caused by diet alongside detailed data on regional variations in
dietary composition, and collates these sets of information to
illustrate associations between foods and nutrients and the risk of
cancer at specific sites. There is particular discussion of the
role of fat, meat, fibre, cereals and fresh vegetables. The
importance of the "Mediterranean diet", and regional variance in
this diet within Europe, is examined. Japanese and US dietary
evidence is also considered. This book highlights the debate on
cancer and diet, and points the way ahead for important new
research.
This book is the only single source of comprehensive information on
malnutrition, a key point of focus for the dietetics field. This
book will provide the reader with the knowledge required to
diagnose and treat malnutrition in a variety of people in multiple
care settings. Authored by clinical experts in malnutrition, each
chapter will be written by nutrition professionals with expertise
in different aspects on malnutrition.
Probes developments and trends in research and clinical
applications of vitamin E, discussing its chemistry and
biochemistry and natural occurence in nuts, seeds, whole grains and
vegetable and fish-liver oils. The book covers new findings on the
role of vitamin E as a biological response modifier.
How can you make your mark and shape nutrition care for the future?
What must you do to grow and promote your authority as a trusted
professional? And how can you leverage your authority into dynamic
leadership? Dr. Susan Finn helps answer these questions as she
shares her own wisdom and the voices of other nutrition
change-makers and describes the three pillars that support
nutrition authority for dietetics professionals-learning from our
history, relying on science as a foundation, and exploring new
frontiers. The knowledge and experience Dr. Finn has gained as a
collaborator, leader, and nutrition expert in business, government,
and public health guides professionals of today and tomorrow to
succeed in any venue. Interviews with leading nutrition
professionals provide inside views and advice from dietitians on
the ground floor of varied enterprises. From the history of our
profession's founders and leaders to establishing nutrition science
as the keystone of dietetic practice and the application of
emerging thinking as dietitians lead explorations into new
territory, Nutrition Authority: Perspective on Opportunities will
inspire anyone considering the field, starting out, and making
their next career move to assert their leadership and authority in
whatever choices they make.
While millions of people in this country take moderate to massive
doses of vitamins and minerals, only one in a thousand actually
requires such a supplement in his or her diet. This book explores
how vitamin supplements are a threat to public welfare, and looks
intensively at legitimate and beneficial uses of vitamins.
"... well-written, informative and interesting". -- Library
Journal
Health and nutrition has become a global focal point as the
population continues to grow exponentially. While providing food
for the global population is crucial, it is also necessary to
provide options that are nutritious in order to promote healthier
lifestyles around the world. Food Science and Nutrition:
Breakthroughs in Research and Practice is an innovative reference
source for the latest academic material on how dietary nutrition
can impact people's lives, prevent disease, and maintain an overall
healthier lifestyle. Highlighting a range of topics, such as health
preservation, functional foods, and herbal remedies, this
publication is ideally designed for researchers, academics,
students, policy makers, government officials, and technology
developers.
Meat and Meat Replacements: An Interdisciplinary Assessment of
Current Status and Future Directions provides an interdisciplinary
view on the production and consumption of food, challenges to the
traditional meat industry, and potential meat replacements. This
reference includes chapters on basic food science and technology of
meat products and meat replacements as well as coverage of their
nutritional value. Sensory and consumer research is addressed, as
are the economics of these products, the environmental
consequences, and ethical considerations related to the environment
and to the products themselves. Meat and Meat Replacements is a
helpful resource for food scientists, food and nutrition
researchers, food engineers, product development scientists and
managers, economists, and students studying meats and meat
replacements.
This book is a collection of state-of-the-art reviews on the
various aspects of nutrition for the preterm neonate, by
internationally renowned clinicians and researchers from Australia,
UK, USA, Canada, and Italy. It provides the scientific basis and
clinical perspective on the A to Z of enteral and parenteral
nutrition for extremely preterm neonates, making it valuable for
all involved in the care of this high-risk population. The topics
covered range from the developmental physiology of the
gastrointestinal tract, and early trophic feeds, to aggressive
enteral and parenteral nutrition, and feeding under special
conditions such as intrauterine growth restriction and chronic lung
disease. Survival of extremely preterm neonates has improved
significantly following the advances in neonatal intensive care.
Extrauterine growth restriction is recognised as a serious and
almost universal issue in this population. Considering the long
term consequences of nutritional deficit and poor growth (e.g.
neurodevelopmental impairment, short stature and metabolic
disorders), optimising nutrition in the early postnatal life of the
preterm neonate is crucial. However this is easier said than done
considering the frequency of feed intolerance, fear of necrotising
enterocolitis, and the hesitancy in adopting an aggressive approach
to parenteral nutrition in this population. The simple and
practical approach of this comprehensive and unique book makes it a
must read for clinicians as well as researchers involved in
neonatal intensive care. It is a useful resource for trainees in
neonatology, paediatric gastroenterology, and neonatal nursing, and
also for dieticians specialising in neonatal nutrition.
The effects of obesity have become practically ubiquitous in the
US. This book aims to provide an alternative framework through
which to explore the important and controversial obesity debate
that has spilled over from the medical community. This book is not
about obesity as a medical condition, nor does it offer a
wide-ranging discussion on the health effects of obesity or the
role of the 'right' diet. To this end, the contributors present a
multidisciplinary portrait of this complex problem. They explore
the rising trend in obesity of the US in terms of its significant
economic and social consequences. The web of underlying causes of
the 'infrastructure of obesity', they explain, lies with public
policy decisions, economic factors and profit opportunities as well
as the more obvious nutrition and health choices of individuals.
Prevention and treatment of this now global pandemic are then
tackled from the perspectives of businesses, governments, society
and the individual. The taxation, marketing, cultural, ethical and
institutional dimensions of obesity are also addressed. Obesity,
Business and Public Policy is unique in its broad social science
approach, exploring the obesity epidemic from economic, business,
legal, social and public policy perspectives. As such, this truly
multidisciplinary study will make fascinating reading for academics
and professionals from a wide variety of backgrounds including:
business, economics, public and social policy, medicine and
nutrition.
* Chapters bring the voices of LGBTQ+ into the spotlight through
art and contribute to experiential learning, allowing for more
understanding of the lives of LGBTQ+ peoples within the dietetic
profession * Includes arts-based research that has the capacity to
acknowledges multiple truths within the world and to give voice and
representation to LGBTQ+ individuals * Topic cover eating
disorders, body image, creative practices in nutrition counseling,
weight stigma, and gendered understandings of nutrition. Special
attention is paid to experiences of marginalization, homophobia,
heteronormativity within dietetics and nutritional healthcare, and
the intersections of oppression, poverty, social justice, and
politics
Provides comprehensive coverage of the components available in fish
roe and highlights their biological and nutritional effects as well
as their sensory and safety attributes. Fish Roe: Biochemistry,
Products, and Safety describes various components available in fish
roe and introduces their biological and nutritional effects. In
addition to addressing biological and nutritional effects, this
book also explores fish roe products and their safety while also
providing coverage of the bioactives that are naturally available
in fish roe or generated during processing, thereby outlining the
maximum benefits that can be obtained from this natural resource.
Beginning with the introduction of fish roe production procedures
worldwide, this book further explores the processing of traditional
fish roe products from Europe, Asia, and the Middle East, where
fish roe is frequently consumed. This book also discusses the
sensory and safety attributes of fish roe and will be a
comprehensive reference for food scientists, chemists, food process
engineers, developers, researchers, and students in the field of
seafood science.
The Most Authoritative Text on Nutrition for More Than 50 Years.
This trusted classic, nicknamed the "nutrition bible," presents the
most cutting-edge and up-to-date dietetics content available in the
ever-changing field of nutrition. Students and practitioners alike
turn to its current, comprehensive content; engaging pedagogy and
design; and logical presentation of information. Written by nearly
50 nationally recognized writers, researchers, and practitioners,
it covers nutrition assessment and intervention, the nutritional
needs of individuals in different stages of the life cycle,
nutrition for health and fitness, and medical nutrition therapy.
In order to become a registered dietitian starting in January 2024,
candidates will have to obtain a graduate degree from the present
requirement of a bachelor's degree. Currently in the United States,
there are ~ 3,000 dietitians graduating each year. While some of
these candidates will choose other graduate pathways such as Food
Science or an MBA, the vast majority will likely obtain a graduate
degree of Masters of Science in Nutrition and Dietetics. An
anticipated 2,000 dietitians per year will enroll in a graduate
degree program that will in turn expect them to take in course in
pediatric nutrition. Chapter design in ADIME format (see standard
blurb) will prepare individuals on how to document a pediatric
assessment. This book is written by practicing experts in the field
and will represent presence throughout the United States. While
this book is written to fulfil needs of the dietetic student
population, it serves as a resource for the practicing pediatric
dietitian.
First published in 1987. Routledge is an imprint of Taylor &
Francis, an informa company.
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