Throughout the developed world there is an increasing prevalence of childhood obesity. Because of this increase, and awareness of the risks to long term health that childhood obesity presents, the phenomena is now described by many as a global epidemic.

Children, Obesity and Exercise provides sport, exercise and medicine students and professionals with an accessible and practical guide to understanding and managing childhood and adolescent obesity. It covers:

• overweight, obesity and body composition;
• physical activity, growth and development;
• psycho-social aspects of childhood obesity;
• physical activity behaviours;
• eating behaviours;
• measuring children 's behaviour;
• interventions for prevention and management of childhood obesity.

Children, Obesity and Exercise addresses the need for authoritative advice and innovative approaches to the prevention and management of this chronic problem.

Provides comprehensive reviews about omics technologies in nutritional science - serves as advanced source of reference for food developers, nutritionists and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry. Advanced methodologies and technologies in the field of omics plays a vital role in food science and nutrition. Nutriomics is a powerful technology which is used to advance computer software to analyze massive amount of biological data. Many researchers analyze food components and nutrition by using combinations of omics approaches. The advanced technology creates a platform for researchers to analyze and understand the complex association between metabolism and nutrition. Presents the recent updates on applications of omics technologies towards personalized nutrition. High quality figures and updated tables by eminent scientists in the field from various parts of the world with the list of recent references.

Nutrition and Football is a FIFA endorsed book which provides the first formal scientific consensus on players' energy use fluid, and optimal nutritional requirements. Including: nutrition for pre-season, training, match play and in different climates analysis of the energy and metabolic demands of players in different positions water and electrolyte requirements strategies to balance effects of stress, over training and over playing ideal body composition in professional football analysis and interventions to counter late game fatigue supplements and nutrition for optimum training adaptation the effects of alcohol on metabolism, performance and general health. Each contributor to this accessible guide is an internationally recognized expert in their field and the chapters embrace all key aspects of nutrition for football. Presenting cutting-edge research, the book has a practical and applied focus and has been developed with input from practicing sports nutrition club professionals.

A healthy diet can help the young sports stars of tomorrow fulfil their potential. Around 85% of children regularly take part in sports activities outside lessons. Swimming is the most common activity for girls, with football for boys. 43% of children spend between 1-5 hours per week doing sport outside lessons (Sport England). But as any parent or coach knows, it's hard to get the right balance, especially if you're running between school and training sessions. Children don't always eat, or want to eat, the very foods that will help them compete at the highest level - the snacks and meals that will give them energy, help them keep going through a long training session, or recover afterwards. Throw into the mix the need to keep hydrated and lots of children are training and competing below par. Carefully researched and satisfying the real need for a nutrition book specifically for young athletes, Sports Nutrition for Young Athletes offers clear advice to sports coaches, teachers and parents of young people wanting to maximise their sports performance through eating healthily and sensibly. Find out about specific nutritional requirements for different sports - from running to swimming, gym to dance, racquet sports to football and rugby. Learn more about tricky weight issues, myths about body composition and the warning signs for eating disorders. This is a above all a practical book - written and road tested by bestselling nutrition author Anita Bean, and packed with nutritional tips, eating plans for training and competition, and easy, delicious and nutritious recipes and snacks to give your young sportsperson the competitive edge.

We all need to understand the story behind our food. This is the strongest and most articulate case for understanding the central importance of grazing livestock in sustainable food systems that I've read. Patrick Holden, founder and chief executive, Sustainable Food Trust With more public awareness of the connection between health and diet, food, climate and farming, Defending Beef - a modern classic on sustainable food culture - has never been more timely. As the meat industry - from small-scale ranchers and butchers to sprawling slaughterhouse operators - respond to climate threats, a pandemic and the rise of plant-based and lab-produced meats, environmental lawyer turned cattle farmer Nicolette Hahn Niman delivers a passionate argument for responsible grassfed, meat production and consumption in this updated and expanded new edition of her bestselling Defending Beef. Hahn Niman dispels popular myths about how eating beef is bad for our bodies and the planet. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there.Grounded in empirical scientific data and citing examples of regenerative agriculture from around the world, she illustrates how cattle can help build carbon-sequestering soils to mitigate climate change, enhance biodiversity, prevent desertification and provide essential nutrition.

"Asian Americans and the Shifting Politics of Race "examines the political and discursive struggles around the dismantling of race-based admissions policies in an elite public high school in San Francisco. The book analyzes the arguments put forth by plaintiffs in and the media's depiction of the case, "Brian Ho, Patrick Wong, & Hilary Chen v. SFUSD," The Ho lawsuit, filed by a group of Chinese Americans, challenged race-based admissions policies that were intended to ensure diversity by giving special consideration to African-American and Latino students. The author argues that the Ho plaintiffs exploited the dominant racial construction of Asian Americans as model minorities to portray themselves as victims of discrimination. Further, their discursive strategy relied on contrasting constructions of Black and Latino students as undeserving and unqualified beneficiaries of affirmative action. The decision in favor of the plaintiffs effectively ended school desegregation, racial balance, and affirmative action in San Francisco. Furthermore, in attempting to examine the consequences of the Ho decision on student attitudes, the author spent four year studying and observing the first cohort of students to enter the high school after race was eliminated from admissions considerations. This groundbreaking book documents the impact on white, Chinese, black and Latino students' attitudes toward views on affirmative action, racial diversity, and race relations.

The nutritional benefits of marine flora and fauna are well known. Fish and crustaceans provide high-quality sources of amino acids-nutritionally important proteins found in only small amounts in cereals and grains. Nutrients and minerals in seafood can improve brain development and reproduction and there are strong links between fish and heart health. Similarly, other organisms such as phytoplankton and invertebrates possess several nutrients of health importance. All of these benefits are critical to global nutrition and particularly important to food-deficient, low-income countries. The first book of its kind, Nutritional Marine Life explores the nutritional characteristics of the different species of the following groups of edible marine life: Phytoplankton Seaweeds and marsh plants Jellyfish Crustaceans Mollusks Echinoderms Prochordate Fish Turtles Mammals For each species, the book discusses its classification, common name, habitat, global distribution, biological features, and nutritional facts. The highly accessible style and high-quality photographs make it easy to identify nutritionally and commercially important marine species. The book is ideal for students and researchers in fisheries and aquaculture and in related marine biology and biotechnology disciplines. It is also suitable as a reference for practitioners in those fields as well as dieticians, food scientists, and physicians interested in knowing about the health benefits of seafood.

Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing. Food and Experiential Marketing uses a holistic perspective to explore how the experiential side of food pleasure may drive healthy eating behaviors in varied food cultures. It questions: Is food pleasure an ally or an enemy of developing and adopting healthy eating habits? Can we design healthy offline and online food experiences that are pleasurable? What are the features of food consumption experiences, and how do they contribute to consumer wellbeing? Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding the importance of pleasure in promoting healthy eating behaviors.

In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: * Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. * Case studies to illustrate how best to apply the theory and evidence to policy and practice. * An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. * The impact of environmental factors on public health. * Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth

Dietary Supplementation in Sport and Exercise removes the myths associated with many dietary supplements. It provides an evidence-based approach to the physiological mechanisms related to popular supplements and examines the ergogenic benefits in both competitive and recreational athletes. This text covers a variety of supplements, including vitamins and minerals, carbohydrates, protein and amino acids, beta-alanine, creatine and guanidinoacetic acid, caffeine and probiotics, as well as emerging ergogenic aids. Information on dosage, ceiling effects and washout periods is discussed, along with safety and legality for different sporting organizations. The book also offers an insight into the efficacy of certain dietary supplements in unique populations, like children and the elderly. Dietary Supplementation in Sport and Exercise is an important resource for advanced undergraduate and graduate students on exercise science, health and nutrition courses, as well as strength coaches, athletic trainers, nutritionists and personal trainers, and medical professionals who consult with patients on dietary supplementation.

Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, the Dictionary of Nutraceuticals and Functional Foods is the first reference of its kind written explicitly for this rapidly developing field.
The book provides clearly written, concise, science-based information on over 470 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. In addition, this thorough reference contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables to facilitate recognition and understanding.
Concise and accessible, the Dictionary of Nutraceuticals and Functional Foods is a convenientsingle source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods.

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.

The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, "Properties of Vitamins," discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, "Analysis of Vitamins," describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.

Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed.

Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology andfactors affecting vitamin bioavailability and retention in foods.

Acacias: The Genus Acacia (sensu lato) is an evidence-based treatment of this super genus, through the eyes of a clinical pharmacognosist and integrative medicine specialist. The book begins with antiviral activity, revealing within the five genera of Acacia s.l., pharmacological properties and pharmacologically active compounds. Profiles of prominent species within these genera, including photographs, accompany the narrative of current research and traditional usage into antibacterial, antifungal, anticancer, antidiabetic, metabolic syndrome ameliorative, and psychotherapeutic potential. Features: Comprehensive treatment of the entire Acacia sensu lato genus. Aids ethnopharmacological prospectors of new sources of novel botanically-based medicines for modern metabolic and psychiatric diseases. Illuminates the presence of psychedelic simple substituted tryptamines in trees and their medical and psychotherapeutic potential. Acacias: The Genus Acacia (sensu lato) provides a unique and comprehensive coverage of one of the most interesting and diverse genera of trees, firmly entrenched in the Levant, Africa, Australia, the Far East, and the New World. The influence of these genera on pharmacy and industry (especially through gum arabic, wildcrafted in Africa from Senigallia senigallia), human consciousness, the advent and development of religions, planetary ecology, botanical therapeutics, and the emergence of psychedelic medicine reflects both the history of our species and the transformative promise of tomorrow.

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact. As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.

Today's understanding of nutrition is based largely on physical, chemical considerations and analysis. Hauschka takes a radically different approach, viewing matter--and food in particular--as having a spiritual aspect. From this holistic perspective he presents a new, practical approach to nutrition. This classic work is the result of Dr Hauschka's many years of research at the Ita Wegman Clinic in Arlesheim, Switzerland. Through active experimentation, Hauschka found fresh insight into the principles of digestion, which enabled him to evolve a system of nutrition suitable for the present day. In an age of mass food production, Hauschka considers one of the most neglected aspects of nutrition--food quality. He discusses aspects of food that can be measured by conventional scientific means, as well as aspects that defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, preparation, and preservation, as well as to the question of today's chemically treated foods. In the present climate of food scares and concerns--BSE, foot and mouth disease, genetic modification, chemical poisoning, etc--Hauschka's book takes on a new relevance, adding a significant contribution to the current debate. Also included are concise dietary suggestions by Dr Margarethe Hauschka for healthy as well as sick people. This book is a companion volume to the author's other work, The Nature of Substance.

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

The book opens with a survey by Dr. Motron Cowan of biotin-responsive metabolic disorders of children. A group of Japanese researchers then present their latest data on the complex interactions between vitamin D and parathyroid hormone (PTH) in bone calcification. The author reviews the prolific published information relating vitramin C to infectious diseases and presents the results of an 8 year study into the prophylactic value of high-dose ascorbic acid (AA) and the common cold. Professor Kristoffersen and Dr. Rolschau review the effects of vitamin supplements during pregnancy and intrauterine growth. Possible protective effects of vitamin A and other retinoids against cancer are discussed by Dr. Jill Blunck, while Dr. Sue Tonkin describes her results on the interaction between oral contraceptives and riboflavin. Finally, the possible prevention of neural tube defects by vitamin supplements by Professor Laurence.

You've seen the claims: Give us six weeks and you'll take off the weight! Lose weight without dieting or exercising! You may have even tried a fad diet or two, only to gain the weight back and feel like there's no hope to achieve your goal. Simply stated, weight loss is complicated. There is no single solution that works for everyone. Diet Lies and Weight Loss Truths cuts through all the noise and provides real evidence and practical guidance on choosing a diet plan that will work for you to effectively and safely lose excess weight and keep it off. You'll find answers to the following questions: What are the basic concepts of a successful weight loss plan? What difficulties might you encounter? How can you sift through the hype of popular diets to get the facts? With over 200 references, you'll see the science that explains the biological, genetic, and psychological components that make weight loss difficult-without needing to be a scientist to understand it. Get the pros and cons of 12 popular diet styles like keto, low carb, raw food, and cleanses so you can decide if they are right for you. Implement realistic diet planning strategies as well as sample meal plans from a registered dietitian to create a solution for your lifestyle and goals. Hear from clients about the practical advice they received that helped them make lasting lifestyle changes to lose weight and keep it off. There is no magic diet scheme, meal plan, or one-size-fits-all workout that will help everyone achieve their weight loss goals, but Diet Lies and Weight Loss Truths is the trustworthy, evidence-based guidebook you need to find the approach that will work for you. CE exam available! For certified professionals, a companion continuing education exam can be completed after reading this book. The Diet Lies and Weight Loss Truths Online CE Exam may be purchased separately or as part of the Diet Lies and Weight Loss Truths With CE Exam package that includes both the book and the exam.

Mineral supplements are receiving a great deal of attention and experiencing a tremendous period of growth. Despite their popularity, questions continue to arise regarding the research behind their claims, the efficacy of different forms, and their overall safety. It is critical for the health care community and the general public to have an unbiased source of authoritative information. Handbook of Minerals as Nutritional Supplements provides a comprehensive presentation and interpretation of the current state of research on various mineral supplements. It discusses the science behind the major minerals, the latest research on the mineral's ability to correct deficiencies that may compromise health, and some of the popular health claims. Each chapter focuses on a particular mineral and features the same headings, ensuring that the retrieval of information is quick and easy. As the first book on supplements written by a university mineral researcher specifically for the biomedical research and professional health care community, the information is technical enough to satisfy a biomedical audience, yet avoids jargon used mainly by mineral specialists. The author presents various perspectives on controversial issues, and then offers his knowledgeable opinion on the best course of action, all in an effort to provide guidance on the wise use of mineral supplements.

Nutritional Ergogenic Aids provides an up-to-date review of what is hypothetical and what is known about the most extensively used nutritional ergogenic aids; dietary supplements to enhance physical and athletic performance. Among the 23 aids discussed are branched-chain amino acids, carnitine, creatine, glucosamine, chrondroitin sulfate, taurine, biocarbonates, and ginseng. Research conducted primarily with data available from human studies is analyzed and discussed. The book presents information and guidelines on safe use and provides a scientific basis regarding the benefits, shortcomings, and usefulness of nutritional ergogenic aids.

Over the past decade, much has been learned about the damaging effects of moderate to severe alcohol use has on tissue nutrient levels and dietary intake. Summarising current research, Nutrition and Alcohol explores the latest data available on the effects of alcohol on the nutritional state of alcohol abusers. It illustrates the combined effects of malnutrition on tissue damage and examines the role of altered nutrition on various alcohol-related diseases. The authors discuss alcohol's effects on nutrient intake and explain the action of nutrients in preventing and treating alcohol-related diseases.

Exercise and Disease Management is designed to help managed care physicians, their patients, other health care professionals, and interested readers integrate current exercise guidelines into their practices. This extraordinary book is accompanied by a series of 11 workbooks, each one for a chronic disease, designed specifically for physicians to give to their patients. These workbooks make it convenient for physicians to prescribe physical activity to their patients in a ready-to-use format. Each book chapter and workbook contains a section on the background, medical management, and exercise guidelines, accompanied by self-care instructions for patients, encouraging them to take a proactive role in their health and disease management. New and Updated in the Second Edition: A ready-to-use "Exercise Prescription Page," which follows each chapter on a specific disease, enables health care professionals, especially physicians in managed care, to prescribe exercise quickly to clients with specific medical conditions The "Rate Pressure Product" method for prescribing exercise helps health care providers individualize exercise prescriptions for patients with heart disease by accounting for the amount of oxygen the heart uses Individual companion workbooks on the downloadable resources provide patient health maintenance information about diabetes, AIDS, obesity, golden years (age 65 and older), heart, kidney, peripheral arterial, and lung disease. Workbooks for physical inactivity, osteoporosis, arthritis and high blood pressure also are included on the downloadable resources Common question-and-answer sections that help patients understand the diseases from which they suffer and encourages them to take responsibility for their health Exercise and Disease Management, Second Edition consolidates the current knowledge base on exercise and chronic disease, providing a ready-made format for health care providers to use when prescribing exercise programs for their clients. Using guidelines set forth by the American College of Sports Medicine and the American Association of Cardiovascular and Pulmonary Rehabilitation, this book helps physicians, other health care providers, and health enthusiasts respond to the challenge to keep patients healthier and active and reduce recurrent hospitalizations and health care costs.

Last year, the National Audit Office reported that levels of obesity in the UK have tripled over the last 20 years. This makes the British among the fattest nations in Europe and, if nothing is done to halt the epidemic, it is feared that levels will soon reach those in the US where one person in every four is obese. Every year tens of thousands of people in the western world are dying prematurely from heart disease, stroke and diabetes - all of them closely linked to obesity.
Obesity is a disease. It is the expression of a classic interaction between nature and nurture. What are the factors responsible for its development? Are we becoming more and more a nation of couch potatoes, or are we just eating too much? Do fat children become fat adults? Can anything be done to halt the obesity epidemic?
This collection of essays, based on presentations made at a national symposium on obesity, is aimed at the generalist with an interest in managing obesity and its outcomes, whether general practitioner, community nurse, dietician or hospital clinician. Its purpose is to highlight the causes and consequences of obesity and to bring modern understanding to the treatment of a problem that is still heavily stigmatised. The authors offer a wide-ranging perspective of obesity as a global problem and explore its devastating metabolic, social and political impact.
What is increasingly clear is that the seeds of many of these adult diseases are sown in childhood. The prevention of adult obesity has thus become a major challenge for the paediatrician.

Molecular Basis of Human Nutrition focuses mainly on human nutrition and emphasises its metabolic basis to reflect the increasing knowledge and research in these fields. It explains the biochemical functions of the essential nutrients and the physiological consequences of deficient and excessive intakes. These are described within the context of normal human diets and requirements for health. Although this book is about human nutrition, in some instances there are comparisons with and examples of other mammalian species to facilitate understanding of the principles being explained.
Molecular Basis of Human Nutrition is the only book to cover this particular subject and will prove very popular with both students and lecturers alike.

Bad Foods demonstrates how a variety of historical or political events and personalities have shaped our current views of good nutrition. On several occasions in American history concerns have arisen over the safety of our food supply (e.g., harmful ingredients in processed foods) and the potential that processing might deplete foods of their nutrients. These concerns help explain how food characteristics such as freshness, natural, organic, and unprocessed have become important to Americans. Bad Foods traces how the food nutrients fat, salt, and sugar have acquired negative reputations for health as well as any controversies and outright misconceptions of the dangers of these nutrients. Bad Foods also explores confusion that can in part be attributed to biased media coverage about foods. Modern Americans are routinely bombarded with information about the health value of certain foods and the dangers of others. Frequently, health information about certain nutrients receives exaggerated coverage (e.g., dietary fat) while the importance of other nutrients gets ignored (e.g., vitamins and minerals). Moreover, health information about foods is often perceived as contradictory. While some readers may be startled by what they perceive to be a challenge to sacred beliefs about foods, others will see the honesty in both the research and the writing and recognize the social benefits of examining our beliefs about foods. Bad Foods will be of interest to sociologists, food science specialists, and social historians.