Nutrition in the Prevention and Treatment of Disease has been
proving itself in the classroom for nearly 10 years and is praised
as being accessible, applicable and a valuable textbook. It focuses
specifically on the relationship between disease and nutrition, an
area of ever increasing interest and concern as health care costs
and availability continue to be an issue worldwide. Now reaching
beyond just the individual healthcare concern, the potential for
nutritional interventions to improve health status is also of
heightened interest to public health professionals who are faced
with an aging, obese, at-risk-of-diabetes population who may or may
not have access to insurance. This textbook is the foundation of
understanding how nutrition can be used to improve health
status.
New to this edition:
100% overall new material. 26 new authors or co-authors and all
chapters have been completed updated
4 completely new chapters: "
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
"
New section on "Dietary Bioactive Compounds for Health" explores
bioactive components present in edible plants of particular
interest for the prevention of disease
New to the obesity section is a chapter on the management of
patients who have undergone surgical treatment for obesity
Selected for inclusion in Doody's Core Titles 2013, an essential
collection development tool for health sciences
librariesIntegration of food issues with nutrition provides a
unique perspective to disease prevention/controlMaterial in the
book is up-to-date with current researchIndividual sections of the
book can be used for mini-courses or in-depth studyDiversity of
material makes this text useful for nutritional scientists and also
for upper division nutrition course work
General
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