Nutrition in the Prevention and Treatment of Disease,
Edition 3
Edited by Ann M. Coulston, Carol J. Boushey and Mario Ferruzzi

Publication Date: 11 Oct 2012

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.

Key Features

  • Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries
  • Integration of food issues with nutrition provides a unique perspective to disease prevention/control
  • Material in the book is up-to-date with current research
  • Individual sections of the book can be used for mini-courses or in-depth study
  • Diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work
About the author
Edited by Ann M. Coulston, Nutrition Consultant, Santa Fe, NM, USA; Carol J. Boushey, Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI, USA and Mario Ferruzzi, Department of Food Science, Purdue University, West Lafayette, IN, USA
Table of Contents



Section 1: Research Methodology

Chapter 1. Dietary Assessment Methodology

I Introduction

II Dietary Assessment Methods

III Dietary Assessment in Different Study Designs

IV Dietary Assessment in Special Populations

V Selected Issues in Dietary Assessment Methods



Chapter 2. Assessment of Dietary Supplement Use

I Introduction

II Methods for Assessing Dietary Supplement Intake

III Dietary Supplement Composition Databases for Analysis of Dietary Supplement Intake

IV The Dietary Supplement Label

V Authoritative Information and Resources about Dietary Supplements

VI How to Report Problems with Dietary Supplement Intake

VII Conclusions


Chapter 3. Physical and Clinical Assessment of Nutrition Status

I Introduction

II Components of Clinical Assessment

III Body Composition Assessment

IV Physical Manifestations of Malnutrition

V Functional Assessment

VI Multicomponent Assessment Tools

VII Summary


Chapter 4. Energy Requirement Methodology

I Introduction

II Components of Daily Energy Expenditure

III Total Energy Expenditure

IV Recommended Energy Intakes


Chapter 5. Application of Research Paradigms to Nutrition Practice

I Introduction

II Broad Research Areas

III Evidence-Based Practice

IV Translational Research

V Summary


Chapter 6. Overview of Nutritional Epidemiology

I Introduction

II Principles of Exposure Measurement in Nutritional Epidemiology

III Study Designs Used in Nutritional Epidemiology

IV Interpretation of Cause and Effect in Nutritional Epidemiology

V Obstacles to Finding Associations of Dietary Intake and Disease Risk

VI Future Research Directions


Chapter 7. Analysis, Presentation, and Interpretation of Dietary Data

I Introduction

II Analysis of Dietary Data

III Presentation of Data

IV Interpretation of Data

V Conclusion


Chapter 8. Current Theoretical Bases for Nutrition Intervention and Their Uses

I The Importance of Understanding Influences on Dietary Behavior

II What is Theory?

III Explanatory and Change Theories

IV Unique Features of Diet-Related Behavior to Consider When Using Theory

V Important Theories and their Key Constructs

VI Findings Regarding Applications of Theory to Nutritional Behavior

VII Constructs and Issues Across Theories

VIII Implications and Opportunities


Chapter 9. Nutrition Intervention: Lessons from Clinical Trials

I Introduction

II Common Components of Dietary Interventions in Clinical Trials

III Conceptual Models of Motivation

IV Theories Used in Achieving Dietary Behavior Change in Clinical Trials

V Summary


Chapter 10. Tools and Techniques to Facilitate Nutrition Intervention

I Introduction

II The Nutrition Education and Counseling Process

III The Teaching/Learning Process

IV Nutrition Education Techniques

V Behavior Change Techniques

VI Conclusion


Chapter 11. Evaluation of Nutrition Interventions

I Introduction

II Overview: Types of Nutrition Intervention Program Evaluations

III Outcomes or End Points Used to Assess Intervention Effectiveness

IV Design of Nutrition Intervention Evaluations

V Measurement Issues when Assessing Dietary Change and other Intervention Outcomes

VI Dietary Assessment Instruments and their Applicability for Intervention Evaluation

VII Conclusion


Chapter 12. Biomarkers and Their Use in Nutrition Intervention

I Introduction

II Biomarkers of Dietary Intake or Exposure

III Functional Biomarkers and Markers of Biological Effects

IV Biomarkers of Genetic Susceptibility

V Metabolomics for Biomarker Discovery

VI Criteria for Selecting and Using Biomarkers

VII Summary


Section 2: Nutrition for Health Maintainence, Prevention, and Disease-specific Treatment

Chapter 13. Nutrition Guidelines to Maintain Health

I Introduction

II Guidelines for Nutrient Intakes

III Guidelines for Healthy Food Choices: Dietary Guidelines for Americans

IV Selected Government Resources to Promote Nutritional Health

V Conclusion


Chapter 14. Nutrition, Health Policy, and the Problem of Proof

I Background Considerations

II The Matter of Proof

III Approaches

IV Conclusion


Chapter 15. Choline and Brain Development

I Introduction

II Choline Metabolism and Biochemistry

III Choline in Foods and Dietary Requirements

IV Choline and Neural Development

V Long-Lasting Consequences of Prenatal Choline Availability

VI Implications for Human Brain Development



Chapter 16. Nutritional Recommendations for Athletes

I Introduction

II Energy Requirements for Athletes

III Macronutrient Recommendations for Athletes

IV Micronutrient Requirements for Athletes

V Fluid Requirements for Athletes

VI Summary and Conclusions


Chapter 17. Nutrition for Children with Special Health Care Needs

I Introduction

II The Role of Nutrition in Preventing Developmental Problems

III The Functional Approach to Nutrition Assessment for Children with Special Needs

IV Evidence-Based Interventions for Selected Conditions

V Conclusion


Chapter 18. Antioxidants in Health and Disease

I Introduction

II Antioxidants in Disease Etiology, Prevention, and Treatment

III Overall Conclusion and Discussion


Chapter 19. Diet and Supplements in the Prevention and Treatment of Eye Diseases

I Introduction

II Cataract

III Age-Related Macular Degeneration

IV Diabetic Retinopathy

V Overall Summary


Chapter 20. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease

I Introduction

II Gender Differences in Dementia

III Oxidative Stress in Aging

IV Inflammation

V Age–Alzheimer’s Disease Parallels

VI Polyphenol Supplementation and Reductions of Oxidative Stress and Inflammation

VII Conclusion



Chapter 21. Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers

I Introduction

II Role of Adipose Tissue in Obesity

III Obesity-Related Cancers

IV Phytochemicals in Obesity and Its Related Cancers

V Conclusion


Chapter 22. Bioavailability and Metabolism of Bioactive Compounds from Foods

I Introduction

II Bioavailability of Water-Soluble Compounds

III Lipid-Soluble Compounds

IV Summary


Chapter 23. Genetics of Human Obesity

I Introduction

II Genetic Epidemiology of Human Obesity

III Why Does it Matter?

IV The Search for Obesity Genes

V Gene–Environment Interactions

VI Single-Gene Obesity in Humans

VII The Leptin–Melanocortin Pathway

VIII Association of Susceptibility Genes with Obesity Phenotypes

IX Rare Genetic Syndromes with Obesity as a Prominent Feature

X Clinical Implications of the Discovery of Obesity Genes


Chapter 24. Obesity: Overview of Treatments and Interventions

I Introduction

II Assessment of Overweight and Obesity

III Lifestyle Modification

IV Pharmaceutical Intervention

V Surgical Treatment

VI Special Issues in the Treatment of Pediatric Obesity

VII Acute Weight Loss Versus Maintaining Long-Term Weight Loss

VIII The Future of Weight Management


Chapter 25. Surgery for Severe Obesity

I Introduction

II Bariatric Surgical Procedures

III Clinical Aspects

IV Preoperative Assessment

V The Role of Preoperative Weight Loss

VI Postoperative Management

VII Nutrients

VIII Long-Term Concerns

IX Conclusions


Chapter 26. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity

I Introduction

II Physical Activity

III Dietary Intake Factors

IV Summary and Public Health Recommendations

V Conclusion


Chapter 27. Snacking and Energy Balance in Humans

I Definitions of Snacking

II Prevalence of Snacking

III Types of Snacks Consumed

IV Snacking and Energy Balance

V Snacking and Overweight and Obesity

VI Snacking and Weight Loss or Maintenance

VII The Role of Snacks in a Healthy Diet

VIII Conclusions and Recommendations


Chapter 28. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk

I Introduction

II Representative Genome-Wide Association Studies

III Development of Cardiovascular Score



Chapter 29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease

I Introduction

II Food-Based Guidance

III Dietary Fat

IV Dietary Carbohydrate

V Dietary Protein

VI Dietary Cholesterol

VII Conclusions


Chapter 30. Nutrition, Lifestyle, and Hypertension

I Introduction

II Individual Nutrients and Blood Pressure

III Other Dietary and Lifestyle Modifications

IV Current Recommendations and Implementation

V Summary

Appendix 2 National Institutes of Health


Chapter 31. Obesity and the Risk for Type 2 Diabetes

I Introduction

II Definitions and Classifications of Obesity and Diabetes

III Why are the Obese at Risk?

IV Conclusion


Chapter 32. The Role of Diet in the Prevention and Treatment of Diabetes

I Introduction

II Diagnostic Criteria and Diabetes Categories

III Medical Nutrition Therapy for Diabetes Prevention and Treatment

IV Approaches to Reduce Complications

V Gestational Diabetes

VI Nutrient Intake Considerations

VII Collaborative Efforts for Diabetes Prevention and Treatment

VIII Conclusion


Chapter 33. Nutritional Management for Gestational Diabetes

I Introduction

II Screening and Diagnosis

III Complications

IV Nutrition Management

V Clinical Outcomes

VI Pharmacological Agents

VII Physical Activity

VIII Postpartum Follow-UP

IX Prevention

X Conclusion


Chapter 34. Nutrition and Genetic Factors in Carcinogenesis

I Introduction

II Background and Definitions

III Mechanisms of Diet–Gene Interactions

IV Methodological Issues

V Diet–Gene Interactions and cancer

VI Future Directions


Chapter 35. Nutrition and Cancers of the Breast, Endometrium, and Ovary

I Introduction

II Breast Cancer

III Endometrial Cancer

IV Ovarian Cancer

V Summary and Conclusion


Chapter 36. Nutrition and Prostate Cancer

I Introduction

II Descriptive Epidemiology of Prostate Cancer

III Studies of Diet in Relation to Prostate Cancer

IV Genetics and Gene–Environment Interactions

V Conclusions and Implications for Prevention and Treatment


Chapter 37. Nutrition and Colon Cancer

I Introduction

II Fruits, Vegetables, and Legumes

III Meat

IV Milk and Dairy Foods

V Whole Grains

VI Beverages

VII Summary


Chapter 38. Intestinal Microflora and Diet in Health

I Introduction

II Distribution and Diversity of the Human Intestinal Microflora

III Bacterial Colonization, Succession, and Metabolism

IV Functions of the Gastrointestinal Tract Microflora

V Methodology for Studying Intestinal Microflora

VI Influence of Diet on Intestinal Microflora

VII Challenges in the Field


Chapter 39. Nutritional Management of Inflammatory Bowel Disease and Short Bowel Syndrome

I Inflammatory Bowel Disease

II Short Bowel Syndrome

III Conclusions


Chapter 40. Nutrient Considerations in Lactose Intolerance

I Introduction

II Lactose in the Diet

III Digestion of Lactose

IV Loss of Lactase Activity

V Diagnosis of Lactose Maldigestion

VI Lactose Maldigestion and Intolerance Symptoms

VII Lactose Digestion, Calcium, and Osteoporosis

VIII Dietary Management for Lactose Maldigestion

IX Gene Therapy for Lactose Intolerance

X Summary


Chapter 41. Nutritional Considerations in the Management of Celiac Disease

I Introduction

II Symptoms of Celiac Disease

III Diagnosis of Celiac Disease

IV Treatment of Celiac Disease with a Gluten-Free Diet

V Management of the Complications of Celiac Disease

VI Summary


Chapter 42. Nutrition and Cystic Fibrosis

I Overview of Cystic Fibrosis

II Malnutrition in Cystic Fibrosis

III Nutrition Assessment

IV Nutrition Management

V Conclusions


Chapter 43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention

I Introduction

II Metabolism of Vitamin D

III Sources of vitamin D

IV Vitamin D Nutritional Status Assessment and Relation to Disease Risk

V Dietary Requirements

VI Safety of Vitamin D

VII Conclusion


Chapter 44. Osteoporosis: The Early Years

I Introduction

II Acquiring Peak Bone Mass and Bone Strength

III Skeletal Fragility in Children

IV Nutrition and Development of Peak Bone Mass

V Conclusion


Chapter 45. Osteoporosis in Adults

I Introduction

II The Skeleton

III Adult Bone Maintenance

IV Diagnosis of Osteoporosis

V Osteoporosis Prevention and Treatment

VI Conclusion


Appendix: Dietary Reference Intakes (DRIs)


Book details
ISBN: 9780123918840
Page Count: 920
Retail Price : £68.99
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Upper division undergraduates and graduate students in nutrition and dietetics; professional nutritionists, dieticians, epidemiologists, general practitioners, nurse practitioners, and family medicine physicians