Nutrition in the Prevention and Treatment of Disease (eBook)

Carol J. Boushey, Ann M. Coulston, Mario Ferruzzi (Herausgeber)

eBook Download: PDF | EPUB

2012 | 3. Auflage
920 Seiten
Elsevier Science (Verlag)
978-0-12-391885-7 (ISBN)

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 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

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. 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

Erscheint lt. Verlag	17.12.2012
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
	Medizin / Pharmazie ► Allgemeines / Lexika
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Medizin / Pharmazie ► Medizinische Fachgebiete
	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-391885-5 / 0123918855
ISBN-13	978-0-12-391885-7 / 9780123918857

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Buch | Hardcover

85,95 €