Elsevier S & T

Nutrition in the Prevention and Treatment of Disease

Boushey, Carol J.; Coulston, Ann M.; Rock, Cheryl L.; Monsen, Elaine

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Table of contents

Contentsv
Contributorsxiii
Prefacexvii
Acknowledgmentsxix
Section I: Basic Principles and Concepts1
A. Examining the Relationship between Diet, Nutrition, and Disease1
Chapter 1. Dietary Assessment Methodology3
I. Introduction3
II. Dietary Assessment Methods3
III. Dietary Assessment in Specific Situations9
IV. Dietary Assessment in Special Populations12
V. Selected Issues in Dietary Assessment Methods14
References19
Chapter 2. Energy Requirement Methodology31
I. Introduction31
II. Components of Energy Expenditure31
III. Total Energy Expenditure36
IV. Recommended Energy Intakes39
References40
Chapter 3. Physical Assessment43
I. Introduction43
II. Components of Clinical Assessment43
III. Anthropometric Assessment44
IV. Functional Assessment48
V. Clinical Manifestations in Specific Disease States and Populations49
Chapter 4. Overview of Nutritional Epidemiology59
I. Introduction59
II. Principles of Exposure Measurement in Nutritional Epidemiology60
III. Design Studies Used in Nutritional Epidemiology61
IV. Interpretation of Cause and Effect in Nutritional Epidemiology62
V. Obstacles to Finding Associations of Dietary Intake and Disease Risk64
VI. Future Research Directions67
References68
Chapter 5. Analysis, Presentation, and Interpretation of Dietary Data69
I. Introduction69
II. Analysis of Dietary Data69
III. Presentation of Data72
IV. Interpretation of Data74
V. Conclusion77
References77
B. Nutrition Intervention81
Chapter 6. Current Theoretical Bases for Nutrition Intervention and Their Uses83
I. Introduction83
II. Importance of Understanding Influences on Dietary Behavior83
III. What Is Theory?84
IV. Explanatory and Change Theories84
V. Unique Features of Dietary Behavior to Consider When Using Theory84
VI. Important Theories and Their Key Constructs85
VII. Findings Regarding Applications of Theory to Nutritional Behavior88
VIII. Constructs and Issues across Theories89
IX. Implications and Opportunities91
References91
Chapter 7. Nutrition Intervention: Lessons from Clinical Trials95
I. Introduction95
II. Conceptual Models of Motivation95
III. Theories Used in Achieving Dietary Behavior Change in Clinical Trials96
IV. Summary103
References103
Chapter 8. Tools and Techniques to Facilitate Eating Behavior Change105
I. Introduction105
II. The Teaching/Learning Process105
III. Nutrition Education Techniques107
IV. Behavior Change Techniques110
V. Conclusion120
References120
Chapter 9. Evaluation of Nutrition Interventions123
I. Introduction123
II. Overview: Types of Nutrition Intervention Program Evaluations123
III. Outcomes or Endpoints Used to Assess Intervention Effectiveness124
IV. Design of Nutrition Intervention Evaluations125
V. Measurement Issues When Assessing Dietary Change and Other Intervention Outcomes128
VI. Dietary Assessment Instruments and Their Applicability for Intervention Evaluation130
VII. Conclusions135
References135
Chapter 10. Biomarkers and Biological Indicators of Change139
I. Introduction139
II. Biomarkers of Dietary Intake or Exposure139
III. Functional Biomarkers143
IV. Biomarkers of Genetic Susceptibility147
V. Criteria for Selecting and Using Biomarkers148
VI. Summary149
References149
C. Genetic Influence on Nutritional Health155
Chapter 11. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk157
I. Introduction157
II. Exogenous Lipoprotein Pathway158
III. Endogenous Lipoprotein Metabolism166
IV. Reverse Cholesterol Transport167
V. Conclusion170
References171
Chapter 12. Genetics of Human Obesity183
I. Introduction183
II. Genetic Epidemiology of Human Obesity183
III. Gene–Environment Interactions184
IV. The Obesity Gene Map184
V. Single-Gene Obesity in Humans185
VI. Single-Gene Mutations Resulting in Adipose Tissue Atrophy188
VII. Rare Genetic Syndromes with Obesity as a Prominent Feature188
VIII. Evidence from Linkage Studies of Obesity Phenotypes188
IX. Association Studies of Candidate Genes for Obesity and Obesity-Related Insulin Resistance and Hy189
X. Clinical Implications of the Discovery of Obesity Genes192
References193
Chapter 13. Genetic Influence on Cancer Risk199
I. Introduction199
II. Background199
III. Mechanisms of Diet–Genetic Interactions200
IV. Methodologic Issues in Assessment of Diet and Gene Interactions Related to Cancer202
V. Diet–Gene Interactions and Cancer203
VI. Future Directions205
References205
Chapter 14. Inborn Errors of Metabolism209
I. Introduction209
II. Diagnosis210
III. Treatment: Initiation and Monitoring211
IV. New Treatment Developments220
V. Adult Treatment221
VI. Summary223
References224
D. Supplements and Food Replacements227
Chapter 15. Role of Liquid Dietary Supplements229
I. Medical Foods and Nutritional Supplements229
II. What Is a Medical Food/Supplement?229
III. Prevalence and Economic Impact of Medical Nutrition Therapy231
IV. Barriers to Using Medical Nutritional Supplements238
V. Summary238
References238
Chapter 16. Composite Foods and Formulas, Parenteral and Enteral Nutrition245
I. Introduction245
II. Enteral Nutrition245
III. Parenteral Nutrition250
IV. Conclusion256
References256
Chapter 17. Herbs and Botanical Supplements: Principles and Concepts261
I. Introduction: History of Botanical Medicine261
II. Use of Herbs and Botanicals261
III. Evidence for Safety and Efficacy263
IV. Adverse Effects of Herbs and Botanicals268
V. Regulation of Botanical and Herbal Medicinals268
VI. Recommendations for Clinical Care269
VII. Summary271
References272
Section II: Disease-Specific Intervention: Prevention and Treatment277
A. Cardiovascular Disease277
Chapter 18. Dietary Macronutrients and Cardiovascular Risk279
I. Introduction279
II. Dietary Fat279
III. Dietary Carbohydrate282
IV. Dietary Protein284
V. Conclusion286
References286
Chapter 19. Other Dietary Components and Cardiovascular Risk291
I. Introduction291
II. Dietary Fiber and Cardiovascular Risk291
III. Homocysteine and Cardiovascular Disease293
IV. Soy and Cardiovascular Disease294
V. Phytochemicals: Proposed Association with Cardiovascular Disease295
VI. Conclusion298
References298
Chapter 20. Nutrition, Diet, and Hypertension303
I. Introduction303
II. Individual Nutrients and Blood Pressure305
III. Other Dietary and Lifestyle Modifications311
IV. Dietary Patterns312
V. Summary314
Appendixes316
References318
Chapter 21. Nutrition and Congestive Heart Failure325
I. Introduction325
II. Pathophysiology of Heart Failure325
III. Standard Medical Care for Heart Failure326
IV. Restrictions in Sodium326
V. Restrictions in Fluid Intake328
VI. Recommendations Regarding Fat, Fiber and Cholesterol328
VII. Other Dietary Recommendations328
VIII. Special Considerations329
IX. Summary331
References331
B. Cancer Prevention and Therapy335
Chapter 22. Nutrition and Breast Cancer337
I. Introduction337
II. Nutritional Factors in the Etiology of Breast Cancer338
III. Nutritional Issues Following the Diagnosis of Breast Cancer345
IV. Summary and Conclusions349
References350
Chapter 23. Nutrition and Colon Cancer357
I. Introduction357
II. Model 1: Bile Acids, Fat/Fiber, and Meats/ Vegetables357
III. Model 2: Cooked Foods362
IV. Model 3: Insulin Resistance362
V. Model 4: DNA Methylation363
VI. Model 5: Cell Growth Regulators363
VII. Food Intake Relationships364
VIII. Prevention of Colon Cancer366
References366
Chapter 24. Nutrition and Prostate Cancer373
I. Introduction373
II. Descriptive Epidemiology of Prostate Cancer373
III. Studies of Diet in Relation to Prostate Cancer374
IV. Genetics and Gene–Environment Interactions380
V. Dietary Intervention Trials380
VI. Conclusions and Implications for Prevention and Treatment380
References381
Chapter 25. Nutrition and Lung Cancer387
I. Introduction387
II. Dietary Constituents and Primary Prevention of Lung Cancer387
III. Dietary Constituents and Prevention of Second Lung Cancer393
IV. Conclusions and Recommendations393
References394
Chapter 26. Nutrition and the Patient with Cancer397
I. Introduction397
II. Rationale and Importance of Optimal Nutrition397
III. Cancer Cachexia398
IV. Basic Nutrition Concepts for Managing Patients with Cancer399
V. Nutrition Issues throughout the Continuum of Care401
VI. Special Situations408
VII. Summary and Conclusions410
References410
C. Diabetes Mellitus414
Chapter 27. Obesity and the Risk for Diabetes415
I. Introduction415
II. Definitions and Classifications of Obesity and Diabetes415
III. Why Are the Obese at Risk?417
IV. Conclusion422
References423
Chapter 28. Nutrition Management for Type 1 Diabetes429
I. Introduction429
II. Definition and Burden of Type 1 Diabetes429
III. Diabetes Medical Nutrition Therapy430
IV. Insulin Regimens433
V. Conclusion438
References438
Chapter 29. Nutritional Management for Type 2 Diabetes441
I. Introduction441
II. Energy Intake and Body Weight Management442
III. Macronutrient Intake442
IV. Trace Mineral Requirements446
V. Conclusion447
References448
Chapter 30. Nutritional Management for Gestational Diabetes453
I. Introduction453
II. Screening and Diagnosis453
III. Risks and Complications454
IV. Treatment and Monitoring454
V. Postpartum Recommendations and Considerations461
VI. Conclusion461
References461
D. Obesity463
Chapter 31. Obesity: Overview of Treatments and Interventions465
I. Introduction465
II. Assessment of Overweight and Obesity465
III. Lifestyle Modification468
IV. Pharmaceutical Intervention471
V. Surgical Treatment474
VI. Special Issues in the Treatment of Pediatric Obesity475
VII. Acute Weight Loss versus Maintaining Long- Term Weight Loss476
VIII. The Future of Weight Management References477
Chapter 32. Obesity: Role of Physical Activity481
I. Introduction481
II. Relationship of Physical Activity to the Prevalence of Obesity in Populations481
III. Physical Activity and Determinants and Etiology of Obesity482
IV. Role of Physical Activity in Treatment (Weight Loss) of Overweight and Obesity: Evidence from Ra483
V. Role of Physical Activity in Preventing and Treating Obesity-Related Comorbidities493
VI. Conclusions494
References494
Chapter 33. Macronutrient Intake and the Control of Body Weight499
I. Introduction499
II. Fat Chance499
III. Establishing Causal Links499
IV. Is It Fat or Energy Density?501
V. Are Carbohydrates the Culprit Responsible for Overweight?502
VI. Energy Compensation for Fat and Sugar Substitutes503
VII. Protein Paradox506
VIII. Summary and Implications of the Research on Macronutrients and Intake508
References509
Chapter 34. Behavioral Risk Factors for Obesity: Diet and Physical Activity517
I. Introduction517
II. Physical Activity518
III. Dietary Factors522
IV. Summary and Public Health Recommendations529
V. Conclusion530
References532
Chapter 35. Role of Taste and Appetite in Body Weight Regulation539
I. Introduction539
II. Genetics and Body Weight539
III. Taste Factors and Food Choices540
IV. Hunger, Appetite, and Satiety541
V. Energy Density of Foods542
VI. Appetite for Energy543
References543
E. Gastrointestinal Diseases547
Chapter 36. Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms549
I. Introduction549
II. Excessive Gas549
III. Heartburn and Gastroesophageal Reflux Disease552
IV. Diarrhea553
V. Constipation556
VI. Nausea and Vomiting557
VII. Conclusion560
References560
Chapter 37. Nutrient Considerations in Lactose Intolerance563
I. Introduction563
II. Lactose in the Diet563
III. Digestion of Lactose564
IV. Loss of Lactase Activity564
V. Diagnosis of Lactose Maldigestion564
VI. Lactose Maldigestion and Intolerance Symptoms566
VII. Lactose Digestion, Calcium, and Osteoporosis567
VIII. Dietary Management for Lactose Maldigestion567
IX. Gene Therapy for Lactose Intolerance571
X. Summary572
References572
Chapter 38. Nutrient Considerations in Inflammatory Bowel Disease and Short Bowel Syndrome577
I. Introduction577
II. Inflammatory Bowel Disease577
III. Short Bowel Syndrome589
IV. Conclusion595
References595
Chapter 39. Nutrition and Liver Disease601
I. Introduction601
II. Pathogenesis of Malnutrition601
III. Major Liver Diseases602
IV. Nutritional Management of Liver Diseases607
V. Preparation for Liver Transplant609
VI. Summary and Conclusions609
References609
F. Other Major Diseases615
Chapter 40. Nutrition and Renal Disease617
I. Introduction617
II. Chronic Renal Failure617
III. Nutrition for the Patient Requiring Renal Replacement Therapy619
IV. Nutritional Requirement of the Post-Transplant Patient628
V. Conclusion629
References629
Chapter 41. Nutritional Management of Parkinson's Disease and Other Conditions Like Alzheimer's Dise637
I. Introduction637
II. Nutritional Factors in Relation to Cognitive Function637
III. Nutritional Factors in Relation to Alzheimer's Disease and Parkinson's Disease641
IV. Specific Nutritional Trials in Cognitive, Alzheimer's, and Parkinson's Diseases644
V. Nutritional Management Issues in Neurocognitive Disorders645
VI. Summary648
References648
Chapter 42. Osteoporosis653
I. Introduction653
II. Nutrition in the Osteoporotic Fracture Context653
III. Problems in the Investigation of Nutritional Effects on Bones655
IV. The Notion of a Nutrient Requirement657
V. The Natural Intake of Calcium and Vitamin D658
VI. Calcium659
VII. Vitamin D672
VIII. Vitamin K674
IX. Other Essential Nutrients675
X. Conclusion677
References677
Chapter 43. Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder685
I. Introduction685
II. Definitions and Diagnostic Criteria685
III. Etiology687
IV. Anorexia Nervosa688
V. Bulimia Nervosa692
VI. Eating Disorder Not Otherwise Specified694
VII. Outcome695
VIII. Prevention of Eating Disorders696
IX. Summary and Conclusions696
References696
Chapter 44. Nutrition and Food Allergy701
I. Introduction701
II. Definitions701
III. The Immune Response and Allergy701
IV. Prevalence of Food Allergy704
V. Food Allergens704
VI. Clinical Manifestations of Food Allergy705
VII. Nonallergic Immunologic Diseases708
VIII. Nonimmunologic Reactions to Foods709
IX. Conditions with No Proven Relationship to Foods709
X. Diagnosis of Food Allergy709
XI. Differential Diagnosis711
XII. Treatment711
XIII. Prognosis of Food Allergy711
XIV. Prevention of Food Allergy711
XV. Food Additives712
XVI. Genetically Engineered Foods712
References713
Chapter 45. Nutrition and Cystic Fibrosis715
I. Introduction715
II. Overview of Nutritional Problems in Cystic Fibrosis716
III. Prevalence of Malnutrition718
IV. Nutritional Assessment and Intervention719
V. Conclusions724
References725
Chapter 46. Osteomalacia729
I. Introduction729
II. Mineralization729
III. Osteomalacic Bone730
IV. Causes of Osteomalacia732
V. Treatment of Osteomalacia738
References738
Chapter 47. Nutrition and Immunodeficiency Syndromes741
I. Introduction741
II. HIV-AssociatedWeight Loss741
III. HIV-Associated Lipodystrophy Syndrome742
IV. Causes of Weight Loss in HIV/AIDS742
V. Hormonal Imbalances744
VI. Nutritional Assessment744
VII. Nutritional Recommendations747
VIII. Nutritional Counseling748
IX. Summary748
References748
G. Overall Disease Prevention751
Chapter 48. Nutrition Guidelines to Maintain Health753
I. Introduction753
II. Guidelines for Nutrient Adequacy and Safety753
III. Guidelines for Healthy Food Choices760
IV. Beyond Food and Nutrient Guidelines: Physical Activity Guidelines767
V. Summary769
References769
Epilogue773
Index775

Book details

Vendor Elsevier S & T
SKU 9780121931551
ISBN-13 9780080497549
Author Boushey, Carol J.; Coulston, Ann M.; Rock, Cheryl L.; Monsen, Elaine
Category Medical
Subject Nutrition

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As we enter the 21st century, a new era of nutrition in the prevention and treatment of disease emerges. Clinical nutrition involves the integration of diet, genetics, environment, and behavior promoting health and well being throughout life. Expertly edited, Nutrition in the Prevention and Treatment of Disease provides overall perspective and current scientifically supported evidence through in-depth reviews, key citations, discussions, limitations, and interpretations of research findings.

This comprehensive reference integrates basic principles and concepts across disciplines and areas of research and practice, while detailing how to apply this knowledge in new creative ways. Nutrition in the Prevention and Treatment of Disease is an essential part of the tool chest for clinical nutritionists, physicians, nurse practitioners, and dieticians in this new era of practice. This book prepares the clinical nutrition investigator or practitioner for a life-long commitment to learning.

CONTAINS INFORMATION ON:
* Diet assessment methodologies
* Strategies for diet modification
* Clinical status of herbals, botanicals, and modified food products
* Preventing common diseases such as cardiovascular disease, diabetes, osteoporosis, and breast cancer through nutrition
* The Importance of genetic factors
* Understanding of cultural and socio-economic influences on eating and exercise behaviors and integrating that knowledge with biological or functional markers of disease

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