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Handbook of Nutrition and Food PDF

2013·English
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Preview Handbook of Nutrition and Food

Appreciation Page: v Contents Page: vii Preface Page: xiii Editors Page: xv Contributors Page: xvii Chapter 1 - Food Composition Page: 3 Chapter 2 - Food Constituents Page: 7 Chapter 3 - Microbiological Safety of Foods Page: 43 Chapter 4 - Safe Food Handling for the Consumer Page: 81 Chapter 5 - Food Labeling: Foods and Dietary Supplements Page: 89 Chapter 6 - A Primer on Food Law Page: 109 Chapter 7 - Computerized Nutrient Analysis Systems Page: 115 Chapter 8 - Food Intake Regulation Page: 125 Chapter 9 - Nutrition and Genetics Page: 133 Chapter 10 - Nutrition Terminology Page: 143 Chapter 11 - Nutritional Biochemistry Page: 163 Chapter 12 - Macromineral Nutrition Page: 199 Chapter 13 - Trace Mineral Deficiencies Page: 211 Chapter 14 - Vitamin Deficiencies Page: 227 Chapter 15 - Nutrient Interactions Page: 243 Chapter 16 - Finding Mouse Models of Human Disease for Use in Nutrition Research Page: 249 Chapter 17 - Nutrient Needs of Man and Animals Page: 257 Chapter 18 - Nutrition during Pregnancy and Lactation Page: 261 Chapter 19 - Feeding the Premature Infant Page: 279 Chapter 20 - Nutrition for Healthy Children and Adolescents Ages 2–18 Years Page: 291 Chapter 21 - Healthy Diet through Adulthood* Page: 337 Chapter 22 - Nutrition in the Later Years Page: 347 Chapter 23 - Exercise and Nutrient Needs Page: 359 Chapter 24 - Nutrient Needs of the Elite Athlete Page: 373 Chapter 25 - Food and Nutrition for Space Flight Page: 381 Chapter 26 - Vegetarian Diets in Health Promotion and Disease Prevention Page: 403 Chapter 27 - Dietary Guidelines, Food Guidance, and Dietary Quality in the United States Page: 437 Chapter 28 - Dietary Guidelines around the World: Regional Similarities and Differences and New Inno Page: 447 Chapter 29 - Nutrition Monitoring in the United States Page: 473 Chapter 30 - Nutrition Monitoring and Research Studies: Observational Studies Page: 495 Chapter 31 - Nutritional Screen Monitoring Tools Page: 505 Chapter 32 - Dietary Intake Assessment: Methods for Adults Page: 517 Chapter 33 - Use of Food Frequency Questionnaires in Minority Populations Page: 531 Chapter 34 - Methodologies and Tools for Dietary Intake Assessment Page: 555 Chapter 35 - Validity and Reliability of Dietary Assessment in School-Age Children Page: 569 Chapter 36 - Anthropometric Assessment: Stature, Weight, and Body Mass Index (Adults) Page: 625 Chapter 37 - The “How” and “Why” of Body Composition Assessment (Adults) Page: 633 Chapter 38 - Height, Weight, and Body Mass Index in Childhood Page: 641 Chapter 39 - Frame Size, Circumferences, and Skinfolds Page: 659 Chapter 40 - Psychological Assessment for Adults and Children Page: 679 Chapter 41 - Energy Assessment: Physical Activity Page: 693 Chapter 42 - Environmental Challenges and Assessment Page: 703 Chapter 43 - Oral Health Screening and Assessment for Nutrition Professionals Page: 715 Chapter 44 - Herbal Supplements in the Prevention and Treatment of Cancer Page: 741 Chapter 45 - Nutritional Assessment in the Clinical Setting Page: 755 Chapter 46 - Metabolic Syndrome, Overweight, and Fatty Liver Page: 763 Chapter 47 - The Malnourished Child Page: 769 Chapter 48 - Childhood Obesity Page: 783 Chapter 49 - Eating Disorders Page: 793 Chapter 50 - Food Addiction and Obesity Page: 819 Chapter 51 - Nutrition and Liver Disease Page: 825 Chapter 52 - Food Allergy and Food Intolerance Page: 837 Chapter 53 - Nutrition and Immune Function Page: 847 Chapter 54 - Nutrition and Dental Health Page: 853 Chapter 55 - Protein Nutrition, Meal Timing, and Muscle Health Page: 861 Chapter 56 - Micronutrient and Macronutrient Supplementation Page: 869 Chapter 57 - Bioactive Substances and Botanical Dietary Supplements Page: 885 Chapter 58 - Nutrition and Diabetes Page: 893 Chapter 59 - Nutrition in Renal Disease and Hypertension Page: 901 Chapter 60 - Diet–Gene Interactions Page: 911 Chapter 61 - Diet, Nutrition, and the Prevention of Cardiovascular Disease Page: 925 Chapter 62 - Nutrition and the Gastrointestinal Tract Page: 937 Chapter 63 - Nutritional Management of the Bariatric Surgery Patient Page: 951 Chapter 64 - Dietary Factors Related to Frailty and Reduced Functional Capacity Page: 961 Chapter 65 - Enteral and Parenteral Nutrition Page: 967 Chapter 66 - Mechanisms Accounting for the Cancer Protective Effects of Bioactive Dietary Components Page: 981 Chapter 67 - Nutrition and Cancer Treatment Page: 1011 Chapter 68 - Nutrition and Age-Related Eye Diseases Page: 1023 Chapter 69 - Nutrition and Brain Health Page: 1037 Chapter 70 - Nutrition and the Skin Page: 1043 Chapter 71 - Nutrition and Skeletal Health Page: 1059 Chapter 72 - Drug Interactions with Nutrients and Natural Products: Mechanisms and Clinical Importan Page: 1067 Chapter 73 - Drugs Used in the Treatment or Management of Human Diseases Page: 1073 Chapter 74 - Directory of Clinical Nutrition Websites Page: 1089 Back Cover Page: C

Description:
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existi
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