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
