Nutrition
McGraw Hill Higher Education (Verlag)
978-0-07-351555-7 (ISBN)
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"The Annual Editions series" is designed to provide convenient, inexpensive access to a wide range of current articles from some of the most respected magazines, newspapers, and journals published today. "Annual Editions" are updated on a regular basis through a continuous monitoring of over 300 periodical sources. The articles selected are authored by prominent scholars, researchers, and commentators writing for a general audience. "The Annual Editions" volumes have a number of common organizational features designed to make them particularly useful in the classroom: a general introduction; an annotated table of contents; a topic guide; an annotated listing of selected World Wide Web sites; and, a brief overview for each section. Each volume also offers an online Instructor's Resource Guide with testing materials. "Using Annual Editions in the Classroom" is a general guide that provides a number of interesting and functional ideas for using "Annual Editions" readers in the classroom.
Annual Editions: Nutrition 10/11, Twenty-Second Edition Preface Correlation Guide Topic Guide Internet References UNIT 1: Nutrition Trends Unit Overview 1. Mission Organic 2010: Healthy People, Healthy Planet, Carol M. Bareuther, Today's Dietitian, April 2008 The Organic Center was founded in 2002 and has recently launched a campaign titled Mission Organic 2010, with the goal to expand the sale of organic foods in the American Market from its current 3 percent to 10 percent by 2010. This article encourages people to buy organic and reminds them of the reasons why it is beneficial for their bodies as well as the earth's well-being. 2. A Burger and Fries (Hold the Trans Fats), Lindsey Getz, Today's Dietitian, February 2009 Are you one of the average Americans who consumes 4.7 pounds of trans fats per year? If you live in certain cities/states in the United States and avoid eating foods rich in these fats, you may not be. This article will help you to determine if your hometown has banned the use of trans fats by restaurants and how to avoid foods high in trans fats at home. 3. Fast Food: Would You Like 1000 Calories With That?, Sean Gregory, Time, June 29, 2009 The next time you go to your favorite restaurant, you may be in for a surprise. Restaurants are encouraged (and in some areas, mandated) to post calorie and saturated fat information on their menus. It may be cause to change your mind about ordering your favorite appetizer that could contain close to the RDA for calories and exceed the RDA for saturated fat for three days. 4. Smarter--and Healthier--Supermarket Shopping Made Simple, Tufts University Health & Nutrition Letter, September 2006 Beware when you enter your supermarket! Even though the health claims on packaged foods have dramatically increased, consumers need to be educated and vigilant as to the choices they make. Avoiding the center aisles, demanding high nutrient density, reading and decoding food labels, and focusing on foods on the perimeter of the supermarket will help the consumer make wise food choices. 5. Eat Like a Greek, Consumer Reports on Health, August 2009 The Mediterranean diet has been positively linked to lowering the risk of heart disease, cancer, type 2 diabetes, and dementia. This diet isn't about foods you should not eat, it's more of a style of eating that can easily be adopted with a little planning. This easy-to-read article leads the reader through practical steps of how to incorporate principles of the Mediterranean lifestyle into daily life. 6. The Slow Food Movement Picks up Speed, Sharon Palmer, Today's Dietitian, November 2005 The slow food movement rose as a reaction to fast food, convenience cuisine, and a fast life pace. Buying fresh local produce, remembering the way grandparents cooked, slowing down and enjoying the taste of food, and preserving traditional foods and cooking methods is what the slow food movement is all about. A history of the origin of the movement and how it is starting to be introduced into the culinary arts and school wellness programs are discussed. 7. Schools Can Taste Good, Katherine Gigliotti, State Legislatures, December 2006 The Edible Schoolyard Project was founded by Alice Waters in order to address the hunger and nutrition problems of children in the Berkeley area by creating school gardens and farm-to-school programs. Building partnerships with the school system, state legislature, foundations, local nonprofits, the health community, and businesses helps reach at-risk children, prevents malnutrition, and teaches them healthy eating habits. 8. The Potential of Farm-to-College Programs, Kathleen A. Merrigan and Melissa Bailey, Nutrition Today, August 2008 Farm-to-college programs (FTC), in which colleges and universities purchase food directly from farms instead of large distributors, are becoming popular today with the increasing demand for locally grown food. More than 100 colleges and universities in the United States have begun or plan to implement an FTC program. This article uses Tufts University as a model to demonstrate the barriers to FTC's implementation and why it is especially difficult for schools in the Northeast region of the United States to have successful FTC programs. 9. Produce to the People, Constance Matthiessen and Anne Hamersky, Sierra, November/December 2006 Poor areas in the United States are being transformed with the creation of community gardens that grow fresh produce, offering benefits not only for health but also for food security and new skills for homeless teens. The advantages and benefits of community gardens and farmers' markets to the individual and society are presented. UNIT 2: Nutrients Unit Overview 10. Color Me Healthy: Eating for a Rainbow of Benefits, Julian Schaeffer, Today's Dietitian, November 2008 What color is your diet? The mainstays of the Western diet are predominately beige (breads, crackers, snacks, potatoes, chicken, fries, baked goods, cookies, etc.). People who consume mostly beige foods are missing out on a variety of nutrients and phytochemicals. This article explains why it is important to eat a rainbow of natural colors. 11. Antioxidants: Fruitful Research and Recommendations, Pamela Brummit, Today's Dietitian, September 2008 Historically, the health benefits of foods has been explained by vitamins, minerals, fiber, protein, and healthy fats. Research on other bioactive food components, such as phytochemicals provides yet another aspect to the benefit of eating a variety of plant-based foods. This article reviews the functions of the antioxidants beta carotene, vitamin C, vitamin E, and selenium. 12. Confusion at the Vitamin Counter: Too Little or Too Much?, Bonnie Liebman, Nutrition Action HealthLetter, November 2007 Forty percent of Americans are taking vitamins, but with the constantly changing scientific evidence on the effects of vitamins on health and disease, consumers are confused as to which vitamins and how much to take. Recent evidence on folic acid and selenium caution the use of high amounts of these nutrients especially when certain foods have been fortified with folic acid. On the other hand, scientists are concerned with the population taking too little vitamin D since this vitamin has been shown to be involved in diabetes, cancer, multiple sclerosis, arthritis, and periodontal disease. 13. Minerals Matter: The Wrong Amounts Can Harm You, Consumer Reports on Health, June 2006 Misconceptions abound about the need and use of minerals. Less than one-third of Americans consume the recommended amounts of calcium, magnesium, or potassium while sodium intakes are skyrocketing. Major food sources for these nutrients are presented. 14. Fiber Free-for-All, Nutrition Action Health Letter, July/August 2008 Most Americans are only consuming half of the recommended levels of fiber even though there is evidence that fiber is linked to a reduced risk of diabetes, colorectal cancer, and obesity. Now food companies have discovered how to put fiber into many foods that do not normally contain it. The only problem is that isolated fiber may not have the same benefits of intact, naturally occurring fiber. This article informs consumers on what they need to know about fiber and where they can find fiber in food in order to reap its benefits. 15. The Fairest Fats of Them All (and Those to Avoid), Sharon Palmer, Today's Dietitian, October 2008 If you think that all fats in your diet are bad, then this article is for you. Sharon Palmer walks the reader through the different types of fats, the good and the bad including MUFAs, PUFAs, omega-3s, saturated, trans, and cholesterol. Also included is a list of different oils, their fatty acid make up, and a description of each. 16. Omega-3 Madness, Bonnie Liebman, Nutrition Action Health Letter, October 2007 You have no doubt seen the numerous advertisements for omega-3 fatty acids on food labels throughout the grocery store. Most labels are misleading, however, and do not differentiate between the beneficial and the not-so-beneficial omega-3 fatty acids. This article provides advice on how to intelligently interpret the abundant claims about omega-3 fatty acids. UNIT 3: Diet and Disease Unit Overview 17. Food for Thought: Exploring the Potential of Mindful Eating, Sharon Palmer, Environmental Nutrition, June 1, 2009 Have you ever looked down at an empty plate, bag of chips, or cookies and asked, "Where did it go?" The busy lifestyle of Americans has changed our p erception of food. We have desensitized ourselves of the normal homeostatic regulation of hunger cues. Mindful eating is a new concept that has proven beneficial in eating disorders treatment, cardiac disease risk, and overweight/obesity. 18. Eating Disorders in Childhood: Prevention and Treatment Supports, Catherine Cook-Cottone, Childhood Education, Annual Theme, 2009 The latest estimates of eating disorders among Americans is 36 million who suffer from anorexia, bulimia, or binge eating. Although the highest incidences are seen on college campuses, we are seeing increasing incidence of ED among children. This article addresses the types of ED, treatment recommendations, and school-based prevention practices. 19. The Diet-Inflammation Connection, Sharon Palmer, Today's Dietitian, November 2007 The popular topic in nutrition these days seems to be the "anti-inflammatory" diet. Inflammation has been shown to be a risk factor in cardiovascular disease, obesity, diabetes, and a number of other chronic diseases. There are questions though, as to whether there is enough science to support dietary recommendation of an anti-inflammatory diet. The good news is that the diet makes sense even without the science to back it up--it's a traditionally healthy diet with little risk of harm. 20. The Best Diabetes Diet for Optimal Outcomes, Rita Carey, Today's Dietitian, August 2009 The American Diabetes Association recommends an individualized approach to meal planning for people with diabetes. This article addresses several approaches to diets for people with diabetes. Ms. Carey reviews three styles of diets, high fiber/vegetarian, Mediterranean, and low carbohydrate. 21. Diet Does Matter: Nutrition's Role in Cancer Prevention and Treatment, Marie Spano, Today's Dietitian, November 2006 Even though a large percentage of the population still views diet and nutrition as a tool for weight gain or loss, nutritionists have documentation on the relationships between what we eat and cancer prevention and development. Additionally, supporting the cancer patient nutritionally during cancer treatment leads to fewer side effects and improved outcomes. 22. Alzheimer's--The Case for Prevention, Oliver Tickell, The Ecologist, March 10, 2007 Alzheimer's disease is costly for both patients and the healthcare industry. It is time to put our wallets away however, because there are many cost-effective, scientifically proven ways to prevent this degenerative disease. A diet high in monounsaturated fats, long-chain omega-3 fatty acids, and antioxidants is just one of the few suggestions Oliver Tickell offers in this article. 23. Living Longer: Diet, Donna Jackson Nakazawa, AARP The Magazine, September/October 2006 Research has revealed that what we eat not only affects our health but is also a major factor of longevity. Researchers discuss the benefits of caloric restriction and the consumption of antioxidant-rich foods that can help add years to our lives. UNIT 4: Obesity and Weight Control Unit Overview 24. Why We Overeat, David Kessler and Bonnie Liebman, Nutrition Action Health Letter, July/August 2009 Do you eat when you are not hungry? This article will help you understand why. David Kessler, the Commissioner of the FDA in the 1990s, has devoted his life to improving the health of Americans. This article, a manuscript of an interview, addresses his understanding of why people overeat. 25. Still Hungry?, Janet Raloff, Science News, April 2005 With the discovery of ghrelin, the "hunger hormone," our understanding of individual differences in our ability to lose weight is better understood. This article documents from research the role of gut hormones, especially ghrelin, in obese humans and animals; the source of calories and their effect on gut hormones; and sleep deprivation and its effect on the "hunger" hormone. 26. The Health Diet Face-Off, Christie Aschwanden, Health Magazine, October 2005 This article compares four popular diets in real-life conditions and reports some of the roadblocks dieters are faced with in order to lose and maintain weight. 27. Will Your Child Be Fat?: How to Prevent Obesity--for Babies on Up, Jessica Snyder Sachs, Parenting, April 2006 The probability of being heavy as an adult depends, among other factors, on the weight a baby gains before the age of 2. Also, eating and activity patterns learned in childhood tend to persist over time. This article gives us practical advice on the nutritional needs and activity of infants, toddlers, preschoolers, and school kids to prevent obesity. 28. Are We Setting the Stage for Obesity and Poor Oral Health?, Terri Lisagor, Today's Dietitian, September 2007 This article discusses the many factors that have resulted in our country's rising childhood obesity rates and poor dental health. Lisagor stresses the fact that childhood is the time we must intervene in order to make positive changes and that collaboration of parents, healthcare professionals, schools, government, the food industry, and media is a must in order to deliver a consistent message to children. 29. Cancer: How Extra Pounds Boost Your Risk, Bonnie Liebman, Nutrition Action Health Letter, September 2007 Researchers have recently observed a strong association between different types of cancer and excess weight. The effects of insulin and estrogens on cancer of the liver, colon, pancreas, kidney, breast, and uterus are presented. Using the BMI and waist circumference to assess your risk and suggestions to prevent increase in central obesity are discussed. 30. The World Is Fat, Barry M. Popkin, Scientific American, September 2007 Globalization is causing third-world countries to mimic the unhealthy Western diet that contributes to obesity. Sweetened beverages are just one example of components of the Western diet that have crept into societies around the world. It is not diet alone, but also the sedentary Western way of life also that has been adopted by many developing countries. This article presents the need for intervention before it is too late. UNIT 5: Health Claims Unit Overview 31. Miscommunicating Science, Sylvia Rowe and Nick Alexander, Nutrition Today, May/June 2008 With the amount of technology we have in the twenty-first century, the speed of communicating scientific results is greater than ever before and the possibility of miscommunication is equally as great. This article explains and makes us aware that even if the scientific protocol, study design, data collection, and analysis are impeccable, it is still possible to report the findings in a confusing and biased manner. 32. Shaping up the Dietary Supplement Industry, Sharon Palmer, Today's Dietitian, January 2007 With consumers spending more than 20 billion dollars on dietary supplements in 2004, a good look at the safety and regulation of the dietary supplement industry needs to be taken. Consumer perceptions about supplements, the history of dietary supplement regulation, and ways to protect the consumers are discussed. 33. Why People Use Vitamin and Mineral Supplements, Elizabeth Sloan, Nutrition Today, March/April 2007 The supplement business is experiencing a huge transformation. Consumers are not buying the old single-nutrient supplements but opt for combinations or condition-specific supplements. This article reveals why the baby boomer generation is quickly embracing supplements for specific health conditions and why members of generation Y are going for nutrition and sports-performance type supplements. 34. "Fountain of Youth" Fact and Fantasy, Tufts University Health & Nutrition Letter, May 2008 Antioxidant supplements are extremely available in today's world. Most all Americans have a diet available to them that provides sufficient levels of the nutrients they need, but many choose to take supplements instead. This article describes what you really need to know about obtaining your antioxidants from diet alone versus getting them from supplements. 35. Brain Food, Linda Milo Ohr, Food Technology, September 2008 There has been a recent interest in brain health owing to the growing incidence of Alzheimer's and cognitive decline in old age. Because of this, there are several new products related to cognitive function in the market. This article provides information on foods, food components, and other products that are thought to improve mental health. 36. Phytosterols: Mother Nature's Cholesterol Fighters, Jill Weisenberger, Today's Dietitian, August 2006 Phytosterols are naturally occurring compounds of plants, which when added to foods are able to lower low-density lipoprotein cholesterol, decreasing the risk of heart disease. The advantages and disadvantages of consuming phytosterol-fortified foods are presented, along with practical suggestions on how to incorporate them into your diet. 37. The Benefits of Flax, Consumer Reports on Health, April 2009 Flax seeds are a natural source of fiber, protein, magnesium, and thiamin, but are marketed mostly for their omega-3 fatty acids. This article will address the benefits and possible negative consequences of consuming flax seed oil supplements and answer the question "Which is better, fish oil or flax seed oil supplements?" UNIT 6: Food Safety/Technology Unit Overview 38. Is Your Food Contaminated?, Mark Fischetti, Scientific American, September 2007 New technologies are being developed in order to protect our food supply from bacterial contamination or even intentional contamination. Radio-frequency identification tags are one of the new technologies described in this article. However, widespread adoption of this new equipment will not happen until government regulations are enacted. 39. Dirty Birds: Even 'Premium' Chickens Harbor Dangerous Bacteria, Consumer Reports, January 2007 Controlling Salmonella and Campylobacter bacteria in chickens is of critical importance in preventing food-borne illness caused by chicken consumption independent of organic or conventionally grown practices. The role of the USDA's Food Safety and Inspection Service is explained, and what the consumer can do to prevent bacterial contamination is presented. 40. Fear of Fresh: How to Avoid Food-Borne Illness from Fruits & Vegetables, Bonnie Liebman and Robert Tauxe, Nutrition Action Health Letter, December 2006 Dr. Robert Tauxe, at the Centers for Disease Control and Prevention, answers questions about bacterial outbreaks in fruits and vegetables, the reasons for food-borne illnesses to be on the rise, antibiotic resistance in humans, and others. Types of bacteria, major symptoms, foods causing outbreaks, and length of illness are tabulated. 41. Irradiation of Fresh Fruits and Vegetables, Xuetong Fan, Brendan A. Niemira, and Anuradha Prakash, Food Technology, March 2008 Meat products go through thermal treatment to kill bacteria and pathogens before consumption, but fresh fruits and vegetables are not treated and often consumed raw. Irradiation could offer a solution to this problem, inactivating the pathogens on fresh produce. This article describes different types of radiation and its positive and negative effects on different characteristics of produce. 42. The E. Coli Outbreak: Lettuce Learn a Lesson, Sharon Palmer, Today's Dietitian, January 2007 Food safety has focused primarily on the processing and handling of raw meat and poultry but after deaths occurred due to spinach contamination by E.coli, it necessitated the inclusion of produce farms. The reasons and interrelations among wandering livestock, worker hygiene, irrigation practices, animal husbandry, and feeding practices are explained. Steps taken by food processors and growers to eliminate new outbreaks are described. 43. Produce Safety: Back to Basics for Producers and Consumers, Food Insight, March/April 2007 Have you ever wondered what you can do to protect yourself against food-borne illness? This article informs consumers of steps they can take to reduce their chances and also summarizes what food producers and regulators are doing to protect their customers from harm. UNIT 7: World Hunger, Nutrition, and Sustainability Unit Overview 44. In Search of Sustainability, Karen Nachay, Food Technology, July 2008 In response to consumer demands, food companies are finding ways to improve the sustainability of their processing and packaging operations and be more environmentally conscious. From green plants that save energy to reducing or modifying packaging material, this article will tell you how these companies are trying to deal with the problems facing our environment. 45. A Question of Sustenance, Gary Stix, Scientific American, September 2007 Thanks to globalization, the Western diet is now seen all over the world. This article points out that developing countries that are dealing with problems of starvation are simultaneously dealing with problems of obesity. With over-the-counter weight loss drugs and a questionable food guide pyramid, are we really solving the obesity epidemic or just masking the real problem? 46. Pushing Beyond the Earth's Limits, Lester R. Brown, The Futurist, May/June 2005 A global view of the increasing demand for food and water for irrigation and its effects on the shrinking water supplies is discussed by Lester Brown. The effects of rapid industrialization, rising incomes, and rising high temperatures signal the need for proactive measures to protect the environment and thus succeed in reaching the World's Food Summit goal of reducing the number of hungry people worldwide. 47. Draining Our Future: The Growing Shortage of Freshwater, Lester R. Brown, The Futurist, May/June 2008 Water tables all over the world are depleting at an alarming rate. What many people don't realize, though, is that with a shortage of water also comes a shortage of food; water is necessary to raise livestock and grow crops. This article raises awareness, reveals how serious the world's water crisis is, and puts forth ideas on how we can resolve the problem. 48. 10 Reasons Why Organic Can Feed the World, Ed Hamer and Mark Anslow, The Ecologist, January 3, 2008 Organic crops use 25 percent less energy than chemically produced crops, give higher yields, emit less greenhouse gases, and encourage biodiversity, which maintains soil fertility and supports natural pest control. These are just a few of the reasons for us to begin to implement organic farming practices if we are going to be able to feed the growing population. Test-Your-Knowledge Form Article Rating Form
| Erscheint lt. Verlag | 16.7.2010 |
|---|---|
| Reihe/Serie | Annual Editions |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 210 x 274 mm |
| Gewicht | 401 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung | |
| ISBN-10 | 0-07-351555-8 / 0073515558 |
| ISBN-13 | 978-0-07-351555-7 / 9780073515557 |
| Zustand | Neuware |
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