Nutrition in the Prevention and Treatment of Disease (eBook)

Carol J. Boushey, Ann M. Coulston, Elaine Monsen, Cheryl L. Rock (Herausgeber)

eBook Download: PDF

2001 | 1. Auflage
801 Seiten
Elsevier Science (Verlag)
978-0-08-049754-9 (ISBN)

Infos

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

Inhalt

Front Cover 1
Nutrition in the Prevention and Treatment of Disease 4
Copyright Page 5
Contents 6
Contributors 14
Preface 18
Acknowledgments 20
Section I: Basic Principles and Concepts 21
A. Examining the Relationship between Diet, Nutrition, and Disease 21
Chapter 1. Dietary Assessment Methodology 23
I. Introduction 23
II. Dietary Assessment Methods 23
III. Dietary Assessment in Specific Situations 29
IV. Dietary Assessment in Special Populations 32
V. Selected Issues in Dietary Assessment Methods 34
References 39
Chapter 2. Energy Requirement Methodology 51
I. Introduction 51
II. Components of Energy Expenditure 51
III. Total Energy Expenditure 56
IV. Recommended Energy Intakes 59
References 60
Chapter 3. Physical Assessment 63
I. Introduction 63
II. Components of Clinical Assessment 63
III. Anthropometric Assessment 64
IV. Functional Assessment 68
V. Clinical Manifestations in Specific Disease States and Populations 69
Chapter 4. Overview of Nutritional Epidemiology 79
I. Introduction 79
II. Principles of Exposure Measurement in Nutritional Epidemiology 80
III. Design Studies Used in Nutritional Epidemiology 81
IV. Interpretation of Cause and Effect in Nutritional Epidemiology 82
V. Obstacles to Finding Associations of Dietary Intake and Disease Risk 84
VI. Future Research Directions 87
References 88
Chapter 5. Analysis, Presentation, and Interpretation of Dietary Data 89
I. Introduction 89
II. Analysis of Dietary Data 89
III. Presentation of Data 92
IV. Interpretation of Data 94
V. Conclusion 97
References 97
B. Nutrition Intervention 101
Chapter 6. Current Theoretical Bases for Nutrition Intervention and Their Uses 103
I. Introduction 103
II. Importance of Understanding Influences on Dietary Behavior 103
III. What Is Theory? 104
IV. Explanatory and Change Theories 104
V. Unique Features of Dietary Behavior to Consider When Using Theory 104
VI. Important Theories and Their Key Constructs 105
VII. Findings Regarding Applications of Theory to Nutritional Behavior 108
VIII. Constructs and Issues across Theories 109
IX. Implications and Opportunities 111
References 111
Chapter 7. Nutrition Intervention: Lessons from Clinical Trials 115
I. Introduction 115
II. Conceptual Models of Motivation 115
III. Theories Used in Achieving Dietary Behavior Change in Clinical Trials 116
IV. Summary 123
References 123
Chapter 8. Tools and Techniques to Facilitate Eating Behavior Change 125
I. Introduction 125
II. The Teaching/Learning Process 125
III. Nutrition Education Techniques 127
IV. Behavior Change Techniques 130
V. Conclusion 140
References 140
Chapter 9. Evaluation of Nutrition Interventions 143
I. Introduction 143
II. Overview: Types of Nutrition Intervention Program Evaluations 143
III. Outcomes or Endpoints Used to Assess Intervention Effectiveness 144
IV. Design of Nutrition Intervention Evaluations 145
V. Measurement Issues When Assessing Dietary Change and Other Intervention Outcomes 148
VI. Dietary Assessment Instruments and Their Applicability for Intervention Evaluation 150
VII. Conclusions 155
References 155
Chapter 10. Biomarkers and Biological Indicators of Change 159
I. Introduction 159
II. Biomarkers of Dietary Intake or Exposure 159
III. Functional Biomarkers 163
IV. Biomarkers of Genetic Susceptibility 167
V. Criteria for Selecting and Using Biomarkers 168
VI. Summary 169
References 169
C. Genetic Influence on Nutritional Health 175
Chapter 11. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk 177
I. Introduction 177
II. Exogenous Lipoprotein Pathway 178
III. Endogenous Lipoprotein Metabolism 186
IV. Reverse Cholesterol Transport 187
V. Conclusion 190
References 191
Chapter 12. Genetics of Human Obesity 203
I. Introduction 203
II. Genetic Epidemiology of Human Obesity 203
III. Gene–Environment Interactions 204
IV. The Obesity Gene Map 204
V. Single-Gene Obesity in Humans 205
VI. Single-Gene Mutations Resulting in Adipose Tissue Atrophy 208
VII. Rare Genetic Syndromes with Obesity as a Prominent Feature 208
VIII. Evidence from Linkage Studies of Obesity Phenotypes 208
IX. Association Studies of Candidate Genes for Obesity and Obesity-Related Insulin Resistance and Hyperlipidemia 209
X. Clinical Implications of the Discovery of Obesity Genes 212
References 213
Chapter 13. Genetic Influence on Cancer Risk 219
I. Introduction 219
II. Background 219
III. Mechanisms of Diet–Genetic Interactions 220
IV. Methodologic Issues in Assessment of Diet and Gene Interactions Related to Cancer 222
V. Diet–Gene Interactions and Cancer 223
VI. Future Directions 225
References 225
Chapter 14. Inborn Errors of Metabolism 229
I. Introduction 229
II. Diagnosis 230
III. Treatment: Initiation and Monitoring 231
IV. New Treatment Developments 240
V. Adult Treatment 241
VI. Summary 243
References 244
D. Supplements and Food Replacements 247
Chapter 15. Role of Liquid Dietary Supplements 249
I. Medical Foods and Nutritional Supplements 249
II. What Is a Medical Food/Supplement? 249
III. Prevalence and Economic Impact of Medical Nutrition Therapy 251
IV. Barriers to Using Medical Nutritional Supplements 258
V. Summary 258
References 258
Chapter 16. Composite Foods and Formulas, Parenteral and Enteral Nutrition 265
I. Introduction 265
II. Enteral Nutrition 265
III. Parenteral Nutrition 270
IV. Conclusion 276
References 276
Chapter 17. Herbs and Botanical Supplements: Principles and Concepts 281
I. Introduction: History of Botanical Medicine 281
II. Use of Herbs and Botanicals 281
III. Evidence for Safety and Efficacy 283
IV. Adverse Effects of Herbs and Botanicals 288
V. Regulation of Botanical and Herbal Medicinals 288
VI. Recommendations for Clinical Care 289
VII. Summary 291
References 292
Section II: Disease-Specific Intervention: Prevention and Treatment 297
A. Cardiovascular Disease 297
Chapter 18. Dietary Macronutrients and Cardiovascular Risk 299
I. Introduction 299
II. Dietary Fat 299
III. Dietary Carbohydrate 302
IV. Dietary Protein 304
V. Conclusion 306
References 306
Chapter 19. Other Dietary Components and Cardiovascular Risk 311
I. Introduction 311
II. Dietary Fiber and Cardiovascular Risk 311
III. Homocysteine and Cardiovascular Disease 313
IV. Soy and Cardiovascular Disease 314
V. Phytochemicals: Proposed Association with Cardiovascular Disease 315
VI. Conclusion 318
References 318
Chapter 20. Nutrition, Diet, and Hypertension 323
I. Introduction 323
II. Individual Nutrients and Blood Pressure 325
III. Other Dietary and Lifestyle Modifications 331
IV. Dietary Patterns 332
V. Summary 334
Appendixes 336
References 338
Chapter 21. Nutrition and Congestive Heart Failure 345
I. Introduction 345
II. Pathophysiology of Heart Failure 345
III. Standard Medical Care for Heart Failure 346
IV. Restrictions in Sodium 346
V. Restrictions in Fluid Intake 348
VI. Recommendations Regarding Fat, Fiber and Cholesterol 348
VII. Other Dietary Recommendations 348
VIII. Special Considerations 349
IX. Summary 351
References 351
B. Cancer Prevention and Therapy 355
Chapter 22. Nutrition and Breast Cancer 357
I. Introduction 357
II. Nutritional Factors in the Etiology of Breast Cancer 358
III. Nutritional Issues Following the Diagnosis of Breast Cancer 365
IV. Summary and Conclusions 369
References 370
Chapter 23. Nutrition and Colon Cancer 377
I. Introduction 377
II. Model 1: Bile Acids, Fat/Fiber, and Meats/ Vegetables 377
III. Model 2: Cooked Foods 382
IV. Model 3: Insulin Resistance 382
V. Model 4: DNA Methylation 383
VI. Model 5: Cell Growth Regulators 383
VII. Food Intake Relationships 384
VIII. Prevention of Colon Cancer 386
References 386
Chapter 24. Nutrition and Prostate Cancer 393
I. Introduction 393
II. Descriptive Epidemiology of Prostate Cancer 393
III. Studies of Diet in Relation to Prostate Cancer 394
IV. Genetics and Gene–Environment Interactions 400
V. Dietary Intervention Trials 400
VI. Conclusions and Implications for Prevention and Treatment 400
References 401
Chapter 25. Nutrition and Lung Cancer 407
I. Introduction 407
II. Dietary Constituents and Primary Prevention of Lung Cancer 407
III. Dietary Constituents and Prevention of Second Lung Cancer 413
IV. Conclusions and Recommendations 413
References 414
Chapter 26. Nutrition and the Patient with Cancer 417
I. Introduction 417
II. Rationale and Importance of Optimal Nutrition 417
III. Cancer Cachexia 418
IV. Basic Nutrition Concepts for Managing Patients with Cancer 419
V. Nutrition Issues throughout the Continuum of Care 421
VI. Special Situations 428
VII. Summary and Conclusions 430
References 430
C. Diabetes Mellitus 434
Chapter 27. Obesity and the Risk for Diabetes 435
I. Introduction 435
II. Definitions and Classifications of Obesity and Diabetes 435
III. Why Are the Obese at Risk? 437
IV. Conclusion 442
References 443
Chapter 28. Nutrition Management for Type 1 Diabetes 449
I. Introduction 449
II. Definition and Burden of Type 1 Diabetes 449
III. Diabetes Medical Nutrition Therapy 450
IV. Insulin Regimens 453
V. Conclusion 458
References 458
Chapter 29. Nutritional Management for Type 2 Diabetes 461
I. Introduction 461
II. Energy Intake and Body Weight Management 462
III. Macronutrient Intake 462
IV. Trace Mineral Requirements 466
V. Conclusion 467
References 468
Chapter 30. Nutritional Management for Gestational Diabetes 473
I. Introduction 473
II. Screening and Diagnosis 473
III. Risks and Complications 474
IV. Treatment and Monitoring 474
V. Postpartum Recommendations and Considerations 481
VI. Conclusion 481
References 481
D. Obesity 483
Chapter 31. Obesity: Overview of Treatments and Interventions 485
I. Introduction 485
II. Assessment of Overweight and Obesity 485
III. Lifestyle Modification 488
IV. Pharmaceutical Intervention 491
V. Surgical Treatment 494
VI. Special Issues in the Treatment of Pediatric Obesity 495
VII. Acute Weight Loss versus Maintaining Long- Term Weight Loss 496
VIII. The Future of Weight Management References 497
Chapter 32. Obesity: Role of Physical Activity 501
I. Introduction 501
II. Relationship of Physical Activity to the Prevalence of Obesity in Populations 501
III. Physical Activity and Determinants and Etiology of Obesity 502
IV. Role of Physical Activity in Treatment (Weight Loss) of Overweight and Obesity: Evidence from Randomized Controlled Trials 503
V. Role of Physical Activity in Preventing and Treating Obesity-Related Comorbidities 513
VI. Conclusions 514
References 514
Chapter 33. Macronutrient Intake and the Control of Body Weight 519
I. Introduction 519
II. Fat Chance 519
III. Establishing Causal Links 519
IV. Is It Fat or Energy Density? 521
V. Are Carbohydrates the Culprit Responsible for Overweight? 522
VI. Energy Compensation for Fat and Sugar Substitutes 523
VII. Protein Paradox 526
VIII. Summary and Implications of the Research on Macronutrients and Intake 528
References 529
Chapter 34. Behavioral Risk Factors for Obesity: Diet and Physical Activity 537
I. Introduction 537
II. Physical Activity 538
III. Dietary Factors 542
IV. Summary and Public Health Recommendations 549
V. Conclusion 550
References 552
Chapter 35. Role of Taste and Appetite in Body Weight Regulation 559
I. Introduction 559
II. Genetics and Body Weight 559
III. Taste Factors and Food Choices 560
IV. Hunger, Appetite, and Satiety 561
V. Energy Density of Foods 562
VI. Appetite for Energy 563
References 563
E. Gastrointestinal Diseases 567
Chapter 36. Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms 569
I. Introduction 569
II. Excessive Gas 569
III. Heartburn and Gastroesophageal Reflux Disease 572
IV. Diarrhea 573
V. Constipation 576
VI. Nausea and Vomiting 577
VII. Conclusion 580
References 580
Chapter 37. Nutrient Considerations in Lactose Intolerance 583
I. Introduction 583
II. Lactose in the Diet 583
III. Digestion of Lactose 584
IV. Loss of Lactase Activity 584
V. Diagnosis of Lactose Maldigestion 584
VI. Lactose Maldigestion and Intolerance Symptoms 586
VII. Lactose Digestion, Calcium, and Osteoporosis 587
VIII. Dietary Management for Lactose Maldigestion 587
IX. Gene Therapy for Lactose Intolerance 591
X. Summary 592
References 592
Chapter 38. Nutrient Considerations in Inflammatory Bowel Disease and Short Bowel Syndrome 597
I. Introduction 597
II. Inflammatory Bowel Disease 597
III. Short Bowel Syndrome 609
IV. Conclusion 615
References 615
Chapter 39. Nutrition and Liver Disease 621
I. Introduction 621
II. Pathogenesis of Malnutrition 621
III. Major Liver Diseases 622
IV. Nutritional Management of Liver Diseases 627
V. Preparation for Liver Transplant 629
VI. Summary and Conclusions 629
References 629
F. Other Major Diseases 635
Chapter 40. Nutrition and Renal Disease 637
I. Introduction 637
II. Chronic Renal Failure 637
III. Nutrition for the Patient Requiring Renal Replacement Therapy 639
IV. Nutritional Requirement of the Post-Transplant Patient 648
V. Conclusion 649
References 649
Chapter 41. Nutritional Management of Parkinson's Disease and Other Conditions Like Alzheimer's Disease 657
I. Introduction 657
II. Nutritional Factors in Relation to Cognitive Function 657
III. Nutritional Factors in Relation to Alzheimer's Disease and Parkinson's Disease 661
IV. Specific Nutritional Trials in Cognitive, Alzheimer's, and Parkinson's Diseases 664
V. Nutritional Management Issues in Neurocognitive Disorders 665
VI. Summary 668
References 668
Chapter 42. Osteoporosis 673
I. Introduction 673
II. Nutrition in the Osteoporotic Fracture Context 673
III. Problems in the Investigation of Nutritional Effects on Bones 675
IV. The Notion of a Nutrient Requirement 677
V. The Natural Intake of Calcium and Vitamin D 678
VI. Calcium 679
VII. Vitamin D 692
VIII. Vitamin K 694
IX. Other Essential Nutrients 695
X. Conclusion 697
References 697
Chapter 43. Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder 705
I. Introduction 705
II. Definitions and Diagnostic Criteria 705
III. Etiology 707
IV. Anorexia Nervosa 708
V. Bulimia Nervosa 712
VI. Eating Disorder Not Otherwise Specified 714
VII. Outcome 715
VIII. Prevention of Eating Disorders 716
IX. Summary and Conclusions 716
References 716
Chapter 44. Nutrition and Food Allergy 721
I. Introduction 721
II. Definitions 721
III. The Immune Response and Allergy 721
IV. Prevalence of Food Allergy 724
V. Food Allergens 724
VI. Clinical Manifestations of Food Allergy 725
VII. Nonallergic Immunologic Diseases 728
VIII. Nonimmunologic Reactions to Foods 729
IX. Conditions with No Proven Relationship to Foods 729
X. Diagnosis of Food Allergy 729
XI. Differential Diagnosis 731
XII. Treatment 731
XIII. Prognosis of Food Allergy 731
XIV. Prevention of Food Allergy 731
XV. Food Additives 732
XVI. Genetically Engineered Foods 732
References 733
Chapter 45. Nutrition and Cystic Fibrosis 735
I. Introduction 735
II. Overview of Nutritional Problems in Cystic Fibrosis 736
III. Prevalence of Malnutrition 738
IV. Nutritional Assessment and Intervention 739
V. Conclusions 744
References 745
Chapter 46. Osteomalacia 749
I. Introduction 749
II. Mineralization 749
III. Osteomalacic Bone 750
IV. Causes of Osteomalacia 752
V. Treatment of Osteomalacia 758
References 758
Chapter 47. Nutrition and Immunodeficiency Syndromes 761
I. Introduction 761
II. HIV-AssociatedWeight Loss 761
III. HIV-Associated Lipodystrophy Syndrome 762
IV. Causes of Weight Loss in HIV/AIDS 762
V. Hormonal Imbalances 764
VI. Nutritional Assessment 764
VII. Nutritional Recommendations 767
VIII. Nutritional Counseling 768
IX. Summary 768
References 768
G. Overall Disease Prevention 771
Chapter 48. Nutrition Guidelines to Maintain Health 773
I. Introduction 773
II. Guidelines for Nutrient Adequacy and Safety 773
III. Guidelines for Healthy Food Choices 780
IV. Beyond Food and Nutrient Guidelines: Physical Activity Guidelines 787
V. Summary 789
References 789
Epilogue 793
Index 795

Produkt-Details

• Erscheint lt. Verlag: 22.8.2001
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
• Themenwelt: Medizin / Pharmazie ► Allgemeines / Lexika
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Medizin / Pharmazie ► Medizinische Fachgebiete ► Onkologie
• Themenwelt: Studium ► 1. Studienabschnitt (Vorklinik) ► Anatomie / Neuroanatomie
• Themenwelt: Studium ► 1. Studienabschnitt (Vorklinik) ► Physiologie
• Themenwelt: Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung
• Themenwelt: Naturwissenschaften ► Biologie ► Zoologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-049754-3 / 0080497543
• ISBN-13: 978-0-08-049754-9 / 9780080497549