Vegetarian Nutrition and Wellness
CRC Press (Verlag)
978-1-032-09528-8 (ISBN)
A large amount of research effort goes into assessing the health benefits of a plant-based diet, resulting from human desire to consume a more sustainable diet that is less destructive of the earth’s natural resources. In addition, a growing number of people are choosing the vegan or total vegetarian diet because of the potential to greatly reduce the risk of chronic diseases and mortality rates. Although this interest in plant-based eating is popular, there exist concerns on the safety of some vegetarian diets, especially a vegan diet. This book describes issues of the vegetarian diet and outlines ways to prevent nutrient deficiencies.
Vegetarian Nutrition and Wellness focuses on synthesizing research around vegetarian diets and human health. A major section of the book deals with how a vegetarian diet protects population groups from the major chronic diseases, such as cardiovascular diseases, obesity, and various cancers. Based upon ecological and clinical studies, chapter authors explain the health-promoting properties of plant-based diets, and compare/contrast health outcomes obtained from consuming omnivorous diets with a vegetarian or vegan diet. Fruits and vegetables figure prominently in vegetarian diets and provide a substantial effect in disease reduction and health-promoting properties of a plant-based diet.
Vegetarian Nutrition and Wellness is written for the academic community, registered dietitians, health professionals, and graduate students in nutrition and public health. Each chapter provides a comprehensive review of the scientific literature and includes a concise summary at the beginning of each chapter. The time is ripe for this book to update the scientific community with a collage of well-documented topics on vegetarian nutrition.
Winston J Craig is Professor Emeritus of Nutrition at Andrews University in Berrien Springs, Michigan, and Adjunct Professor of Nutrition, School of Public Health at Loma Linda University, California. Dr Craig was Chair of Department of Nutrition and Wellness for 20 years and taught nutrition for 27 years at Andrews University and 5 years at Loma Linda University. He received his Ph.D. degree from the University of Queensland in Brisbane, Australia and a Master of Public Health degree in nutrition from Loma Linda University, California. He currently holds membership in the American Society for Nutrition and held membership in Academy of Nutrition and Dietetics for 30 years. Dr Craig has authored over 300 articles for health publications, 7 chapters for various nutrition books, and 30 research articles for scholarly journals. Books he has authored include Nutrition and Wellness: A Vegetarian Way to Better Health; The Use and Safety of Common Herbs and Herbal Teas; Flavonoids, Food and Your Future; Herbs for Your Health: A Guide to the Therapeutic Use of 45 Commonly Used Herbs; Super Alimentos; Optimum Health; Maintaining a Healthy Lifestyle; and Eating for Good Health. In 2009 and 2016, he co-authored the Academy of Nutrition and Dietetics Position Paper on Vegetarian Diets. His research interests include the health-promoting properties of phytochemicals, the role of a plant-based diet in preventing chronic diseases, and the disease-preventing properties of spices and herbs. His hobbies include hiking, camping, birding and wildlife photography.
Introduction. Vegetarian Diets: Trends and the Future: What do the New Dietary Guidelines Have to Say? Nutrient Profile of Diets Consumed by Vegetarians Compared to Non-Vegetarians. Environmental Issues. How Sustainable are Vegetarian Diets? Vegetarian Diets: What is Their Impact on the Environment? Prevention of Chronic Diseases. The Protective Effect of Vegetarian Diets Towards Cardiovascular Disease. The Role of Vegetarian Diets in Lowering the Risk and Managing Diabetes. Risk of Cancer Among Vegetarians. The Role of Vegetarian Diets in Body Weight Management. Plant-Based Diets and Risk of Osteoporosis. Results from European Vegetarian Studies. The Impact of Plant Foods on the Microbiome. Nutrients at Risk. Critical Nutrients in a Plant-Based Diet. Long-Chain Omega-3 Fatty Acids: Are Vegetarians at a Disadvantage? Important Foods and Food Components. The Role of Plant Fiber in Health. The Role of Legumes in Maintaining Health. The Role of Soy Products in Human Health. Vegetarian Diets for Special Groups. Are Plant-Based Diets Safe and Adequate for Pregnant Women and Young Children? Plant Protein and Athletic Performance. Vegetarian Issues in Ethnic Groups. Vegetarian Practices among Asian Indians and Their Risk of Disease. The Health Effects of Consuming Vegetarian Diets by African-Americans.
| Erscheinungsdatum | 01.07.2021 |
|---|---|
| Zusatzinfo | 4 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 494 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| ISBN-10 | 1-032-09528-8 / 1032095288 |
| ISBN-13 | 978-1-032-09528-8 / 9781032095288 |
| Zustand | Neuware |
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