Nutrition in the Prevention and Treatment of Disease. Edition No. 3

Table of Contents

Section 1: Research Methodology A. Assessment Methods for Research and Practice 1. Dietary Assessment Methodology 2. Assessment of Dietary Supplement Use 3. Physical Assessment of Nutritional Status 4. Energy Requirement Methodology B. Research and Applied Methods for Observational and Intervention Studies 5. Application of Research Paradigms to Nutrition Practice 6. Overview of Nutritional Epidemiology 7. Analysis, Presentation, and Interpretation of Dietary Data 8. Current Theoretical Bases for Nutrition Intervention and Their Uses 9. Nutrition Intervention: Lessons from Clinical Trials 10. Tools and Techniques to Facilitate Nutrition Intervention 11. Evaluation of Nutrition Interventions 12. Biomarkers and Their Use in Nutrition Intervention

Section 2: Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment A. Food and Nutrient Intake for Health 13. Nutrition Guidelines to Maintain Health 14. Nutrition, Health Policy, and the Problem of Proof 15. Choline and Neural Development 16. Nutrition Requirements for Athletes 17. Nutrition for Children with Special Health Care Needs B. Dietary Bioactive Compounds for Health 18. Antioxidants in Health and Disease 19. Diet and Supplements in the Prevention and Treatment of Eye Diseases 20. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease 21. Phytochemicals in prevention and treatment of Obesity and Related Disorder 22. Bioavailability and metabolism of bioactive compounds from foods C. Overweight and Obesity 23. Genetics of Human Obesity 24. Obesity: Overview of Treatments and Interventions 25. Surgical intervetion for obesity 26. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity 27. Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control D. Cardiovascular Disease 28. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk 29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease 30. Nutrition, Lifestyle, and Hypertension E. Diabetes Mellitus 31. Obesity and the Risk for Diabetes 32. The Role of Diet in the Prevention and Treatment of Diabetes 33. Nutrition Management for Gestational Diabetes F. Cancer 34. Interaction of Nutrition and Genes in Carcinogenesis 35. Nutrition and Cancers of the Breast, Endometrium, and Ovary 36. Nutrition and Prostate Cancer 37. Nutrition and Colon Cancer G. Gastrointestinal Health and Disease 38. Intestinal Microflora and Diet in Health 39. Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome 40. Nutrient Considerations in Lactose Intolerance 41: Nutritional Considerations in the Management of Celiac Disease 42. Nutrition and Cystic Fibrosis H. Bone Health and Disease 43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention 44. Osteoporosis: The Early Years 45. Osteoporosis in Adults

Authors

Ann M. Coulston Nutrition Consultant, Santa Fe, NM, USA. Ann M. Coulston, MS, RD, has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and Internet companies. She is past-president of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and has been recognized by the American Dietetic Association Foundation for excellence in the practice of clinical nutrition and the practice of research. Carol J. Boushey Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI, USA. Carol J. Boushey, PHD, MPH, RD, is an Associate Researcher in the Epidemiology Program of the University of Hawaii Cancer Center and an Adjunct Professor in the Nutrition Science Department at Purdue University. Her research includes dietary assessment methods, dietary patterns, and quantitative methods. At the Cancer Center, she directs the Nutrition Shared Resource. She serves on the editorial board of the Journal of the Academy of Nutrition and Dietetics and the Nutrition Committee of the American Heart Association. Mario Ferruzzi Department of Food Science, Purdue University, West Lafayette, IN, USA. Mario G. Ferruzzi, PhD is a Professor of Food Science and Nutrition at Purdue University. His research interests are in the area of phytochemical bioavailability, metabolism and their role in chronic disease prevention. Additionally, he has industrial experience in product research and development. Prior to joining Purdue in 2004, he was a Research & Development Scientist with Nestlé R&D in Marysville, OH and Lausanne, Switzerland. He is a member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), and the American Chemical Society (ACS).