Nutrition in the prevention and treatment of disease

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