Nutrition in the prevention and treatment of disease / edited by Ann M. Coulston, Cheryl L. Rock, and Elaine R. Monsen.

ISBN:

9780121931551

9780080497549

9781281011572

Title:

Nutrition in the prevention and treatment of disease / edited by Ann M. Coulston, Cheryl L. Rock, and Elaine R. Monsen.

Author:

Coulston, Ann M.

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1 online resource (xix, 801 pages) : illustrations

Contents:

Section I: Basic Principles and Concepts -- Examining the Relationship between Diet, Nutrition and Disease: -- Dietary Assessment Methodology. -- Energy Requirement Methodology. -- Physical Assessment. -- Overview of Nutritional Epidemiology. -- Analysis, Presentation, and Interpretation of Dietary Data. -- Nutrition Intervention: -- Current Theoretical Bases for Nutrition Intervention and Their Uses. -- Nutrition Intervention: Lessons from Clinical Trials. -- Tools and Techniques to Facilitate Eating Behavior Change. -- Evaluation of Nutrition Interventions. -- Biomarkers and Biological Indicators of Change. -- Genetic Influence on Nutritional Health: -- Genetic Influences on Blood Lipids and Cardiovascular Disease Risk. -- Genetics of Human Obesity. -- Genetic Influence on Cancer Risk. -- Inborn Errors of Metabolism. -- Supplements and Food Replacements: -- Role of Liquid Dietary Supplements. -- Composite Foods and Formulas, Parenteral and Enteral Nutrition. -- Herbs and Other Botanical Supplements: Principles and Concepts. -- Section II: Disease-Specific Intervention: Prevention and Treatment -- Cardiovascular Disease: -- Dietary Macronutrients and Cardiovascular Risk. -- Other Dietary Components and Cardiovascular Risk. -- Nutrition, Diet & Hypertension. -- Nutrition and Congestive Heart Failure. -- Cancer Prevention and Therapy: -- Nutrition and Breast Cancer. -- Nutrition and Colon Cancer. -- Nutrition and Prostate Cancer. -- Nutrition and Lung Cancer. -- Nutrition and the Patient with Cancer. -- Diabetes Melitus: -- Obesity and the Risk for Diabetes. -- Nutrition Management for Type 1 Diabetes. -- Nutritional Management of Type 2 Diabetes. -- Nutrition Management for Gestational Diabetes. -- Obesity: -- Overview of Treatments and Interventions. -- Role of Physical Activity. -- Micronutrient Intake and Body Weight. -- Behavioral Risk Factors for Obesity: Diet and Physical Activity. -- Role of Taste and Appetite in Body Weight Regulation. -- Gastrointestinal Diseases: -- Nutrition in the Prevention and Treatment of Common Gastrointestinal Symptoms. -- Nutrient Considerations in Lactose Intolerance. -- Nutrient Considerations in Inflammatory Bowel Disease and Short Bowel Syndrome. -- Nutrition and Liver Disease. -- Other Major Diseases: -- Nutrition and Renal Disease. -- Nutritional Management of Parkinson's Disease and Other Conditions Like Alzheimer's Disease. -- Osteoporosis. -- Eating Disorders: Anorexia Nervosa, Bulimia Nervosa and Binge Eating Disorder. -- Nutrition and Food Allergy. -- Nutrition and Cystic Fibrosis. -- Osteomalacia. -- Nutrition and Immunodeficiency Syndromes. -- Disease Prevention Strategy: -- Nutrition Guidelines to Maintain Health. -- Epilogue.

Ch. 1. Dietary assessment methodology -- Ch. 2. Energy requirement methodology -- Ch. 3. Physical assessment -- Ch. 4. Overview of nutritional epidemiology -- Ch. 5. Analysis, presentation, and interpretation of dietary data -- Ch. 6. Current theoretical bases for nutrition intervention and their uses -- Ch. 7. Nutrition intervention: lessons from clinical trials -- Ch. 8. Tools and techniques to facilitate eating behavior change -- Ch. 9. Evaluation of nutrition interventions -- Ch. 10. Biomarkers and biological indicators of change -- Ch. 11. Genetic influences on blood lipids and cardiovascular disease risk -- Ch. 12. Genetics of human obesity -- Ch. 13. Genetic influence on cancer risk -- Ch. 14. Inborn errors of metabolism -- Ch. 15. Role of liquid dietary supplements -- Ch. 16. Composite foods and formulas, parenteral and enteral nutrition -- Ch. 17. Herbs and botanical supplements: principles and concepts -- Ch. 18. Dietary macronutrients and cardiovascular risk -- Ch. 19. Other dietary components and cardiovascular risk -- Ch. 20. Nutrition, diet, and hypertension -- Ch. 21. Nutrition and congestive heart failure -- Ch. 22. Nutrition and breast cancer -- Ch. 23. Nutrition and colon cancer -- Ch. 24. Nutrition and prostate cancer.

Ch. 25. Nutrition and lung cancer -- Ch. 26. Nutrition and the patient with cancer -- Ch. 27. Obesity and the risk for diabetes -- Ch. 28. Nutrition management for Type 1 diabetes -- Ch. 29. Nutritional management for Type 2 diabetes -- Ch. 30. Nutritional management for gestational diabetes -- Ch. 31. Obesity: overview of treatments and interventions -- Ch. 32. Obesity: role of physical activity -- Ch. 33. Macronutrient intake and the control of body weight -- Ch. 34. Behavioral risk factors for obesity: diet and physical activity -- Ch. 35. Role of taste and appetite in body weight regulation --Ch. 36. Nutrition in the prevention and treatment of common gastrointestinal symptoms -- Ch. 37. Nutrient considerations in lactose intolerance -- Ch. 38. Nutrient considerations in inflammatory bowel disease and short bowel syndrome -- Ch. 39. Nutrition and liver disease -- Ch. 40. Nutrition and renal disease -- Ch. 41. Nutritional management of Parkinson's Disease and other conditions like Alzheimer's Disease -- Ch. 42. Osteoporosis -- Ch. 43. Eating disorders: anorexia nervosa, bulimia nervosa, and binge eating disorder -- Ch. 44. Nutrition and food allergy -- Ch. 45. Nutrition and cystic fibrosis -- Ch. 46. Osteomalacia -- Ch. 47. Nutrition and immunodeficiency syndromes -- Ch. 48. Nutrition guidelines to maintain health.

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2001

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Summary

This comprehensive reference covers details from basic nutrition to genetics, to herbs, to specific disorders including osteoporosis, arthritis, depression, Parkinson's, obesity, diabetes, and colon and breast cancer. Topics Include: - 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 - Importance of genetic factors - Cultural and socio-economic influences on eating and exercise behaviours and integrating that knowledge with biological or functional markers of disease

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Choice Review

This updated, comprehensive text, edited by two nationally recognized dieticians with both research and clinical expertise, includes contributions from 81 experts in professional and clinical nutrition and related specialties. Coulston (nutrition consultant) and Bouchey (Purdue Univ.) have organized the book according to research methodology and clinical application, providing a foundational understanding in the first section for the nutritional assessment and dietary/activity recommendations discussed in the second. The first 12 chapters focus on research methods in clinical nutrition, offering numerous examples to illustrate the wide array of study designs available--from the individual case study to epidemiological research using both observational and interventional methods. The remaining 33 chapters detail the use of clinical nutrition in health promotion and disease prevention with application to individuals and to collective populations. Current research is incorporated throughout, modeling for readers the breadth of evidence-based practice in clinical nutrition and illustrating its importance. Readers are assumed to have a prerequisite knowledge of individual nutrients, their functions, and physiologic processing. An excellent resource. Summing Up: Highly recommended. Upper-level undergraduates through professionals/practitioners. T. E. Nelson Truman State University

Contributors	p. xiii
Preface	p. xvii
Acknowledgments	p. xix
Section I Basic Principles and Concepts
A. Examining the Relationship between Diet, Nutrition, and Disease
Chapter 1 Dietary Assessment MethodologyFrances E. Thompson and Amy F. Subar
I. Introduction	p. 3
II. Dietary Assessment Methods	p. 3
III. Dietary Assessment in Specific Situations	p. 9
IV. Dietary Assessment in Special Populations	p. 12
V. Selected Issues in Dietary Assessment Methods	p. 14
References	p. 19
Chapter 2 Energy Requirement MethodologyRachel K. Johnson and Debra Coward-McKenzie
I. Introduction	p. 31
II. Components of Energy Expenditure	p. 31
III. Total Energy Expenditure	p. 36
IV. Recommended Energy Intakes	p. 39
References	p. 40
Chapter 3 Physical AssessmentEdward Saltzman and Kris M. Mogensen
I. Introduction	p. 43
II. Components of Clinical Assessment	p. 43
III. Anthropometric Assessment	p. 44
IV. Functional Assessment	p. 48
V. Clinical Manifestations in Specific Disease States and Populations	p. 49
VI. Prognostic Indicators	p. 53
VII. Summary	p. 55
References	p. 55
Chapter 4 Overview of Nutritional EpidemiologyRuth E. Patterson
I. Introduction	p. 59
II. Principles of Exposure Measurement in Nutritional Epidemiology	p. 60
III. Design Studies Used in Nutritional Epidemiology	p. 61
IV. Interpretation of Cause and Effect in Nutritional Epidemiology	p. 62
V. Obstacles to Finding Associations of Dietary Intake and Disease Risk	p. 64
VI. Future Research Directions	p. 67
References	p. 68
Chapter 5 Analysis, Presentation, and Interpretation of Dietary DataDebra Coward-McKenzie and Rachel K. Johnson
I. Introduction	p. 69
II. Analysis of Dietary Data	p. 69
III. Presentation of Data	p. 72
IV. Interpretation of Data	p. 74
V. Conclusion	p. 77
References	p. 77
B. Nutrition Intervention
Chapter 6 Current Theoretical Bases for Nutrition Intervention and Their UsesKaren Glanz
I. Introduction	p. 83
II. Importance of Understanding Influences on Dietary Behavior	p. 83
III. What Is Theory?	p. 84
IV. Explanatory and Change Theories	p. 84
V. Unique Features of Dietary Behavior to Consider When Using Theory	p. 84
VI. Important Theories and Their Key Constructs	p. 85
VII. Findings Regarding Applications of Theory to Nutritional Behavior	p. 88
VIII. Constructs and Issues across Theories	p. 89
IX. Implications and Opportunities	p. 91
References	p. 91
Chapter 7 Nutrition Intervention: Lessons from Clinical TrialsLinda G. Snetselaar
I. Introduction	p. 95
II. Conceptual Models of Motivation	p. 95
III. Theories Used in Achieving Dietary Behavior Change in Clinical Trials	p. 96
IV. Summary	p. 103
References	p. 103
Chapter 8 Tools and Techniques to Facilitate Eating Behavior ChangeJoan M. Heins and Linda Delahanty
I. Introduction	p. 105
II. The Teaching/Learning Process	p. 105
III. Nutrition Education Techniques	p. 107
IV. Behavior Change Techniques	p. 110
V. Conclusion	p. 120
References	p. 120
Chapter 9 Evaluation of Nutrition InterventionsAlan R. Kristal and Jessie A. Satia
I. Introduction	p. 123
II. Overview: Types of Nutrition Intervention Program Evaluations	p. 123
III. Outcomes or Endpoints Used to Assess Intervention Effectiveness	p. 124
IV. Design of Nutrition Intervention Evaluations	p. 125
V. Measurement Issues When Assessing Dietary Change and Other Intervention Outcomes	p. 128
VI. Dietary Assessment Instruments and Their Applicability for Intervention Evaluation	p. 130
VII. Conclusions	p. 135
References	p. 135
Chapter 10 Biomarkers and Biological Indicators of ChangeJohanna W. Lampe and Cheryl L. Rock
I. Introduction	p. 139
II. Biomarkers of Dietary Intake or Exposure	p. 139
III. Functional Biomarkers	p. 143
IV. Biomarkers of Genetic Susceptibility	p. 147
V. Criteria for Selecting and Using Biomarkers	p. 148
VI. Summary	p. 149
References	p. 149
C. Genetic Influence on Nutritional Health
Chapter 11 Genetic Influences on Blood Lipids and Cardiovascular Disease RiskJose M. Ordovas
I. Introduction	p. 157
II. Exogenous Lipoprotein Pathway	p. 158
III. Endogenous Lipoprotein Metabolism	p. 166
IV. Reverse Cholesterol Transport	p. 167
V. Conclusion	p. 170
References	p. 171
Chapter 12 Genetics of Human ObesityJanis S. Fisler and Nancy A. Schonfeld-Warden
I. Introduction	p. 183
II. Genetic Epidemiology of Human Obesity	p. 183
III. Gene-Environment Interactions	p. 184
IV. The Obesity Gene Map	p. 184
V. Single-Gene Obesity in Humans	p. 185
VI. Single-Gene Mutations Resulting in Adipose Tissue Atrophy	p. 188
VII. Rare Genetic Syndromes with Obesity as a Prominent Feature	p. 188
VIII. Evidence from Linkage Studies of Obesity Phenotypes	p. 188
IX. Association Studies of Candidate Genes for Obesity and Obesity-Related Insulin Resistance and Hyperlipidemia	p. 189
X. Clinical Implications of the Discovery of Obesity Genes	p. 192
References	p. 193
Chapter 13 Genetic Influence on Cancer RiskJo L. Freudenheim
I. Introduction	p. 199
II. Background	p. 199
III. Mechanisms of Diet-Genetic Interactions	p. 200
IV. Methodologic Issues in Assessment of Diet and Gene Interactions Related to Cancer	p. 202
V. Diet-Gene Interactions and Cancer	p. 203
VI. Future Directions	p. 205
References	p. 205
Chapter 14 Inborn Errors of MetabolismCristine M. Trahms
I. Introduction	p. 209
II. Diagnosis	p. 210
III. Treatment: Initiation and Monitoring	p. 211
IV. New Treatment Developments	p. 220
V. Adult Treatment	p. 221
VI. Summary	p. 223
References	p. 224
D. Supplements and Food Replacements
Chapter 15 Role of Liquid Dietary SupplementsAnne Coble Voss and Kathleen E. Mayer
I. Medical Foods and Nutritional Supplements	p. 229
II. What Is a Medical Food/Supplement?	p. 229
III. Prevalence and Economic Impact of Medical Nutrition Therapy	p. 231
IV. Barriers to Using Medical Nutritional Supplements	p. 238
V. Summary	p. 238
References	p. 238
Chapter 16 Composite Foods and Formulas, Parenteral and Enteral NutritionLaura Matarese
I. Introduction	p. 245
II. Enteral Nutrition	p. 245
III. Parenteral Nutrition	p. 250
IV. Conclusion	p. 256
References	p. 256
Chapter 17 Herbs and Botanical Supplements: Principles and ConceptsCynthia Thomson and Robert B. Lutz
I. Introduction: History of Botanical Medicine	p. 261
II. Use of Herbs and Botanicals	p. 261
III. Evidence for Safety and Efficacy	p. 263
IV. Adverse Effects of Herbs and Botanicals	p. 268
V. Regulation of Botanical and Herbal Medicinals	p. 268
VI. Recommendations for Clinical Care	p. 269
VII. Summary	p. 271
References	p. 272
Section II Disease-Specific Intervention: Prevention and Treatment
A. Cardiovascular Disease
Chapter 18 Dietary Macronutrients and Cardiovascular RiskPenny Kris-Etherton and Kari Hecker and Denise Shaffer Taylor and Guixiang Zhao and Stacie Coval and Amy Binkoski
I. Introduction	p. 279
II. Dietary Fat	p. 279
III. Dietary Carbohydrate	p. 282
IV. Dietary Protein	p. 284
V. Conclusion	p. 286
References	p. 286
Chapter 19 Other Dietary Components and Cardiovascular RiskLinda Van Horn and Sujata Archer and Kimberly Thedford and Amy Baltes
I. Introduction	p. 291
II. Dietary Fiber and Cardiovascular Risk	p. 291
III. Homocysteine and Cardiovascular Disease	p. 293
IV. Soy and Cardiovascular Disease	p. 294
V. Phytochemicals: Proposed Association with Cardiovascular Disease	p. 295
VI. Conclusion	p. 298
References	p. 298
Chapter 20 Nutrition, Diet, and HypertensionMarji McCullough and Pao-Hwa Lin
I. Introduction	p. 303
II. Individual Nutrients and Blood Pressure	p. 305
III. Other Dietary and Lifestyle Modifications	p. 311
IV. Dietary Patterns	p. 312
V. Summary	p. 314
Appendixes	p. 316
References	p. 318
Chapter 21 Nutrition and Congestive Heart FailureSuzanne Lutton and Nancy Anzlovar
I. Introduction	p. 325
II. Pathophysiology of Heart Failure	p. 325
III. Standard Medical Care for Heart Failure	p. 326
IV. Restrictions in Sodium	p. 326
V. Restrictions in Fluid Intake	p. 328
VI. Recommendations Regarding Fat, Fiber and Cholesterol	p. 328
VII. Other Dietary Recommendations	p. 328
VIII. Special Considerations	p. 329
IX. Summary	p. 331
References	p. 331
B. Cancer Prevention and Therapy
Chapter 22 Nutrition and Breast CancerCheryl L. Rock and Wendy Demark-Wahnefried
I. Introduction	p. 337
II. Nutritional Factors in the Etiology of Breast Cancer	p. 338
III. Nutritional Issues Following the Diagnosis of Breast Cancer	p. 345
IV. Summary and Conclusions	p. 349
References	p. 350
Chapter 23 Nutrition and Colon CancerMartha L. Slattery and Bette J. Caan
I. Introduction	p. 357
II. Model 1: Bile Acids, Fat/Fiber, and Meats/Vegetables	p. 357
III. Model 2: Cooked Foods	p. 362
IV. Model 3: Insulin Resistance	p. 362
V. Model 4: DNA Methylation	p. 363
VI. Model 5: Cell Growth Regulators	p. 363
VII. Food Intake Relationships	p. 364
VIII. Prevention of Colon Cancer	p. 366
References	p. 366
Chapter 24 Nutrition and Prostate CancerLaurence N. Kolonel
I. Introduction	p. 373
II. Descriptive Epidemiology of Prostate Cancer	p. 373
III. Studies of Diet in Relation to Prostate Cancer	p. 374
IV. Genetics and Gene-Environment Interactions	p. 380
V. Dietary Intervention Trials	p. 380
VI. Conclusions and Implications for Prevention and Treatment	p. 380
References	p. 381
Chapter 25 Nutrition and Lung CancerSusan T. Mayne
I. Introduction	p. 387
II. Dietary Constituents and Primary Prevention of Lung Cancer	p. 387
III. Dietary Constituents and Prevention of Second Lung Cancer	p. 393
IV. Conclusions and Recommendations	p. 393
References	p. 394
Chapter 26 Nutrition and the Patient with CancerBarbara Eldridge and Cheryl L. Rock and Paula Davis McCallum
I. Introduction	p. 397
II. Rationale and Importance of Optimal Nutrition	p. 397
III. Cancer Cachexia	p. 398
IV. Basic Nutrition Concepts for Managing Patients with Cancer	p. 399
V. Nutrition Issues throughout the Continuum of Care	p. 401
VI. Special Situations	p. 408
VII. Summary and Conclusions	p. 410
References	p. 410
C. Diabetes Mellitus
Chapter 27 Obesity and the Risk for DiabetesRejeanne Gougeon
I. Introduction	p. 415
II. Definitions and Classifications of Obesity and Diabetes	p. 415
III. Why Are the Obese at Risk?	p. 417
IV. Conclusion	p. 422
References	p. 422
Chapter 28 Nutrition Management for Type I DiabetesAnn Albright
I. Introduction	p. 429
II. Definition and Burden of Type 1 Diabetes	p. 429
III. Diabetes Medical Nutrition Therapy	p. 430
IV. Insulin Regimens	p. 433
V. Conclusion	p. 438
References	p. 438
Chapter 29 Nutritional Management for Type 2 DiabetesAnn M. Coulston
I. Introduction	p. 441
II. Energy Intake and Body Weight Management	p. 442
III. Macronutrient Intake	p. 442
IV. Trace Mineral Requirements	p. 446
V. Conclusion	p. 447
References	p. 448
Chapter 30 Nutritional Management for Gestational DiabetesLynne Lyons and Diane Reader
I. Introduction	p. 453
II. Screening and Diagnosis	p. 453
III. Risks and Complications	p. 454
IV. Treatment and Monitoring	p. 454
V. Postpartum Recommendations and Considerations	p. 461
VI. Conclusion	p. 461
References	p. 461
D. Obesity
Chapter 31 Obesity: Overview of Treatments and InterventionsHelen M. Seagle and Holly Wyatt and James O. Hill
I. Introduction	p. 465
II. Assessment of Overweight and Obesity	p. 465
III. Lifestyle Modification	p. 468
IV. Pharmaceutical Intervention	p. 471
V. Surgical Treatment	p. 474
VI. Special Issues in the Treatment of Pediatric Obesity	p. 475
VII. Acute Weight Loss versus Maintaining Long-Term Weight Loss	p. 476
VIII. The Future of Weight Management	p. 477
References	p. 477
Chapter 32 Obesity: Role of Physical ActivityMarcia L. Stefanick
I. Introduction	p. 481
II. Relationship of Physical Activity to the Prevalence of Obesity in Populations	p. 481
III. Physical Activity and Determinants and Etiology of Obesity	p. 482
IV. Role of Physical Activity in Treatment (Weight Loss) of Overweight and Obesity: Evidence from Randomized Controlled Trials	p. 483
V. Role of Physical Activity in Preventing and Treating Obesity-Related Comorbidities	p. 493
VI. Conclusions	p. 494
References	p. 494
Chapter 33 Macronutrient Intake and the Control of Body WeightDavid A. Levitsky
I. Introduction	p. 499
II. Fat Chance	p. 499
III. Establishing Causal Links	p. 499
IV. Is It Fat or Energy Density?	p. 501
V. Are Carbohydrates the Culprit Responsible for Overweight?	p. 502
VI. Energy Compensation for Fat and Sugar Substitutes	p. 503
VII. Protein Paradox	p. 506
VIII. Summary and Implications of the Research on Macronutrients and Intake	p. 508
References	p. 509
Chapter 34 Behavioral Risk Factors for Obesity: Diet and Physical ActivityNancy E. Sherwood and Mary Story and Dianne Neumark-Sztainer
I. Introduction	p. 517
II. Physical Activity	p. 518
III. Dietary Factors	p. 522
IV. Summary and Public Health Recommendations	p. 529
V. Conclusion	p. 530
References	p. 532
Chapter 35 Role of Taste and Appetite in Body Weight RegulationAdam Drewnowski and Victoria Warren-Mears
I. Introduction	p. 539
II. Genetics and Body Weight	p. 539
III. Taste Factors and Food Choices	p. 540
IV. Hunger, Appetite, and Satiety	p. 541
V. Energy Density of Foods	p. 542
VI. Appetite for Energy	p. 543
References	p. 543
E. Gastrointestinal Diseases
Chapter 36 Nutrition in the Prevention and Treatment of Common Gastrointestinal SymptomsLawrence J. Cheskin and Debra L. Miller
I. Introduction	p. 549
II. Excessive Gas	p. 549
III. Heartburn and Gastroesophageal Reflux Disease	p. 552
IV. Diarrhea	p. 553
V. Constipation	p. 556
VI. Nausea and Vomiting	p. 557
VII. Conclusion	p. 560
References	p. 560

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