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Nutrition and Food Handbook from C.H.I.P.S.

Handbook of Nutrition and Food
Second edition
edited by Carolyn Berdanier

Significantly revised and updated, Handbook of Nutrition and Food, 2nd edition retains the high level of scientific research, accessible language, and attention to detail of the original, and reflects the changes and developments of the past six years in nutrition research by adding 12 new chapters.

Features:

  • Details clinical nutrition requirements and protocols for cancer, cardiovascular disease, diabetes, gastrointestinal disorders and much more
  • Provides comprehensive data and information in a clear and concise format for easy reference
  • Updates and triples the number of web site references
  • Specifies nutrition requirements of specific circumstances including exercise and vegetarian diets
  • Includes a twelve page full-color insert

Section 1: Food contains an overview of food and food constituents, and outlines current nutrient analysis systems, techniques for data analysis, and food labeling.

Section 2: Nutrition Science reviews nutrition science including terminology, biochemistry, nutrient-nutrient interactions, and comparative nutrition.

Section 3: Nutrition Throughout Life contains a detailed assessment on nutritional needs throughout the lifecycle from pregnancy and infant nutrition, childhood and adolescence, to adulthood and later years. It highlights exercise and the value of vegetarian diets in health promotion and disease prevention.

Section 4: Nutrition Assessmentconsiders issues surrounding nutritional assessment, screening, and monitoring tools including questionnaires, and anthropometric-, psychological-, and energy-assessments.

In addition to cardiovascular disease, diabetes, and renal diseases, Section 5: Clinical Nutrition covers cancer treatment, eating disorders, pancreatic health, eye diseases, alcohol metabolism, food allergies, the genetics of human obesity, and herbal supplements.

Contents

Section 1: Food

  1. Food Constituents
  2. Microbiological Safety of Foods
  3. Food Labeling: Foods and Dietary Supplements
  4. Computerized Nutrient Analysis Systems
  5. Nutrient Data Analysis Techniques and Strategies

Section 2: Nutrition Science

  1. Nutrition Terminology
  2. Nutritional Biochemistry
  3. Trace Mineral Deficiencies
  4. Vitamin Deficiencies
  5. Potential Benefi ts for the Use of Vitamin and Mineral Supplements
  6. Nutrient-Nutrient Interactions
  7. Comparative Nutrition

Section 3: Nutrition Throughout Life

  1. Nutrition During Pregnancy and Lactation
  2. Feeding the Premature Infant
  3. Feeding the Term Infant
  4. Nutrition for Healthy Children and Adolescents Aged 2 to 18 Years
  5. Health-Promoting Diet for Adults
  6. Nutrition in Later Years
  7. Exercise and Nutrient Need
  8. Vegetarian Diets in Health Promotion and Disease Prevention

Section 4: Nutrition Assessment

  1. Dietary Guidelines, Food Guidance, and Dietary Quality
  2. Dietary Guidelines Around the World: An Update
  3. Nutrition Monitoring in the United States
  4. Nutrition Monitoring and Research Studies: Observational Studies
  5. Nutrition Screening and Monitoring Tools
  6. Dietary Intake Assessment: Methods for Adults
  7. Use of Food Frequency Questionnaires in Minority Populations
  8. Methods and Tools for Dietary Intake Assessment in Individuals vs. Groups
  9. Lessons Learned over 35 Years: Dietary Assessment Methods for School-Age Children
  10. Anthropometric Assessment: Historical Perspectives
  11. Anthropometric Assessment: Stature, Weight, and the Body Mass Index in Adults
  12. The How and Why of Body Composition Assessment in Adults
  13. Height, Weight, and Body Mass Index in Childhood
  14. Frame Size, Circumferences, and Skinfolds
  15. Psychological Assessment for Adults and Children
  16. Energy Assessment: Physical Activity
  17. Environmental Challenges and Assessment

Section 5: Clinical Nutrition

  1. Medical Nutritional Evaluation
  2. Protein-Energy Malnutrition
  3. Assessment of Lipids and Lipoproteins
  4. Clinical Nutrition Studies: Maximizing Opportunities and Managing the Challenges
  5. Hyperlipidemias: Major Gene and Diet Effects
  6. Effects of Diet on Cardiovascular Disease Risk
  7. Nutritional Treatment of Blood Pressure: Nonpharmacologic Therapy
  8. Nutritional Treatment of Blood Pressure: Major Nonpharmacologic Trials of Prevention or Treatment of Hypertension
  9. Nutrition on Diabetes Mellitus
  10. Renal Nutrition
  11. Genetics of Human Obesity
  12. Metabolic Assessment of Overweight Patients
  13. Adult Obesity
  14. Childhood Obesity and Exercise
  15. Bariatric Surgery for Obese Patients: Important Psychological Considerations
  16. Bariatric Surgery Overview
  17. Nutrition-Related Genetic Diseases
  18. Folate, Homocysteine, and Neurologic Diseases
  19. Eating Disorders (Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder)
  20. Alcohol: Metabolism and Effects on Nutrition
  21. Nutrients and Age-Related Eye Disease
  22. Nutrition and Oral Medicine
  23. Nutrition and Hollow Organs of Upper Gastrointestinal Tract
  24. Nutrition and Hollow Organs of Lower Gastrointestinal Tract
  25. Nutrient Metabolism and Support in Normal and Diseased Livers
  26. Nutrition and the Pancreas: Physiology and Interventional Strategies
  27. Macromineral Nutrition, Disorders of Skeleton and Kidney Stones
  28. Anemia, B.H. Limbaugh
  29. Food Allergy
  30. Enteral Nutrition
  31. Parenteral Nutrition
  32. Nutrition in Critical Illness
  33. Plant Foods and Phytochemicals in Human Health
  34. Mechanisms for Cancer-Protective Effects of Bioactive Dietary Components in Fruits and Vegetables
  35. Nutrition and Cancer Treatment
  36. Drugs Used in Treatment or Management of Human Diseases
  37. Drug-Nutrient Interactions
  38. Herbal Supplements

Index

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Handbook of Nutrition and Food
Second edition
edited by Carolyn Berdanier

2007 1,288 pages $288.95 + shipping
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