Modern Nutrition in Health and Disease

This widely acclaimed book is a complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy. Distinguished international experts provide in-depth information on historical landmarks in nutrition, specific dietary components, nutrition in integrated biologic systems, nutritional assessment through the life cycle, nutrition in various clinical disorders, and public health and policy issues. Modern Nutrition in Health and Disease, Eleventh Edition, offers coverage of nutrition's role in disease prevention, international nutrition issues, public health concerns, the role of obesity in a variety of chronic illnesses, genetics as it applies to nutrition, and areas of major scientific progress relating nutrition to disease. Features: - NEW! Many new chapters - NEW! thePoint site w eBook, Appendices, Image Bank, and PowerPoints of Chapter Outlines - NEW! Two-colour design

Preface Part I: Specific Dietary Components Section A: Major Dietary Constituents 1 Proteins and Amino Acids 2 Carbohydrates 3 Dietary Fiber 4 Lipids, Cholesterol, Other Sterols and their Metabolites 5 Energy Needs 6 Electrolytes, Water and Acid-Base Metabolism Section B: Minerals 7 Calcium 8 Phosphorus 9 Magnesium 10 Iron 11 Zinc 12 Copper 13 Iodine 14 Selenium 15 Manganese 16 Trace Elements Section C: Vitamins 17 Vitamin A 18 Vitamin D 19 Vitamin E 20 Vitamin K 21 Thiamine 22 Riboflavin 23 Niacin 24 Vitamin B6 25 Pantothenic Acid 26 Folic Acid 27 Cobalamin (Vitamin B12) 28 Biotin 29 Vitamin C 30 Choline and Phosphatidyl choline < Section D: Other Compounds with Health Relevance 31 Carotenoids 32 Carnitine 33 Cysteine, Taurine and Homocysteine 34 Glutamine 35 Arginine, Citrulline and Nitric Oxide 36 Neutraceuticals 36 Neutraceuticals 36 Neutraceuticals 37 Polyphenols and Flavonoids 38 Prebiotics and Probiotics Part II: Nutritional Roles in Integrated Biologic Systems Section A: Nutritient-Gene Mechanisms 39 Nutritional Regulation of Gene Expression 40 Genetic Variation 41 Epigenetics Section B: Digestive, Endocrine, and Neural Mechanisms 42 Alimentary Tract in Nutrition: (Nutritional Physiology of the Alimentary Tract) 43 Nutrition and Chemical Senses 44 Control of Food Intake and Appetite 45 Nutrition and Immune System 46 Oxidant Defenses 47 Mechanisms of Nutrient Sensing Part III: Nutritional Needs and Assessment During the Life Cycle and Physiologic Challenges 48 Body Composition 49 Anthropometry 49 Anthropometry 50 Metabolic Consequences of Starvation 51 Metabolic Consequences of Caloric Restriction 52 Nutrition in Pregnancy 53 Nutrition in Lactation 54 Nutrition in Infancy and Childhood 55 Nutrition in Adolescence 56 Nutrition in the Older Person 57 Manifestations of Nutrient Deficiencies and Toxicities Part IV: Prevention and Management of Disease Section A: Obesity and Diabetes 58 Obesity--Etiology and Prevention 59 Obesity Pathophysiology and Management 60 Bariatric Surgery 61 Nutritional Management of Diabetes 62 Metabolic Syndrome 63 Inflammation in Metabolic Diseases Section B: Cardiovascular Diseases 64 Lipoprotein Disorders: Nutrient and Genetic Regulation 65 Management of Serum Lipid and Lipoprotein Disorders 66 Nutrition and Hypertension Section C: Pediatric and Adolescent Disorders 67 Pediatric Feeding Problems 68 Protein-Energy Malnutrition 69 Inherited Metabolic Diseases of Children 70 Inherited Lipid Disorders of ß-oxidation 71 Nutritional Management of Children with Specific Diseases 72 Food Insecurity and Hunger in Children Section D: Disorders of the Alimentary Tract 73 Nutrition and Dental Medicine 74 The Esophagus and Stomach 75 Assessment of Malabsorption 76 Intestinal Disaccharidase Disorders 77 Short Bowel Syndrome 78 Inflammatory Bowel Disease 79 Celiac Disease 80 Irritable Bowel and Diverticular Disease 81 Nutrition in Pancreatic Disorders 82 Nutrition in Liver Disorders and the Role of Alcohol 83 Enteral Feeding 84 Parenteral Feeding 85 Nutrition Support in Family and Hospital Medicine Section E: Nutritional Management During Cancer 86 Epidemiology of Diet and Cancer Risk 87 Cancer Cachexia 88 Nutrition Support of the Cancer Patient Section F: Skeletal and Joint Disorders 89 Bone and Joint Biology 90 Prevention & Management of Osteoporosis 91 Nutrition and Diet in Rheumatic and Arthritic Diseases Section G: Nutrition in Surgery and Trauma 92 Hypercatabolic / Hypocatabolic States 93 Nutrition in the Care of the Pt with Surgery, Infection and Trauma 94 Nutrition in Burn and Wound Healing Section H: Behavioral, Psychiatric, and Neurological Diseases 95 Nutritional Influences on the Nervous System 96 Behavioral Disorders Affecting Food Intake Section I: Other Systemic Disorders 97 Nutrition and the Kidney 98 Hematologic aspects of iron deficiency and less common nutritional anemias 99 Nutrition in Respiratory Diseases 100 Nutrition and Infectious Diseases Section J: Food Additives, Hazards, and Nutrient-Drug Interactions 101 Food Additives, Contaminants and Natural Toxicants--Maintaining a Safe Food Supply 102 Food Allergies and Intolerances 103 Drug-Nutrient Interactions Part V: Nutrition of Populations Section A: Nutrition in a Changing World 104 Foundations of a Healthy Diet 105 Dietary Patterns and Guidelines 106 Dietary Reference Intakes 107 Food Labeling 108 Food Assistance Programs 109 The Nutrition Transition: Global Trends, Urbanization, Diet and Health 110 Food-based dietary guidelines: International Considerations 111 Approaches to Preventing Micronutrient Deficiencies Section B: Nutrition and Human Performance 112 Physical Activity, Fitness, and Health 113 Sports / Endurance Nutrition 114 The Evolving Science of Dietary Supplements