Wilson / Bray / Temple Nutrition Guide for Physicians

1. Auflage 2010
ISBN: 978-1-60327-431-9
Verlag: Humana Press
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 444 Seiten

Reihe: Medicine (R0)

Nutrition Guide for Physicians is a desktop reference guide on nutrition and its clinical implications for health and disease through the lifecycle. Presented in a new softcover format and user-friendly style, it serves as a valuable resource of practical information on nutrition for physicians in their daily practice. Nutrition Guide for Physicians is divided into three parts that cross the spectrum of nutritional concerns for improving the practice of medicine. Part One provides basic nutritional principles for physicians. Part Two covers nutrition through the lifecycle and optimal nutrition patterns through all stages of development. Part Three covers diet and its role in prevention, cause and treatment of disease. All chapters include figures and tables that provide useful descriptive and visual reviews. 'Key points' and succinct 'conclusions' are also provided for each topic. Nutrition Guide for Physicians provides a wide perspective of the impact that nutrition has upon medical practice and will be am indispensable resource for primary care physicians and other medical professionals.

Dr. Ted Wilson, PhD is an associate professor of Biology at Winona State University in Winona, Minnesota. He teaches courses in Nutrition, Physiology, Cardiovascular Physiology, Cell Signal Transduction and Cell Biology. His research examines how diet affects human nutritional physiology and whether food/dietary supplement health claims can be supported by measurable physiological changes. He has studied many foods, dietary supplements and disease conditions including low-carbohydrate diets, cranberries and cranberry juice, pomegranate juice, apple juice, grape juice, wine, resveratrol, creatine phosphate, soy phytoestrogens, tomatoes, eggplants, coffee, tea, energy drinks, heart failure prognosis, diabetes and obesity. Diet induced changes have includes physiological evaluations of plasma lipid profile, antioxidants, vasodilation, nitric oxide, platelet aggregation, glycemic and insulinemic responses using in vivo and in vitro models. With Dr N. Temple he has edited Beverages in Nutrition and Health (Humana Press, 2004) and Nutritional Health: Strategies for Disease Prevention (Humana Press, 2001 1st and 2006 2nd edition).

Autoren/Hrsg.

Wilson, T.

Wilson, Ted

Bray, George A.

Temple, Norman J.

Struble, Maria Boyle

Inhaltsverzeichnis

1;Dedication;6
2;Series Editor Introduction;7
3;Preface;12
4;Contents;15
5;Contributors;18
6;1 Fat: The Good, the Bad, and the Ugly;21
6.1;1 Introduction;21
6.2;2 Types of Dietary Fat and Their Food Sources;22
6.2.1;2.1 Saturated Fats;22
6.2.2;2.2 Monounsaturated Fatty Acids (MUFA);23
6.2.3;2.3 Polyunsaturated Fatty Acids (PUFA);23
6.2.4;2.4 Essential Fatty Acids and the n--6 and n--3 Families;23
6.2.5;2.5 Trans Fats;24
6.2.6;2.6 Sterols;24
6.3;3 Dietary Fat Effects on Health;24
6.3.1;3.1 Obesity;24
6.3.1.1;3.1.1 Role of Total Dietary Fat;24
6.3.1.2;3.1.2 Role of Specific Fatty Acids;25
6.3.2;3.2 Heart Disease;26
6.3.3;3.3 Type 2 Diabetes and Insulin Resistance;26
6.3.3.1;3.3.1 Role of Total Dietary Fat;26
6.3.3.2;3.3.2 Role of Specific Fatty Acids;27
6.3.4;3.4 Cancer;28
6.3.5;3.5 Inflammation;28
6.4;4 Conclusions;29
6.5;Suggested Further Reading;30
7;2 Dietary Fiber: All Fibers Are Not Alike;32
7.1;1 Introduction;32
7.2;2 Definition and Sources of Dietary Fiber;35
7.3;3 Benefits of Adequate Fiber Intake;35
7.3.1;3.1 Cardiovascular Disease;35
7.3.2;3.2 Weight Control;36
7.3.3;3.3 Type 2 Diabetes;37
7.3.4;3.4 Cancer;37
7.3.4.1;3.4.1 Large Bowel Cancer;37
7.3.4.2;3.4.2 Breast Cancer;38
7.3.5;3.5 Bowel Function;38
7.3.6;3.6 Colon Disease;39
7.3.6.1;3.6.1 Diverticulosis;39
7.3.6.2;3.6.2 Irritable Bowel Syndrome;40
7.4;4 Potential Negative Effects of Dietary Fiber;40
7.5;5 Conclusions;41
7.6;Suggested Further Reading;41
8;3 Sugar and Artificial Sweeteners: Seeking the Sweet Truth;44
8.1;1 Defining Sweeteners Caloric And Noncaloric;45
8.2;2 Consumption Patterns Of Sweeteners;46
8.2.1;2.1 Methods for Obtaining Sweetener Data;46
8.2.2;2.2 Global Trends in Availability;47
8.2.3;2.3 United States per Capita Trends in Total Caloric Sweeteners;47
8.2.4;2.4 Caloric Sweeteners in Beverages;49
8.2.5;2.5 Caloric Sweeteners in Foods;50
8.2.6;2.6 United States per Consumer Trends;50
8.3;3 Health Effects Of Added Caloric Sweeteners;51
8.4;4 Discussion;55
8.5;Suggested Further Reading;56
9;4 The Vitamins and Minerals: A Functional Approach;58
9.1;1 Introduction;58
9.2;2 The Antioxidant Nutrients;60
9.2.1;2.1 Vitamin C;60
9.2.2;2.2 Vitamin E;60
9.2.3;2.3 The Vitamin A Precursor: ß-Carotene;63
9.2.4;2.4 Selenium;64
9.3;3 Nutrients for Healthy Blood;64
9.3.1;3.1 Folate;64
9.3.2;3.2 Vitamin B 12 ;64
9.3.3;3.3 Vitamin B 6 ;68
9.3.4;3.4 Vitamin K;68
9.3.5;3.5 Iron;69
9.3.6;3.6 Zinc;69
9.3.7;3.7 Copper;70
9.4;4 Nutrients for Healthy Bones;70
9.4.1;4.1 Vitamin D;70
9.4.2;4.2 Vitamin K;74
9.4.3;4.3 Calcium;74
9.4.4;4.4 Phosphorus;74
9.4.5;4.5 Magnesium;75
9.4.6;4.6 Fluoride;75
9.5;5 Vitamins, Minerals, and Energy Metabolism;75
9.5.1;5.1 Thiamin;76
9.5.2;5.2 Riboflavin;76
9.5.3;5.3 Niacin;76
9.5.4;5.4 Iodine;80
9.5.5;5.5 Chromium;80
9.6;6 Minerals and Fluid Balance;80
9.7;Suggested Further Reading;82
10;5 Dietary Reference Intakes: Cutting Through the Confusion;84
10.1;1 Introduction;84
10.2;2 The Dietary Reference Intakes;85
10.2.1;2.1 Estimated Average Requirement;85
10.2.2;2.2 Recommended Dietary Allowance;85
10.2.3;2.3 Adequate Intake;86
10.2.4;2.4 Tolerable Upper Intake Level;86
10.2.5;2.5 Estimated Energy Requirement;86
10.2.6;2.6 Acceptable Macronutrient Distribution Ranges;86
10.3;3 Limits And Uses Of The Dri;86
10.3.1;3.1 Limits;86
10.3.2;3.2 Statistical Analysis;87
10.3.3;3.3 General Guidelines for Diet Assessment of Individuals;87
10.4;4 Dri And The Consumer;88
10.5;5 Summary;88
10.6;Suggested Further Reading;89
11;6 Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff;90
11.1;1 The Nutrition Facts Label;90
11.2;2 Using The Nutrition Facts Label;93
11.3;3 Major Nutrient Contributions Of The Food Groups And Of Various Foods;95
11.4;4 Food Sources Of Select Nutrients;95
11.4.1;4.1 Lipids;95
11.4.2;4.2 Dietary Fiber;95
11.4.3;4.3 Vitamins;96
11.4.4;4.4 Minerals;96
11.5;5 Health Claims;96
11.6;Suggested Further Reading;98
12;7 Vegetarian and Vegan Diets: Weighing the Claims;99
12.1;1 Introduction;99
12.2;2 Health Benefits of Vegetarian Diets;100
12.2.1;2.1 Vegetarian Diets and Cardiovascular Disease (CVD);101
12.2.1.1;2.1.1 Vegetarian Diet and Serum Lipids;101
12.2.1.2;2.1.2 Vegetarian Diets and Blood Pressure;102
12.2.2;2.2 Vegetarian Diets and Obesity;102
12.2.3;2.3 Cancer;102
12.2.4;2.4 Type 2 Diabetes;103
12.2.5;2.5 Bone Health;103
12.3;3 Nutrient Deficiencies In Vegetarian Diets;103
12.3.1;3.1 Energy;104
12.3.2;3.2 Protein;104
12.3.3;3.3 Calcium;105
12.3.4;3.4 Iron;105
12.3.5;3.5 Zinc;107
12.3.6;3.6 Vitamin B 12 (Cobalamin);108
12.3.7;3.7 Vitamin D;108
12.3.8;3.8 n--3 Fatty Acids;109
12.4;4 Summary;109
12.5;Suggested Further Reading;110
13;8 Dietary Recommendations for Non-alcoholic Beverages;112
13.1;1 We are (mainly) what we Drink;112
13.2;2 Coffee Consumption Poses No Health Risk for Most Persons;113
13.3;3 Tea Consumption is Protective and Should Be Encouraged;113
13.4;4 Milk is Good for You;115
13.5;5 Health Benefits Of Fruit Juices;115
13.5.1;5.1 Health Benefits of Citrus Juice Consumption;116
13.5.2;5.2 Health Effects of Other Types of Fruit Juice;117
13.5.3;5.3 And Don't Forget Vegetable Juices;118
13.6;6 Health Effects of Soft Drink Consumption;118
13.7;7 Weight Loss and Weight Management Beverages;119
13.8;8 Sports Beverages;119
13.9;9 Energy Drinks Remain Controversial Beverages;120
13.10;10 What'S the Buzz Regarding Caffeine?;121
13.11;11 Conclusions;122
13.12;Suggested Further Reading;122
14;9 Should Moderate Alcohol Consumption Be Promoted?;124
14.1;1 Introduction;124
14.2;2 Phytochemicals In Alcholic Beverages;125
14.3;3 Harmful Effects Of Alcohol;125
14.4;4 Health Benefits Associated With Alcohol Consumption;127
14.5;5 Effect Of Alcohol On Total Mortality;129
14.6;6 What Advice Should A Physician Give?;129
14.7;Suggested Further Reading;130
15;10 Issues of Food Safety: Are ``Organic'' Apples Better?;131
15.1;1 Introduction;131
15.1.1;1.1 Conventional and Organic Food Production Systems;132
15.2;2 What Makes A Food Safe?;133
15.3;3 Nutritional Value of Organic Versus Conventional Fruit and Vegetables;133
15.3.1;3.1 Comparison of Organically Grown and Conventionally Grown Products;135
15.3.1.1;3.1.1 Grapes and Wine;135
15.3.1.2;3.1.2 Oranges;136
15.3.1.3;3.1.3 Apples;136
15.3.1.4;3.1.4 Peach and Pears;136
15.3.1.5;3.1.5 Tomatoes;136
15.3.2;3.2 Other Causes of Differences Between Organic and Conventional Foods;137
15.3.2.1;3.2.1 Pesticides;137
15.3.2.2;3.2.2 Food Poisoning;137
15.3.2.3;3.2.3 GMOs;138
15.3.2.4;3.2.4 Antibiotics;138
15.3.2.5;3.2.5 Food Additives;138
15.3.2.6;3.2.6 Food Palatability;138
15.4;4 Conclusion;139
16;11 What Is a Healthy Diet? From Nutritional Science to Food Guides;141
16.1;1 Defining A Healthy Diet;141
16.1.1;1.1 Controlling Fat Intake and BMI;141
16.1.2;1.2 All Fats Are Not Alike;142
16.1.3;1.3 Carbohydrates; Good and Bad;143
16.1.4;1.4 Whole Fruits and Vegetables Are Better;143
16.1.5;1.5 Coffee, Tea, and Alcohol;144
16.1.6;1.6 The Problem with Salt;144
16.1.7;1.7 Supplements: There Is No Shortcut to a Balanced Diet;145
16.1.8;1.8 How Safe Is Our Food?;145
16.2;2 Food Guides;146
16.2.1;2.1 MyPyramid;147
16.2.2;2.2 Harvard's Healthy Eating Pyramid;147
16.2.3;2.3 DASH Eating Plan;148
16.2.4;2.4 Canada's Food Guide;149
16.2.5;2.5 Traffic Lights Food Guide;149
16.3;Suggested Further Reading;151
17;12 Achieving Dietary Change: The Role of the Physician;152
17.1;1 Introduction;152
17.2;2 Efficacy Of Nutrition Counseling By Physicians;153
17.3;3 Medical Office System Support;153
17.4;4 Client-Centered Therapy;155
17.5;5 The 5 A's Counseling Model;155
17.6;6 Models for Inducing Change;156
17.6.1;6.1 Transtheoretical Model and Stages of Change;156
17.6.2;6.2 Motivational Interviewing;156
17.6.3;6.3 Cognitive-Behavioral Theory;157
17.6.4;6.4 Incorporation of Behavioral Theory Tenets to the 5A Model;158
17.7;7 Summary;158
17.8;Suggested Further Reading;161
18;13 Dietary Supplements: Navigating a Minefield;163
18.1;1 Introduction;163
18.2;2 Common Supplements;164
18.2.1;2.1 Supplements with Strong Supporting Evidence;164
18.2.2;2.2 Antioxidants;165
18.2.3;2.3 Detoxification;165
18.2.4;2.4 Boosting the Immune System;166
18.2.5;2.5 Herbs and Herbal Cocktails;166
18.2.6;2.6 Exotic Fruit Juices;166
18.2.7;2.7 Weight loss Products;166
18.2.8;2.8 A Repeating Story;167
18.2.9;2.9 Potential Hazards from Supplements;167
18.3;3 How Dietary Supplements Are Marketed;168
18.3.1;3.1 Direct Contact with Consumers;168
18.3.2;3.2 Multilevel Marketing;168
18.3.3;3.3 Sources of the Supplemental Message;169
18.3.4;3.4 The Object of the Exercise;169
18.4;4 Regulations On The Marketing Of Supplements;169
18.4.1;4.1 United States;169
18.4.2;4.2 Canada;170
18.5;5 Helping Patients Make Informed Choices About Dietary Supplements;170
18.6;Suggested Further Reading;171
19;14 Taste Sensation: Influences on Human Ingestive Behavior;173
19.1;1 Introduction;173
19.2;2 Anatomy and Physiology of the Taste System;174
19.3;3 Innate vs. Acquired Tastes for Specific Macronutrients and Salt;174
19.3.1;3.1 Carbohydrate;175
19.3.2;3.2 Protein;175
19.3.3;3.3 Fat;176
19.3.4;3.4 Sodium Chloride;177
19.4;4 Genetic Variations in Taste;177
19.5;5 Physiological Responses to Taste Perception;177
19.6;6 Taste Sensation Abnormalities and Effects on Nutritional Status;178
19.7;7 Nutritional Implications of Taste in Selected Populations;179
19.7.1;7.1 Age;179
19.7.2;7.2 Obesity;179
19.7.3;7.3 Hypertension;180
19.7.4;7.4 Diabetes;180
19.8;8 Summary;180
19.9;Suggested Further Reading;181
20;15 Pregnancy: Preparation for the Next Generation;183
20.1;1 Introduction;183
20.2;2 Nutrition In The Preconception Period;184
20.3;3 Nutrition During Pregnancy;185
20.3.1;3.1 Weight Gain in Pregnancy;185
20.3.2;3.2 Energy and Macronutrient Needs During Pregnancy;186
20.3.3;3.3 Vitamin and Mineral Needs During Pregnancy;186
20.3.4;3.4 Substances to Limit or Avoid in Pregnancy;189
20.3.5;3.5 Food Safety During Pregnancy;190
20.3.6;3.6 Translating Nutrition Guidelines into Practical Advice About Food;190
20.4;4 Special Concerns During Pregnancy;190
20.4.1;4.1 Common Complaints;191
20.4.2;4.2 High-Risk Pregnancies;191
20.5;5 Nutrition For Lactation;192
20.6;6 Nutrition For The Postpartum Period;193
20.7;7 Referals For Services;193
20.8;8 Summary;194
20.9;Suggested Further Reading;194
21;16 Infants: Transition from Breast to Bottle to Solids;196
21.1;1 What Is The Best Milk For An Infant?;196
21.2;2 Nutrient Content Of Breast Milk And Infant Formula;197
21.3;3 Bioactivity Of Human Milk And Formulas;200
21.4;4 Health Benefits Of Human Milk;201
21.5;5 Transition To Solid Foods;202
21.6;6 Summary;204
21.7;Suggested Further Reading;204
22;17 Young Children: Preparing for the Future;207
22.1;1 Introduction;207
22.2;2 Monitoring Growth;208
22.3;3 Nutrition Guidance;208
22.3.1;3.1 Energy and Nutrient Needs;208
22.3.2;3.2 Dietary Guidance;210
22.4;4 Healthy Eating Behaviors;210
22.5;5 Nutrition Concerns During Childhood;212
22.5.1;5.1 Childhood Obesity;212
22.5.2;5.2 Food Insecurity;213
22.5.3;5.3 Food Allergies and Sensitivities;213
22.5.4;5.4 Iron Deficiency Anemia;214
22.5.5;5.5 Vitamin and Mineral Supplementation;214
22.6;Suggested Further Reading;214
23;18 Adolescents and Young Adults: Facing the Challenges;216
23.1;1 Introduction;216
23.2;2 Growth;217
23.3;3 Energy and Nutrient Requirement;217
23.3.1;3.1 Energy;218
23.3.2;3.2 Macronutrients;218
23.3.3;3.3 Micronutrients;218
23.3.4;3.4 Nutrition Assessment;220
23.4;4 Special Adolescent Nutritional Considerations;220
23.4.1;4.1 Overweight and Obesity;220
23.4.2;4.2 Eating Disorders;220
23.4.2.1;4.2.1 Anorexia Nervosa;221
23.4.2.2;4.2.2 Bulimia Nervosa;221
23.4.2.3;4.2.3 Binge-Eating Disorder;221
23.5;5 Promoting Healthy Food Habits;222
23.6;6 Summary;222
23.7;Suggested Further Reading;223
24;19 Healthy Aging: Nutrition Concepts for Older Adults;225
24.1;1 Introduction;225
24.2;2 Physiologic Aging and Nutrition;226
24.2.1;2.1 Body Composition;226
24.2.2;2.2 Gastrointestinal Secretions;226
24.2.3;2.3 Renal System;227
24.3;3 Nutrient Requirements of the Older Adult;227
24.3.1;3.1 Energy Requirements;227
24.3.2;3.2 Protein;228
24.3.3;3.3 Micronutrients;228
24.3.3.1;3.3.1 Fat-Soluble Vitamins (A, E, D, and K);228
24.3.3.2;3.3.2 Water-Soluble Vitamins;229
24.3.4;3.4 Minerals;230
24.3.5;3.5 Fluid Homeostasis;231
24.3.6;3.6 Special Benefits of Plant Foods;231
24.3.7;3.7 Dietary Supplements;231
24.4;4 Body Weight in the Older Adult;232
24.4.1;4.1 Low Body Weight;232
24.4.2;4.2 Overweight/Obesity;232
24.4.3;4.3 Factors Influencing Food Intake in Older Adults;233
24.4.3.1;4.3.1 Socioeconomic Factors;233
24.4.3.2;4.3.2 Health Factors;234
24.4.3.3;4.3.3 Evaluating Nutritional Risk;234
24.5;5 Health Promotion For The Older Adult;235
24.6;Suggested Further Reading;235
25;20 Nutritional Status: An Overview of Methods for Assessment;237
25.1;1 Introduction;237
25.2;2 Principles of Nutritional Assessment;238
25.2.1;2.1 Food Frequency Questionnaires;238
25.2.2;2.2 Diet and Lifestyle History;239
25.2.3;2.3 Assessing Current Dietary Intake;240
25.2.4;2.4 Underreporting of Dietary Intake;240
25.2.5;2.5 Physical Examination;241
25.2.6;2.6 Body Composition Analyses;242
25.2.7;2.7 Laboratory Tests;243
25.3;3 Special Concerns by Age;243
25.3.1;3.1 Obesity and Age;243
25.3.2;3.2 Adolescents;244
25.3.3;3.3 Elderly;245
25.3.4;3.4 Food Access and/or Food Security;245
25.3.5;3.5 Other Areas of Concern;246
25.4;4 Healthy Eating Index;246
25.5;5 Conclusion;247
25.6;Suggested Further Reading;247
26;21 Eating Disorders: Disorders of Under- and Overnutrition;250
26.1;1 Introduction;250
26.2;2 Anorexia Nervosa;251
26.3;3 Bulimia Nervosa;252
26.4;4 Eating Disorder not Otherwise Specified;253
26.4.1;4.1 Binge-Eating Disorder;253
26.4.2;4.2 Night Eating Syndrome;254
26.4.3;4.3 Purging Disorder;255
26.5;5 Prevalence;255
26.6;6 Treatment;256
26.6.1;6.1 Psychotherapy;257
26.6.2;6.2 Psychotropic Medications;258
26.7;7 Prevention;259
26.8;8 Conclusion;259
26.9;Suggested Further Reading;260
27;22 Obesity: Understanding and Achieving a Healthy Weight;262
27.1;1 Introduction;262
27.2;2 Definition And Prevalence of Obesity;263
27.2.1;2.1 Body Mass Index;263
27.2.2;2.2 Central Adiposity;263
27.2.3;2.3 Prevalence;264
27.2.4;2.4 Cost of Obesity;264
27.3;3 Etiology;264
27.3.1;3.1 Energy Imbalance;264
27.3.2;3.2 Epidemiologic Model;265
27.3.3;3.3 Environmental Agents;265
27.3.3.1;3.3.1 Intrauterine Factors;265
27.3.3.2;3.3.2 Drug-Induced Weight Gain;265
27.3.4;3.4 Diet;265
27.3.4.1;3.4.1 Infant and Child Environment;266
27.3.4.2;3.4.2 Fat Intake;267
27.3.4.3;3.4.3 Glycemic Index;267
27.3.4.4;3.4.4 Calcium Intake;267
27.3.4.5;3.4.5 Frequency of Eating;268
27.3.4.6;3.4.6 Restrained Eating;268
27.3.5;3.5 Physical Activity;268
27.3.6;3.6 Smoking;269
27.3.7;3.7 Host Agents;269
27.3.7.1;3.7.1 Genetic Causes;269
27.3.7.2;3.7.2 Physiologic Factors;269
27.4;4 Pathology of Obesity;270
27.5;5 Pathophysiology;270
27.5.1;5.1 The Fat Cell as an Endocrine Cell;270
27.5.2;5.2 Visceral Fat;271
27.6;6 Complications of Obesity;271
27.6.1;6.1 Death;272
27.6.2;6.2 Diseases;272
27.7;7 Prevention;272
27.8;8 Treatment;272
27.8.1;8.1 Realities of Treatment;272
27.8.2;8.2 Diet;274
27.8.2.1;8.2.1 Diets Low in Fat and Low in Energy Density;274
27.8.2.2;8.2.2 Low-Carbohydrate Diets;274
27.8.2.3;8.2.3 Portion-Controlled Diets;274
27.8.3;8.3 Behavior Modification and Lifestyle Interventions;274
27.8.4;8.4 Exercise;278
27.8.5;8.5 Medications;278
27.8.5.1;8.5.1 Noradrenergic Drugs;278
27.8.5.2;8.5.2 Sibutramine;278
27.8.5.3;8.5.3 Orlistat;279
27.8.5.4;8.5.4 Drugs Not Approved by the FDA for Treating Obesity;280
27.8.6;8.6 Surgery;280
27.9;9 Conclusion;281
27.10;Suggested Further Reading;281
28;23 Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence;284
28.1;1 Introduction;285
28.2;2 Medical Nutrition Therapy for Diabetes;285
28.3;3 Prioritizing Nutrition Interventions for Type 1 and Type 2 Diabetes;286
28.3.1;3.1 Type 1 Diabetes Nutrition Interventions;287
28.3.1.1;3.1.1 Identify a Usual or Convenient Schedule of Food/Meals and Physical Activity;287
28.3.1.2;3.1.2 Integrate Insulin Therapy into the Patient's Lifestyle;287
28.3.1.3;3.1.3 Determine Insulin-to-Carbohydrate Ratios;288
28.3.1.4;3.1.4 Calculate Insulin Correction Factor;288
28.3.1.5;3.1.5 Review Goals;289
28.3.2;3.2 Type 2 Diabetes Nutrition Interventions;289
28.3.2.1;3.2.1 Focus on Metabolic Control;289
28.3.2.2;3.2.2 Implement Nutrition Interventions for Glucose Control;290
28.3.2.3;3.2.3 Encourage Physical Activity;291
28.3.2.4;3.2.4 Monitor Outcomes;292
28.4;4 Support and Continuing Education;292
28.5;5 Macro- And Micronutrients;292
28.5.1;5.1 Carbohydrate;292
28.5.1.1;5.1.1 Amount and Type of Carbohydrate;292
28.5.1.2;5.1.2 Glycemic Index;293
28.5.1.3;5.1.3 Fiber;293
28.5.2;5.2 Protein;294
28.5.3;5.3 Dietary Fat;294
28.5.4;5.4 Micronutrients;295
28.5.5;5.5 Alcohol;295
28.6;6 Summary;296
28.7;Suggested Further Reading;296
29;24 Lifestyle Interventions to Stem the Tide of Type 2 Diabetes;298
29.1;1 Introduction;298
29.2;2 Diagnosis Of Pre-Diabetes;299
29.3;3 Prevention Trials;299
29.4;4 Lifestyle Intervention Recommendations;302
29.4.1;4.1 Encourage a Moderate and Maintainable Weight Loss and Provide Participant Support;302
29.4.2;4.2 Recommend a Cardioprotective, Energy-Restricted Diet;302
29.4.3;4.3 Recommend 150 Min/Week of Physical Activity;304
29.4.4;4.4 Other Nutrition-Related Factors;305
29.4.4.1;4.4.1 Carbohydrate/Fats;305
29.4.4.2;4.4.2 Whole Grains and Dietary Fiber;305
29.4.4.3;4.4.3 Glycemic Index/Glycemic Load;305
29.4.4.4;4.4.4 Alcohol;306
29.5;5 Summary;306
29.6;Suggested Further Reading;307
30;25 Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy;310
30.1;1 Introduction;310
30.2;2 Dietary Fat And Chd;311
30.2.1;2.1 Fat Intake;311
30.2.2;2.2 Saturated Fat and Dietary Cholesterol;311
30.2.3;2.3 Trans Fatty Acids;312
30.2.4;2.4 n--6 PUFA and MUFA;313
30.2.5;2.5 n--3 PUFA;313
30.3;3 Plant Sterols And Stanols;313
30.4;4 Thcy And B-Vitamins;314
30.5;5 Alcohol;314
30.6;6 Antioxidants;315
30.7;7 Dietary Fiber;315
30.8;8 Whole Diet Approaches To Chd Risk Reduction;316
30.8.1;8.1 Fruit, Vegetable, and Whole Grain Cereals;316
30.8.2;8.2 Nuts;316
30.8.3;8.3 The Portfolio Diet;317
30.9;9 Obesity;317
30.10;10 Physical Activity;317
30.11;11 Conclusion;318
30.12;Suggested Further Reading;319
31;26 Diet and Blood Pressure: The High and Low of It;320
31.1;1 Introduction;320
31.2;2 Definitions of Hypertension;321
31.3;3 Blood Pressure and Body Weight;321
31.4;4 Diet and Bp;322
31.4.1;4.1 Dietary Sodium;322
31.4.2;4.2 Potassium and BP;323
31.4.3;4.3 Dietary Patterns and BP;324
31.4.4;4.4 Dietary Fat;324
31.4.5;4.5 Dietary Protein;324
31.4.6;4.6 Alcohol Intake;325
31.5;5 Summary;325
31.6;Suggested Further Reading;325
32;27 Gastrointestinal Disorders: Does Nutrition Control the Disease?;327
32.1;1 Introduction;327
32.2;2 Constipation;328
32.3;3 Diarrhea;328
32.4;4 Irritable Bowel Syndrome;329
32.5;5 Food Allergy;329
32.6;6 Diverticulosis and Diverticulitis;330
32.7;7 Gastroesophageal Reflux Disease;331
32.8;8 Peptic Ulcers;331
32.9;9 Inflammatory Bowel Diseases;332
32.10;10 Colorectal Cancer;334
32.11;11 Celiac Disease;334
32.12;12 Conclusion;335
32.13;Suggested Further Reading;336
33;28 Nutrition in Patients with Diseases of the Liverand Pancreas;338
33.1;1 Patients with Liver Disease;338
33.2;2 Liver Disease Associated with Nutritional Support;340
33.3;3 Patients with Pancreatic Disease;341
33.4;4 Conclusion;343
33.5;Suggested Further Reading;344
34;29 Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders;346
34.1;1 Introduction;346
34.2;2 Stages Of Chronic Kidney Disease;347
34.3;3 Overview Of Nutritional Management Of Ckd For Stages 1-4;347
34.4;4 Diet Prescription In Ckd Stages 1-4;350
34.5;5 Medical Nutrition Therapy For Hemodialysis;351
34.6;6 Medical Nutrition Therapy In Peritoneal Dialysis;353
34.7;7 Acute Renal Failure;354
34.8;8 Other Kidney-Related Conditions;355
34.9;9 Summary;356
34.10;Suggested Further Reading;356
35;30 Bone Health: Sound Suggestions for Stronger Bones;358
35.1;1 Introduction;358
35.2;2 Calcium;359
35.2.1;2.1 Dietary Calcium Requirements;359
35.2.2;2.2 Calcium Sources;360
35.3;3 Vitamin D;361
35.3.1;3.1 Vitamin D Requirements;361
35.3.2;3.2 Sources of Vitamin D;362
35.3.2.1;3.2.1 Food;362
35.3.2.2;3.2.2 Sun;362
35.3.2.3;3.2.3 Supplements;362
35.3.2.4;3.2.4 Safety;363
35.4;4 Protein;363
35.5;5 Phosphorus;363
35.6;6 Magnesium;364
35.7;Suggested Further Reading;365
36;31 Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents;367
36.1;1 Introduction;367
36.2;2 Imd Diagnostic Classifications;368
36.2.1;2.1 Disorders Presenting as Intoxication or Encephalopathy;368
36.2.2;2.2 Disorders of Energy Metabolism;368
36.2.3;2.3 Disorders Involving Complex Molecules;369
36.3;3 Nutritional Management Of Inherited Metabolic Disorders The General Approach;369
36.4;4 Nutritional Management of Inherited Metabolic Disorders Disease-Specific Approach;369
36.4.1;4.1 Medium-Chain Acyl-CoA Dehydrogenase Deficiency (MCAD Deficiency);370
36.4.2;4.2 Maple Syrup Urine Disease (MSUD);370
36.4.3;4.3 Phenylketonuria (PKU);371
36.4.4;4.4 Homocystinuria;372
36.4.5;4.5 Galactosemia;372
36.5;5 Conclusions;373
36.6;Suggested Further Reading;373
37;32 Nutritional Challenges of Girls and Women;375
37.1;1 Female Reproduction and Nutrition;375
37.2;2 Females, Body Dissatisfaction, and Nutrition;377
37.3;3 Weight Management In Females;377
37.4;4 The Female Athlete Triad;378
37.5;5 Polycystic Ovarian Syndrome;379
37.6;6 Menopause and Nutritional Supplements;380
37.7;7 Summary;381
37.8;Suggested Further Reading;381
38;33 Diet, Physical Activity, and Cancer Prevention;384
38.1;1 Introduction;384
38.2;2 Body Fatness;386
38.3;3 Physical Activity;387
38.4;4 Plant Foods;388
38.5;5 Meat Intake;393
38.6;6 Alcohol;395
38.7;7 Conclusions;395
38.8;Suggested Further Reading;396
39;34 Food Allergy and Intolerance: Diagnoses and Nutritional Management;399
39.1;1 Introduction;399
39.2;2 Food Allergy;400
39.2.1;2.1 Pathophysiology;400
39.2.2;2.2 Diagnosing Food Allergy;400
39.2.2.1;2.2.1 Medical History;400
39.2.2.2;2.2.2 Physical Examination;401
39.2.2.3;2.2.3 Diagnostic Tests;401
39.2.2.4;2.2.4 Elimination Diet and Oral Food Challenge;402
39.2.3;2.3 Nutritional Management;402
39.2.4;2.4 Prevention;404
39.3;3 Food Intolerance;404
39.3.1;3.1 Pathology;404
39.3.2;3.2 Enzymatic Food Intolerance;405
39.3.3;3.3 Pharmacologic Food Intolerance;405
39.3.4;3.4 Undefined Intolerance;406
39.3.5;3.5 Diagnosing Food Intolerance;406
39.3.6;3.6 Nutritional Management;407
39.4;4 SUMMARY;407
39.5;Suggested Further Reading;407
40;35 Drug Interactions with Food and Beverages;410
40.1;1 Introduction;410
40.2;2 Medications To Be Taken On An Empty Stomach;411
40.3;3 Specific Examples Of Food-Drug Interactions;411
40.3.1;3.1 Effects of Vitamin K on Warfarin Anticoagulation;411
40.3.2;3.2 Monoamine Oxidase Inhibitors and Tyramine;411
40.3.3;3.3 Calcium Impairs Certain Antibiotic Absorption;412
40.4;4 Specific Examples Of FoodBeverage Interactions;412
40.4.1;4.1 Use of Acidic Beverages to Aid Drug Absorption;412
40.4.2;4.2 Grapefruit Juice Inhibits Drug Metabolism;412
40.4.3;4.3 Effect of Alcohol on Drug Action;415
40.4.4;4.4 Effect of Caffeine on Drug Action;415
40.5;5 Conclusion;416
40.6;Suggested Further Reading;416
41;Appendix A: Aids to Calculations;418
42;Appendix B: Sources of Reliable Information on Nutrition;420
43;Appendix C: Dietary Reference Intakes (DRI);422
44;Subject Index;423