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per Medici e Operatori Sanitari
per Medici e Operatori Sanitari
LIBRERIA STUDIUM
Diet Quality
An Evidence-Based Approach, Volume 2
Preedy, Hunter, Patel
Editore
Springer
Anno
2013
Pagine
804
ISBN
9781461473145
150,00 €
- Emerging fields of science and important discoveries are incorporated
- Contributors are authors of international and national standing
- Covers all major facets of diet quality
Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats or vegetables. In this book, Diet Quality: An Evidence-Based Approach, Volume 2 all of the major facets of diet quality in relation to health outcomes are covered. This important new text includes methods for determining diet quality while adopting a holistic approach to impart information on the major areas of concern or knowledge.
Chapters link in measurable indices of health such as obesity, pregnancy outcomes, cancer and cancer outcomes, and mortality. This book represents a diverse set of subject matters and seeks to fill a gap in the literature at a time when there is an increasing awareness that well being is associated with the qualitative nature of diets. Contributors are authors of international and national standing and emerging fields of science are incorporated. Diet Quality: An Evidence-Based Approach, Volume 2 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.
Table of contents
Part 1: Diseases and Conditions
Chapter 1 - The association between diet quality and weight change in adults over time: A systematic review of prospective cohort studies - Haya Aljadani, Amanda Patterson, David Sibbritt and Clare Collins
Chapter 2 - Diet quality and cerebral infarction: South Korean aspects - Hyunjung Lim and Ryowon Choue
Chapter 3 - Diet quality and breast cancer risk - André Nkondjock
Chapter 4 - Nonalcoholic Fatty Liver Disease in Adults: The Impact of Diet and Other Therapeutic Interventions on Clinical and Histologic Outcomes - Madeline Erario and Zobair M. Younossi
Chapter 5 - C-reactive protein and diet quality in children - Chrystalleni Lazarou and Elena Philippou
Part 2: Eating, Behaviour and Psychology
Chapter 6 - Family Meals and Diet Quality - Sarah J. Woodruff and Rhona M. Hanning
Chapter 7 - The Influence of Motivations to Eat on Weight Status and Diet Quality - Jodi M. Cahill and Jeanne H. Freeland-Graves
Chapter 8 - The Role of Food Reinforcement in Food Selection, Energy Intake, and Diet Quality - Jennifer L. Temple
Chapter 9 - Breakfast, Ready-to-Eat Cereal, and Diet Quality - Ann M. Albertson and Susan M. Wootten
Chapter 10 - Fast Food Consumption: Its Association with Food Prices and Dietary Quality -Youfa Wang, Yang Wu and Qi Zhang
Part 3: International Perspectives, Public Health Initiatives
Chapter 11 - The German food pyramid - Anne von Ruesten and Helmut Oberritter
Chapter 12 - Diet quality in the context of the Nordic diet - Ulf Risérus
Chapter 13 - Dietary Guidelines for Americans: a Brief History - Balagangadhar R. Totapally and Andre Raszynski
Chapter 14 - Awareness of United States Federal Dietary Guidance and Its Association with Dietary Quality - Jacqueline D. Wright
Chapter 15 - Food Choices and Healthy Eating in Hispanic Adults - Yenory Hernandez-Garbanzo and America Chavez-Martinez
Chapter 16 - Puerto Rican guidelines on food and diet quality - Cristina Palácios and Ivonne Angleró
Chapter 17 - Dietary acculturation and diet quality among the Arab minority population in Israel - Kathleen Abu-Saad, Nuha Younis-Zeidan, Havi Murad, Laurence Freedman, Iris Shai, Vered Kaufman-Shriqui, Drora Fraser and Ofra Kalter-Leibovic
Chapter 18 - Diet quality in developing countries - Marie T. Ruel, Jody Harris and Kenda Cunningham
Chapter 19 - Dietary quality and the nutrition transition in sub-Saharan Africa - Hélène Delisle, Victoire-Damienne Agueh, Roger Sodjinou, Gervais Deleuze Ntandou-Bouzitou and Charles Daboné
Chapter 20 - Diet quality in peri-urban settlements: South African aspects - Wilna Oldewage-Theron, Rozanne Kruger and Abdulkadir Egal
Part 4: Methods, Indexes and Scoring Systems: Applications and Analysis
Chapter 21 - The “Diet Quality Index” and its applications - Inge Huybrechts, Carine Vereecken, Krishna Vyncke, Lea Maes, Nadia Slimani and Stefaan De Henauw
Chapter 22 - Diet quality assessed with the “Framingham Nutritional Risk Score” - Ruth W. Kimokoti and Barbara E. Millen
Chapter 23 - The Overall Nutritional Quality Index (ONQI™): Derivation, Validation, & Application - David L. Katz, Lauren Q. Rhee and Valentine Yanchou Njike
Chapter 24 - Mediterranean diet quality index and albuminuria levels and relationship between other physiological variables - Costas Tsioufis, Stella Maria Kyvelou and Christodoulos Stefanadis
Chapter 25 - Diet Quality and Use of a Personal Digital Assistant: Transitioning from the standard paper diary to electronic diaries - Sushama Dhakal Acharya, Lora E. Burke and Britney N. Beatrice
Chapter 26 - A systematic review of peer-reviewed studies on diet quality indexes applied to old age: A multitude of predictors of diet quality - Heinz Freisling, Viktoria Knaze and Nadia Slimani
Chapter 27 - System of Indicators for the Nutritional Quality of Marketing and Food Environment: Product Quality, Availability, Affordability, and Promotion - Yu Ma, Alice Labban, Mathew Cherian, Arash Shaban-Nejad, David L. Buckeridge and Laurette Dubé
Chapter 28 - Diet quality: What more is there to know? - Rajkumar Rajendram, Roshanna Rajendram, Vinood B. Patel and Victor R. Preedy
