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Individual Nutrition eBooks

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A Framework for Assessing Effects of the Food System - Malden C. Nesheim (Editor); Maria Oria (Editor); Peggy Tsai Yih (Editor); Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System; Food and Nutrition Board; Board on Agriculture and Natural Resources; Instit
ISBN: 9780309307802
Publication Date: 2015-07-17
How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. "A Framework for Assessing Effects of the Food System" develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. "A Framework for Assessing Effects of the Food System" describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

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Advances in Food Science and Nutrition, Volume 2 - Visakh P. M. (Editor); Laura B. Iturriaga (Editor); Pablo Daniel Ribotta (Editor)
ISBN: 9781118865637
Publication Date: 2013-11-25
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.   The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world.  The book details many of the recent technical research accomplishments in the areas food science, including: -           Potato production, composition, and starch processing -           Milk and different types of milk products -           Processing and preservation of meat, poultry, and seafood -           Food ingredients including additives and natural plant-based ingredients -           Fruits and fruit processing -           Antioxidant activity of phytochemicals and their method of analysis -           The effect of food processing on bioactive compounds -           Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients -           Trends in sensory characterization of food products -           Ultrasound applications in food technology -           Transformations of food flavor including aroma compounds and chemical reactions that influence flavor -           Storage technologies for fresh fruits  

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Appetite: Regulation, Use of Stimulants and Cultural and Biological Influences. - Julie Bienertova-Vasku
ISBN: 9781631172410
Publication Date: 2014-01-01
The primary function of appetite is to control adequate energy intake in order to meet an organism's metabolic requirements. The interplay between hunger, appetite stimulation and food intake is tightly regulated by the central nervous system and conditioned by numerous inherently biological as well as acquired social and cultural phenomena. Appetite is closely linked to individual behaviour, thereby affecting energy intake as well as qualitative food structure and represents a basis for possible therapeutic intervention in individuals with impaired appetite regulations. This book presents several perspectives on appetite regulation in humans and animal models. The importance of understanding altered appetite regulation in cancer is highlighted as well as the effects of exercise on appetite. Finally, this book also presents new research into the role of genetic variability in ghrelin in dietary composition.

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Applied Food Protein Chemistry - Zeynep Ustunol (Editor)
ISBN: 9781118860618
Publication Date: 2014-12-19
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

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Beta-Carotene: Functions, Health Benefits and Adverse Effects. - Maxime Lefevre
ISBN: 9781624171734
Publication Date: 2013-01-01
In this book, the authors present current research in the study of the functions, health benefits and adverse effects of beta-carotene. Topics include the role of carotenoids and its metabolites in adipocyte biology; B-carotene and peroxisome proliferator-activated receptor gammas; beta-carotene's effects on human health and its applications in food; the different formulations and techniques useful for beta-carotene stabilization and administration; and the effects of dietary beta-carotene on lung function, respiratory symptoms and chronic obstructive pulmonary disease.

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Caffeine in Food and Dietary Supplements - Examining Safety - Leslie Pray (General Rapporteur); Ann L. Yaktine (General Rapporteur); Diana Pankevich (General Rapporteur); Planning Committee for a Workshop on Potential Health Hazards Associated with Consumption of Caffeine in Food and Dietary Supplements; Food and Nu
ISBN: 9780309297493
Publication Date: 2014-05-23
"Caffeine in Food and Dietary Supplements" is the summary of a workshop convened by the Institute of Medicine in August 2013 to review the available science on safe levels of caffeine consumption in foods, beverages, and dietary supplements and to identify data gaps. Scientists with expertise in food safety, nutrition, pharmacology, psychology, toxicology, and related disciplines; medical professionals with pediatric and adult patient experience in cardiology, neurology, and psychiatry; public health professionals; food industry representatives; regulatory experts; and consumer advocates discussed the safety of caffeine in food and dietary supplements, including, but not limited to, caffeinated beverage products, and identified data gaps. Caffeine, a central nervous stimulant, is arguably the most frequently ingested pharmacologically active substance in the world. Occurring naturally in more than 60 plants, including coffee beans, tea leaves, cola nuts and cocoa pods, caffeine has been part of innumerable cultures for centuries. But the caffeine-in-food landscape is changing. There are an array of new caffeine-containing energy products, from waffles to sunflower seeds, jelly beans to syrup, even bottled water, entering the marketplace. Years of scientific research have shown that moderate consumption by healthy adults of products containing naturally-occurring caffeine is not associated with adverse health effects. The changing caffeine landscape raises concerns about safety and whether any of these new products might be targeting populations not normally associated with caffeine consumption, namely children and adolescents, and whether caffeine poses a greater health risk to those populations than it does for healthy adults. This report delineates vulnerable populations who may be at risk from caffeine exposure; describes caffeine exposure and risk of cardiovascular and other health effects on vulnerable populations, including additive effects with other ingredients and effects related to pre-existing conditions; explores safe caffeine exposure levels for general and vulnerable populations; and identifies data gaps on caffeine stimulant effects.

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Challenges and Opportunities for Change in Food Marketing to Children and Youth - Standing Committee on Childhood Obesity Prevention; Food and Nutrition Board; Institute of Medicine; Heather Breiner (Editor); Steve Olson (Editor); Lynn Parker (Editor)
ISBN: 9780309269537
Publication Date: 2013-06-14
The childhood obesity epidemic is an urgent public health problem. The most recent data available show that nearly 19 percent of boys and about 15 percent of girls aged 2-19 are obese, and almost a third of U.S. children and adolescents are overweight or obese (Ogden et al., 2012). The obesity epidemic will continue to take a substantial toll on the health of Americans. In the midst of this epidemic, children are exposed to an enormous amount of commercial advertising and marketing for food. In 2009, children aged 2-11 saw an average of more than 10 television food ads per day (Powell et al., 2011). Children see and hear advertising and marketing messages for food through many other channels as well, including radio, movies, billboards, and print media. Most notably, many new digital media venues and vehicles for food marketing have emerged in recent years, including Internet-based advergames, couponing on cell phones, and marketing on social networks, and much of this advertising is invisible to parents. The marketing of high-calorie, low-nutrient foods and beverages is linked to overweight and obesity. A major 2006 report from the Institute of Medicine (IOM) documents evidence that television advertising influences the food and beverage preferences, requests, and short-term consumption of children aged 2-11 (IOM, 2006). Challenges and Opportunities for Change in Food Marketing to Children and Youth also documents a body of evidence showing an association of television advertising with the adiposity of children and adolescents aged 2-18. The report notes the prevailing pattern that food and beverage products marketed to children and youth are often high in calories, fat, sugar, and sodium; are of low nutritional value; and tend to be from food groups Americans are already overconsuming. Furthermore, marketing messages that promote nutrition, healthful foods, or physical activity are scarce (IOM, 2006). To review progress and explore opportunities for action on food and beverage marketing that targets children and youth, the IOM's Standing Committee on Childhood Obesity Prevention held a workshop in Washington, DC, on November 5, 2012, titled "New Challenges and Opportunities in Food Marketing to Children and Youth."

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Clinical Paediatric Dietetics - Vanessa Shaw (Editor)
ISBN: 9781118915325
Publication Date: 2014-12-19
Clinical Paediatric Dietetics is a comprehensive guide to the nutritional management of a wide range of paediatric disorders. It provides key information on how conditions may benefit from nutritional support or be ameliorated or resolved by dietary intervention. Covering assessment, requirements and normal healthy eating as well as the dietetic management and nutrition support of inherited metabolic disorders and diseases of all major organ systems, it is an indispensable guide for all those involved in the nutritional treatment of children. Fully revised and updated for its fourth edition, this practical manual now includes links to useful online content and incorporates a range of case studies to place material in clinical context. Written by dietitians for dietitians and officially supported by the British Dietetic Association, Clinical Paediatric Dietetics is an indispensable resource for all healthcare practitioners caring for children.

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Cross-Sector Responses to Obesity: Models for Change: Workshop Summary. - Steve Olson (Editor); Roundtable on Obesity Solutions; Food and Nutrition Board; Institute of Medicine
ISBN: 9780309371056
Publication Date: 2015-07-09
Obesity affects 17 percent of children and adolescents and almost 36 percent of adults in the United States. Conservative estimates suggest that obesity now accounts for almost 20 percent of national health care spending. Until the obesity epidemic is reversed, obesity will continue to drive rates of chronic diseases such as heart disease, stroke, type 2 diabetes, and certain types of cancer. Cross-Sector Responses to Obesity is a summary of a workshop convened by the Institute of Medicine Roundtable on Obesity Solutions in September 2014 to explore models of cross-sector work that may reduce the prevalence and consequences of obesity. This report identifies case studies of cross-sector initiatives that engage partners from diverse fields, and lessons learned from and barriers to established cross-sector initiatives.

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Doing Nutrition Differently: Critical Approaches to Diet and Dietary Intervention - Allison Hayes-Conroy; Jessica Hayes-Conroy
ISBN: 9781409434801
Publication Date: 2013-12-18
Offering a collection of critical, interdisciplinary replies and responses to the matter of 'hegemonic nutrition' this book presents contributions from a wide variety of individual perspectives including lay, professional and academics. The critical commentary collectively asks for a different, more attentive, and more holistic practice of nutrition. Importantly demonstrating how this 'new' nutrition is actually already being performed in small ways across the American continent. In doing so, the volume empowers diverse knowledges, histories, and practices of nutrition that have been marginalized, re-casts the objectives of dietary intervention, and most broadly, attempts to revolutionize the way that nutrition is done.

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Early Years Nutrition and Healthy Weight - Laura Stewart
ISBN: 9781118792766
Publication Date: 2015-02-11
Early Years Nutrition and Healthy Weight focuses on the early years of childhood as a key period in which eating and exercise habits are formed. Combining current evidence with practical advice, an international group of health specialists advise on the avoidance and management of childhood obesity. They look at key risk areas such as early sedentary behaviour, parental influences and underlying medical causes, and also investigate practical interventions including advice during pregnancy, parenting strategies, and prevention during pre-school and the early school years. This practical handbook contains vital information and advice for all nutritionists and dietitians working with young children and families. It will also be a valuable text for health visitors, paediatricians and general practitioners, and students of nutrition and dietetics specialising in paediatric nutrition. Key features: Only practitioner handbook dedicated to the early years of childhood as the key to ensuring healthy weight in later life Covers pregnancy through to pre-school and early school years interventions Also addresses the social and psychological issues that underpin nutritional problems International group of expert authors consider the issue across the developed world Case studies in each chapter illustrate the application of theory to practice

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Eat Like a Champion: Performance Nutrition for Your Young Athlete - Jill Castle
ISBN: 9780814436233
Publication Date: 2015-07-01
Kids have their own nutritional needs--especially athletic kids. Yet most young athletes aren't eating properly to compete. Even if they're on a "healthy" diet, it's often supplemented by convenient but empty calories that are actually slowing them down.Fortunately, with the right nutrition, young athletes can increase their energy, bolster their motivation, gain muscle mass, overcome fatigue, and improve their performance. Eat Like a Champion will help their parents: Tailor diets for training, competition, and even off-seasonFind the best food options, whether at home or on the goAddress counterproductive or unhealthy eating patternsUnderstand where supplements, sports drinks, and performance-enhancing substances do--and don't--fit inAnd moreIt took a registered dietitian who specializes in child and adolescent nutrition to write a book as focused and informative as this--complete with charts, recipes, and practical meal and snack ideas that can help athletic youngsters eat to win. It's a must-read for every parent of active kids ages eight through eighteen.

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Growing, Growing Strong: Fitness and Nutrition: - Connie Jo Smith; Charlotte M. Hendricks; Becky S. Bennett
ISBN: 9781605543321
Publication Date: 2014-01-15
During the preschool and kindergarten years, children begin spending more time engaging in physical activity and exploring new foods. Help children learn how to take care of their bodies as they build a foundation for healthy, active lives with this Fitness and Nutrition curriculum. Children will learn about motor development, fitness and physical activity, rest and relaxation, food choices and eating habits, and avoiding germs when eating. The curriculum includes Overviews of the six fitness and nutrition topics Suggested interest area materials and supports for creating the learning environment Learning objectives and vocabulary words to introduce and use Suggestions for evaluating children’s understanding of each topic More than 30 hands-on classroom activities Family information and take-home activities This book is part of the Growing, Growing Strong series, a whole-health curriculum for children age three though kindergarten. Together, the books provide a complete set of activities and resources to help you support children’s growth and wellness.

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Healthy Eating and Physical Activity in Out-Of-School Time Settings - Jean L. Wiecha (Editor); Georgia Hall (Editor)
ISBN: 9781119045724
Publication Date: 2014-12-29
The evidence base of the impact and effectiveness of healthy eating and physical activity interventions in the out-of-school setting is continuing to emerge. By sponsoring this special issue, the National AfterSchool Association provides a platform for the sharing of a range of research studies that can inform and shape current discussion of best policies and practices to support child and youth wellness. The body of work presented in this issue adds considerably to our knowledge of healthy eating and physical activity interventions in out-of-school programs, and highlights the substantial contribution towards childhood obesity prevention that we envision from our field. This is the 143rd volume of New Directions for Youth Development, the Jossey-Bass quarterly report series dedicated to bringing together everyone concerned with helping young people, including scholars, practitioners, and people from different disciplines and professions.

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Hiit It!: The Fitnessista's Get More From Less Workout and Diet Plan to Lose Weight and Feel Great Fast - Gina Harney
ISBN: 9781617052217
Publication Date: 2014-12-19
See results in a fraction of the time with short, effective workouts: work smarter not harder Let's HIIT It Gina Harney, award-winning creator of Fitnessista.com, knows high-intensity interval training (HIIT) is the smart alternative to long cardio workouts. With shorter workouts you can spend less time working out while building strength, coordination, and endurance and boosting your metabolism so you burn more calories throughout the day. And with her HIIT-inspired eating plan of frequent, tasty snacks, you'll feel great and stop stressing about food.Build a personalized fitness plan that fits with your lifeDrop pounds, burn fat, boost energy, and live healthierSpice up your workout schedule, keep your body guessing, and avoid plateausSnack Eat smart with quick, healthy treats you can prep in advance to fuel your day "Full of helpful information for people looking to live a healthy lifestyle. I especially enjoyed her infectious enthusiasm for HIIT and reading her easy to follow sample fitness plans, exercise demonstrations with cues, and healthy recipes " oKathie Davis, Executive Director of Idea Health & Fitness Association "An excellent program that is lifestyle based and doesn't require hours in a gymoperfect for someone like me I adore that she loves food as much as she loves fitness." oJessica Merchant, Author of "Seriously Delish" and creator of howsweeteats.com "A treasureO"HIIT It " presents Gina Harney's vision for a balanced, healthy lifestyle in the same upbeat, conversational manner that we have come to enjoy from her wonderfully popular blog." oMatthew Kenney, Founder of Matthew Kenney Cuisine "An amazing resource for strong, effective, and quick workouts and tips for attaining balanced nutrition. And it's a super fun read. Highly recommended " oErin Motz, YouTube Personality and Original Bad Yogi"

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Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (1) - Amy Bentley
ISBN: 9780520959149
Publication Date: 2014-09-19
Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it's during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.

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Nutraceutical and Functional Food Processing Technology - Joyce I. Boye
ISBN: 9781118504970
Publication Date: 2014-12-03
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.


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More Individual Nutrition eBooks

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Nutrition and Diet Therapy (6th Edition) - Carroll A. Lutz
ISBN: 9780803643901
Publication Date: 2014-01-01
An imbalance between high energy intake - due to inadequate diet - and reduced energy expenditure - caused by sedentary habits - is believed to create an inherent risk of obesity among individuals. Lifestyle changes among preschool children coupled with health problems (cardiovascular, metabolic, orthopedic, psychological etc.) correlate to an observed increase in body mass index and may even predispose growing children towards obesity in their adult life. Adequate physical activity in the form of regular exercise (in terms of intensity, frequency and duration) has been shown to reduce BMI and have a positive impact on health and physical fitness levels among children. Thus physical activity programs have been applied for obesity prevention and treatment with some degree of success. Physical Activity, Fitness, Nutrition and Obesity During Growth focuses on research findings and recommendations to mitigate obesity risk in children during early growth stages. The reviews presented in this volume give readers an interdisciplinary insight into the realm of obesity as a global epidemic in early childhood. The review also discusses interventions based on physical activity, which can help combat obesity among children while avoiding undesirable strategies (such as strict diets). The book is intended for public health officials, social workers, as well as general medical practitioners and counselors.

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Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength - Debasis Bagchi (Editor); Sreejayan Nair (Editor); Chandan K. Sen (Editor)
ISBN: 9780123964779
Publication Date: 2013-07-26
Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength provides a comprehensive overview to understanding the integrated impact of nutrition on performance. The book is divided into five main themes: An introductory overview of the role of nutrition in human health Various types of physical exercises, including cardiovascular training, resistance training, aerobic and anaerobic exercise, bioenergetics, and energy balance. This section also covers the nutritional requirements associated with various fitness programs, as well as exercise and nutritional requirements in special populations, including the pre-pubertal, young, elderly, and disabled. Sports and nutritional requirements. The molecular mechanisms involved in muscle building A thorough review of various food, minerals, supplements, phytochemicals, amino acids, transition metals, small molecules and other ergogenic agents that have been implicated in muscle building and human performance This book is an ideal resource for nutritionists, dietitians, exercise physiologists, health practitioners, researchers, students, athletes, trainers, and all those who wish to broaden their knowledge of nutrition and its role in human performance. Discusses the impact of nutrition, including food, minerals, vitamins, hormones, trace elements, etc., that can significantly attenuate/improve human performance and sports Addresses the molecular and cellular pathways involved in the physiology of muscle growth and the mechanisms by which nutrients affect muscle health, growth and maintenance Encompasses multiple forms of sports/performance and the salient contribution of appropriate nutrition on special populations, including nutritional guidelines and recommendations to athletes Strong focus on muscle building

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Nutrition Education in the K-12 Curriculum: The Role of National Standards: Workshop Summary - Food and Nutrition Board; Institute of Medicine; Board on Children, Youth, and Families; Sheila Moats (Editor); Steve Olson (Editor)
ISBN: 9780309287197
Publication Date: 2013-09-21
The childhood obesity epidemic and related health consequences are urgent public health problems. Approximately one-third of America's young people are overweight or obese. Health problems once seen overwhelmingly in adults, such as type 2 diabetes, cardiovascular disease, and hypertension, are increasingly appearing in youth. Though the health of Americans has improved in many broad areas for decades, increases in obesity could erode these and future improvements. The IOM report Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation recognized the importance of the school environment in addressing the epidemic and recommended making schools a focal point for obesity prevention. The development and implementation of K-12 nutrition benchmarks, guides, or standards (for a discussion of these terms, see the next section of this chapter) would constitute a critical step in achieving this recommendation. National nutrition education curriculum standards could have a variety of benefits, including the following: Improving the consistency and effectiveness of nutrition education in schools; Preparing and training teachers and other education staff to help them provide effective nutrition education; Assisting colleges and universities in the development of courses in nutrition as part of teacher certification and in updating methods courses on how to integrate nutrition education in subject-matter areas in the classroom and in materials; and Establishing a framework for future collaborative efforts and partnerships to improve nutrition education. Nutrition Education in the K-12 Curriculum: The Role of National Standards is a summary of the workshop's presentations and discussions prepared from the workshop transcript and slides. This summary presents recommendations made by individual speakers.

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Nutrition for Runners - Galloway, Jeff
ISBN: 9781782550273
Publication Date: 2014
Author of the bestseller The Run-Walk-Run Method, Jeff Galloway now offers an expansive, state-of-the-art book on the importance of proper nutrition for runners. Proper nutrition is a key component to staying healthy. In order to treat our body right, we need to both exercise and eat well. Using material from renowned nutritionist Nancy Clark, Galloway gives the reader tips on how to get the most out of your body.

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Nutrition for Sport and Exercise: A Practical Guide (1) - Hayley Daries
ISBN: 9781118359730
Publication Date: 2012-08-08
Food and drink choices before, during and after training and competition have a direct impact on health, body mass and composition, nutrient availability and recovery time, and an optimal diet can significantly improve exercise performance. Nutrition for Sport and Exercise outlines the fundamental principles of nutrition in relation to sport and exercise and then applies these principles through practical tools such as food and nutrient lists, recipes and menu options. This practical guide translates the athlete's goals into achievable strategies and shortens the gap between theory and practice. Equipping the reader to successfully implement dietary changes, this is an invaluable resource for athletes, sports physicians and undergraduate students of nutrition and sport and exercise science courses. Special Features Dedicated chapters on the impact and relevance of specific nutrients and food groups Includes recipes and menu options Covers the area of sport and exercise nutrition with an evidence-based approach Concise and accessible, combining theory and practice

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Nutrition Research Methodologies: The Nutrition Society Textbook - Julie A. Lovegrove (Editor); Leanne Hodson (Editor); Sangita Sharma (Editor); Susan A. Lanham-New (Editor)
ISBN: 9781118554593
Publication Date: 2015-01-12
A new book in the acclaimed Nutrition Society Textbook Series, Nutrition Research Methodologies addresses the rapidly advancing field of nutrition research. It covers the diverse methodologies required for robust nutritional research to ensure thorough understanding of key concepts, both for students at undergraduate and postgraduate levels and for scientists working in nutrition research. Combining theory with practical application, Nutrition Research Methodologies addresses both traditional research methods and new technologies, and focuses on a range of complex topics, including energy compensation, nutrient-gene interactions and metabolic adaptation. It also considers statistical issues as well as application of data to policy development. Provides the reader with the required scientific basics of nutrition research in the context of a systems and health approach Written specifically to meet the needs of individuals involved in nutrition research Combines the viewpoints of world-leading nutrition experts from academia and research with practical applications Accompanied by a companion website with a range of self-assessment material (www.wiley.com/go/lovegrove/nutritionresearch)

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Performance Standards for Restaurants : A New Approach to Addressing the Obesity Epidemic - Deborah Cohen; Rajiv Bhatia; Mary T. Story
ISBN: 9780833082756
Publication Date: 2013-09-01
This report presents the results of a conference of 38 national experts in nutrition and public health who met to develop performance standards that could guide restaurants toward facilitating healthier choices among consumers and that local communities or states could use as a model for developing and implementing either voluntary or mandatory certification programs.

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Physical Activity, Fitness, Nutrition and Obesity During Growth - Jana Parízková (Editor)
ISBN: 9781608059478
Publication Date: 2015-01-01
An imbalance between high energy intake - due to inadequate diet - and reduced energy expenditure - caused by sedentary habits - is believed to create an inherent risk of obesity among individuals. Lifestyle changes among preschool children coupled with health problems (cardiovascular, metabolic, orthopedic, psychological etc.) correlate to an observed increase in body mass index and may even predispose growing children towards obesity in their adult life. Adequate physical activity in the form of regular exercise (in terms of intensity, frequency and duration) has been shown to reduce BMI and have a positive impact on health and physical fitness levels among children. Thus physical activity programs have been applied for obesity prevention and treatment with some degree of success. Physical Activity, Fitness, Nutrition and Obesity During Growth focuses on research findings and recommendations to mitigate obesity risk in children during early growth stages. The reviews presented in this volume give readers an interdisciplinary insight into the realm of obesity as a global epidemic in early childhood. The review also discusses interventions based on physical activity, which can help combat obesity among children while avoiding undesirable strategies (such as strict diets). The book is intended for public health officials, social workers, as well as general medical practitioners and counselors.

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Processing and Nutrition of Fats and Oils: Institute of Food Technologists Series - Monjur Hossen (Editor); Afaf Kamal-Eldin (Original Author); Ernesto M. Hernandez (Editor)
ISBN: 9781118528792
Publication Date: 2013-08-14
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

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Relationships among the Brain, the Digestive System, and Eating Behavior - Leslie Pray (Editor); Food Forum; Food and Nutrition Board; Institute of Medicine
ISBN: 9780309366830
Publication Date: 2015-03-27
On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. "Relationships among the Brain, the Digestive System, and Eating Behavior" summarizes the presentations and discussion of the workshop.

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The Current State of Obesity Solutions in the United States - Steve Olson (Editor); Roundtable on Obesity Solutions; Food and Nutrition Board; Institute of Medicine
ISBN: 9780309302753
Publication Date: 2014-07-05
For the first time in decades, promising news has emerged regarding efforts to curb the obesity crisis in the United States. Obesity rates have fallen among low-income children in 18 states, the prevalence of obesity has plateaued among girls, regardless of ethnicity, and targeted efforts in states such as Massachusetts have demonstrably reduced the prevalence of obesity among children. Although the reasons for this turnaround are as complex and multifaceted as the reasons for the dramatic rise in obesity rates in recent decades, interventions to improve nutrition and increase physical activity are almost certainly major contributors. Yet major problems remain. Diseases associated with obesity continue to incur substantial costs and cause widespread human suffering. Moreover, substantial disparities in obesity rates exist among population groups, and in some cases these disparities are widening. Some groups and regions are continuing to experience increases in obesity rates, and the prevalence of severe obesity is continuing to rise. "The Current State of Obesity Solutions in the United States" is the summary of a workshop convened in January 2014 by the Institute of Medicine Roundtable on Obesity Solutions to foster an ongoing dialogue on critical and emerging implementation, policy, and research issues to accelerate progress in obesity prevention and care. Representatives of public health, health care, government, the food industry, education, philanthropy, the nonprofit sector, and academia met to discuss interventions designed to prevent and treat obesity. The workshop focused on early care and education, schools, worksites, health care institutions, communities and states, the federal government, and business and industry. For each of these groups, this report provides an overview of current efforts to improve nutrition, increase physical activity, and reduce disparities among populations.

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The Encyclopaedia of Sports Medicine: an IOC Medical Commission Publication, Sports Nutrition - Ronald J. Maughan
ISBN: 9781118692332
Publication Date: 2013-09-13
It is well understood that proper nutrition has a significant impact on sports performance. All of the essential nutrients must be supplied in the right amounts and at the right times for an athlete to achieve optimal health and performance. In addition, when devising eating strategies that will help athletes meet their goals, sports nutritionists must take account of personal preferences, social and cultural issues, and a whole range of other factors.  This latest volume in the Encyclopaedia of Sports Medicine series, published by Wiley in partnership with the Medical Commission of the International Olympic Committee, Sports Nutrition covers this dynamic field in unparalleled depth and breadth, from the scientific underpinnings of nutritional science to the development of practical nutritional programs for athletes in a range of sports. Written and edited by the world's leading authorities on nutrition in sports, this timely new reference:  Provides comprehensive coverage of nutrition for both individual and team sports Presents current knowledge of macronutrients, micronutrients, and dietary supplements for the athlete, outlining both benefits and risks Offers clear guidance on the unique nutritional needs of special populations of athletes, such as vegetarian athletes, young athletes and aging athletes Includes chapters on the clinical nutritional needs of diabetic athletes and athletes with weight management issues Carries the full endorsement of the IOC Medical Commission

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Ultimate Nutrition for Health: Your Complete Guide to Health, Diet, Nutrition, and Natural Foods (2 - Manfred Urs Koch
ISBN: 9780897936903
Publication Date: 2014-03-01
This concise, encyclopedic, beautifully illustrated guide to food and nutrition explains how the food we eat interacts with the body and how we can make the best nutritional choices. This cutting-edge, practical information -- presented in an easy-to-use format with color photos, charts, and diagrams -- breaks down the nutritional values and benefits of over 180 specific and popular foods. A vital tool for creating a healthy diet, this reference is organized by food group, and the helpful tips, detailed food combination charts, and customized diet recommendations can be put to use right away. With information on the USDA’s Food Pyramid and the new MyPlate nutrition guides, Ultimate Nutrition for Health pays special attention to the choices that promote good health, emphasizing regular physical activity, food variety, water intake, and a balanced diet. This goldmine of health facts also includes information on the body’s systems and subsystems, a breakdown of ailments and risk factors, advice on how to prepare and store food safely, and an informative question and answer section.

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Up, down, Move Around - Nutrition and Motor Skills - Deborah Kayton Michals
ISBN: 9780876594728
Publication Date: 2013-07-01
Movement-inspiring activities reinforce good nutrition, health and motor skills!  Young children learn best when they connect physical activity with learning! Up, Down, Move Around is packed with fun, simple activities that will have your children jumping, shaking, rolling, dancing, and clapping as they learn! From the Healthy Food Obstacle Course to the Bendy Bodies Stretch, children ages 3 to 6 will get moving as they learn and support an awareness of nutrition and health concepts as well as fine and gross motor-skill development.


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