Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Focusing on prevention rather than treatment, Obesity: Dietary and Developmental Influences reviews and evaluates the determinants of obesity. The book uses evidence-based research as a basis to define foods and dietary behaviors that should be supported and encouraged as well as those that should be discouraged. This comprehensive review represents a critical step forward in the quest to identify actionable strategies to prevent obesity. The book describes the potential role of 26 different dietary factors and 8 developmental periods in the prevention of obesity among children and adults. The dietary factors examined include macronutrients, micronutrients, specific types of foods and beverages, snack and meal patterns, portion size, parenting practices, breastfeeding, and more. The factors from each developmental period in the life cycle are examined in the context of the likelihood of obesity development. For each dietary factor and developmental period, four lines of evidence are examined: secular trends, plausible mechanisms, observational studies, and prevention trials. Providing easy access to information, the book features 38 tables that summarize observational studies, 38 graphs depicting trends in dietary intake, and 9 tables that summarize prevention trials. It provides a synopsis of the latest research on obesity, investigating all major lines of evidence, and clarifies common misconceptions while identifying which behaviors to target and which dietary factors show the most promise for prevention.

Obesity --- Obésité --- etiology --- Ethiology --- Etiologie --- Obesity. --- Diet --- Nutrition --- Nutritional aspects. --- etiology. --- Nutritional aspects --- Obesity - Nutritional aspects --- Obesity - etiology - United States - Review --- Obesity - etiology - United States - Statistics --- Diet - United States - Review --- Diet - United States - statistics --- Nutrition - United States - Review --- Nutrition - United States - Statistics

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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 1 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 1 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.

Diet -- United States. --- Diet. --- Food consumption -- United States. --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Food consumption. --- Consumption of food --- Medicine. --- Food --- Nutrition. --- Health promotion. --- Clinical nutrition. --- Primary care (Medicine). --- Medicine & Public Health. --- Clinical Nutrition. --- Primary Care Medicine. --- Food Science. --- Medicine/Public Health, general. --- Health Promotion and Disease Prevention. --- Biotechnology. --- Health --- Food habits --- Nutrition --- Cost and standard of living --- Food supply --- Personal health and hygiene. --- Emergency medicine. --- Food science. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Science --- Medicine, Emergency --- Medicine --- Critical care medicine --- Disaster medicine --- Medical emergencies --- Alimentation --- Physiology --- Diet --- Dietetics --- Digestion --- Malnutrition --- Health aspects --- Health Workforce --- Nutrition   . --- Food—Biotechnology. --- Health promotion programs --- Health promotion services --- Promotion of health --- Wellness programs --- Preventive health services --- Health education --- Primary medical care --- Medical care --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Therapeutic use --- Food habits. --- Quality.