Main description:

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.

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 - Andre 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 Riserus

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 Palacios and Ivonne Anglero

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 - Helene Delisle, Victoire-Damienne Agueh, Roger Sodjinou, Gervais Deleuze Ntandou-Bouzitou and Charles Dabone

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 (TM)): 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 Dube

Chapter 28 - Diet quality: What more is there to know? - Rajkumar Rajendram, Roshanna Rajendram, Vinood B. Patel and Victor R. Preedy