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MORE ABOUT THIS BOOK
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 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.
Contents:
Part 1: Introductory Chapters
Chapter 1 - Diet Quality: setting the scene - Najeeba F. Alamir and Victor R. Preedy
Chapter 2 - Food Intake and Food Preference - Stephanie Stein, Elizabeth Lamos, Michael Quartuccio, Sruti Chandraskaran, Nicole Ionica and Nanette Steinle
Chapter 3 - An evidence-based approach to the nutritional quality of home meals: Exploring emotional reinforcement and attachment style as underlying mechanisms - Ji Lu, Aida Faber and Laurette Dube
Chapter 4 - Diet Quality and its Potential Cost Savings - Clare Collins, Alexis Hure, Tracy Burrows and Amanda Patterson
Part 2: Reproduction, Pregnancy and Women
Chapter 5 - Reproduction, Pregnancy and Women: Diet quality and dysmenorrheal - Khalid K. Abdul-Razzak, Bayan A. Obeidat, Nehad M. Ayoub, Mudhaffar I. Al-Farras and Ahmed A. Jaradat
Chapter 6 - Maternal diet quality and pregnancy outcomes - Clara L. Rodriguez-Bernal, Marisa Rebagliato, Leda Chatzi, Clara Cavero Carbonell, Carmen Martos and Ferran Ballester
Chapter 7 - Diet quality in pregnancy: a focus on requirements and the protective effects of the Mediterranean Diet - Miguel Mariscal-Arcas, Celia Monteagudo and Fatima Olea-Serrano
Chapter 8 - Maternal dietary counseling and children's diet quality - Marcia Regina Vitolo,
Maria Laura da Costa Louzada and Fernanda Rauber
Chapter 9 - Diet quality, micronutrient intakes and economic vulnerability of women - Liv Elin Torheim and Mary Arimond
Part 3: Life Stages: Children and Seniors
Chapter 10 - Interventions to improve dietary quality in children - Melanie Hingle
Chapter 11 - Free fruit for school children to improve food quality - Elling Bere and Knut-Inge Klepp
Chapter 12 - Diet quality in childhood: impact on growth - Guo Cheng and Anette E. Buyken
Chapter 13 - Diet Quality, in relation to TV viewing and Video Games playing - George Antonogeorgos and Demosthenes Panagiotakos
Chapter 14 - Parental Perceptions and childhood dietary quality: who holds the reigns? - Kristi B. Adamo and Kendra E. Brett
Chapter 15 - Convenience foods and dietary quality in children - Ute Alexy
Chapter 16 - Nutritional education of Secondary Education students and diet quality - Maria Isabel Martinez-Martinez and Jose Martinez-Raga
Chapter 17 - Diet Quality and Older Adults: Special Considerations - Alice Lichtenstein
Part 4: Foods and Dietary Components
Chapter 18 - Mediterranean Diet and Dietary Sodium Intake - Paul Farajian and Antonis Zampelas
Chapter 19 - Nutritional Quality of Foods: Sweet Potato - Hoang Van Chuyen and Jong-Bang Eun
Chapter 20 - Cooking and diet quality: a focus on meat - Cristina M. Alfaia, Anabela F. Lopes and Jose A. M. Prates
Chapter 21 - The quality of orange juice - Luciano Cinquanta and Marisa Di Matteo
Chapter 22 - Whole Grains and Diet - Satya S. Jonnalagadda
PRODUCT DETAILS
Publisher: Springer (Humana Press Inc.)
Publication date: June, 2013
Pages: 596
Weight: 8123g
Availability: Available
Subcategories: Biochemistry, General Practice, Nutrition, Public Health
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