Diet quality : an evidence-based approach
著者
書誌事項
Diet quality : an evidence-based approach
（Nutrition and health）
Humana Press, c2013
- v. 1
- v. 2
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注記
Includes bibliographical references and indexes
内容説明・目次
- 巻冊次
-
v. 2 ISBN 9781461473145
内容説明
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.
目次
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
- 巻冊次
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v. 1 ISBN 9781461473381
内容説明
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.
目次
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
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