Nutrition and HealthTopics and Controversies  book cover
1st Edition

Nutrition and HealthTopics and Controversies

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ISBN 9780849378492
Published August 16, 1995 by CRC Press
272 Pages

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Book Description

Nutrition and Health: Topics and Controversies explores in detail the relationship between diet, nutritional status, and disease, and evaluates nutritional practices intended to minimize the incidence of and slow the progress of major chronic illnesses. National trends in nutritional awareness and the resulting changes in consumer behavior are discussed. Unlike other books on this subject, the authors take a stand on controversial issues in the field and document their positions with scientific data. Nutrients such as calcium, vitamin E, selenium, and antioxidants, their importance in overall nutrition, and their role in specific diseases are covered. Expertise in nutritional science is not required to gain the highly practical information in this book.

Table of Contents

Trends in American Dietary Patterns: Research Issues and Policy Implications
M. Nestle, New York University and C.E. Woteki, Office of Science and Technology Policy, The White House, Washington, D.C.
Controversies in Changing Dietary Behavior
D.J. Bowen and L.F. Tinker, Fred Hutchinson Cancer Research Center, Seattle, Washington
Nutrition in Cancer Prevention and Adjuvant Therapy
M.M. Jacobs, McLean, Virginia
Cholesterol and Cardiovascular Disease: How Can Nutrition Help?
D. Kritchevsky, Wistar Institute, Philadelphia, Pennsylvania
Calcium Nutrition and Osteoporosis
F. Bronner, University of Connecticut Health Center, Farmington, and W.D. Stein, Institute of Life Sciences, The Hebrew University, Jerusalem, Israel
Calcium and the Myocardium: What Can Nutrition Do?
C. Saha, R. Liao, G. Thaiyananthan, and J.K. Gwathmey, Harvard Medical School, Boston, Massachusettes
Vitamin E: Do We Need It?
L.A. Witting, State College, Pennsylvania
Selenium: Do We Dare Neglect It?
J.A. Milner, Pennsylvania State University, University Park
Antioxidants and Atherosclerosis
I. Jialal and S.M. Grundy, Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas

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