Table of Contents

Fat: The Good, the Bad, and the Ugly.- Dietary Fiber: All Fibers are not Alike.- Sugar and Artificial Sweeteners: Seeking the Sweet Truth.- Vitamins and Minerals: How much do we Really Need?- Dietary Reference Intakes: Cutting through the Confusion.- Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff.- Vegetarian and Vegan Diets: Weighing the Claims.- Dietary Recommendations for Non-Alcoholic Beverages.- Should Moderate Alcohol Consumption be Promoted?- Issues of Food Safety: Are "Organic" Apples Better?- What is a Healthy Diet? From Nutritional Science to Food Guides.- Achieving Dietary Change: The Role of the Physician.- Dietary Supplements: Navigating a Minefield.- Taste Sensation: Why we eat what tastes good.- Pregnancy: Preparation for the Next Generation.- Infants: Transition from Breast to Bottle to Solids.- Young Children: Preparing for the Future.- Adolescents and Young Adults: Facing the Challenges.- Healthy Aging: Nutrition Concepts for Older Adults.- Assessing Nutritional Status: How Do We Know If Our Diet Is Healthy?- Eating Disorders: Disorders of Under- and Over-nutrition.- Obesity: Understanding and Achieving a Healthy Weight.- Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence.- Diabetes: Lifestyle Interventions to Stem the Tide of Type 2 Diabetes.- Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy.- Diet and Blood Pressure: The High and Low of It.- Gastrointestinal Disorders: Does Nutrition Control the Disease?- Nutrition in Patients with Diseases of the Liver and Pancreas.- Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders.- Bone Health: Sound Suggestions for Stronger Bones.- Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents.- Nutritional Challenges of Girls and Women.- Diet, Physical Activity, and Cancer Prevention.- Food Allergy and Intolerance: Diagnoses and Nutritional Management.- Drug Interactions with Food and Beverages.- Appendices.- Aids to Calculations.- Sources of Reliable Information on Nutrition.- Dietary Reference Intakes (DRI) Tables.

About the Author

Dr. Ted Wilson, PhD is an associate professor of Biology at Winona State University in Winona, Minnesota. He teaches courses in Nutrition, Physiology, Cardiovascular Physiology, Cell Signal Transduction and Cell Biology. His research examines how diet affects human nutritional physiology and whether food/dietary supplement health claims can be supported by measurable physiological changes. He has studied many foods, dietary supplements and disease conditions including low-carbohydrate diets, cranberries and cranberry juice, pomegranate juice, apple juice, grape juice, wine, resveratrol, creatine phosphate, soy phytoestrogens, tomatoes, eggplants, coffee, tea, energy drinks, heart failure prognosis, diabetes and obesity. Diet induced changes have includes physiological evaluations of plasma lipid profile, antioxidants, vasodilation, nitric oxide, platelet aggregation, glycemic and insulinemic responses using in vivo and in vitro models. With Dr N. Temple he has edited Beverages in Nutrition and Health (Humana Press, 2004) and Nutritional Health: Strategies for Disease Prevention (Humana Press, 2001 1st and 2006 2nd edition).

Reviews

From the reviews: "This up-to-date reference on the importance of diet in physical health reviews current research, evaluates the evidence behind popular trends, and provides practical guidelines. ! It is geared toward physicians and relevant for any healthcare professional. ! In an increasingly health conscious world, this book will be a valuable resource for physicians concerned with both primary and secondary forms of dietary prevention. ! evaluates the science behind current trends ! and reviews current literature to provide practical recommendations. It is well organized, concise, and accessible." (Heather Huang, Doody's Review Service, May, 2010) "This refreshing comprehensive new book will help us all do it better. ! In 35 chapters numerous experts in nutrition have discussed advantages and disadvantages of various types of foods and include the special aspects of vegetarian diets. ! A major portion of the book focuses on the special nutritional needs of patients who have a broad spectrum of acute and chronic medical disorders. ! Comprehensive therapists should have this book at their disposal to use for making recommendations to their patients." (Harry L. Messmore and William H. Wehrmacher, Comprehensive Therapy, Summer, 2010)