Editors:
- Emerging fields of science and important discoveries are incorporated
- Contributors are authors of international and national standing
- Covers all major facets of diet quality
Part of the book series: Nutrition and Health (NH)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (28 chapters)
-
Front Matter
-
Diseases and Conditions
-
Front Matter
-
-
Eating, Behaviour and Psychology
-
Front Matter
-
-
International Perspectives, Public Health Initiatives
-
Front Matter
-
About this book
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.
Editors and Affiliations
-
Diabetes and Nutritional Sciences, School of Medicine, King's College London, London, United Kingdom
Victor R. Preedy
-
Rosemead Surgery, Maidenhead, United Kingdom
Lan-Anh Hunter
-
Department of Biomedical Sciences, School of Life Sciences, University of Westminster, London, United Kingdom
Vinood B. Patel
About the editors
Victor R. Preedy, PhD, DSc, FRCPath, FSB, FRSPH, FRSC
Kings College London, Diabetes and Nutritional Sciences, School of Medicine, London, UK
Lan-Anh Hunter, BSc MBBS DRCOG DFFP MRCGPÂ Â Â
Rosemead Surgery, Maidenhead, Berkshire, UK
Vinood B. Patel, BSc (Hons), PhD
University of Westminster, Department of Biomedical Sciences, School of Life Sciences, London, UK
Bibliographic Information
Book Title: Diet Quality
Book Subtitle: An Evidence-Based Approach, Volume 2
Editors: Victor R. Preedy, Lan-Anh Hunter, Vinood B. Patel
Series Title: Nutrition and Health
DOI: https://doi.org/10.1007/978-1-4614-7315-2
Publisher: Humana New York, NY
eBook Packages: Medicine, Medicine (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-7314-5Published: 28 June 2013
Softcover ISBN: 978-1-4939-4874-1Published: 23 August 2016
eBook ISBN: 978-1-4614-7315-2Published: 28 June 2013
Series ISSN: 2628-197X
Series E-ISSN: 2628-1961
Edition Number: 1
Number of Pages: XXXIII, 416
Number of Illustrations: 21 b/w illustrations, 44 illustrations in colour
Topics: Clinical Nutrition, Nutrition, Primary Care Medicine, Food Science, Medicine/Public Health, general, Health Promotion and Disease Prevention