Diet Quality

An Evidence-Based Approach, Volume 1

  • Victor R. Preedy
  • Lan-Anh Hunter
  • Vinood B. Patel

Part of the Nutrition and Health book series (NH)

Table of contents

  1. Front Matter
    Pages i-xxx
  2. Introductory Chapters

    1. Front Matter
      Pages 1-1
    2. Najeeba F. Alamir, Victor R. Preedy
      Pages 3-11
    3. Stephanie Stein, Elizabeth Lamos, Michael Quartuccio, Sruti Chandraskaran, Nicole Ionica, Nanette Steinle
      Pages 13-25
    4. Clare Collins, Alexis Hure, Tracy Burrows, Amanda Patterson
      Pages 41-49
  3. Reproduction, Pregnancy and Women

    1. Front Matter
      Pages 51-51
    2. Khalid K. Abdul-Razzak, Bayan A. Obeidat, Nehad M. Ayoub, Mudhaffar I. Al-Farras, Ahmed A. Jaradat
      Pages 53-63
    3. Clara L. Rodríguez-Bernal, Marisa Rebagliato, Leda Chatzi, Clara Cavero Carbonell, Carmen Martos, Ferran Ballester
      Pages 65-79
    4. Miguel Mariscal-Arcas, Celia Monteagudo, Fátima Olea-Serrano
      Pages 81-92
    5. Márcia Regina Vitolo, Maria Laura da Costa Louzada, Fernanda Rauber
      Pages 93-104
  4. Life Stages: Children and Seniors

    1. Front Matter
      Pages 117-117
    2. Elling Bere, Knut-Inge Klepp
      Pages 135-142
    3. Guo Cheng, Anette E. Buyken
      Pages 143-159
    4. George Antonogeorgos, Demosthenes Panagiotakos
      Pages 161-175
    5. Kristi B. Adamo, Kendra E. Brett
      Pages 177-197
    6. María Isabel Martinez-Martinez, Jose Martinez-Raga
      Pages 207-218

About this book

Introduction

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.

Keywords

Diet Quality Evidence-based Food Quality Macro-nutrients Micro-nutrients

Editors and affiliations

  • Victor R. Preedy
    • 1
  • Lan-Anh Hunter
    • 2
  • Vinood B. Patel
    • 3
  1. 1.Diabetes and Nutritional Sciences, School of MedicineKing's College LondonLondonUnited Kingdom
  2. 2.Rosemead SurgeryMaidenheadUnited Kingdom
  3. 3.Department of Biomedical Sciences, School of Life SciencesUniversity of WestminsterLondonUnited Kingdom

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7339-8
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Humana Press, New York, NY
  • eBook Packages Medicine
  • Print ISBN 978-1-4614-7338-1
  • Online ISBN 978-1-4614-7339-8
  • About this book