cache 470 320 0 50 92 16777215 DN6 Diet and Nutrition Sourcebook, 6th Ed.

Health Reference Series

Diet and Nutrition Sourcebook, 6th Ed.

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This item is scheduled to release on 06/18/2021

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Nutrition affects health, well-being, quality of life, and longevity, yet according to the 2015-2020 Dietary Guidelines, about half of all American adults—117 million individuals—have one or more preventable diet-related chronic diseases many of which are related to poor quality eating patterns and physical inactivity. This, along with increasingly sedentary lifestyles and busy schedules, can lead to obesity, heart disease, certain cancers, and diabetes. The direct medical costs associated with these diet-related health problems are significant. The continued high rates of overweight and obesity and low levels of progress toward meeting Dietary Guideline recommendations highlight the need to improve dietary and physical activity education and behaviors across the U.S. population.

Diet and Nutrition Sourcebook, Sixth Edition provides up-to-date data on nutrition and health, including information from the recently updated Dietary Guidelines for Americans and facts about the new MyPlate food guidance system. It details how children, seniors, vegetarians, athletes, and others can benefit from good nutrition. It offers tips for smart grocery shopping, healthy food preparation, and the consumption of a varied, balanced, and nutritious diet. It also discusses strategies for maintaining healthy eating patterns in restaurants, fast food establishments, and other places where meals are consumed away from home. People with certain medical concerns will learn how dietary choices play a role in disease management practices, and a special section discusses the link between nutrition and weight loss and weight maintenance. The book concludes with a glossary, information about government nutrition programs, and a directory of related organizations.

This book is divided into parts and chapters. Parts focus on broad areas of interest. Chapters are devoted to single topics within a part.

Part I: Guidelines for Healthy Food Consumption introduces basic concepts from the recently updated Dietary Guidelines for Americans and the new MyPlate food guidance system. It also discusses the key elements of healthy eating patterns, portions and serving sizes, and food labeling information.

Part II: The Elements of Good Nutrition presents details about basic food groups, fluids, vitamins, minerals, and functional foods. Individual chapters describe the importance of protein, carbohydrates, fats, fruits and vegetables, dairy products, and grains. Other chapters explain why vitamins, minerals, phytonutrients, and antioxidants are important dietary components.

Part III: Nutrition through the Life Span provides dietary information for people in different age groups. These include infants and toddlers, children and tweens, teens and college students, pregnant and menopausal women, and older persons.

Part IV: Lifestyle and Nutrition presents nutrition statistics and explores ways for Americans to make healthy food choices when shopping for food, when cooking at home, or when eating out. It also discusses vegetarian eating patterns, organic food choices, sports nutrition, and alcohol use.

Part V: Nutrition-Related Health Concerns describes the most common dietary issues facing Americans, such as metabolic syndrome and other concerns about added sugars, food additives, excess sodium, and high-calorie beverage consumption. Food safety and the health consequences of nutrition misinformation are also discussed.

Part VI: Nutrition and Weight Control focuses on the health risks faced by those who are overweight, and a special chapter addresses weight concerns in children. Other chapters provide tips for healthy weight loss and evaluate popular diet plans, diet medications and supplements, and low-fat foods.

Part VII: Nutrition for People with Other Medical Concerns discusses healthy eating patterns for people with diabetes, heart disease, lactose intolerance, food allergies, celiac disease, eating disorders, and cancer. It also describes the role nutrition plays in oral health.

Part VIII: Additional Help and Information includes a glossary of nutrition terms and details about government-sponsored nutrition programs for people who lack access to affordable food, including programs for women and infants, school-aged children, and seniors. It concludes with a directory of sources for more information.

Standard Features

  • Library binding, 6 x 9
  • 550-650 pages per volume
  • Includes access to Health Reference Series Online.
  • Easy-to-use volumes organized into parts and chapters
  • Parts focus on broad areas of interest; chapters focus on single topics within a part
  • Authoritative content from respected government agencies and institutes, university research centers, professional medical associations, and non-profit health organizations
  • Comprehensive chapters feature generous use of headings and subheadings for ease of navigation
  • Tables, charts, and illustrations display statistical data and supplement explanations
  • Helpful glossary provides definitions of technical terms
  • Resource directories with contact information highlight organizations that can provide further information and support
  • Professionally prepared master index provides easy access to descriptive information, definitions, and related concepts