Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Download or read book Eat for Life written by National Academy of Sciences and published by National Academies Press. This book was released on 1992-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Front of Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Download or read book Trends in Dietary Fats Research written by M. V. Landow and published by Nova Science Publishers. This book was released on 2006 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most concentrated source of food energy. Per gram, fats have over twice as many calories as protein or carbohydrates. Fats supply nine calories per gram, whereas carbohydrates (sugars and starches) and protein supply four calories per gram. Our bodies store excess dietary fats in fat cells to meet later energy needs. Excess dietary carbohydrates and protein also are converted into fat by our bodies and stored for later use. In addition to supplying energy, fats have several important functions. Fats give foods their characteristic flavours. Fats help provide a feeling of satiety, or fullness. Dietary fats carry the fat-soluble vitamins A, D, E, and K. Fats are also a source of the essential fatty acids, linoleic acid and linolenic acid. Because the body cannot make these essential fatty acids, they must be provided in the diet. There are three types of natural fats found in foods. These are monounsaturated, polyunsaturated, and saturated fats. Most foods contain all three fats in different amounts. Another type of fat is trans fats. These fats are formed when vegetable oils are processed into margarine or shortening through a process called hydrogenation. This new book brings together new research in this sometimes confusing but critical area of research.
Download or read book Nutritional Epidemiology written by Walter Willett and published by Oxford University Press, USA. This book was released on 1990 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Overview of Nutritional Epidemiology; Foods and Nutrients; Nature of Variation in Diet; Short Term Dietary Recall and Recording Methods; Food Frequency Methods; Reproducibility and Validity of Food Questionnaries; Recall of Remote Diet; Surrogate Sources of Dietary Information; Anthropometric Measures and Body Composition; Implications of Total Energy Intake for Epidemiologic Analyses; Correction for the Effects of Measurement Error; Vitamin A and Lung Cancer; Dietary Fat and Breast Cancer; Diet and Coronary Heart Disease; Future Research Directions.
Download or read book Food Lipids written by Jose M. Lorenzo and published by Academic Press. This book was released on 2022-02-26 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. - Provides clear information on obtaining, characterizing and applying lipids in several food products - Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods - Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries
Download or read book Coronary Primary Prevention Trial written by and published by . This book was released on 1984 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wild type Food in Health Promotion and Disease Prevention written by Fabien DeMeester and published by Springer Science & Business Media. This book was released on 2008-01-23 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a cutting-edge, in-depth investigation into new methods of health promotion. It is one of the first books to focus on the role of omega-3 polyunsaturated fatty acids in unhealthy diets. The book also contains reviews of the economic benefits of novel health promotion and disease prevention methods. Leading experts present recent examples and clinical trials.
Download or read book Lipids and Cardiovascular Disease written by and published by . This book was released on 1990 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Big Fat Surprise written by Nina Teicholz and published by Simon and Schuster. This book was released on 2014-05-13 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma. With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
Download or read book Diet Nutrition and the Prevention of Chronic Diseases written by World Health Organization and published by World Health Organization. This book was released on 2003-04-22 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends such as shifting dietary patterns and an increasingly sedentary lifestyle combined with smoking and alcohol consumption are major risk factors for noncommunicable chronic diseases such as obesity, diabetes, cardiovascular diseases such as hypertension and stroke, cancer dental diseases and osteoporosis. This report reviews the scientific evidence on the effects of diet, nutrition and physical activity on chronic diseases and makes recommendations for public health policies and programmes. Issues considered include the macro-economic implications of public health on agriculture and the global supply and demand for fresh and processed foods.
Download or read book Lipid Nutrition Guidelines written by Harumi Okuyama and published by MDPI. This book was released on 2021-04-30 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since the publication of Ancel Keys’ watershed ‘Seven Countries Study’ in 1970, medical thinking has posited a causal link between the intake of animal fats and coronary heart disease. The research of Prof. Harumi Okuyama and his colleagues presented in this new publication suggests that this link is in fact tenuous. It goes beyond that to suggest that current medical wisdom regarding lipid nutrition may actually be counterproductive. This ground-breaking analysis is likely to be debated for many years to come. The ‘Seven Countries Study’, which identified the specifics of the Mediterranean Diet and awarded it a central position in combating coronary heart disease, triggered significant changes in Western diets. Most notably, it stimulated a widespread attempt to reduce animal fats and replace them with vegetable fats. The low-density lipoprotein (LDL) element of the cholesterol naturally present in animal-source foods was dubbed a killer, and a significant industry developed around the provision of plant-based oils and fats. The clinical consensus on cholesterol was further strengthened in 1987 by the introduction of statins, an innovative class of drugs that reduce LDL production in the liver and are designed to help guard against coronary heart disease. Thirteen Nobel Prizes have been awarded to scientists who devoted major parts of their careers to cholesterol research. It is therefore a brave research team that dares to challenge the link between animal fats and coronary heart disease. This, however, is precisely what Prof. Okuyama and his team set out to do in this book. They actually recommend increasing the intake of cholesterol and animal fats, to an extent that does not lead to obesity. This recommendation is based on the discovery by Prof. Okuyama and his team that common vegetable oils such as canola and hydrogenated vegetable fats have toxic effects. They demonstrate that hydrogenated vegetable fats and oils are important culprits in atherosclerosis and other lifestyle diseases, and suggest that high total or LDL-cholesterol is not the cause of atherosclerosis or cardiovascular disease. Further, they argue that current medical guidelines on lipid nutrition conflict with evidence-based research, and that persistently focusing on LDL-cholesterol as the cause of atherosclerotic cardiovascular disease (ASCVD) is counterproductive. Key findings Some types of vegetable fats and oils exhibit stroke-inducing and endocrine-disrupting activity. Their inhibition of the vitamin K2–osteocalcin link is the major cause of ASCVD and related diseases. In the current food environment, the balance of omega-6 and omega-3 fatty acids is too much in favour of omega-6, and therefore lowering the omega-6/omega-3 ratio is recommended for the prevention of allergic and inflammatory diseases including ASCVD and cancer. Atherogenesis can develop without elevated LDL-cholesterol levels and/or in association with decreasing LDL-cholesterol levels. Increased intake of vegetable fats and oils with stroke-inducing and endocrine-disrupting activities in countries with restricted intakes of animal fats and cholesterol has led to the critical situations surrounding physical and mental health currently seen in Japan, East Asia, and the Mediterranean countries. Medical care professionals continue to insist on actively reducing LDL-cholesterol levels. This approach will only heighten the extensive health problems that Japan and some countries are at present facing. Many aspects of current medical practice in Japan are indeed likely to be in conflict with that country’s Medical Care Act. This thought-provoking analysis of one of the major health syndromes of our day demands serious consideration by professionals interested in cardiovascular health in particular and in public health more widely. Its implications are far-reaching – for medical practitioners, medical insurers, nutritionists, food producers and pharmaceutical manufacturers alike, as well as for individual patients.
Download or read book Processing and Nutrition of Fats and Oils written by and published by John Wiley & Sons. This book was released on 2013-07-25 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Download or read book The World is Fat written by Barry M. Popkin and published by Penguin. This book was released on 2009 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the history of human obesity worldwide, and examines how trends in technology, globalization, government policies, and the food industry affect all physical aspects of human life.
Download or read book Eating Drinking Surviving written by Peter Jackson and published by Springer. This book was released on 2016-11-24 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication addresses the global challenges of food and water security in a rapidly changing and complex world. The essays highlight the links between bio-physical and socio-cultural processes, making connections between local and global scales, and focusing on the everyday practices of eating and drinking, essential for human survival. Written by international experts, each contribution is research-based but accessible to the general public.
