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Informationen zum Autor Ann M. Coulston, MS, RD, has a more than 20-year history of clinical research at Stanford University Medical Center where her research centered on carbohydrate and lipid metabolism, the nutritional management of diabetes, and insulin resistance. She has provided nutrition consultation to the food and healthcare industry, public relations firms, and Internet companies. She is past-president of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and has been recognized by the American Dietetic Association Foundation for excellence in the practice of clinical nutrition and the practice of research. Carol J. Boushey, PHD, MPH, RD, is an Associate Researcher in the Epidemiology Program of the University of Hawaii Cancer Center and an Adjunct Professor in the Nutrition Science Department at Purdue University. Her research includes dietary assessment methods, dietary patterns, and quantitative methods. At the Cancer Center, she directs the Nutrition Shared Resource. She serves on the editorial board of the Journal of the Academy of Nutrition and Dietetics and the Nutrition Committee of the American Heart Association. Mario G. Ferruzzi, PhD is a Professor of Food Science and Nutrition at Purdue University. His research interests are in the area of phytochemical bioavailability, metabolism and their role in chronic disease prevention. Additionally, he has industrial experience in product research and development. Prior to joining Purdue in 2004, he was a Research & Development Scientist with Nestlé R&D in Marysville, OH and Lausanne, Switzerland. He is a member of the Institute of Food Technologists (IFT), the American Society for Nutrition (ASN), and the American Chemical Society (ACS). Expertly edited, the 3e of Nutrition in the Prevention and Treatment of Disease provides extensive coverage of clinical applications and disease prevention. This edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Zusammenfassung Helps you understand how nutrition can be used to improve health status. This title focuses on the relationship between disease and nutrition! an area of increasing interest and concern as health care costs and availability continue to be an issue worldwide. It is useful for nutritional scientists and also for upper division nutrition course work. ...
