Diet Analysis

Utilization of the laboratory for nutrition support accompanies the greater demand for quality nutrition, as evidenced by the recent nutrition label law. Because quality nutrition is also good preventive medicine, nutrition assessment may be part of a preliminary examination. This book introduces several areas of nutrition research that the American Institute of Nutrition recently detailed; these include animal nutrition, diet and disease, energy and macronutrient metabolism, growth and development, neuroscience, nutrient-gene interactions, nutrient and food toxicity, public health nutrition policy, and vitamins and minerals. The experiments in this laboratory manual provide the basics of nutritional assessment, including anthropometric, biochemical, clinical, dietary, and environmental parameters. Biological food processing, food composition, theoretical principles, and the effect of pharmaceuticals on appetite, absorption, metabolism and behavior are also studied.

This reference addresses basic principles and concepts that are central to the major clinical nutrition-related activities, such as nutritional assessment and monitoring, current theoretical base and knowledge of efficacious interventions, interactions between genetic and nutritional factors, and the use and interpretation of population-based or clinical epidemiological evidence.

(Publisher-supplied data) Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. This book assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals such as phytoestrogens, carotenoids and flavonoids. It covers key safety and quality issues in developing phytochemical products, instituting appropriate intake levels, testing for safety and establishing health claims through clinical trials. This book will establish itself as a standard reference on one of the most important sectors in the functional foods market.

The relentless loss of biodiversity is among the greatest problems facing the world today. The third edition of this established textbook provides an updated and comprehensive overview of the essential background, concepts, and tools required to understand how genetics can be used to conserve species, reduce threat of extinction, and manage species of ecological or commercial importance. This edition is thoroughly revised to reflect the major contribution of genomics to conservation of populations and species. It includes two new chapters: "Genetic Monitoring" and a final "Conservation Genetics in Practice" chapter that addresses the role of science and policy in conservation genetics. New genomic techniques and statistical analyses are crucial tools for the conservation geneticist. This accessible and authoritative textbook provides an essential toolkit grounded in population genetics theory, coupled with basic and applied research examples from plants, animals, and microbes. The book examines genetic and phenotypic variation in natural populations, the principles and mechanisms of evolutionary change, evolutionary response to anthropogenic change, and applications in conservation and management. Conservation and the Genomics of Populations helps demystify genetics and genomics for conservation practitioners and early career scientists, so that population genetic theory and new genomic data can help raise the bar in conserving biodiversity in the most critical 20 year period in the history of life on Earth. It is aimed at a global market of applied population geneticists, conservation practitioners, and natural resource managers working for wildlife and habitat management agencies. It will be of particular relevance and use to upper undergraduate and graduate students taking courses in conservation biology, conservation genetics, and wildlife management.

Discovering Nutrition, Third Edition is a student-friendly introduction to nutrition on a non-majors level. Coverage of material such as digestion, metabolism, chemistry, and life cycle nutrition is clearly written, accessible, and engaging to undergraduate students.

Outlines clinical protocols for most of the disorders and conditions in which nutrition may be useful as a primary or adjunct intervention. Provides an overview of clinical nutrition assessment along with specific tools for diet analysis and diet prescription. Describes the clinical aspects of the various macronutrients and micronutrients in order to increase familiarity with their application in the prevention and treatment of human disease. Designed as a quick reference guide for health care professionals, but can also be used by nonprofessionals.