The Nutrition Society Textbook: Public Health Nutrition

Editor/Author Buttriss, Judith, Welch, Ailsa and Kearney, John et.al
Publication Year: 2017
Publisher: Wiley

Single-User Purchase Price: $64.00
Unlimited-User Purchase Price: $96.00
ISBN: 978-1-118-66097-3
Category: Health & Medicine - Health
Image Count: 85
Book Status: Available
Table of Contents

Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject's core concepts and considers public health nutrition tools and the application of intervention strategies.

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Table of Contents

  • List of Tables
  • List of Illustrations
  • Contributors
  • Series Foreword
  • Preface
  • Introduction
  • Part One: Public Health Nutrition Tools
  • Chapter 1: Introduction to Public Health Nutrition
  • 1.1 Public Health and Nutrition
  • 1.2 History of Nutrition in Public Health
  • 1.3 Nutrition and Public Health in Different Parts of the World
  • 1.4 Current Role of Nutrition in Public Health
  • 1.5 Nutrition Through the Life Course
  • 1.6 Principles of Public Health Nutrition
  • 1.7 Conclusions
  • References
  • Chapter 2: Concepts and Definitions Used in Public Health Nutrition
  • 2.1 Introduction
  • 2.2 Nature of Evidence
  • 2.3 Methods and Study Design
  • 2.4 Measurement Error and Bias
  • 2.5 Interpretation of Study Design and Hierarchy of the Evidence
  • 2.6 Risk Assessment Versus Risk Management
  • 2.7 Social Determinants of Diet and Health
  • 2.8 Conclusion
  • References
  • Chapter 3: Assessment of Dietary Habits
  • 3.1 Introduction
  • 3.2 Dietary Assessment Methods
  • 3.3 Selective Issues in Dietary Assessment
  • 3.4 Conclusions
  • References
  • Chapter 4: Assessment of Nutritional Status in Public Health Nutrition Settings
  • 4.1 Introduction
  • 4.2 Anthropometric Measures
  • 4.3 Assessment in Children and Adolescents: References, Norms and Percentile Charts
  • 4.4 Conclusions
  • References
  • Chapter 5: Food Composition
  • 5.1 Introduction
  • 5.2 Uses of Food Composition Data
  • 5.3 Food and Component Coverage and Description
  • 5.4 Components
  • 5.5 Sources of Data and Data Quality
  • 5.6 Biodiversity
  • 5.7 Limitations of Food Composition Data and Their Use
  • References
  • Chapter 6: Dietary Reference Values
  • 6.1 Introduction
  • 6.2 Evolution of Dietary Standards, Recommendations and Reference Values
  • 6.3 Principles of Deriving Reference Values
  • 6.4 Uncertainties in Setting Dietary Reference Values
  • 6.5 Critique
  • References
  • Chapter 7: Assessment of Physical Activity
  • 7.1 Nutrition, Physical Activity and Public Health
  • 7.2 Physical Activity Definitions
  • 7.3 Validity and Reliability
  • 7.4 Methods to Assess Physical Activity and Sedentary Behaviour
  • References
  • Part Two: Current State of Evidence
  • Chapter 8: Poor Dietary Patterns
  • 8.1 Introduction
  • 8.2 Overview of Current Diets in the UK
  • 8.3 Micronutrient Intakes in Europe
  • 8.4 Food-Based Dietary Guidelines and Tools for Delivering Healthy Eating Advice
  • 8.5 Dietary Patterns and Pattern Analysis
  • 8.6 Conclusions
  • Acknowledgements
  • References
  • Chapter 9: Minerals and Vitamins of Current Concern
  • Iron
  • Iodine
  • Vitamin A
  • Iron
  • 9.1 Introduction
  • 9.2 Iron Absorption: Intestinal Mucosal Uptake and Transfer of Iron
  • 9.3 Iron and Women in Their Reproductive Years
  • 9.4 Infants and Children
  • 9.5 Dietary Sources of Iron
  • 9.6 Bioavailability of Iron
  • 9.7 Iron Dietary Reference Values
  • 9.8 Causes of Iron Deficiency
  • 9.9 Features of Deficiency
  • 9.10 Anaemia of Chronic Disease
  • 9.11 Measuring Iron Inadequacy, Adequacy and Excess (Status)
  • 9.12 Iron Excess
  • 9.13 Treatment and Prevention of Iron Deficiency
  • 9.14 Addressing Iron Deficiency as a Public Health Issue
  • 9.15 Conclusion
  • Reference
  • Iodine
  • 9.16 Introduction
  • 9.17 Iodine Deficiency Disorders
  • 9.18 Conclusions and Recommendations
  • References
  • Vitamin A
  • 9.19 Introduction
  • 9.20 History
  • 9.21 Dietary Sources
  • 9.22 Absorption and Transport
  • 9.23 Functions
  • 9.24 Requirements
  • 9.25 Deficiency
  • 9.26 Toxicity
  • 9.27 Assessment of Status
  • 9.28 Special Considerations
  • 9.29 Perspectives on the Future
  • References
  • Chapter 10: Nutrition Pre-conception and during Pregnancy
  • 10.1 Introduction
  • 10.2 Nutritional Status Prior to Pregnancy
  • 10.3 Nutritional Requirements During Pregnancy
  • 10.4 Fluid Requirements in Pregnancy
  • 10.5 Vulnerable Groups Within the UK Population
  • 10.6 Diet and Lifestyle Advice for a Healthy Pregnancy
  • 10.7 A Summary of Diet and Lifestyle Recommendations Before and During Pregnancy in the UK
  • 10.8 Improving the Nutrition Status of Women of Childbearing Age
  • Acknowledgements
  • References
  • Chapter 11: Nutrition and Infant/Child Development
  • 11.1 Introduction
  • 11.2 Sources of Information about Infants and Young Children
  • 11.3 Feeding the Infant: Breastfeeding
  • 11.4 Feeding the Infant: Infant Formula
  • 11.5 Feeding the Infant: Complementary Foods
  • 11.6 Feeding the Child Over the Age of 18 Months
  • 11.7 Conclusions
  • Further Reading
  • Chapter 12: Nutrition and Teenagers/Young Adults
  • 12.1 Introduction
  • 12.2 Puberty: A Time of Transition into Adulthood
  • 12.3 Diet in Teenagers and Young Adults
  • 12.4 Physical Activity in Teenagers and Young Adults
  • 12.5 Overweight and Obesity in Teenagers and Young Adults
  • 12.6 Bone and Muscle Development during Teenage and Young Adulthood
  • 12.7 Iron Deficiency in Teenagers and Young Adults
  • 12.8 Cognitive Function and Mental Health
  • 12.9 Pregnancy in Teenage and Young Adulthood
  • 12.10 Conclusions
  • References
  • Chapter 13: Nutrition in Older Adults
  • 13.1 Introduction
  • 13.2 Associations between Diet and Disease in Older Adults
  • 13.3 Approaches to Nutritional Screening and Assessment
  • 13.4 Challenges to Nutrition in Older Adults
  • 13.5 Conclusion
  • Disclaimer
  • References
  • Part Three: Diet and Disease
  • Chapter 14: Obesity: Maternal
  • 14.1 Introduction
  • 14.2 Challenges
  • 14.3 Conclusion and Recommendations
  • References
  • Chapter 15: Obesity: Childhood
  • 15.1 Introduction
  • 15.2 The Obesogenic Environment
  • 15.3 Genetics
  • 15.4 Parental Influences
  • 15.5 Diagnosis of Childhood Obesity
  • 15.6 Consequences
  • 15.7 Prevention
  • 15.8 Treatment Management
  • References
  • Chapter 16: Cardiovascular Diseases: Sodium and Blood Pressure
  • 16.1 Introduction
  • 16.2 Dietary Sodium Intake
  • 16.3 The Evidence on Sodium Intake, Blood Pressure and Cardiovascular Health
  • 16.4 Public Health Strategies to Reduce Population-Wide Sodium Intake
  • References
  • Chapter 17: Carbohydrates and Metabolic Health
  • 17.1 Introduction
  • 17.2 Carbohydrate Definitions
  • 17.3 Recommendations on Total Carbohydrate
  • 17.4 Recommendations on Dietary Fibre
  • 17.5 Recommendations on Sugars
  • 17.6 The Carbohydrate Recommendations in Context
  • References
  • Chapter 18: Cardiovascular Disease: Dietary Fat Quality
  • 18.1 Introduction
  • 18.2 Relationship between Diet and Plasma Lipid Concentrations
  • 18.3 Atherogenic Lipoprotein Phenotype
  • 18.4 Postprandial Lipids
  • 18.5 Increased Adiposity and Cardiovascular Disease Risk Factors
  • 18.6 Evidence from Cohort Studies and Trials with Clinical Endpoints
  • 18.7 Current Dietary Guidelines
  • References
  • Chapter 19: Diet and Cancer
  • 19.1 Global Burden of Cancer
  • 19.2 Aetiology
  • 19.3 Diet, Epigenetics and Cancer
  • 19.4 Early Life Diet and Cancer
  • 19.5 Gut Microbiota as a Modulator of the Effect of Diet on Cancer Risk
  • 19.6 Dietary Recommendations
  • 19.7 Future Research Directions
  • Acknowledgements
  • References
  • Chapter 20: Bone Health
  • 20.1 Introduction
  • 20.2 Definition of Bone Diseases and Public Health Impact of Poor Bone Health
  • 20.3 Fundamentals of Bone Physiology
  • 20.4 Bone Changes Throughout the Life Course
  • 20.5 Diagnosis of Osteoporosis and Assessment of Bone Health
  • 20.6 Regulation of Calcium Homeostasis
  • 20.7 Nutritional Influences on Bone Health
  • 20.8 Concluding Remarks and Areas for Further Research
  • References
  • Chapter 21: Dental Health
  • 21.1 Introduction
  • 21.2 Public Health Significance of Oral Diseases
  • 21.3 Diet and Oral Diseases: Overview of the Evidence
  • 21.4 Implications for Action
  • 21.5 Conclusions
  • References
  • Chapter 22: Mental Health and Cognitive Function
  • Iron
  • Caffeine
  • B Vitamins
  • Physical Activity
  • Iron
  • 22.1 Introduction: Iron Accumulation in the Brain
  • 22.2 Iron Deficiency and Cognitive Development
  • 22.3 Iron and Neurodegeneration
  • 22.4 Summary
  • References
  • Caffeine
  • 22.5 Introduction
  • 22.6 Disposition, Metabolism and Physiological Actions of Caffeine
  • 22.7 Psychostimulant Effects of Caffeine
  • 22.8 Motor Performance and Tremor
  • 22.9 Blood Pressure
  • 22.10 Hypertension, Vascular Disease, Stroke and Dementia
  • 22.11 Caffeine Reinforcement, Dependence and Addiction
  • References
  • B Vitamins
  • 22.12 Introduction: B Vitamins and the Nervous System
  • 22.13 B Vitamins and Cognitive Development in Early Life
  • 22.14 B Vitamins and Cognitive Function in Ageing
  • 22.15 B Vitamins and Mental Health
  • 22.16 Dealing with Low B Vitamin Status and Related Public Health Challenges
  • 22.17 Conclusions
  • References
  • Physical Activity
  • 22.18 Introduction
  • 22.19 Physical Activity and the Prevention of Mental Illness
  • 22.20 Physical Activity and the Treatment of Mental Illness and Disorders
  • 22.21 Psychological Well-Being and Physical Activity
  • 22.22 How do we make a difference?
  • References
  • Part Four: Environmental Factors
  • Chapter 23: Obesogenic Neighbourhood Food Environments
  • 23.1 Introduction to Obesogenic Environments and the Concept of the Food Environment
  • 23.2 Eating Behaviours and how the Food Environment Influences Diet and Obesity
  • 23.3 Defining Spatial Access to Food Outlets
  • 23.4 Urban Planning and Health in the UK
  • 23.5 Conclusions
  • Acknowledgements
  • References
  • Chapter 24: The Wider Environment and its Effect on Dietary Behaviour
  • 24.1 Introduction
  • 24.2 Government-Led Initiatives and Policy
  • 24.3 Income, Price, Marketing, Promotions, Portion Size and Fiscal Strategies
  • 24.4 Cultural-, Environmental- and School-Related Influences
  • 24.5 Social and Health Marketing
  • 24.6 Food Labelling
  • 24.7 Impact of Fortification/Supplementation
  • 24.8 Conclusions
  • References
  • Part Five: Public Health Nutrition Strategies and Approaches
  • Chapter 25: Global and National Public Health Nutrition Approaches
  • 25.1 Introduction
  • 25.2 The Scope for Global Public Health Nutrition Approaches: Global Nutrition Challenges
  • 25.3 Global policy fora discussing public health nutrition
  • 25.4 Role of Non-Government Actors in Nutrition
  • 25.5 Effective Policies and Effective Interventions
  • 25.6 Developing national nutrition policies and programmes
  • 25.7 Conclusions
  • References
  • Chapter 26: Developing Strategies in the Community
  • 26.1 Introduction to the Chapter
  • 26.2 Group or Population Approaches
  • 26.3 Individual Approaches
  • 26.4 Omics Approaches (Stratified or ‘Personalised’ Nutrition)
  • 26.5 Overall Conclusion
  • References
  • Chapter 27: Dietary Change and Evidence on How to Achieve This
  • 27.1 Introduction to the Chapter
  • 27.2 Behaviour Change Theories and Models
  • 27.3 Strategies Used to Change Dietary Behaviours and Food Intake
  • 27.4 Advantages and Limitations of Individual Approaches and Upstream Approaches
  • 27.5 Conclusions
  • References
  • Chapter 28: Evaluation of Public Health Nutrition Interventions and Policies
  • 28.1 Introduction: background
  • 28.2 Evaluation design
  • 28.3 Data collection tools and their validation
  • 28.4 Data analysis and statistics
  • 28.5 Ethical issues
  • 28.6 Recommendations
  • 28.7 Conclusions
  • References
  • Chapter 29: Considerations for Evaluation of Public Health Nutrition Interventions in Diverse Communities
  • 29.1 Introduction
  • 29.2 Cultural competency
  • 29.3 Ethnic and cultural diversity
  • 29.4 Literacy
  • 29.5 Evaluation of dietary change in diverse communities
  • 29.6 Conclusion
  • References
  • Appendix
  • Daily Reference Values in the UK
  • Outside of the UK
  • References
  • WHO/FAO data
  • European data
  • USA data