Food and Western Disease

Author: Staffan Lindeberg
Publisher: John Wiley & Sons
ISBN: 1444317180
Category : Medical
Languages : en
Pages : 1

Book Description
Nutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.

Food and Western Disease

Author: Staffan Lindeberg
Publisher: John Wiley & Sons
ISBN: 1405197714
Category : Medical
Languages : en
Pages : 370

Evolving Human Nutrition

Author: Stanley J. Ulijaszek
Publisher: Cambridge University Press
ISBN: 0521869161
Category : Health & Fitness
Languages : en
Pages : 415

Book Description
Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.

Food Quality: Balancing Health and Disease

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114940
Category : Technology & Engineering
Languages : en
Pages : 532

Book Description
Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. - Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease - Includes the most recent research methods of metabolomics and genomics to detect best outcomes - Includes innovative applications for anti-aging effects and curative properties in foods - Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Nutrition and Cardiometabolic Health

Author: Nathalie Bergeron
Publisher: CRC Press
ISBN: 1351645722
Category : Medical
Languages : en
Pages : 781

Book Description
Nutrition plays a key role in prevention of cardiovascular disease, the leading cause of death worldwide. Diet influences a broad spectrum of cardiometabolic risk factors, notably a cluster including excess adiposity, dyslipidemia, impaired glucose metabolism and high blood pressure. In the face of the rapidly increasing incidence of obesity and diabetes, maintaining cardiometabolic health through adoption of a healthy lifestyle is a top public health priority. In this book, Nutrition and Cardiometabolic Health, international experts present state-of-the-art scholarly reviews of dietary and lifestyle effects on metabolic systems associated with cardiovascular health and disease. It covers a broad range of topics including biological and behavioral processes regulating food intake; lifestyle and surgical approaches to weight loss; nutritional considerations for optimal cardiometabolic health across the lifespan; the relationship of macronutrients, whole foods and dietary patterns to diabetes and cardiovascular disease; and diet as a modulator of gene expression, epigenetics and the gut microbiome and the relationship of these traits to disorders of metabolism. This book provides its readers with an authoritative view of the present state of knowledge of dietary effects on cardiometabolic health and will be of interest to nutrition and healthcare professionals alike.

Handbook of Obesity, Two-Volume Set

Author: George A. Bray
Publisher: CRC Press
ISBN: 1482210703
Category : Medical
Languages : en
Pages : 1227

Book Description
This 2 volume set comprises of the 3rd edition of Volume 1 and the 4th edition of Volume 2, both published in 2014. In recent years, we've developed a much better grasp of the factors associated with the development of obesity. New clinical trials, discoveries related to drug use, and greater understanding of the benefits of weight loss in obese patients have expanded the field of research in this area. Reflecting our evolving understanding of causes and consequences, this two-volume set examines the history and prevalence of obesity and explores its biological, behavioral, environmental, social, and cultural determinants. It discusses the consequences of obesity, prevention, evaluation of the overweight patient, and a range of treatment options, including behavior modification, diet, exercise, medications, and surgical procedures.

Practical Paleo, 2nd Edition (Updated and Expanded)

Author: Diane Sanfilippo
Publisher: Simon and Schuster
ISBN: 1628600004
Category : Cooking
Languages : en
Pages : 480

Book Description
This book explains why avoiding both processed foods and foods commonly marketed as "healthy"--Like grains, legumes, and pasteurized dairy--will improve how people look and feel and lead to lasting weight loss. This second edition has been updated to include new information, answer common questions, and make it even easier for you to customize your diet to meet your personal health goals. Includes two new chapters, three new 30-day meal plans, 40+ new recipes, a new guide to special ingredients and where to find them and new additions throughout the book explore new topics, such as when eating low-carb can actually be a problem, how stress affects the adrenal system, and why the government changed its mind about dietary cholesterol. And the organization has been extensively revised to make the valuable information on food and how it affects the body more user-friendly--and easier to apply to your own health needs.--

Human Diet and Nutrition in Biocultural Perspective

Author: Tina Moffat
Publisher: Berghahn Books
ISBN: 1845459814
Category : Medical
Languages : en
Pages : 281

Book Description
There are not many areas that are more rooted in both the biological and social-cultural aspects of humankind than diet and nutrition. Throughout human history nutrition has been shaped by political, economic, and cultural forces, and in turn, access to food and nutrition has altered the course and direction of human societies. Using a biocultural approach, the contributors to this volume investigate the ways in which food is both an essential resource fundamental to human health and an expression of human culture and society. The chapters deal with aspects of diet and human nutrition through space and time and span prehistoric, historic, and contemporary societies spread over various geographical regions, including Europe, North America, Africa, and Asia to highlight how biology and culture are inextricably linked.

Evolution and Human Behaviour

Author: John Cartwright
Publisher: Springer
ISBN: 1137348011
Category : Science
Languages : en
Pages : 503

Book Description
Our experience of the world is driven by processes common to all animals: growth, survival, reproduction and death. Evolution and Human Behaviour explores the complexities of the human experience through the lens of Darwinism, drawing on a long and vibrant tradition of different theories and interpretations. This textbook offers a compelling synthesis of key concepts, addressing human thought, feeling and behaviour in fundamental evolutionary terms. This is a essential text for undergraduate students taking courses in psychology, human biology, ethology, anthropology and human behavioural ecology, providing an insightful and comprehensive introduction for anyone who wishes to understand how human behaviour has evolved. new_to_this_edition Additional chapters on health and disease, homosexuality, the nature of adaptations and life history theory Includes brand-new material on epigenetics, patterns of crime, error management theory, moral foundations theory, religion and gene culture co-evolution Now accompanied by a companion website offering additional reading material and useful practice questions New 'controversy' boxes in each chapter, providing ideas for essay topics and classroom discussion

Cooked

Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481

Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.