Foreword Chapter 1: Nutrition for the Prevention of Disease 1.1 The Role of Nutrition in Human Health 1.1.1 The Prevalence and Impact of Chronic Disease 1.1.2 The Role of Nutrition in Healing and Prevention 1.1.3 The Neolithic Revolution and the Rise in Human Disease 1.
1.4 The Rise of Disease Prevalence in Western Societies 1.2 Malnutrition and Famines: Their Impacts on Society 1.2.1 Introduction to the Impacts of Plagues and Famines 1.2.2 Malnutrition during the 18th-Century Agricultural Revolution 1.2.
3 Malnutrition and Disease during the 19th-Century Industrial Revolution 1.3 Food Impurity, Malnutrition and Poisoning in the 20th Century 1.4 Nutritional Guidance in the 20th and 21st Centuries 1.4.1 The Prevalence of Chronic Disease in the United States References Chapter 2: Key Nutrition Concepts and Calculations 2.1 Principles of Healthy Eating 2.1.1 Population Dietary Guidelines to Achieving Health 2.
1.2 Carbohydrates 2.1.3 Proteins 2.1.4 Lipids 2.2 Determining the Dietary Reference Intakes (DRIs) 2.3 Meaningful Calculation Concepts 2.
4 Organizing Nutrients 2.4.1 Principle of a Diet Prescription References Chapter 3: The Problem of Obesity 3.1 The Prevalence of Obesity in the United States 3.2 The Causes of Obesity 3.2.1 The Food Environment 3.2.
2 The Built Environment and New Technologies 3.2.3 Genetic Issues 3.2.4 Satiety Mechanisms 3.3 Assessment of Obesity 3.3.1 Body Composition Assessment 3.
3.2 Medical History 3.3.3 Psychological Evaluation 3.3.4 Nutritional Evaluation 3.4 Obesity Treatments 3.4.
1 Weight Loss Management Strategies 3.4.2 Popular Weight Loss Methods 3.4.3 The Most Effective Obesity Treatments 3.5 Obesity Case Study: Case 3.1: Gradual Weight Gain over 3 Years in a 27-YearOld Woman 3.5.
1 Presentation 3.5.2 Body Composition Assessment 3.5.3 Dietary Assessment 3.5.4 Nutritional Interpretation of the Diet 3.5.
5 Interpretation of Medical Indices 3.5.6 Dietary Recommendations 3.5.7 Determining the Goal Body Weight References Chapter 4: The Problem of Cardiovascular Disease 4.1 The Prevalence of Cardiovascular Disease (CVD) 4.2 The Causes of Cardiovascular Disease 4.2.
1 Poor Diet and Lifestyle Habits 4.2.2 Abnormal Lipid Metabolism 4.3 Assesment of Cardiocascular Disease 4.4 Strategies to Control CVD 4.5 CVD Case Study-4.1: A 54-Year-Old Male with Hyperlipidemia 4.5.
1 Presentation 4.5.2 Diet Assessment 4.5.3 Body Composition Assessment 4.5.4 Medical Assessment 4.5.
5 Recommendations-Exercise Prescription 4.6 CVD Case Study-4.2: A 38-Year-Old Male Who Suffered a Heart Attack 4.6.1 Presentation 4.6.2 Medical Assessment 4.6.
3 Body Composition Assessment 4.6.4 Lifestyle Assessment 4.6.5 Diet Prescription References Chapter 5: The Problem of Diabetes Mellitus 5.1 The Prevalence of Diabetes 5.2 Type-1 Diabetes 5.3 Type-2 Diabetes 5.
4 Causes of Type-2 Diabetes 5.5 The Treatment of Type-2 Diabetes 5.5.1 Public Health Strategies 5.5.2 Prenatal Nutrition 5.6 Type-2 Diabetes Case Study-5.1: A 32-Year-Old Woman with Hyperglycemia 5.
6.1 Presentation 5.6.2 Medical Assessment 5.6.3 Body Composition Assessment 5.6.4 Lifestyle and Diet Assessment 5.
6.5 Recommendations References.