WELL 1001: Nutrition & Weight Control / WELL 1002: Healthy Decision: Course Guide: Books

Presents a diversity of opinions on obesity and demonstrates that there is no consensus to this significant public health issue.

Containing a month's worth of 1,200 calorie per day menus, plus nutrition charts, this healthy eating guide allows you to set reasonable, healthy weight-loss goals while enjoying such dishes as cinnamon-raisin French toast, Italian roast pork tenderloin and frosty margarita pie.

Yes, you can have the carbs you love and lose weight--and it's healthier for you, too! Just follow this revolutionary, satisfying eating plan from beloved fitness guru Denise Austin. If you love carbs, you've looked at the low-carb diets that are all the rage and despaired of ever finding a program that works for you. Denise knows the feeling. As an active person, Denise knew she had to keep carbs in her life--they gave her power and endurance for her demanding days. Daunted by low-carb diets, she searched for a diet that would allow her to eat carbs and not gain weight. Instead, she discovered a diet that helped her lose weight. In her first diet book ever, Denise Austin teams up with Joslin Clinic nutritionist Amy Campbell to produce a sound, nourishing, truly delicious eating plan that allows readers to welcome their favorite foods--like real bread, hearty pasta dishes, and even potatoes--back onto the table, and still lose all the pounds they want, this time for good! Denise offers a 4-week program--based on her own diet and her 9 Rules of Weight Loss--that will guide carb-lovers to a healthful way of enjoying their savory, crunchy, energy-giving fare. Find out: o What really causes carbohydrate addiction and how to avoid it without "cutting" carbs o What foods set you off and how to satisfy your cravings without bingeing o Which carbs help you look and feel younger Enjoy the more than 100 mouthwatering all-new recipes--and discover an eating plan you can honestly imagine staying on for life! You can have your carbs--and lose weight, too!

In the developed world the number of obese people is increasing rapidly. In many countries more than one third of the adult population is overweight or obese. Not surprisingly, the subject of weight control is of enormous interest, both from a scientific perspective in the medical profession and practically among the general population. Although there has been much research into the mechanisms of controlling body weight, in the past there has been little success in stemming or reversing this trend. However, the advent of techniques for measuring energy expenditure together with approaches to the assessment of the various influences on eating behaviour, has led to progress. We now have a clearer understanding of the aetiology of obesity and consequently better approaches to treatment and prevention of this condition are being devised. This text outlines the current state of research in the area and provides pointers to the future.

You can never have too many vitamins, until they kill you. Eat meat, but avoid beef, chicken, turkey, and pork. Packaged foods are more efficiently preserved than they were 100 years ago--but should we actually eat the stuff? Consumers are besieged with conflicting messages about food and nutrition, making it difficult for the average customer to know what to believe. Is anything safe at McDonald's? Do carbohydrates cause obesity? This provocative new resource explores 15 common controversies in the field of food and nutrition. The authors explain the varying opinions and underlying issues that surround these debates, shedding new light on tensions over popular diets, fast food, and vegetarianism. Readers will gain a better understanding of these arguments and learn of the controversies surrounding lesser known topics as well, such as food irradiation, organic and imported food, vitamin supplementation, animal growth hormones, and more. Hot topics such as mad cow disease, high-protein diets, food allergies, and genetic modifications are clearly presented. This resource is perfect for high school and college students, as well as the general public.

The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world's leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control. After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity. With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity. Summarises key research which links diet and obesity Trends in obesity are examined Contributory factors to obesity are investigated, including lifestyle and genetics

Thanks to new tools of research and the heightened scientific rigor with which they are applied, medical science has reached a far more heightened understanding of nutrition s complex relation with digestive disease. Nutritional Management of Digestive Disorders bring together the contributions of leading experts in nutrition and digestion to provide readers with a concise yet thorough record of the advances made in this area of research. In addition to discussing traditional areas of nutrition, it presents essential findings on more recent and novel therapies. Specific Therapeutic Approaches to Specific Digestive Concerns Among the specific topics, it describes celiac disease and eosinophilic esophagitis and their management through diet. It considers the role of nutrition in treating acute pancreatitis and liver disease, the role of macro- and micronutrients in preventing colon cancer, and the role of nutrition and dietary supplements in inflammatory bowel disease. Among emerging topics, it considers Guidelines for the use of probiotics to ease irritable bowel syndrome and antibiotic-associated diarrhea Bariatric surgery for the treatment of obesity Short bowel syndrome and small intestinal transplantation Expanding metal stents used to overcome malignant obstructions of the upper gastrointestinal (GI) tract Nutrition s role in treating acute pancreatitis and liver disease Chapters in the book are dedicated to modern approaches to nutritional assessment, parenteral nutrition, and home nutritional support. Putting those recent developments into perspective, the book begins with a chapter that recounts the history of nutritional therapy in gastrointestinal disorders. Offering a cutting edge look at the field, Nutritional Management of Digestive Disorders provides researchers with critical data needed to conduct further research, while also providing clinicians with a look at new approaches to effective treatment."

The Industrial Diet chronicles the long-term transformation of food from a natural resource into an edible commodity that far too often fails to nourish us. Anthony Winson reveals how a combination of technological changes, population growth, and political and economic factors helped constitute and transform mass dietary regimes from the nineteenth century to the present day, and he offers new evidence linking broad-based dietary changes with negative health effects. With its focus on the degradation of food and the emergent struggle for healthful eating, this book encourages us to reflect on the state of our food environments and to create realistic and innovative strategies that can lead to a healthier future.