Public Health Nutrition by Buttriss, Judith L. -- Read -- Imperial Library of Trantor

Index

Cover The Nutrition Society Textbook Series Title Page Copyright Contributors Series Foreword Preface Introduction About the Companion Website 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

Index End User License Agreement

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