Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. No other nutrition book on the market takes this approach. Students will take away foundational insights into the application of nutrition research in the prevention and treatment of disease. Busy researchers and clinicians will use this book as a ?referesher course? and should feel confident in making patient care recommendations based on solid current research findings.

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Section 1: Research Methodology

A. Assessment Methods for Research and Practice
1. Dietary Assessment Methodology Frances E. Thompson and Amy F. Subar 2. Assessment of Dietary Supplement Use Johanna Dwyer and Rebecca B. Costello 3. Physical Assessment of Nutritional Status Edward Saltzman and Megan A. McCrory 4. Energy Requirement Methodology Debra Coward-McKenzie and Rachel K. Johnson

B. Research and Applied Methods for Observational and Intervention Studies
5. Application of Research Paradigms to Nutrition Practice Carol J. Boushey 6. Overview of Nutritional Epidemiology Marian L. Neuhouser and Ruth E. Patterson 7. Analysis, Presentation, and Interpretation of Dietary Data Debra Coward-McKenzie and Rachel K. Johnson 8. Current Theoretical Bases for Nutrition Intervention and their Uses Karen Glanz 9. Nutrition Intervention: Lessons from Clinical Trials Linda G. Snetselaar 10. Tools and Techniques to Facilitate Nutrition Intervention Linda M. Delahanty and Joan M. Heins 11. Evaluation of Nutrition Interventions Alan R. Kristal 12. Biomarkers and their Use in Nutrition Intervention Johanna W. Lampe and Cheryl L. Rock

Section 2: Nutrition for Health Maintenance, Prevention and Disease-Specific Treatment

A. Food and Nutrient Intake for Health
13. Nutrition Guidelines to Maintain Health Suzanne P. Murphy 14. Nutrition, Health Policy, and the Problem of Proof Robert P. Heaney and Sarah Roller 15. Choline and Neural Development Mihai D. Niculescu and Steven H. Zeisel 16. Antioxidants in Health and Disease Harold E. Seifried and John A. Milner 17. Nutrients and Food Constituents in Cognitive Decline and Neurodegenerative Disease James A. Joseph, Mark A. Smith, George Perry, and Barbara Shukitt-Hale 18. Diet and Supplements in the Prevention and Treatment of Eye Diseases Julie A. Mares and Amy E. Millen 19. Nutrition Requirements for Athletes Asker E. Jeukendrup 20. Nutrition for Children with Special Health Care Needs Anne Bradford Harris, Marion Taylor Baer and Cristine M. Trahms

B. Overweight and Obesity
21. Genetics of Human Obesity Janis S. Fisler, Nancy A. Schonfeld-Warden and Craig H. Warden 22. Obesity: Overview of Treatments and Interventions Helen M. Seagle, Holly R. Wyatt and James O. Hill 23. Obesity: The Role of Physical Activity in Adults Marcia L. Stefanick 24. Macronutrient Intake and the Control of Body Weight David A. Levitsky 25. Behavioral Risk Factors for Obesity: Diet and Physical Activity Nancy E. Sherwood, Mary Story, Dianne Neumark-Sztainer and Kate Bauer 26. Dietary Approaches to Exploit Energy Balance Utilities for Body Weight Control Richard D. Mattes 27. Properties of Foods and Beverages that Influence Energy Intake and Body Weight Jenny H. Ledikwe and Barbara J. Rolls

C. Cardiovascular Disease
28. Genetic Influences on Blood Lipids and Cardiovascular Risk Jose M. Ordovas 29. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease Michael Roussell, Jessica Grieger, and Penny Kris-Etherton 30. Nutrition, Lifestyle and Hypertension Pao-Hwa Lin, Laura P. Svetkey and Bryan C. Batch

D. Diabetes Mellitus
31. Obesity and the Risk for Diabetes Rejeanne Gougeon 32. Nutritional Management of Diabetes Mellitus Ann M. Coulston 33. Nutrition Management for Gestational Diabetes Maria Duarte-Gardea

E. Cancer
34. Interaction of Nutrition and Genes in Carcinogenesis Jo L. Freudenheim 35. Nutrition and Cancers of the Breast, Endometrium and Ovary Cheryl L. Rock and Wendy Demark-Wahnefried 36. Nutrition and Prostate Cancer Laurence N. Kolonel and Song-Yi Park 37. Nutrition and Colon Cancer Maureen A. Murtaugh, Martha L. Slattery and Bette J. Caan

F. Gastrointestinal Health and Disease
38. Intestinal Microflora and Diet in Health Merlin W. Ariefdjohan and Dennis A. Savaiano 39. Nutrition in Inflammatory Bowel Disease and Short Bowel Syndrome Peter L. Beyer 40. Nutrient Considerations in Lactose Intolerance Steve Hertzler, Dennis Savaiano, Karry A. Jackson, and Fabrizis L. Suarez 41. Nutritional Considerations in the Management of Celiac Disease Michelle Pietzak 42. Nutrition and Cystic Fibrosis HuiChuan J. Lai and Philip M. Farrell

D. Bone Health and Disease
43. Current Understanding of Vitamin D Metabolism, Nutritional Status and Role in Disease Prevention Susan J. Whiting, Mona S. Calvo and Charles B. Stephensen 44. Osteoporosis: The Early Years Connie M. Weaver 45. Osteoporosis Robert Marcus