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Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, the bestselling first edition of Advancing Medicine with Food and Nutrients, Food and Nutrients in Disease Management effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second Edition Toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home Consumer advocacy issues on navigating claims of medical foods and dietary supplements Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration Preventive medicine and how to preserve resiliency at the individual and public health levels Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12, 2014.
Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management, the bestselling first edition of Advancing Medicine with Food and Nutrients, Food and Nutrients in Disease Management effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second Edition Toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home Consumer advocacy issues on navigating claims of medical foods and dietary supplements Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration Preventive medicine and how to preserve resiliency at the individual and public health levels Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12, 2014.
"As a grandmother; I can't wait to see the list and pass it on to my daughter...my grown kids pack lunch too!" -Dr. Miriam Alexander, Director of the General Preventive Medicine Residency Program at Johns Hopkins Bloomberg School of Public Health "Traditional foods from around the world are among the most healthful. The challenge has always been how to bring them to modern America. PickNIC found a way! It has the best ethnic culinary traditions 'in the bag' - trendy, tasty, convenient, and good for you." -Phil Meldrum, President of Food Match and Board Member of Oldways "Thank you for giving me a sneak peek! I can tell that a lot of time, effort, and research went into this project and I think it's fantastic." - Jennifer Salos, MS CNC; Certified Nutritional Consultant "This is exciting! I believe you will have 'egg-zactly' the results you envisioned. I would not be surprised if many of the children bond with your PickNIC menu and work to change their friends' and parents' diets as well." -Kathryn Poleson, DMD SIMPLIFYING NUTRITIOUS: The ember that sparked PickNIC was a rapid succession of requests I received in 2013 from kids, parents, grandparents and doctors. Each request had simplicity at its core. Youth participating in a nutrition engagement program wanted nutritious foods that appealed to them. They also wanted to be more involved in family food preparation. Parents were asking for simpler solutions which took less time and less money. Grandparents sought to help improve children's health, and they wanted to do so in ways that would be viewed as supportive. Several doctors in primary care and preventive medicine and two Johns Hopkins medical students initially voiced their request for practical tools to guide their patients' food selection. One benefit of crowd-source funding this public health initiative is that it provided us additional texture on PickNIC's anticipated users. Health care professionals of many specialties are among our backers and supporters. Exploring the components of best: PickNIC stands for Pick Nutritious Ingredients Cost-effectively. It was developed as a public health initiative to simplify and energize the brown bag lunch. Since brown bag lunches are generally served cold and forego refrigeration for a few hours, taste at room temperature and food safety were emphasized. There's no one store where all of the PickNIC foods could be found. The PickNIC team sought ethnically diverse cuisine and journeyed off-the-beaten-health-trail. Foods needed to taste good to most taste-testers. The voices and savory sentiments of taste testers were highly considered, especially the opinions of the youth. Then, each entry has been vetted by a leading authority on nutrition and food safety. REACHING 100: We selected 80 foods suitable as an entree for a brown bag lunch. Forty are home packed and need overnight refrigeration. Forty do not need overnight refrigeration which allows them to be mailed as care packages or placed in lockers. Also, ten entrees are snack bars. The food technology advances have diversified the selection of healthful snack bars. Our list includes 10 beverages and 10 desserts. USING THIS RESOURCE: PickNIC is a resource for new ideas, practical tips, and cost and time saving solutions. It is not a metric for the best foods for any one individual. Remember that foods that are not listed in PickNIC may be very nutritious. PickNIC selected among nutritious foods for taste, appeal, practicality and cost, not only nutritional value. The 2014 edition is the inaugural PickNIC. The PickNIC team welcomes suggestions for future editions. -Ingrid Kohlstadt MD, MPH
This book provides a comprehensive account of the relevant physiology, pathophysiology, nutritional therapy and dietetic application for each specialist dietetic area. All major specialist areas involved in the the treatment of adults are covered. The first section deals with clinical governance, for example patient-centred care, clinical decision-making and developing evidence-based practice. The second section on advanced clinical practice describes 18 clinical conditions or dietetic areas in detail. There is detailed coverage of 18 clinical conditions or dietetic areas: The control of food intake and absorption of nutrients Drug nutrient interactions Food allergy – allergy and intolerance Irritable bowel disease (IBD) and colorectal cancer Short bowel syndrome Enteral nutrition Parenteral nutrition Thermal injury Nutrition and liver disease HIV Palliative care Renal disease Diabetes Obesity Cardiovascular disease Stroke Neurological conditions Mental health. Each chapter concludes with a section on possible future developments in the specialty, providing insight into 'hot topics', making this an essential text for all working in the field of Dietetics and Clinical Nutrition. Each clinical chapter follows a standard structure: Learning objectives Key points summarise important aspects Case studies with questions and answers help link theory to practice References and further reading suggestions encourage wider research.
There is no doubt that daily habits and actions exert a profound health impact. The fact that nutritional practices, level of physical activity, weight management, and other behaviors play key roles both in the prevention and treatment of most metabolic diseases has been recognized by their incorporation into virtually every evidence-based medical guideline. Despite this widespread recognition, physicians and other healthcare workers often cannot find a definitive and comprehensive source of information on all of these areas. Designed for physicians and other health care workers, Lifestyle Medicine, Second Edition brings together evidence-based research in multiple health-related fields to assist practitioners both in treating disease and promoting good health. Sections cover nutrition and exercise, behavioral psychology, public policy, and management of a range of disorders, including cardiovascular disease, endocrine and metabolic dysfunction, obesity, cancer, immunology and infectious diseases, pulmonary disorders, and many more.
Preceded by: Scientific evidence for musculoskeletal, bariatric, and sports nutrition / edited by Ingrid Kohlstadt. Boca Raton: CRC Taylor & Francis, 2006.
This new edition of Handbook of Dairy Foods and Nutrition presents the latest developments in dairy foods research. It examines the role of dairy products in the diet for cardiovascular health, reducing risk for blood pressure and colon cancer, and enhancing bone and oral health. In addition, the bone health of vegetarians and lactose intolerant individuals are addressed. The importance of milk and milk products in the diet throughout the lifecycle is addressed. WHAT'S NEW IN THE SECOND EDITION? NEW CHAPTERS! "Milk and Milk Products" will include: *Official recommendations for inclusion of milk and milk products in the diet *Nutrient contributions of milk and milk products *Nutrient components (energy, carbohydrate, protein, fat, vitamins, minerals, electrolytes) *Protection of quality of milk products *Kinds of milk and milk products "Contributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycle" will include: *Unique aspects of each developmental stage in the life cycle *Nutrient contributions of dairy foods to the diet *Other non-nutrient components of dairy foods with known health benefits *Official recommendations for the use of Milk Group foods for each age group *Discussion of strategies to improve dairy food intake PLUS EXTENSIVE REVISIONS TO EXISTING CHAPTERS INCLUDING: *Recent American Heart Association recommendations *Updated data on fat and cholesterol intake *Tables of new RDAs/DRIs *Latest information on the anticarcinogenic effect of dairy food components *And much more!

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