This report provides a comprehensive view of dietary and physical practices among California adults. It documents that lower income Californians have a low awareness of diet/disease relationships, of protective foods, and of the daily habits that families need for good health. The information obtained from this report will be used as a basis for the California Nutrition Network for Healthy, Active Fmilies compaign, which is designed to promote healthy eating and physical activity among California families.
Some facts brought out in this report are: since 1989 when surveys were first taken, there have been rapid increases among virtually all population segments in awareness, knowledge, and belief about the importance of diet and health; there has been only a modest increase in daily consumption by the general public and no increase in the proportion of adults who ate the recommended minimum of 5 servings; there was a 30 percent rebound in consumption by Latino adults, which appears to reflect the public's response to the Latino 5 a Day Campaign; there has been a decline in fruit and vegetable consumption among African American men and women. This report reveals that efforts to promote fruit and vegetable consumption must be sustained and that more must be done by restauranteurs, foodservice operators and others who sell prepared food to the public.
Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding. - Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process. - A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle. - Includes all major "omics" – the exposome, metabolomics, genomics, and the gut microbiome. - Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health
During the last 50 years, there have been significant advances in the understanding of the relationship between diet and health. In particular, we now have an appreciation of the role of nutrition in the development of cardiovascular diseases.
Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. From production, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.
Drawing widely from international sources, the new edition of this reference book on cancer causes, incidence, mortality and survival patterns, also includes chapters on social class, obesity, physical activity and chemoprevention plus other related topics in the field.
