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Diet Quality
An Evidence-Based Approach, Volume 2
Preedy, Hunter, Patel
150,00 €
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  • Emerging fields of science and important discoveries are incorporated
  • Contributors are authors of international and national standing
  • Covers all major facets of diet quality

Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats or vegetables. In this book, Diet Quality: An Evidence-Based Approach, Volume 2 all of the major facets of diet quality in relation to health outcomes are covered. This important new text includes methods for determining diet quality while adopting a holistic approach to impart information on the major areas of concern or knowledge.

Chapters link in measurable indices of health such as obesity, pregnancy outcomes, cancer and cancer outcomes, and mortality. This book represents a diverse set of subject matters and seeks to fill a gap in the literature at a time when there is an increasing awareness that well being is associated with the qualitative nature of diets.  Contributors are authors of international and national standing and emerging fields of science are incorporated. Diet Quality: An Evidence-Based Approach, Volume 2 is a useful new text designed for nutritionists, dietitians, clinicians, epidemiologist, policy makers and health care professionals of various disciplines.

Table of contents

Part 1: Diseases and Conditions


Chapter 1 - The association between diet quality and weight change in adults over time: A systematic review of prospective cohort studies - Haya Aljadani, Amanda Patterson, David Sibbritt and Clare Collins


Chapter 2 - Diet quality and cerebral infarction: South Korean aspects - Hyunjung Lim and Ryowon Choue


Chapter 3 - Diet quality and breast cancer risk - André Nkondjock


Chapter 4 - Nonalcoholic Fatty Liver Disease in Adults: The Impact of Diet and Other Therapeutic Interventions on Clinical and Histologic Outcomes - Madeline Erario and Zobair M. Younossi


Chapter 5 - C-reactive protein and diet quality in children - Chrystalleni Lazarou and Elena Philippou



Part 2: Eating, Behaviour and Psychology


Chapter 6 - Family Meals and Diet Quality - Sarah J. Woodruff and Rhona M. Hanning


Chapter 7 - The Influence of Motivations to Eat on Weight Status and Diet Quality - Jodi M. Cahill and Jeanne H. Freeland-Graves


Chapter 8 - The Role of Food Reinforcement in Food Selection, Energy Intake, and Diet Quality - Jennifer L. Temple


Chapter 9 - Breakfast, Ready-to-Eat Cereal, and Diet Quality - Ann M. Albertson and Susan M. Wootten


Chapter 10 - Fast Food Consumption: Its Association with Food Prices and Dietary Quality -Youfa Wang, Yang Wu and Qi Zhang



Part 3: International Perspectives, Public Health Initiatives


Chapter 11 - The German food pyramid - Anne von Ruesten and Helmut Oberritter


Chapter 12 - Diet quality in the context of the Nordic diet - Ulf Risérus


Chapter 13 - Dietary Guidelines for Americans: a Brief History - Balagangadhar R. Totapally and Andre Raszynski


Chapter 14 - Awareness of United States Federal Dietary Guidance and Its Association with Dietary Quality - Jacqueline D. Wright


Chapter 15 - Food Choices and Healthy Eating in Hispanic Adults - Yenory Hernandez-Garbanzo and America Chavez-Martinez


Chapter 16 - Puerto Rican guidelines on food and diet quality - Cristina Palácios and Ivonne Angleró


Chapter 17 - Dietary acculturation and diet quality among the Arab minority population in Israel - Kathleen Abu-Saad, Nuha Younis-Zeidan, Havi Murad, Laurence Freedman, Iris Shai, Vered Kaufman-Shriqui, Drora Fraser and Ofra Kalter-Leibovic


Chapter 18 - Diet quality in developing countries - Marie T. Ruel, Jody Harris and Kenda Cunningham


Chapter 19 - Dietary quality and the nutrition transition in sub-Saharan Africa - Hélène Delisle, Victoire-Damienne Agueh, Roger Sodjinou, Gervais Deleuze Ntandou-Bouzitou and Charles Daboné


Chapter 20 - Diet quality in peri-urban settlements: South African aspects - Wilna Oldewage-Theron, Rozanne Kruger and Abdulkadir Egal



Part 4: Methods, Indexes and Scoring Systems: Applications and Analysis


Chapter 21 - The “Diet Quality Index” and its applications - Inge Huybrechts, Carine Vereecken, Krishna Vyncke, Lea Maes, Nadia Slimani and Stefaan De Henauw


Chapter 22 - Diet quality assessed with the “Framingham Nutritional Risk Score” - Ruth W. Kimokoti and Barbara E. Millen 


Chapter 23 - The Overall Nutritional Quality Index (ONQI™): Derivation, Validation, & Application - David L. Katz, Lauren Q. Rhee and Valentine Yanchou Njike


Chapter 24 - Mediterranean diet quality index and albuminuria levels and relationship between other physiological variables - Costas Tsioufis, Stella Maria Kyvelou and Christodoulos Stefanadis


Chapter 25 - Diet Quality and Use of a Personal Digital Assistant: Transitioning from the standard paper diary to electronic diaries - Sushama Dhakal Acharya, Lora E. Burke and Britney N. Beatrice


Chapter 26 - A systematic review of peer-reviewed studies on diet quality indexes applied to old age: A multitude of predictors of diet quality - Heinz Freisling, Viktoria Knaze and Nadia Slimani


Chapter 27 - System of Indicators for the Nutritional Quality of Marketing and Food Environment: Product Quality, Availability, Affordability, and Promotion - Yu Ma, Alice Labban, Mathew Cherian, Arash Shaban-Nejad, David L. Buckeridge and Laurette Dubé


Chapter 28 - Diet quality: What more is there to know? - Rajkumar Rajendram, Roshanna Rajendram, Vinood B. Patel and Victor R. Preedy



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