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The Mediterranean diet : health and science / Richard Hoffman and Mariette Gerber.

By: Hoffman, Richard, 1957-.
Contributor(s): Gerber, Mariette.
Material type: TextTextPublisher: Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2012Description: xii, 402 p. : ill., map ; 25 cm.ISBN: 9781444330021 (pbk.); 1444330020 (pbk.).Subject(s): Nutrition | Cooking, Mediterranean -- Health aspects | BiochemistryDDC classification: 613.2 LOC classification: RM216 | .H685 2012Other classification: HEA006000
Contents:
1. Overview -- Section 1. Constituents -- 2. Constituents and physiological effects of Mediterranean plant foods -- 3. Influences of the supply chain on the composition of Mediterranean plant foods -- 4. Influences of food preparation and bioavailability on nutritional value -- 5. Guide to the composition of Mediterranean plant foods -- 6. Olive oil and other fats -- 7. Wine and other drinks -- Section 2. Health effects -- 8. Epidemiological methods -- 9. General mechanisms for disease prevention -- 10. Metabolic disorders -- 11. Cardiovascular diseases -- 12. Cancers -- 13. Neurological and other disorders -- 14. Public health issues.
Summary: "Recent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity.The Mediterranean Diet: Science and Health is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemistry, disease mechanisms and epidemiological studies, and also provides advice on nutrition policies and interventions.The Mediterranean Diet: Science and Health opens with an overview of the Mediterranean diet, and this is followed by a survey of the latest epidemiological evidence for its health benefits. There is detailed nutritional information on olive oil, wine, fish, fruit and vegetables and other components of the Mediterranean diet, and this information is used to explain how the diet protects against a range of age-related diseases. The book emphasises the importance of understanding the Mediterranean diet in its totality by discussing the evidence for beneficial interactions between various components of the diet. There are also discussions of how agricultural practices, as well as food preparation and cooking techniques, influence the nutritional quality of the diet. The book concludes by discussing the social context in which the Mediterranean diet is eaten, and public health issues associated with adopting a Mediterranean diet, especially in the context of more northerly countries.Written by nutritional biochemist Richard Hoffman and the current President of the French Nutrition Society, Mariette Gerber, who between them have many years experience in this area, this exciting and highly topical boook is an essential purchase for all nutritionists and dietitians worldwide. Libraries in all universities where nutrition, dietetics and food science and technology are studied and taught should have copies of this excellent book on their shelves"--
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Item type Current location Call number Status Date due Barcode
Book University of Texas At Tyler
Stacks - 3rd Floor
RM216 .H685 2012 (Browse shelf) Available 0000002138733

Includes bibliographical references and index.

1. Overview -- Section 1. Constituents -- 2. Constituents and physiological effects of Mediterranean plant foods -- 3. Influences of the supply chain on the composition of Mediterranean plant foods -- 4. Influences of food preparation and bioavailability on nutritional value -- 5. Guide to the composition of Mediterranean plant foods -- 6. Olive oil and other fats -- 7. Wine and other drinks -- Section 2. Health effects -- 8. Epidemiological methods -- 9. General mechanisms for disease prevention -- 10. Metabolic disorders -- 11. Cardiovascular diseases -- 12. Cancers -- 13. Neurological and other disorders -- 14. Public health issues.

"Recent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity.The Mediterranean Diet: Science and Health is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemistry, disease mechanisms and epidemiological studies, and also provides advice on nutrition policies and interventions.The Mediterranean Diet: Science and Health opens with an overview of the Mediterranean diet, and this is followed by a survey of the latest epidemiological evidence for its health benefits. There is detailed nutritional information on olive oil, wine, fish, fruit and vegetables and other components of the Mediterranean diet, and this information is used to explain how the diet protects against a range of age-related diseases. The book emphasises the importance of understanding the Mediterranean diet in its totality by discussing the evidence for beneficial interactions between various components of the diet. There are also discussions of how agricultural practices, as well as food preparation and cooking techniques, influence the nutritional quality of the diet. The book concludes by discussing the social context in which the Mediterranean diet is eaten, and public health issues associated with adopting a Mediterranean diet, especially in the context of more northerly countries.Written by nutritional biochemist Richard Hoffman and the current President of the French Nutrition Society, Mariette Gerber, who between them have many years experience in this area, this exciting and highly topical boook is an essential purchase for all nutritionists and dietitians worldwide. Libraries in all universities where nutrition, dietetics and food science and technology are studied and taught should have copies of this excellent book on their shelves"--

Reviews provided by Syndetics

CHOICE Review

Biomedical professionals Hoffman (Univ. of Hertfordshire, UK) and Gerber (National Food Council, France) have created a truly unique work blending food science with nutrition and physiology. The authors investigate each component of the Mediterranean diet in extensive detail--from red wine to green leafy vegetables, including special coverage of the production, chemistry, and health benefits of olive oil. Clearly, this plant-rich approach has powerful and important implications for reducing the risks of many chronic, degenerative diseases. The mechanisms that may be responsible for those dietary advantages are complex and varied, and each one is covered in this comprehensive, informative text. Up-to-date research, fully referenced, is accompanied by unbiased descriptions of the study limitations. Food preparation methods and nutrient content (including phytochemicals) are easily interwoven with topics such as gene expression and metabolic syndrome. An abundance of tables and figures, many that are elegant in their clarity and coverage, support the text. The section on free radicals and antioxidants is exceptional. In closing, the authors examine practical public health applications and issues regarding the widespread implementation of the Mediterranean dietary pattern. Overall, this a highly useful work of international significance, based on food science, cell biology, nutritional biochemistry, and first-rate investigative reporting. Summing Up: Essential. Lower-division undergraduates through professionals/practitioners. J. M. Lacey West Chester University of Pennsylvania

Author notes provided by Syndetics

Dr. Richard Hoffman, PhD, FRSA , is a Senior Lecturer inBiochemistry at the University of Hertfordshire, UK with over 15years of experience of Teaching biomedical sciences, nutritionalbiochemistry and plant biochemistry to undergraduates andpostgraduates. <p> Dr. Mariette Gerber, MD, PhD, DSc , is a past President ofthe French Nutrition Society, and is currently an Expert at theNational Food Council in France.</p>

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