For any and all health professionals: an evidence-based guide to the uses, benefits and practical application of a plant-based diet The book draws on the University of Winchester's Plant-based nutrition course--the first university-based course in the UK on plant-based nutrition--taking both an holistic and a systems-based (heart, respiratory system, diabetes, kidneys, liver, gut) approach. The course is led by Shireen Kassam with contributions from most of the chapter authors, all of whom are internationally recognized for their work with plant-based nutrition. Each chapter is backed up by 50+ key references.

Written by one of America's foremost authorities in preventive medicine, Nutrition in Clinical Practice, Second Edition is the practical, comprehensive, evidence-based reference that all clinicians need to offer patients effective, appropriate dietary counseling. This fully revised edition incorporates the latest studies and includes new chapters on diet and hematopoiesis, diet and dermatologic conditions, and health effects of coffee, chocolate, and ethanol. Each chapter concludes with concise guidelines for counseling and treatment, based on consensus and the weight of evidence. Appendices include clinically relevant formulas, nutrient data tables, patient-specific meal planners, and print and Web-based resources for clinicians and patients.

Despite plant-based diets being associated with some of the best health outcomes, myths about the need for meatm dairy and eggs in the diet persist. Following a Q&A format, Shireen and Zahra Kassam, both medical doctors specialising in cancer treatment, answer all the commonly asked questions you may be concerned about when considering transitioning to a plant-based diet. How will I get enough protein? What about vitamin B12? And calcium? Is it safe for children? Is soya problematic for hormones? What does it mean for the Planet? Simple and straighforward answers are supported with the scientific background and references to the latest research findings, making this book the go-to guide for questioning individuals wishing to improve their own wellbeing and for health professionals who are increasingly meeting people who have chosen a plant-based diet.

"A comprehensive reference for professionals providing up-to-date oncology nutrition practice recommendations, the latest nutrition assessment tools, current knowledge, and support and resources"--

Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism

Designed for busy clinicians struggling to fit the critical issue of nutrition into their routine patient encounters, Nutrition in Clinical Practice translates the robust evidence base underlying nutrition in health and disease into actionable, evidence-based clinical guidance on a comprehensive array of nutrition topics. Authoritative, thoroughly referenced, and fully updated, the revised 4th edition covers the full scope of nutrition applications in clinical practice, spanning health promotion, risk factor modification, prevention, chronic disease management, and weight control – with a special emphasis on providing concisely summarized action steps within the clinical workflow. Edited by Dr. David L. Katz (a world-renowned expert in nutrition, preventive medicine, and lifestyle medicine) along with Drs. Kofi D. Essel, Rachel S.C. Friedman, Shivam Joshi, Joshua Levitt, and Ming-Chin Yeh, Nutrition in Clinical Practice is a must-have resource for practicing clinicians who want to provide well-informed, compassionate, and effective nutritional counseling to patients.

Report of the British Nutrition Foundation’s Task Force Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation’s Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease. This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised. The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues. Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.