During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Trends such as shifting dietary patterns and an increasingly sedentary lifestyle combined with smoking and alcohol consumption are major risk factors for noncommunicable chronic diseases such as obesity, diabetes, cardiovascular diseases such as hypertension and stroke, cancer dental diseases and osteoporosis. This report reviews the scientific evidence on the effects of diet, nutrition and physical activity on chronic diseases and makes recommendations for public health policies and programmes. Issues considered include the macro-economic implications of public health on agriculture and the global supply and demand for fresh and processed foods.

The improvement of life expectancy and quality is a primary goal of modern societies in both developed and developing countries. However, according to the World Health Organization, the global burden of diseases were estimated to be more than 2.74 billion DALYs with about 56.00 million global total deaths in 2012. In 2030, the projected global burden of diseases and global total deaths are similar to or even higher than that in 2012. What are the causes of DALYs and deaths? What proportion do the causes contribute to global DALYs and deaths? Are global DALYs and deaths preventable? Are daily diets associated with global DALYs or deaths? What is the significance of diets contributing to global DALYs or deaths? Answers to these questions should be vital for the prevention and reduction of global DALYs and deaths. Over 90% of causes contributing to the global total DALYs or deaths are modifiable or causable by daily diets. Therefore, understanding the association of diets with diseases is very necessary for us to reduce the global total DALYs or deaths in the future. Because of vast information about diets and diseases in literature, it is very difficult to fully encompass this data in a single manuscript. This book opts to collect a selected overview of association of diets with some important diseases. This book includes ten chapters. In Chapter One, it is well-researched and subsequently concluded by the authors that diets should be critical factors that can modify or even cause diseases, which significantly contribute to the global burden of diseases or deaths. In Chapter Two, their research, production, applications, regulations and future developments are discussed in detail. In Chapter Three, the evidence from experimental and clinical studies to show the potential effect of polyphenols from tea, coffee and cacao on the prevention of cardiovascular diseases are reviewed. In Chapter Four, the dietary causes of kidney diseases and their prevention by proper diet management are described. In Chapter Five, the dietary risk factors and prevention by proper diets are fully summarised. In Chapter Six, the liver disease risk factors existing in human diets are analysed. In Chapter Seven, the authors discuss how diets can play significant roles in the management or development of liver diseases. In Chapter Eight, the theories related to bone problems with respect to the hypo and hyper conditions of nutrients in relation to bone related problems and proper diet management to prevent them are examined in detail. In Chapter Nine, the association of arthritis and their various forms, causes and symptoms with improper diets and its prevention by diet management are introduced. Finally, in Chapter Ten, the association of diet with overweight individuals, obesity and its prevention by proper diet management are extensively discussed.

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

Diet books contribute to a $60-billion industry as they speak to the 45 million Americans who diet every year. Yet these books don’t just tell readers what to eat: they offer complete philosophies about who Americans are and how we should live. Diet and the Disease of Civilization interrupts the predictable debate about eating right to ask a hard question: what if it’s not calories—but concepts—that should be counted? Cultural critic Adrienne Rose Bitar reveals how four popular diets retell the “Fall of Man” as the narrative backbone for our national consciousness. Intensifying the moral panic of the obesity epidemic, they depict civilization itself as a disease and offer diet as the one true cure. Bitar reads each diet—the Paleo Diet, the Garden of Eden Diet, the Pacific Island Diet, the detoxification or detox diet—as both myth and manual, a story with side effects shaping social movements, driving industry, and constructing fundamental ideas about sickness and health. Diet and the Disease of Civilization unearths the ways in which diet books are actually utopian manifestos not just for better bodies, but also for a healthier society and a more perfect world.

Nutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.

Based on careful analysis of burden of disease and the costs ofinterventions, this second edition of 'Disease Control Priorities in Developing Countries, 2nd edition' highlights achievable priorities; measures progresstoward providing efficient, equitable care; promotes cost-effectiveinterventions to targeted populations; and encourages integrated effortsto optimize health. Nearly 500 experts - scientists, epidemiologists, health economists,academicians, and public health practitioners - from around the worldcontributed to the data sources and methodologies, and identifiedchallenges and priorities, resulting in this integrated, comprehensivereference volume on the state of health in developing countries.

This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has stood the test of time, along with practical suggestions for incorporating the Mediterranean diet into daily life. The book addresses nutrients found in Mediterranean foods, how they function in the body, and why they are essential for optimal health. It highlights the Mediterranean diet's effectiveness in weight management and prevention and treatment of various chronic diseases.

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

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.