About the Book
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(TM)): 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
About the Author:
Victor R. Preedy, PhD, DSc, FRCPath, FSB, FRSPH, FRSC
Kings College London, Diabetes and Nutritional Sciences, School of Medicine, London, UK
Lan-Anh Hunter, BSc MBBS DRCOG DFFP MRCGP
Rosemead Surgery, Maidenhead, Berkshire, UK
Vinood B. Patel, BSc (Hons), PhD
University of Westminster, Department of Biomedical Sciences, School of Life Sciences, London, UK
