Title | A Balanced Diet? [electronic resource] / edited by John Dobbing |
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Imprint | London : Springer London, 1988 |
Connect to | http://dx.doi.org/10.1007/978-1-4471-1652-3 |
Descript | XIV, 190 p. online resource |
1. Diet and Health: Striking a Balance -- Meeting Physiological Needs -- A Balanced Diet for Growth -- A Balanced Diet for Optimum Health -- Commentary -- 2. Diet and Obesity -- Distinguishing the Physical Factors Involved in Weight Gain -- The Energy Required to Lay Down โFatโ -- The Development of Obesity -- Variability in Energy Metabolism -- The Definition and Measurement of Obesity -- Classification of Obesity -- Fat Distribution in the Human Body -- The Relationship Between a Foodstuff (Sugar) and Obesity -- Commentary -- 3. Diabetes Mellitus: Consideration of Diet in Aetiology and Management -- Diet and the Aetiology of Diabetes -- Diet and the Treatment of Diabetes -- Conclusion -- Commentary -- 4. Dietary Carbohydrate and Dental Caries -- Evidence from Human Studies -- Evidence from Animal Studies -- Plaque pH Experiments -- Carbohydrate Type and its Effect on Cariogenicity -- Natural Versus Refined Carbohydrates -- Other Factors Affecting the Cariogenicity of Carbohydrate -- Assessment of the Cariogenic Potential of Foods -- Evaluation of the Cariogenicity of Dietary Carbohydrates -- Dietary Carbohydrate in a Balanced Diet -- Summary -- Commentary -- 5. Salt and Blood Pressure -- Importance of High Blood Pressure -- Importance of Sodium and Chloride -- Epidemiological Evidence -- Intervention Studies -- Evidence in Animals other than Man -- Possible Mechanisms for Salt-induced Hypertension -- Abnormalities of Sodium Metabolism in Human Hypertension -- Should the Whole Population Cut its Salt Intake -- Salt Restriction in Patients with High Blood Pressure -- How Practical is Moderate Salt Restriction -- Other Dietary Factors and Blood Pressure -- Summary -- Commentary -- 6. Dietary Fat and Coronary Heart Disease -- Epidemiology -- Risk Factors -- Pathology -- Epidemiological Associations of CHD with Fat Intake -- Plasma Lipoproteins: Metabolism and Dietary Intake -- Quantifying the Influence of Fat on Plasma Lipoprotein Concentrations -- Does Cholesterol Reduction Decrease the Risk of CHD -- Dietary Fat and Thrombotic Tendency -- Atherosclerosis in Animals -- Trials of Diet in the Prevention of CHD -- Conclusions -- Summary -- Commentary -- 7. Dietary Fibre and the Diseases of Affluence -- Mode of Action of Dietary Fibre -- Relation between the Physiological Effects of Dietary Fibre and Diseases of Affluence -- Desirable Levels of Dietary Fibre -- Summary -- Appendix. Towards a Formal Analysis of the Relation between Diet and Health/Disease -- Commentary -- 8. Changing Lifestyles: The Effects on a Balanced Diet -- Do Humans Possess the Innate Ability to Select a Diet to Achieve Optimal Health -- Taste as a Guide to the โBalanced Dietโ -- Changes in the Food Habits of Migrants: Implications for the Balanced Diet -- Industrialisation and Urbanisation -- Conclusion -- Summary -- Commentary -- 9. Towards a National Food and Nutrition Policy -- Costs and Benefits in Framing Policy -- Costs and Benefits in Policy and Structure of Decision-making in Science -- Experts and Committees: Scientists and Pressure Groups -- Expert Committees: The Interface of Science and Government -- Food and Nutrition Policy and the Structure of Science -- Conclusion -- Commentary