Omics Technologies: Tools for Food Science

Description

Even though enormous advancements have been made in identifying evidence-based lifestyle strategies for hypertension prevention and management, little progress has been made in implementing these proven strategies. Nutrition, Lifestyle Factors, and Blood Pressure compiles practical, science-based information for health care providers to provide effective lifestyle interventions for blood pressure care.

Divided into three sections, the book features:

• Evidence-based blood pressure control and relevant considerations for real-life situations
• Special considerations in blood pressure control and lifestyle modification among children and adolescents, during pregnancy, and among those with diabetes
• Practical tools that health care providers can put into practice in particular settings

An excellent supplement to existing resources, Nutrition, Lifestyle Factors, and Blood Pressure shortens the gap between current understanding of the science about lifestyle factors and blood pressure and the actual implementation of the science

Contents

Evidence on Lifestyle Factors and Blood Pressure
Overview
Macronutrients, Dietary patterns and Blood Pressure
Effects of Minerals, Antioxidants, and Micronutrients on Blood Pressure
Sodium and Blood Pressure
Body Weight and Blood Pressure
Physical Activity and Blood Pressure Control

Implementation of Lifestsyle Intervention for Blood Pressure Control
Motivational Interviewing in Hypertension Management
Self-Management and Hypertension
Implementing Behavioral Change for Blood Pressure Control at the Provider Level

Special Considerations
Lifestyle Interventions for Blood Pressure Control in Children and Adolescents 
Lifestyle, Nutrition, and Hypertensive Disorders during Pregnancy
Lifestyle Treatment of Hypertension in Patients with Type II Diabetes
Lifestyle and Blood Pressure Control in Ethnic and Racial minorities
Biologic Factors that Influence Blood Pressure Response to Lifestyle Modifications
Putting it All Together: Practical Tools
Practical Application

 

Description

Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. OMICS Technologies: Tools for Food Science explores how these tools reveal the fundamental pathways and biochemical processes that drive food and nutrition sciences.

In this volume, an international panel of researchers examines the rise of these new technologies—including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics—and describes how they translate to food science research and productive technologies. The book explains how these methods can be used to assess the quality attributes of foods and food production systems. It explores the principles that regulate food production, analyzes processing and ethical issues, and documents the transformation from industrial to sustained foods production using the OMICS tools.

Providing comprehensive information on OMICS and food and nutrition science, this volume is a reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development. It is also a critical resource for food industry personnel, regulators, and government researchers who need to understand the role of these emerging technologies in advancing food science and nutrition.

Contents

Nutrition Science and "Omics" Technologies: Ethical Aspects in Global Health; Béatrice Godard, Thierry Hurlimann, and Raphaelle Stenne

Array Platform for Food Safety and Quality; Clarissa Consolandi, Paola Cremonesi, Marco Severgnini, Roberta Bordoni, Clelia Peano, Gianluca De Bellis, and Bianca Castiglioni

Metabolomics and Food Science: Concepts and Serviceability in Plant Foods and Nutrition; Noureddine Benkeblia

Foodomics: A New Omics for a New Food Era; Virginia Garcia-Cañas, Carolina Simó, Miguel Herrero, Elena Ibañez, and Alejandro Cifuentes

Proteomics in Food Biotechnology; Gu Chen and Xuewu Zhang

Challenges in Feasible Problem Construction in Nutritional Genomics: An Empirical Study; Bart Penders, Klasien Horstman, and Rein Vos

Genomics and Breeding in Food Crops; Allan Brown, Andrew H. Paterson, and Li Li

Genomics of Fruit Quality and Disorders; Federico Martinelli, Carlos H. Crisosto, and Abhaya Dandekar

Systems Biology Approaches Reveal New Insights into the Molecular Mechanisms Regulating Flesh Fruit Quality; Claudio Bonghi and George A. Manganaris

Coffee Genomics; Sarada Krishnan and Tom A. Ranker

Omics Approaches to Meat Quality Management; Ruth M. Hamill, Begonya Marcos, Dilip K. Rai, and Anne Maria Mullen

Functional Genomics to Improve Meat Quality in Pigs; Roberta Davoli, Paolo Zambonelli, and Silvia Braglia

Meat Science and Proteomics; Kristin Hollung and Eva Veiseth-Kent

Wine-Omics: New Platforms for the Improvement of Yeast Strains and Wine Quality; Corine S.C. Ting, Anthony R. Borneman, and Isak S. Pretorius

Aspergillus flavus Genetics and Genomics in Solving Mycotoxin Contamination of Food and Feed; Jiujiang Yu, Deepak Bhatnagar, Thomas E. Cleveland, Gary Payne, William C. Nierman, and Joan W. Bennett

Index