Cover
The Nutrition Society Textbook Series
Title Page
Copyright
Contributors
Series Foreword
Preface
Introduction
About the Companion Website
Part One: Public Health Nutrition Tools
1. Chapter 1: Introduction to Public Health Nutrition
  1. 1.1 Public Health and Nutrition
  2. 1.2 History of Nutrition in Public Health
  3. 1.3 Nutrition and Public Health in Different Parts of the World
  4. 1.4 Current Role of Nutrition in Public Health
  5. 1.5 Nutrition Through the Life Course
  6. 1.6 Principles of Public Health Nutrition
  7. 1.7 Conclusions
  8. References
2. Chapter 2: Concepts and Definitions Used in Public Health Nutrition
  1. 2.1 Introduction
  2. 2.2 Nature of Evidence
  3. 2.3 Methods and Study Design
  4. 2.4 Measurement Error and Bias
  5. 2.5 Interpretation of Study Design and Hierarchy of the Evidence
  6. 2.6 Risk Assessment Versus Risk Management
  7. 2.7 Social Determinants of Diet and Health
  8. 2.8 Conclusion
  9. References
3. Chapter 3: Assessment of Dietary Habits
  1. 3.1 Introduction
  2. 3.2 Dietary Assessment Methods
  3. 3.3 Selective Issues in Dietary Assessment
  4. 3.4 Conclusions
  5. References
4. Chapter 4: Assessment of Nutritional Status in Public Health Nutrition Settings
  1. 4.1 Introduction
  2. 4.2 Anthropometric Measures
  3. 4.3 Assessment in Children and Adolescents: References, Norms and Percentile Charts
  4. 4.4 Conclusions
  5. References
5. Chapter 5: Food Composition
  1. 5.1 Introduction
  2. 5.2 Uses of Food Composition Data
  3. 5.3 Food and Component Coverage and Description
  4. 5.4 Components
  5. 5.5 Sources of Data and Data Quality
  6. 5.6 Biodiversity
  7. 5.7 Limitations of Food Composition Data and Their Use
  8. References
6. Chapter 6: Dietary Reference Values
  1. 6.1 Introduction
  2. 6.2 Evolution of Dietary Standards, Recommendations and Reference Values
  3. 6.3 Principles of Deriving Reference Values
  4. 6.4 Uncertainties in Setting Dietary Reference Values
  5. 6.5 Critique
  6. References
7. Chapter 7: Assessment of Physical Activity
  1. 7.1 Nutrition, Physical Activity and Public Health
  2. 7.2 Physical Activity Definitions
  3. 7.3 Validity and Reliability
  4. 7.4 Methods to Assess Physical Activity and Sedentary Behaviour
  5. References
Part Two: Current State of Evidence
1. Chapter 8: Poor Dietary Patterns
  1. 8.1 Introduction
  2. 8.2 Overview of Current Diets in the UK
  3. 8.3 Micronutrient Intakes in Europe
  4. 8.4 Food-Based Dietary Guidelines and Tools for Delivering Healthy Eating Advice
  5. 8.5 Dietary Patterns and Pattern Analysis
  6. 8.6 Conclusions
  7. Acknowledgements
  8. References
2. Chapter 9: Minerals and Vitamins of Current Concern
  1. Iron
  2. Iodine
  3. Vitamin A
  4. Iron
  5. 9.1 Introduction
  6. 9.2 Iron Absorption: Intestinal Mucosal Uptake and Transfer of Iron
  7. 9.3 Iron and Women in Their Reproductive Years
  8. 9.4 Infants and Children
  9. 9.5 Dietary Sources of Iron
  10. 9.6 Bioavailability of Iron
  11. 9.7 Iron Dietary Reference Values
  12. 9.8 Causes of Iron Deficiency
  13. 9.9 Features of Deficiency
  14. 9.10 Anaemia of Chronic Disease
  15. 9.11 Measuring Iron Inadequacy, Adequacy and Excess (Status)
  16. 9.12 Iron Excess
  17. 9.13 Treatment and Prevention of Iron Deficiency
  18. 9.14 Addressing Iron Deficiency as a Public Health Issue
  19. 9.15 Conclusion
  20. Reference
  21. Iodine
  22. 9.16 Introduction
  23. 9.17 Iodine Deficiency Disorders
  24. 9.18 Conclusions and Recommendations
  25. References
  26. Vitamin A
  27. 9.19 Introduction
  28. 9.20 History
  29. 9.21 Dietary Sources
  30. 9.22 Absorption and Transport
  31. 9.23 Functions
  32. 9.24 Requirements
  33. 9.25 Deficiency
  34. 9.26 Toxicity
  35. 9.27 Assessment of Status
  36. 9.28 Special Considerations
  37. 9.29 Perspectives on the Future
  38. References
3. Chapter 10: Nutrition Pre-conception and during Pregnancy
  1. 10.1 Introduction
  2. 10.2 Nutritional Status Prior to Pregnancy
  3. 10.3 Nutritional Requirements During Pregnancy
  4. 10.4 Fluid Requirements in Pregnancy
  5. 10.5 Vulnerable Groups Within the UK Population
  6. 10.6 Diet and Lifestyle Advice for a Healthy Pregnancy
  7. 10.7 A Summary of Diet and Lifestyle Recommendations Before and During Pregnancy in the UK
  8. 10.8 Improving the Nutrition Status of Women of Childbearing Age
  9. Acknowledgements
  10. References
4. Chapter 11: Nutrition and Infant/Child Development
  1. 11.1 Introduction
  2. 11.2 Sources of Information about Infants and Young Children
  3. 11.3 Feeding the Infant: Breastfeeding
  4. 11.4 Feeding the Infant: Infant Formula
  5. 11.5 Feeding the Infant: Complementary Foods
  6. 11.6 Feeding the Child Over the Age of 18 Months
  7. 11.7 Conclusions
  8. Further Reading
5. Chapter 12: Nutrition and Teenagers/Young Adults
  1. 12.1 Introduction
  2. 12.2 Puberty: A Time of Transition into Adulthood
  3. 12.3 Diet in Teenagers and Young Adults
  4. 12.4 Physical Activity in Teenagers and Young Adults
  5. 12.5 Overweight and Obesity in Teenagers and Young Adults
  6. 12.6 Bone and Muscle Development during Teenage and Young Adulthood
  7. 12.7 Iron Deficiency in Teenagers and Young Adults
  8. 12.8 Cognitive Function and Mental Health
  9. 12.9 Pregnancy in Teenage and Young Adulthood
  10. 12.10 Conclusions
  11. References
6. Chapter 13: Nutrition in Older Adults
  1. 13.1 Introduction
  2. 13.2 Associations between Diet and Disease in Older Adults
  3. 13.3 Approaches to Nutritional Screening and Assessment
  4. 13.4 Challenges to Nutrition in Older Adults
  5. 13.5 Conclusion
  6. Disclaimer
  7. References
Part Three: Diet and Disease
1. Chapter 14: Obesity: Maternal
  1. 14.1 Introduction
  2. 14.2 Challenges
  3. 14.3 Conclusion and Recommendations
  4. References
2. Chapter 15: Obesity: Childhood
  1. 15.1 Introduction
  2. 15.2 The Obesogenic Environment
  3. 15.3 Genetics
  4. 15.4 Parental Influences
  5. 15.5 Diagnosis of Childhood Obesity
  6. 15.6 Consequences
  7. 15.7 Prevention
  8. 15.8 Treatment Management
  9. References
3. Chapter 16: Cardiovascular Diseases: Sodium and Blood Pressure
  1. 16.1 Introduction
  2. 16.2 Dietary Sodium Intake
  3. 16.3 The Evidence on Sodium Intake, Blood Pressure and Cardiovascular Health
  4. 16.4 Public Health Strategies to Reduce Population-Wide Sodium Intake
  5. References
4. Chapter 17: Carbohydrates and Metabolic Health
  1. 17.1 Introduction
  2. 17.2 Carbohydrate Definitions
  3. 17.3 Recommendations on Total Carbohydrate
  4. 17.4 Recommendations on Dietary Fibre
  5. 17.5 Recommendations on Sugars
  6. 17.6 The Carbohydrate Recommendations in Context
  7. References
5. Chapter 18: Cardiovascular Disease: Dietary Fat Quality
  1. 18.1 Introduction
  2. 18.2 Relationship between Diet and Plasma Lipid Concentrations
  3. 18.3 Atherogenic Lipoprotein Phenotype
  4. 18.4 Postprandial Lipids
  5. 18.5 Increased Adiposity and Cardiovascular Disease Risk Factors
  6. 18.6 Evidence from Cohort Studies and Trials with Clinical Endpoints
  7. 18.7 Current Dietary Guidelines
  8. References
6. Chapter 19: Diet and Cancer
  1. 19.1 Global Burden of Cancer
  2. 19.2 Aetiology
  3. 19.3 Diet, Epigenetics and Cancer
  4. 19.4 Early Life Diet and Cancer
  5. 19.5 Gut Microbiota as a Modulator of the Effect of Diet on Cancer Risk
  6. 19.6 Dietary Recommendations
  7. 19.7 Future Research Directions
  8. Acknowledgements
  9. References
7. Chapter 20: Bone Health
  1. 20.1 Introduction
  2. 20.2 Definition of Bone Diseases and Public Health Impact of Poor Bone Health
  3. 20.3 Fundamentals of Bone Physiology
  4. 20.4 Bone Changes Throughout the Life Course
  5. 20.5 Diagnosis of Osteoporosis and Assessment of Bone Health
  6. 20.6 Regulation of Calcium Homeostasis
  7. 20.7 Nutritional Influences on Bone Health
  8. 20.8 Concluding Remarks and Areas for Further Research
  9. References
8. Chapter 21: Dental Health
  1. 21.1 Introduction
  2. 21.2 Public Health Significance of Oral Diseases
  3. 21.3 Diet and Oral Diseases: Overview of the Evidence
  4. 21.4 Implications for Action
  5. 21.5 Conclusions
  6. References
9. Chapter 22: Mental Health and Cognitive Function
  1. Iron
  2. Caffeine
  3. B Vitamins
  4. Physical Activity
  5. Iron
  6. 22.1 Introduction: Iron Accumulation in the Brain
  7. 22.2 Iron Deficiency and Cognitive Development
  8. 22.3 Iron and Neurodegeneration
  9. 22.4 Summary
  10. References
  11. Caffeine
  12. 22.5 Introduction
  13. 22.6 Disposition, Metabolism and Physiological Actions of Caffeine
  14. 22.7 Psychostimulant Effects of Caffeine
  15. 22.8 Motor Performance and Tremor
  16. 22.9 Blood Pressure
  17. 22.10 Hypertension, Vascular Disease, Stroke and Dementia
  18. 22.11 Caffeine Reinforcement, Dependence and Addiction
  19. References
  20. B Vitamins
  21. 22.12 Introduction: B Vitamins and the Nervous System
  22. 22.13 B Vitamins and Cognitive Development in Early Life
  23. 22.14 B Vitamins and Cognitive Function in Ageing
  24. 22.15 B Vitamins and Mental Health
  25. 22.16 Dealing with Low B Vitamin Status and Related Public Health Challenges
  26. 22.17 Conclusions
  27. References
  28. Physical Activity
  29. 22.18 Introduction
  30. 22.19 Physical Activity and the Prevention of Mental Illness
  31. 22.20 Physical Activity and the Treatment of Mental Illness and Disorders
  32. 22.21 Psychological Well-Being and Physical Activity
  33. 22.22 How do we make a difference?
  34. References
Part Four: Environmental Factors
1. Chapter 23: Obesogenic Neighbourhood Food Environments
  1. 23.1 Introduction to Obesogenic Environments and the Concept of the Food Environment
  2. 23.2 Eating Behaviours and how the Food Environment Influences Diet and Obesity
  3. 23.3 Defining Spatial Access to Food Outlets
  4. 23.4 Urban Planning and Health in the UK
  5. 23.5 Conclusions
  6. Acknowledgements
  7. References
2. Chapter 24: The Wider Environment and its Effect on Dietary Behaviour
  1. 24.1 Introduction
  2. 24.2 Government-Led Initiatives and Policy
  3. 24.3 Income, Price, Marketing, Promotions, Portion Size and Fiscal Strategies
  4. 24.4 Cultural-, Environmental- and School-Related Influences
  5. 24.5 Social and Health Marketing
  6. 24.6 Food Labelling
  7. 24.7 Impact of Fortification/Supplementation
  8. 24.8 Conclusions
  9. References
Part Five: Public Health Nutrition Strategies and Approaches
1. Chapter 25: Global and National Public Health Nutrition Approaches
  1. 25.1 Introduction
  2. 25.2 The Scope for Global Public Health Nutrition Approaches: Global Nutrition Challenges
  3. 25.3 Global policy fora discussing public health nutrition
  4. 25.4 Role of Non-Government Actors in Nutrition
  5. 25.5 Effective Policies and Effective Interventions
  6. 25.6 Developing national nutrition policies and programmes
  7. 25.7 Conclusions
  8. References
2. Chapter 26: Developing Strategies in the Community
  1. 26.1 Introduction to the Chapter
  2. 26.2 Group or Population Approaches
  3. 26.3 Individual Approaches
  4. 26.4 Omics Approaches (Stratified or ‘Personalised’ Nutrition)
  5. 26.5 Overall Conclusion
  6. References
3. Chapter 27: Dietary Change and Evidence on How to Achieve This
  1. 27.1 Introduction to the Chapter
  2. 27.2 Behaviour Change Theories and Models
  3. 27.3 Strategies Used to Change Dietary Behaviours and Food Intake
  4. 27.4 Advantages and Limitations of Individual Approaches and Upstream Approaches
  5. 27.5 Conclusions
  6. References
4. Chapter 28: Evaluation of Public Health Nutrition Interventions and Policies
  1. 28.1 Introduction: background
  2. 28.2 Evaluation design
  3. 28.3 Data collection tools and their validation
  4. 28.4 Data analysis and statistics
  5. 28.5 Ethical issues
  6. 28.6 Recommendations
  7. 28.7 Conclusions
  8. References
5. Chapter 29: Considerations for Evaluation of Public Health Nutrition Interventions in Diverse Communities
  1. 29.1 Introduction
  2. 29.2 Cultural competency
  3. 29.3 Ethnic and cultural diversity
  4. 29.4 Literacy
  5. 29.5 Evaluation of dietary change in diverse communities
  6. 29.6 Conclusion
  7. References
Appendix
1. Daily Reference Values in the UK
2. Outside of the UK
3. References
4. WHO/FAO data
5. European data
6. USA data
Index
End User License Agreement

List of Tables

Table 1.1
Table 2.1
Table 3.1
Table 4.1
Table 4.2
Table 4.3
Table 4.4
Table 5.1
Table 5.2
Table 5.3
Table 6.1
Table 7.1
Table 7.2
Table 8.1
Table 8.2
Table 8.3
Table 8.4
Table 8.5
Table 8.6
Table 8.7
Table 8.8
Table 8.9
Table 9.1
Table 9.2
Table 9.3
Table 9.4
Table 9.5
Table 9.6
Table 9.7
Table 9.8
Table 9.9
Table 9.10
Table 9.11
Table 10.1
Table 10.2
Table 10.3
Table 10.4
Table 10.5
Table 10.6
Table 10.7
Table 10.8
Table 10.9
Table 10.10
Table 10.11
Table 10.12
Table 10.13
Table 10.14
Table 10.15
Table 11.1
Table 11.2
Table 12.1
Table 13.1
Table 13.2
Table 13.3
Table 13.4
Table 13.5
Table 13.6
Table 13.7
Table 15.1
Table 15.2
Table 17.1
Table 17.2
Table 17.3
Table 17.4
Table 17.5
Table 17.6
Table 18.1
Table 19.1
Table 20.1
Table 20.2
Table 21.1
Table 21.2
Table 22.1
Table 23.1
Table 25.1
Table 26.1
Table 26.2
Table 27.1
Table 27.2
Table A.1
Table A.2
Table A.3

List of Illustrations

Figure 1.1
Figure 2.1
Figure 2.2
Figure 2.3
Figure 2.4
Figure 3.1
Figure 4.1
Figure 6.1
Figure 6.2
Figure 6.3
Figure 7.1
Figure 8.1
Figure 8.2
Figure 8.3
Figure 9.1
Figure 9.2
Figure 9.3
Figure 10.1
Figure 10.2
Figure 10.3
Figure 10.4
Figure 10.5
Figure 11.1
Figure 11.2
Figure 11.3
Figure 11.4
Figure 11.5
Figure 11.6
Figure 11.7
Figure 11.8
Figure 11.9
Figure 11.10
Figure 11.11
Figure 11.12
Figure 11.13
Figure 12.1
Figure 12.2
Figure 12.3
Figure 12.4
Figure 12.5
Figure 13.1
Figure 13.2
Figure 15.1
Figure 16.1
Figure 16.2
Figure 16.3
Figure 16.4
Figure 17.1
Figure 17.2
Figure 17.3
Figure 17.4
Figure 18.1
Figure 18.2
Figure 18.3
Figure 18.4
Figure 20.1
Figure 20.2
Figure 21.1
Figure 21.2
Figure 21.3
Figure 21.4
Figure 21.5
Figure 23.1
Figure 23.2
Figure 23.3
Figure 23.4
Figure 24.1
Figure 24.2
Figure 24.3
Figure 25.1
Figure 25.2
Figure 26.1
Figure 27.1
Figure 27.2
Figure 27.3
Figure A.1

The Nutrition Society Textbook Series

Now widely adopted in courses throughout the world, the prestigious Nutrition Society Textbook Series provides students with both specific scientific information and appropriate context.

These groundbreaking titles:

Provide students with the required scientific basics of nutrition in the context of a systems and health approach
Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times
Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective.

Nutrition Research Methodologies

Edited by Lovegrove, Hodson, Sharma & Lanham-New

March 2015

ISBN: 978-1-118-55467-8

Clinical Nutrition, 2nd Edition

Edited by Elia, Ljungqvist, Stratton & Lanham-New

January 2013

ISBN: 978-1-4051-6810-6

Sport and Exercise Nutrition

Edited by Lanham-New, Stear, Shirreffs & Collins

October 2011

ISBN: 978-1-4443-3468-5

Nutrition and Metabolism, 2nd Edition

Edited by Lanham-New, MacDonald & Roche

November 2010

ISBN: 978-1-4051-6808-3

Introduction to Human Nutrition, 2nd Edition

Edited by Gibney, Lanham-New, Cassidy & Vorster

March 2009

ISBN: 978-1-4051-6807-6

Public Health Nutrition

Second Edition

Edited on behalf of The Nutrition Society by

Professor Judith L Buttriss

Director General, British Nutrition Foundation

Dr Ailsa A Welch

Reader in Nutritional Epidemiology, University of East Anglia

Dr John M Kearney

Lecturer, Epidemiology, Dublin Institute of Technology

Editor-in-Chief

Professor Susan A Lanham-New

Head of the Department of Nutritional Sciences, University of Surrey

Edition History 1e © The Nutrition Society 2004.

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Library of Congress Cataloging-in-Publication Data

Names: Buttriss, Judith L, editor. | Welch, Ailsa A, editor. | Kearney, John M., editor. | Lanham-New, Susan A, Editor-in-Chief. | The Nutrition Society (Great Britain), Issuing Body.

Title: Public Health Nutrition / edited on behalf of The Nutrition Society by Judith L. Buttriss, Ailsa A. Welch, John M. Kearney, Susan A. Lanham-New.

Other titles: Public Health Nutrition (The Nutrition Society (Great Britain))

Description: Second edition. | Chichester, West Sussex, UK ; Ames, Iowa, USA : John Wiley & Sons, Inc., 2017. | Includes bibliographical references and index.

Identifiers: LCCN 2016056644| ISBN 9781118660973 (paper) | ISBN 9781118660935 (Adobe PDF) | ISBN 9781118660966 (epub)

Subjects: | MESH: Nutritional Physiological Phenomena | Dietetics | Public Health

Classification: LCC RA645.N87 | NLM QU 145 | DDC 616.3/9—dc23 LC record available at https://lccn.loc.gov/2016056644

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Contributors

Professor Peter J Aggett

Lancaster University

Dr Sarah C Bath

University of Surrey

Bridget Benelam

British Nutrition Foundation

Dr Francesco Branca

World Health Organization

Switzerland

Professor Eric J Brunner

University College London

Dr Thomas Burgoine

University of Cambridge

Professor Judith L Buttriss

British Nutrition Foundation

Professor Janet E Cade

University of Leeds

Dr U. Ruth Charrondiere

Food and Agriculture Organization of the United Nations

Italy

Dr Clare A Corish

University College Dublin

Ireland

Dr Andrea L Darling

University of Surrey

Johanna T Dwyer

Tufts University

USA

Professor Ulf Ekelund

Norwegian School of Sport Sciences (NIH)

Norway

Professor Basma Ellahi

University of Chester

Professor Paul Elliott

Imperial College London

Cassandra H Ellis

The Nutrition Society

Dr Charlotte EL Evans

University of Leeds

Paul Finglas

Institute of Food Research

Dr Emma Foster

Newcastle University

Professor Kenneth R. Fox

University of Bristol

Dr Christine Furber

The University of Manchester

Jenny Gillespie

NHS Tayside

Dr Bjørge H Hansen

Norwegian School of Sport Sciences (NIH)

Norway

Dr Richard PG Hayhoe

University of East Anglia

Dr Anja Heilmann

University College London

Dr Jayne Hutchinson

University of Leeds

Elizabeth J Johnson

Tufts University

USA

Ashley T LaBrier

Tufts University

USA

Dr Amelia A Lake

Durham University

Professor Susan A Lanham-New

University of Surrey

Professor Alison M Lennox

University of Surrey

Professor H David McCarthy

London Metropolitan University

Professor Helene McNulty

Ulster University

Dr Tracey A Mills

The University of Manchester

Dr Emily Mohn

Tufts University

USA

Dr Farah Naja

American University of Beirut

Lebanon

Dr Lara Nasreddine

American University of Beirut

Lebanon

Dr Anne P Nugent

University College Dublin

Ireland

Dr Marga Ocke

National Institute for Public Health and the Environment

Netherlands

Dr Linda M Oude Griep

Imperial College London

Jenny Plumb

Institute of Food Research

Professor Margaret P Rayman

University of Surrey

Mark Roe

Institute of Food Research

Professor Peter J Rogers

University of Bristol

Professor Tom Sanders

Kings College London

Dr Paul A Sharp

Kings College London

Dr Debbie M Smith

The University of Manchester

Dr Sara Stanner

British Nutrition Foundation

Dr Laura Stewart

NHS Tayside

Professor Janice L Thompson

University of Birmingham

Professor Tim G Townshend

Newcastle University

Professor Richard G Watt

University College London

Dr Elisabeth Weichselbaum

Nutrition Science and Consultancy

New Zealand

Dr Ailsa A Welch

University of East Anglia

Dr Louise R Wilson

University of Surrey

Professor Martin Wiseman

World Cancer Research Fund & University of Southampton

Taryn Young

NHS Tayside

Figure depicting the icon of Buckingham Palace.

As Patron of the British Nutrition Foundation I am pleased to contribute the Foreword for this comprehensive new edition of a popular textbook on Public Health Nutrition. Much has changed in the world of nutrition since the first edition was published in 2004, especially through confusing headlines and specialist research that seemed to contradict each other. The aim of the editorial team for the second edition, led by Professor Judith Buttriss from the British Nutrition Foundation, has been to bring the book up to date and, at the same time, to meet the requirements of students of nutrition and practitioners, as well as try to balance all that information. The book provides the reader with a comprehensive series of chapters in five themed sections, covering basic principles through to practical application of public health nutrition in local, national and international settings, and its translation into policy.

The Nutrition Society textbook series, first established by Professor Michael Gibney in 1998 and now under the direction of the second Editor-in-Chief, Professor Susan Lanham-New, continues to be an extraordinarily successful venture for the Society. This series of human nutrition textbooks is designed for use worldwide and this has been achieved by translating the series into many different languages including Spanish, Greek and Portuguese. The popularity of the textbooks is a tribute to the quality of the authorship and the value placed on them, both in the UK and Worldwide, as a core educational tool. I am sure this textbook will make a very valuable contribution to the Nutrition debate. Perhaps I might suggest a strapline: all things in moderation!

Preface

I am absolutely delighted in my capacity as Editor-in-Chief (E-i-C) of the Nutrition Society (NS) Textbook Series to introduce the Second Edition of Public Health Nutrition. So much planning and hard work has gone into producing this Second Edition, following a most successful production of Public Health Nutrition First Edition. We owe a great deal of thanks to Professor Barrie Margetts, Professor Lenore Arab and Dr John Kearney for their original work on this important book in the NS Textbook Series.

Public Health Nutrition 2^nd Edition (PHN2e) has been led superbly by Professor Judith Buttriss (Director General, British Nutrition Foundation) as Senior Editor of the book, and her Editorial Team in the name of Dr Ailsa Welch (University of East Anglia) and Dr John Kearney (Dublin Institute of Technology). They have meticulously planned out the details of the chapters and managed to secure the world-leaders in the field to contribute key chapters. Professor Buttriss is a most inspirational leader, and the team have complemented one another admirably with their expertise and knowledge in the field, as well as providing great continuity from the First Edition. How indebted we are to all the contributors for making the book such a comprehensive review and we are absolutely thrilled, as Professor Buttriss outlines in her Introductory Chapter, to have so many global experts who have written chapters to make PHN2e a complete review of this key area.

PHN2e is intended for those with an interest in nutritional science whether they are nutritionists, food scientists, dietitians, medics, nursing staff or other allied health professionals. We hope that both undergraduate and postgraduate students will find the book of great help with their respective studies and that the book will really put public health nutrition as a discipline into context.

PHN2e comprises of a total 29 chapters; commencing with a detailed overview of the book structure and then a focus of five sections; namely: 1) Public Health Nutrition Tools; 2) Current State of Evidence; 3) Diet and Disease; 4) Environmental Factors and 5) Public Health Nutrition Strategies and Approaches, with each chapter providing a key summary of the take home messages.

We are extremely honoured and most sincerely grateful that the Foreword for PHE2e has been written by Her Royal Highness The Princess Royal, who has a great depth of knowledge in the field and who speaks with authority on key issues in Public health Nutrition. It gives us great confidence in this textbook to have such a Royal seal of approval.

The first and second textbooks in the Series: Introduction to Human Nutrition (IHN) and Nutrition & Metabolism (N&M), are now out in 2^nd Edition and sales continue to go extremely well, with third editions now fully under-preparation. Sales of Professor Marinos Elia et al's Clinical Nutrition 2^nd Edition (CN2e - fourth textbook) continue to sell apace and our fifth textbook in the Series, Sport and Exercise Nutrition 1^st Edition (SEN1e) has surpassed all expectations. Our sixth textbook, Nutrition Research Methodology 1^st Edition (NRM1e) led by Professor Julie Lovegrove et al provides great complementarity to PHN2e, and the Series, and is proving to be an excellent textbook in its own right.

We are most grateful to the following individuals for their support and most generous Forewords in SEN1e, CN2e and NRM1e respectively; namely - Professor Richard Budgett OBE, Chief Medical Officer for the London 2012 Olympic and Paralympic Games and now Medical and Scientific Director at the International Olympic Committee (IOC) based in Lausanne, Switzerland; Dame Sally Davies, Chief Medical Officer (CMO) for England, and the UK Government's Principal Medical Adviser; Professor Lord John Krebs, Principal, Jesus College, University of Oxford and our first Chairman of the UK Food Standards Agency.

The Society is most grateful to the textbook publishers, Wiley-Blackwell for their continued help with the production of the textbook and in particular, James Watson, Jennifer Seward and Francesca Giovannetti. We would also like to thank Garima Singh from Thomson Digital for her great help with PHN2e finalisation. In addition, I would like to acknowledge formally my great personal appreciation to Professor G.Q. Max Lu AO, FRSC, FIChemE, Vice-Chancellor of the University of Surrey, and Professor David Blackbourn FRSB, Head of the School of Bioscience and Medicine, University of Surrey, for their respective great encouragement of the nutritional sciences field in general, and the Textbook Series production in particular.

Sincerest appreciation indeed to the Nutrition Society past-Presidents, Professor Sean J.J. Strain OBE (Ulster University) and Professor Catherine Geissler (King's College London) and current-President, Professor Philip Calder (University of Southampton) for their belief in the Textbook Series. With special thanks to past-Honorary Publications Officer, Professor David Bender (University College London), and present-Honorary Publications Officer Professor Paul Trayhurn (University of Liverpool) for being such tremendous sounding boards for the Textbook Series. I am hugely grateful for their wise counsel. And finally a very big thank you indeed to Cassandra Ellis, Assistant Editor, NS Textbook Series, for her incredibly important contribution to the development of the Series.

Finally, as I always write and absolutely do not forget (ever!), the Series is indebted to the forward thinking focus that Professor Michael Gibney (University College Dublin) had at that time of the Textbook Series development. It remains such a tremendous privilege for me to continue to follow in his footsteps as the second E-i-C.

I really hope that you will find the textbook a great resource of information and inspiration…please enjoy, and with so many grateful thanks to all those who made it happen!

With my warmest of wishes indeed

Professor Susan A Lanham-New RNutr, FAfN FRSB

E-i-C, Nutrition Society Textbook Series and Head, Department of Nutritional Sciences
School of Biosciences and Medicine,
Faculty of Health and Medical Sciences
University of Surrey

Introduction

Much has changed in the 12 years since the launch of the first edition of Public Health Nutrition. With an explosion of research in this area, changes in nutrition policy and food-related legislation, and shifts in population health, dietary patterns and the food supply, the second edition represents a complete rewrite. We are honoured to have so many global experts in public health nutrition (PHN) contributing to make this textbook a comprehensive review.

To ensure the second edition reflects the most recent knowledge and research, and meets the requirements of students and practitioners alike, an expert advisory group was consulted throughout the planning process. The group members, representing research, teaching and PHN practice, were asked to comment on the content and structure of the new edition, and to provide guidance on what they were looking for in a PHN resource.

The textbook not only introduces PHN concepts, it is also intended to support learning for students and to be a practical guide for health professionals and those working within public health. More generally, feedback highlighted the benefit of including case studies to illustrate the practical application of the evidence and how this translates to policy. Case studies have therefore been included throughout to support the evidence and to offer practical advice for those working within PHN.

The clear message throughout consultation was the importance of structure and flow through the textbook. To ensure a clear, concise structure, the 29 chapters have been divided into clearly defined sections covering five key areas of PHN.

Part One outlines PHN assessment tools. This provides an introduction to concepts in PHN, followed by an overview of dietary assessment methodology, anthropometry and physical activity measures, with a focus on contemporary measures using new technology as well as traditional methods. This part then outlines the importance of food composition data in nutrition research, food safety and food security, and discusses dietary guidelines.

Part Two moves on to considering the application of PHN tools in a review of the current evidence. It begins by outlining dietary patterns and how they are defined before discussing vitamins and minerals that are of particular concern due to prevalent deficiency. This part also examines nutrition through the lifecycle, from pre-conception to old age, considering the public health challenges and risk factors at each phase.

Part Three reviews the relationship between diet and disease. Beginning with the risks of obesity in pregnancy and childhood, chapters that follow discuss some of the comorbidities of obesity, cardiovascular disease and type 2 diabetes. The relationship between diet and cancer is also examined, with consideration to both the protective and the carcinogenic roles of dietary factors. The PHN challenges associated with bone and dental health are also reviewed, and the relationship between diet and mental health and cognitive function is explored.

Part Four looks at the impact of environmental factors on public health, starting with consideration of the effects that obesogenic environments have on diets and health. Also explored is how aspects such as advertising, health promotion, food reformulation and food legislation can affect dietary behaviours.

Finally, Part Five outlines current public health strategies, policies and approaches. It begins broadly with a global perspective, before considering community strategies and engagement, how these strategies can be used to influence behaviour change, and the importance of culturally sensitive interventions and policies. The final chapters provides an evaluation of current policies and interventions and the social determinants of diet and health.

Judith L Buttriss

About the Companion Website

Part One
Public Health Nutrition Tools