Implementing the Mediterranean Diet: Nutrition in Practice and Public Health

Cover
Title Page
Copyright Page
Contents
Preface
Acknowledgements
Contributors
Abbreviations
Part 1 The Evidence Base for the Mediterranean Diet
	Chapter 1 The Med Diet in Healthcare and Disease Prevention
		1.1  Disease Prevention and Healthy Diets
			1.1.1  Plant-Based Diets
		1.2  The Mediterranean Diet
			1.2.1  The Importance of Understanding How the Med Diet Works
		1.3  Achieving Dietary Change
		1.4  Healthcare Professionals
		1.5  Reasons for Optimism
		1.6  Conclusion
		References
	Chapter 2 Overview of the Med Diet
		2.1  Food Composition
		2.2  Dietary Diversity
		2.3  Processed Foods
		2.4  Nutrient Composition
			2.4.1  Fats
			2.4.2  Carbohydrates and Fibre
			2.4.3  Protein
			2.4.4  Micronutrients and Phytochemicals
		2.5  Meals
		2.6  Snacks
		2.7  Other Lifestyle Factors
			2.7.1  Siesta
			2.7.2  Physical Activity
		References
	Chapter 3 Epidemiological Evidence – Assessment
		3.1  Measuring Adherence
			3.1.1  Adherence to the Med Diet at the Population Level
		3.2  Types of Studies
			3.2.1 Reviews
			3.2.2  Individual Risk
			3.2.3  Other Assessment Criteria
			3.2.4  Med Diet RCTs
		References
	Chapter 4 Epidemiological Evidence – Health Outcomes
		4.1  Overviews
		4.2  Cardiometabolic Disorders
		4.3  Cardiovascular Disease
			4.3.1  Primary Prevention
			4.3.2  Secondary Prevention
		4.4  Obesity
			4.4.1  Primary Prevention
			4.4.2  Secondary Prevention
			4.4.3  Mechanisms
		4.5  Type 2 Diabetes
			4.5.1  Management
		4.6  Metabolic Syndrome
		4.7  Non-alcoholic Fatty Liver Disease
		4.8  Cancer
			4.8.1  Primary Prevention
			4.8.2  Secondary Prevention and Quality of Life
			4.8.3  Mechanisms
		4.9  Cognitive Disorders
			4.9.1  Mechanisms and Opportunities
			4.9.2 Current Recommendations
		4.10  Stress
		4.11  Depression
		4.12  All-Cause Mortality
		4.13  Rheumatoid Arthritis
		4.14  Differences between Mediterranean and non-Mediterranean Countries
		References
	Chapter 5 How the Med Diet Works
		5.1 Macronutrients
			5.1.1 Fat
			5.1.2 Carbohydrate
			5.1.3 Protein
		5.2 Micronutrients and Phytochemicals
		5.3 Core Pathogenic Risk States
		5.4 Core Risk States and Implications for Consuming the Med Diet
			5.4.1 Core Risk State 1 – Oxidative Stress
			5.4.2 Core Risk State 2 – Chronic Inflammation
			5.4.3 Core Risk State 3 – Insulin Resistance
		5.5 Summary – Core Risk States and Implications for Implementing the Med Diet
		References
	Chapter 6 Foods of the Med Diet: Nutrients and Health Benefits
		6.1 Importance of the Whole Diet
		6.2 Extra Virgin Olive Oil
			6.2.1 Composition
			6.2.2 Health
		6.3 Fruit and Vegetables
			6.3.1 Health
			6.3.2 Mechanisms
		6.4 Pulses
			6.4.1 Composition
			6.4.2 Health
		6.5 Cereals
			6.5.1 Composition
			6.5.2 Health
			6.5.3 Pasta
			6.5.4 Bread
		6.6 Nuts and Seeds
			6.6.1 Nuts – Composition
			6.6.2 Nuts – Health
			6.6.3 Seeds
		6.7 Culinary Herbs and Spices
		6.8 Dairy Products
			6.8.1 Dairy Type
			6.8.2 Goat and Sheep Dairy
		6.9 Eggs
		6.10 Meat
		6.11 Seafood
		6.12 Alcohol/Wine
			6.12.1 Cancer
			6.12.2 Other Diseases
			6.12.3 Drinking Pattern
			6.12.4 Alcohol Type
			6.12.5 Mediterranean Drinking Pattern
		References
	Chapter 7 The Med Diet Compared to Other Mainstream Diets
		7.1  Med Diet Variants
			7.1.1  MIND Diet
			7.1.2  Other Med Diet Variants
		7.2  Other Mainstream Diets
			7.2.1  National Dietary Guidelines
			7.2.2 The Western Diet Compared to a Med Diet
			7.2.3 Vegetarian and Vegan Diets Compared to the Med Diet
		References
Part 2 Implementing a Mediterranean Diet
	Chapter 8 Personal Barriers and Enablers to Consuming a Med Diet
		8.1  Groups with Higher Adherence to the Med Diet
		8.2  Barriers and Enablers in Non-Mediterranean Populations
		8.3  General Behavioural Approaches to Dietary Change
			8.3.1  Motivating Dietary Change
			8.3.2  Nutrition Knowledge
		8.4  Med Diet Intervention Studies
		8.5  Additional Types of Support
			8.5.1  Peer Support
			8.5.2  Tailoring
			8.5.3  Embedding Behaviour Change Strategies in Med Diet Interventions
		8.6  Digital Technologies
		References
	Chapter 9 Enhancing Consumption of Foods in the Med Diet – General Considerations
		9.1  Appetite
			9.1.1  Food and Appetite
			9.1.2  Eating Patterns and Appetite
			9.1.3  Social Context and Appetite
		9.2  Food Choice
		9.3  Taste
			9.3.1  Introduction
			9.3.2 Bitterness
			9.3.3  Sweet, Salty, Sour and Umami
		9.4 Cost
			9.4.1  Measuring Cost
			9.4.2 Public Health Implications
			9.4.3 Med Diet Costs
			9.4.4  Practical Ways to Reduce Costs
			9.4.5  Effects of Changing Food Costs
			9.4.6  Costs of Home-Cooked Med Meals Versus Ready-to-Eat Meals
		9.5 Convenience
		9.6  Variety
		9.7  Health
		9.8  Environmental and Animal Welfare Issues
		References
	Chapter 10 Enhancing Consumption of Foods in the Med Diet
		10.1 EVOO
			10.1.1 Culinary Use
			10.1.2  Rapeseed Oil
			10.1.3  Other Olive Products
			10.1.4  Taste
			10.1.5  Shopping
		10.2 Fruit and Vegetables
			10.2.1 Shopping
			10.2.2 Preparation
			10.2.3 Health
			10.2.4  Organic
			10.2.5  Taste
			10.2.6  Examples of Benefits from Mediterranean Vegetable Preparation Methods
			10.2.7  Eat Five a Day the Mediterranean Way
		10.3 Cereals
		10.4 Pulses
		10.5 Seafood
			10.5.1 Increasing Consumption
			10.5.2 Bivalves
			10.5.3 Phosphates
		10.6 Dairy
		10.7 Meat
			10.7.1 Type of Meat
			10.7.2 Cooking
			10.7.3  Animal Welfare
			10.7.4 Reducing Meat Consumption
			10.7.5  Artificial Meat Products
		10.8 Alcohol/Red Wine
			10.8.1  Risk Evaluation
		References
	Chapter 11 The Med Diet in the Home
		11.1  Home Cooking
			11.1.1  Acquiring Cooking Skills
			11.1.2  Broader Benefits of Cooking Skills
		11.2  Practical Aspects
			11.2.1  Kitchen
			11.2.2  Meal Planning
			11.2.3  Meal Plans
			11.2.4  Transitioning Away from the Western Diet
		11.3  Food Waste
			11.3.1  Med Diet and Food Waste
		References
	Chapter 12 The Med Diet in the Food Environment
		12.1  Food Environment
		12.2  The Home Environment
			12.2.1  Norms and Eating Together
			12.2.2  Snacking
		12.3  The Retail Environment
			12.3.1  Supermarkets
			12.3.2  Waste and Shopping
		12.4  Options for Consumers
			12.4.1  Food Labelling
			12.4.2  Ready-Prepared Mediterranean Dishes
			12.4.3  Fast Foods
		12.5  Institutional Catering and Food Education
			12.5.1  Schools and Universities
			12.5.2  Workplace
			12.5.3  Care Homes
			12.5.4  Hospitals
		12.6  Media
			12.6.1  Conveying Norms
			12.6.2  Sources and Accuracy of Media Information
			12.6.3  Countering Misinformation
			12.6.4  Med Diet and Mass Media
			12.6.5  Communicating the Med Diet
		References
	Chapter 13 The Med Diet in Primary Healthcare
		13.1  Provision of Free Med Foods
		13.2  Delivering Dietary Advice
		13.3  Primary Healthcare Professionals
			13.3.1  GPs
			13.3.2  Dietitians
		13.4  Resources for Professionals
			13.4.1  Questionnaires for Assessing the Use of Culinary Therapy
			13.4.2  Med Diet Depictions
		References
	Chapter 14 Case Studies
		14.1 Case Study 1 – The Mediterranean Diet in a Primary Care and Public Environment
			14.1.1 Introduction
			14.1.2 Potential Challenges for Advocacy of the Med Diet in Primary Care
			14.1.3 Opportunities
		14.2 Case Study 2 – Enhancing Risk Management in the NHS Health Checks Programme with Web-Based Advice on the Med Diet – A Feasibility Study
			14.2.1 Rationale
			14.2.2 Outline of Study
			14.2.3 Outcomes
			14.2.4 Commentary
		14.3 Case Study 3 – Policies and Governance: Learning from France
		References
	Chapter 15 The Med Diet as Part of a Sustainable Food and Farming System
		15.1 Food Systems and the Environment
			15.1.1 Agriculture
		15.2 The Med Diet and the Environment
		15.3 The Med Diet as a Sustainable Diet
		15.4 The Med Diet and Sustainable Farming – Resilience
		15.5 The Med Diet and Sustainable Farming – Future Directions
			15.5.1 The Protein Transition
			15.5.2 New Agricultural Approaches
			15.5.3 Agroecology
			15.5.4 An Agroecological Med Diet Compared to Other Dietary Patterns
		15.6 Sustainability and the Consumer
		References
	Chapter 16 Governance and the Med Diet
		16.1 Introduction
		16.2 Governance in Nutrition
		16.3 Top-Down and Bottom-Up Strategies
		16.4 Examples of Strategies for Increasing Implementation of the Med Diet
			16.4.1 Intergovernmental Bodies
			16.4.2 National Government
			16.4.3 Local Government
		References
Index
EULA