- Title Pages
- Preface
- Acknowledgements
- Contributors
- Chapter 1 Introducing the history of epidemiology
- Chapter 2 Important concepts in epidemiology
- Chapter 3 Study design
- Chapter 4 Statistics in epidemiology
- Chapter 5 Teaching a first course in epidemiologic principles and methods
- Chapter 6 Questionnaires in epidemiology
- Chapter 7 Environment
- Chapter 8 Occupational epidemiology
- Chapter 9 Life course epidemiology
- Chapter 10 Pharmacoepidemiology
- Chapter 11 Nutritional epidemiology
- Chapter 12 Genetic epidemiology
- Chapter 13 Teaching molecular epidemiology
- Chapter 14 Social inequalities in health
- Chapter 15 Climate change and human health: issues for teacher and classroom
- Chapter 16 Infectious disease epidemiology
- Chapter 17 Cancer epidemiology
- Chapter 18 Teaching a course in psychiatric epidemiology
- Chapter 19 Neurologic diseases
- Chapter 20 Reproductive epidemiology
- Chapter 21 Teaching chronic respiratory disease epidemiology
- Chapter 22 Epidemiology of injuries
- Chapter 23 Dental epidemiology
- Chapter 24 Clinical epidemiology
- Chapter 25 Study of clustering and outbreaks
- Chapter 26 Medical databases
- Chapter 27 Teaching epidemiology inside and outside the classroom
- Chapter 28 Guide for teaching assistants in a methods course at a department of epidemiology
- Index
Nutritional epidemiology
Nutritional epidemiology
- Chapter:
- (p.157) Chapter 11 Nutritional epidemiology
- Source:
- Teaching Epidemiology
- Author(s):
Walter C. Willett
- Publisher:
- Oxford University Press
Nutritional epidemiology focuses on the relation between diet and long-term health and disease. The course consists of four major components: lectures, readings, data collection experiences, and computer problem sets. About half of the lecture sessions are devoted to methodological issues in the measurement and analysis of dietary data, illustrated with relevant examples. The second half of the course uses substantive topics in nutritional epidemiology to reinforce the principles. Students who complete the introductory course should be familiar with the basic concepts in this field, be able to read and critically interpret published articles relating diet to disease, and be able to conduct basic analyses using dietary data, including adjustment for total energy intake and de-attenuation of correlation coefficients. Because of the complexity of nutritional epidemiology, training in this field will provide students with concepts and skills that can be applied in many other aspects of epidemiology.
Keywords: diet, nutrition, epidemiology, measurement, analysis, questionnaires
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- Title Pages
- Preface
- Acknowledgements
- Contributors
- Chapter 1 Introducing the history of epidemiology
- Chapter 2 Important concepts in epidemiology
- Chapter 3 Study design
- Chapter 4 Statistics in epidemiology
- Chapter 5 Teaching a first course in epidemiologic principles and methods
- Chapter 6 Questionnaires in epidemiology
- Chapter 7 Environment
- Chapter 8 Occupational epidemiology
- Chapter 9 Life course epidemiology
- Chapter 10 Pharmacoepidemiology
- Chapter 11 Nutritional epidemiology
- Chapter 12 Genetic epidemiology
- Chapter 13 Teaching molecular epidemiology
- Chapter 14 Social inequalities in health
- Chapter 15 Climate change and human health: issues for teacher and classroom
- Chapter 16 Infectious disease epidemiology
- Chapter 17 Cancer epidemiology
- Chapter 18 Teaching a course in psychiatric epidemiology
- Chapter 19 Neurologic diseases
- Chapter 20 Reproductive epidemiology
- Chapter 21 Teaching chronic respiratory disease epidemiology
- Chapter 22 Epidemiology of injuries
- Chapter 23 Dental epidemiology
- Chapter 24 Clinical epidemiology
- Chapter 25 Study of clustering and outbreaks
- Chapter 26 Medical databases
- Chapter 27 Teaching epidemiology inside and outside the classroom
- Chapter 28 Guide for teaching assistants in a methods course at a department of epidemiology
- Index