Part 1: Diseases and Conditions
Chapter 1 - The association between diet quality and weight change in adults over time: A systematic review of prospective cohort studies - Haya Aljadani, Amanda Patterson, David Sibbritt and Clare Collins
Chapter 2 - Diet quality and cerebral infarction: South Korean aspects - Hyunjung Lim and Ryowon Choue
Chapter 3 - Diet quality and breast cancer risk - Andre Nkondjock
Chapter 4 - Nonalcoholic Fatty Liver Disease in Adults: The Impact of Diet and Other Therapeutic Interventions on Clinical and Histologic Outcomes - Madeline Erario and Zobair M. Younossi
Chapter 5 - C-reactive protein and diet quality in children - Chrystalleni Lazarou and Elena Philippou
Part 2: Eating, Behaviour and Psychology
Chapter 6 - Family Meals and Diet Quality - Sarah J. Woodruff and Rhona M. Hanning
Chapter 7 - The Influence of Motivations to Eat on Weight Status and Diet Quality - Jodi M. Cahill and Jeanne H. Freeland-Graves
Chapter 8 - The Role of Food Reinforcement in Food Selection, Energy Intake, and Diet Quality - Jennifer L. Temple
Chapter 9 - Breakfast, Ready-to-Eat Cereal, and Diet Quality - Ann M. Albertson and Susan M. Wootten
Chapter 10 - Fast Food Consumption: Its Association with Food Prices and Dietary Quality -Youfa Wang, Yang Wu and Qi Zhang
Part 3: International Perspectives, Public Health Initiatives
Chapter 11 - The German food pyramid - Anne von Ruesten and Helmut Oberritter
Chapter 12 - Diet quality in the context of the Nordic diet - Ulf Riserus
Chapter 13 - Dietary Guidelines for Americans: a Brief History - Balagangadhar R. Totapally and Andre Raszynski
Chapter 14 - Awareness of United States Federal Dietary Guidance and Its Association with Dietary Quality - Jacqueline D. Wright
Chapter 15 - Food Choices and Healthy Eating in Hispanic Adults - Yenory Hernandez-Garbanzo and America Chavez-Martinez
Chapter 16 - Puerto Rican guidelines on food and diet quality - Cristina Palacios and Ivonne Anglero
Chapter 17 - Dietary acculturation and diet quality among the Arab minority population in Israel - Kathleen Abu-Saad, Nuha Younis-Zeidan, Havi Murad, Laurence Freedman, Iris Shai, Vered Kaufman-Shriqui, Drora Fraser and Ofra Kalter-Leibovic
Chapter 18 - Diet quality in developing countries - Marie T. Ruel, Jody Harris and Kenda Cunningham
Chapter 19 - Dietary quality and the nutrition transition in sub-Saharan Africa - Helene Delisle, Victoire-Damienne Agueh, Roger Sodjinou, Gervais Deleuze Ntandou-Bouzitou and Charles Dabone
Chapter 20 - Diet quality in peri-urban settlements: South African aspects - Wilna Oldewage-Theron, Rozanne Kruger and Abdulkadir Egal
Part 4: Methods, Indexes and Scoring Systems: Applications and Analysis
Chapter 21 - The "Diet Quality Index" and its applications - Inge Huybrechts, Carine Vereecken, Krishna Vyncke, Lea Maes, Nadia Slimani and Stefaan De Henauw
Chapter 22 - Diet quality assessed with the "Framingham Nutritional Risk Score" - Ruth W. Kimokoti and Barbara E. Millen
Chapter 23 - The Overall Nutritional Quality Index (ONQI(TM)): Derivation, Validation, & Application - David L. Katz, Lauren Q. Rhee and Valentine Yanchou Njike
Chapter 24 - Mediterranean diet quality index and albuminuria levels and relationship between other physiological variables - Costas Tsioufis, Stella Maria Kyvelou and Christodoulos Stefanadis
Chapter 25 - Diet Quality and Use of a Personal Digital Assistant: Transitioning from the standard paper diary to electronic diaries - Sushama Dhakal Acharya, Lora E
