Essentials of Human Nutrition / Edition 2

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Overview


Essentials of Human Nutrition is the established starting point for those embarking on courses in nutrition and related fields. It has proven to be an invaluable textbook for studetns requiring a broad, quality survey of the subject. This third edition has been updated amidst the increasingly buoyant recognition of the role of nutrition in health and disease status. Accordingly, the book charts the involvement and impact of nutrition across the lifespan and at community level, based on a sound foundation of nutritional science.

Coverage of topical subjects, such as functional foods, synthetic and mimetic ingredients, along with the spectre of chronic disease, and nutritional crises in the world, fuels study for assignments and essays.

Figures and tables have been compiled selectively to provide a digest of the practical data and processes, such as nutritional assessment and measurement, with which students need to be familiar.

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Editorial Reviews

Doody's Review Service
Reviewer: Dale A. Schoeller, PhD (University of Wisconsin-Madison)
Description: This third edition of an introductory human nutritional science textbook incorporates both nutrient by nutrient material and clinical information on nutritionally related disease and nutritional assessment. The previous edition was published in 2002.
Purpose: The authors indicate the purpose is "providing essential information required by students embarking on a university course in human nutrition and professionals where the importance of nutrition is being increasingly recognized." This combined, yet basic, approach to human and clinical nutrition is of value as many institutions are expanding their nutritional sciences course offerings and many disciplines are adding material on nutrition to their curricula and cross-discipline books are needed to meet the needs of diverse student populations.
Audience: This is a textbook intended for a first course in human nutrition. It is designed for use in both health profession majors and undergraduate programs in nutrition. Students are expected to have an introductory background in biology, chemistry, and health.
Features: The revised edition includes 18 new authors and a complete rewrite of 14 of the 40 chapters to provide up-to-date human nutritional science. The various nutrients are clearly delineated and their properties adequately described. Appropriate chapters integrate the basic material with modern concepts of human clinical nutrition and disease. Tables and figures are sufficiently detailed to support the text, ample illustrations are provided, and there is a short but pertinent bibliography or suggested reading list at the end of each chapter.
Assessment: This book is inclusive and complete with respect to traditional nutrient biochemistry and physiology, but it is shorter than many other textbooks in nutritional sciences. It is best suited for programs in the health professions because of the inclusion of an above average amount of clinical nutrition. No fault can be found with its general makeup, but the book is not as elaborate as many of the traditional introductory texts. Although it is not intended as an advanced book for graduate students, both the history of nutrition and the new frontier in nutrigenomics receive too little coverage.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780198508618
  • Publisher: Oxford University Press, USA
  • Publication date: 6/28/2002
  • Edition description: REV
  • Edition number: 2
  • Pages: 688
  • Product dimensions: 9.40 (w) x 6.60 (h) x 1.50 (d)

Meet the Author

University of Otago

University of Sydney

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Table of Contents

Contributors
Acknowledgements
Permissions
Dedication
1 Introduction 1
2 Carbohydrates 11
3 Lipids 31
4 Protein 55
5 Energy 79
6 Alcohol 97
7 Water, electrolytes and acid-base balance 113
8 Major minerals: calcium and magnesium 129
8.1 Calcium 129
8.2 Magnesium 141
9 Iron 145
10 Trace elements 159
10.1 Zinc 159
10.2 Copper 164
10.3 Iodine 166
10.4 Selenium 172
10.5 Fluoride 181
10.6 Ultratrace elements 186
11 Vitamin A and carotenoids 189
12 The B vitamins 209
13 Vitamins C and E 231
14 Vitamins D and K 249
15 Other biologically active substances in plant foods 259
16 Overweight and obesity 273
17 Protein-energy malnutrition 289
18 Cardiovascular diseases 299
19 Diet and cancer causation 335
20 Diabetes mellitus 355
21 The eating disorders: anorexia nervosa and bulimia nervosa 371
22 Food groups 383
22.1 Breads and cereals 383
22.2 Legumes 387
22.3 Nuts and seeds 389
22.4 Fruit 390
22.5 Vegetables 392
22.6 Milk and milk products 394
22.7 Meat and poultry 397
22.8 Fish 399
22.9 Eggs 400
22.10 Fats and oils 401
22.11 Fat replacers 404
22.12 Herbs and spices 405
22.13 Sweeteners: nutritive and non-nutritive 407
22.14 Food processing 408
23 Food toxicity and safety 415
24 Food analysis and food composition tables 435
25 Dietary assessment 449
26 Determining nutritional status 467
27 Pregnancy and lactation 501
28 Infant feeding 513
29 Childhood and adolescence 529
30 Sports nutrition 541
31 Nutrition and ageing 551
32 Food habits 569
33 Nutritional recommendations for the general population 577
34 Nutrition promotion for communities 593
35 Dietary counselling 601
36 Nutritional consequences of poverty in developed countries 613
37 Enteral and parenteral nutritional support 623
38 Functional foods 633
Index 643
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