Essentials of Human Nutrition / Edition 3

Essentials of Human Nutrition / Edition 3

by Jim Mann, Stewart Truswell
     
 

Nutrition is one of the most important determinants of individual and public health. An increasingly informed public expects its health and food professionals to be able to offer clear, evidence- based advice on diet and associated health implications, but how can established nutrition principles be extracted from the extensive body of often misleading information

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Overview

Nutrition is one of the most important determinants of individual and public health. An increasingly informed public expects its health and food professionals to be able to offer clear, evidence- based advice on diet and associated health implications, but how can established nutrition principles be extracted from the extensive body of often misleading information available in the public domain? For those embarking on courses in nutrition or related subjects, Essentials of Human Nutrition offers a broad, quality survey of the field. Chapters written by international experts chart the involvement and impact of nutrition across different age groups and from the genetic to the community level. It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional science at the human level, providing everything a student needs to appreciate the increasingly recognized importance of nutrition to health and disease. - Disentangles scientifically established nutrition principles from the morass of misinformation available in the public domain - Data sets and extensive referencing ensure the content is firmly anchored in nutrition science - Practical processes with which students need to be familiar, such as dietary assessment and food analysis, are covered

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Product Details

ISBN-13:
9780199290970
Publisher:
Oxford University Press, USA
Publication date:
10/28/2007
Edition description:
REV
Pages:
448
Product dimensions:
9.60(w) x 7.40(h) x 1.00(d)

Related Subjects

Table of Contents

Contributors
Acknowledgements
Permissions
Dedication
1Introduction1
2Carbohydrates11
3Lipids31
4Protein55
5Energy79
6Alcohol97
7Water, electrolytes and acid-base balance113
8Major minerals: calcium and magnesium129
8.1Calcium129
8.2Magnesium141
9Iron145
10Trace elements159
10.1Zinc159
10.2Copper164
10.3Iodine166
10.4Selenium172
10.5Fluoride181
10.6Ultratrace elements186
11Vitamin A and carotenoids189
12The B vitamins209
13Vitamins C and E231
14Vitamins D and K249
15Other biologically active substances in plant foods259
16Overweight and obesity273
17Protein-energy malnutrition289
18Cardiovascular diseases299
19Diet and cancer causation335
20Diabetes mellitus355
21The eating disorders: anorexia nervosa and bulimia nervosa371
22Food groups383
22.1Breads and cereals383
22.2Legumes387
22.3Nuts and seeds389
22.4Fruit390
22.5Vegetables392
22.6Milk and milk products394
22.7Meat and poultry397
22.8Fish399
22.9Eggs400
22.10Fats and oils401
22.11Fat replacers404
22.12Herbs and spices405
22.13Sweeteners: nutritive and non-nutritive407
22.14Food processing408
23Food toxicity and safety415
24Food analysis and food composition tables435
25Dietary assessment449
26Determining nutritional status467
27Pregnancy and lactation501
28Infant feeding513
29Childhood and adolescence529
30Sports nutrition541
31Nutrition and ageing551
32Food habits569
33Nutritional recommendations for the general population577
34Nutrition promotion for communities593
35Dietary counselling601
36Nutritional consequences of poverty in developed countries613
37Enteral and parenteral nutritional support623
38Functional foods633
Index643

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