Introduction to Human Nutrition / Edition 1

Introduction to Human Nutrition / Edition 1

by Michael J. Gibney
     
 

In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series:

  •  Provide students with the required scientific basics of nutrition

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Overview

In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series:

  •  Provide students with the required scientific basics of nutrition in the context of a systems and health approach
  • Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified
  • Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective

Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.

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Product Details

ISBN-13:
9780632056248
Publisher:
Wiley
Publication date:
11/18/2002
Series:
Nutrition Society Textbook Series
Edition description:
New Edition
Pages:
360
Product dimensions:
0.75(w) x 7.44(h) x 9.69(d)

Table of Contents

Series Foreword.

Preface.

Contributors.

1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition.

1.1 Orientation to human nutrition.

1.2 An integrated approach.

1.3 A conceptional framework for the study of nutrition.

1.4 Relationship between nutrition and health.

1.5 Nutrients: the basics.

1.6 Global malnutrition.

1.7 Relationship between nutrition science and practice.

1.8 Nutrition milestones: the development of nutrition as a science.

1.9 Future challenges for nutrition research and practice.

1.10 Perspectives on the future.

Further reading.

2. Body Composition.

2.1 Introduction.

2.2 Five levels of body composition.

2.3 Relationships between different levels of body composition.

2.4 Body composition techniques.

2.5 Direct methods.

2.6 Indirect methods.

2.7 Doubly indirect methods.

2.8 Perspectives on the future.

Further reading.

3. Energy Metabolism.

3.1 Introduction.

3.2 Energy intake.

3.3 Energy expenditure.

3.4 Factors that influence energy expenditure.

3.5 Energy requirements.

3.6 Energy balance in various conditions.

3.7 Obesity.

3.8 Perspectives on the future.

Further reading.

4. Nutrition and Metabolism of Proteins and Amino Acids.

4.1 Introduction.

4.2 A historical perspective.

4.3 Structure and chemistry of amino acids.

4.4 Classification of amino acids.

4.5 Biology of protein and amino acid requirements.

4.6 Estimation of protein and amino acid requirements.

4.7 Meeting protein and amino acid needs.

4.8 Factors other than diet affecting protein and amino acid requirements.

4.9 Perspectives on the future.

Further reading.

5. Digestion and Metabolism of Carbohydrates.

5.1 Introduction: carbohydrates in foods.

5.2 Digestive fate of dietary carbohydrates.

5.3 Glycemic carbohydrates.

5.4 Non-glycemic carbohydrates.

5.5 Carbohydrates and dental caries.

5.6 Perspectives on the future.

 Further reading.

6. Nutrition and Metabolism of Lipids.

6.1 Introduction: the history of lipids in human nutrition.

6.2 Terminology of dietary fats.

6.3 Lipid components of the diet.

6.4 Digestion, absorption and transport of dietary fat.

6.5 Circulating lipids: lipoprotein structures and metabolism.

6.6 Body lipid pools.

6.7 Long-chain fatty acid metabolism.

6.8 Nutritional regulation of long-chain fatty acid profiles and metabolism.

6.9 Nutritional and metabolic effects of dietary fatty acids.

6.10 Cholesterol synthesis and regulation.

6.11 Effect of diet on serum lipids and lipoproteins.

6.12 Perspectives on the future.

Further reading.

7. Dietary Reference Standards.

7.1 Introduction.

7.2 Terminology and conceptual approaches to setting nutrient recommendations.

7.3 Interpretation and uses of dietary recommendations.

7.4 The use of reference values to assess the adequacy of the nutrient intakes of population groups.

7.5 Methods used to determine requirements and set dietary recommendations.

7.6 Methods used to determine requirements.

7.7 Perspectives on the future.

Further reading.

8. The Vitamins.

8.1 Introduction.

8.2 Vitamin A.

8.3 Vitamin D.

8.4 Vitamin E.

8.5 Vitamin K.

8.6 Vitamin B1 (thiamin).

8.7 Vitamin B2 (riboflavin).

8.8 Niacin.

8.9 Vitamin B6.

8.10 Vitamin B12.

8.11 Folic acid.

8.12 Biotin.

8.13 Pantothenic acid.

8.14 Vitamin C (ascorbic acid).

8.15 Perspectives on the future.

Further reading.

9. Minerals and Trace Elements.

9.1 Introduction.

9.2 Calcium.

9.3 Magnesium.

9.4 Phosphorus.

9.5 Sodium and chloride.

9.6 Potassium.

9.7 Iron.

9.8 Zinc.

9.9 Copper.

9.10 Selenium.

9.11 Iodine.

9.12 Manganese.

9.13 Molybdenum.

9.14 Fluoride.

9.15 Chromium.

9.16 Other elements.

9.17 Perspectives on the future.

 Further reading.

10. Measuring Food Intake.

10.1 Introduction.

10.2 Indirect measurements of food intake.

10.3 Household food surveys.

10.4 Direct measures of food intake.

10.5 Basic concepts.

10.6 Options for measuring intake on specified days.

10.7 Options for measuring intake over the longer term.

10.8 Sources of error in dietary studies.

10.9 Day-to-day variation in intake.

10.10 Choosing a dietary method.

10.11 Biological measures to validate energy and nutrient intake.

10.12 Characteristics of low energy reporters.

10.13 Evaluation of food intake data.

10.14 Assessment of dietary adequacy.

10.15 Perspectives on the future.

Further reading.

11. Food Composition.

11.1 Introduction.

11.2 Foods.

11.3 Nutrients, nonnutrients and energy.

11.4 Information required on sources of data in tables.

11.5 Overcoming the inadequacies of food composition tables.

11.6 Description of food composition tables and how to retrieve data.

11.7 Converting foods to nutrients.

11.8 Perspectives on the future.

Further reading.

12. Food Policy and Regulatory Issues.

12.1 Introduction.

12.2 Food and nutrition monitoring.

12.3 Food policy and food production.

12.4 Regulatory aspects of food safety.

12.5 Nutritional aspects of food policy.

12.6 Research on food, nutrition and health.

12.7 International work on food policy.

12.8 Perspectives on the future.

Further reading.

13. Nutrition Research Methodology.

13.1 Introduction.

13.2 Statistical analysis and experimental design.

13.3 In vitro studies.

13.4 Animal models in nutrition research.

13.5 Human studies.

13.6 Epidemiological designs.

13.7 Perspectives on the future.

Further reading.

14. Food Safety: A Public Health Issue of Growing Importance.

14.1 Introduction.

14.2 Factors contributing to food safety concerns.

14.3 Food-borne bacteria.

14.4 Food-borne viruses.

14.5 Food-borne parasites.

14.6 Transmissible spongiform encephalopathies and food.

14.7 Chemicals affecting food safety.

14.8 Food safety control programs.

14.9 Perspectives on the future.

Further reading.

15. Food and Nutrition: The Global Challenge.

15.1 Introduction.

15.2 Malnutrition through the life cycle.

15.3 Hidden hunger: the global problem of micronutrient deficiency.

15.4 Food, nutrition and the emerging burden of obesity and chronic diseases.

15.5 Food and nutrition and the promotion of public health.

15.6 Perspectives on the future.

Further reading.

Index.

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