Nutrition: A Reference Handbook / Edition 1

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Overview

This book provides in a single volume all of the nutritional information that is likely to be needed by people working in the broad fields of diet and health, food and nutrition, in the form of an encyclopedic dictionary with comprehensive and clearly annotated tables of data, all citing the original literature sources.

The book contains black-and-white illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Frank K. Thorp, MD, PhD (University of Chicago Pritzker School of Medicine)
Description: This new book provides elegant coverage of basic nutrition, nutrition physiology, and biochemistry of food stuffs, with useful reference figures, tables, and reading sources at the end of each chapter.
Purpose: The purpose is "to provide, in a single volume, as much as possible of the information about nutrition that is required by anyone working in the broad fields of diet and health, food and nutrition." These objectives are met in terms of basic nutrition principles and basic nutrition biochemistry, but the field is too vast to hope that a single book could encompass all the major reference information needed by a nutrition subspecialist.
Audience: The book is directed toward "nutritionists and dietitians" and would best serve as a text for training nutrition specialists in basic nutrition and as a selected reference source for practicing nutrition professionals.
Features: The book is clearly and succinctly written and formatted, with figures of chemical structures or biochemical pathways and tables, many of which provide summaries of data from nutrition reviews or surveys. The latter are of excellent quality, uniquely helpful to the reader and not generally available in any other single source. There are unexpected chapters on historical development of nutrition concepts and alcohol and alcoholic beverages. References are appropriate, well chosen, and current up to 1995. There is little attempt to provide comprehensive information in some areas useful for the practitioner: pathophysiology of disease, regulation of metabolic/nutrition processes, behavioral aspects of nutrition, or rationale for nutrition modulation of disease states.
Assessment: This handbook amasses an amazing amount of information concerning basic nutrition and nutrition biochemistry in a clearly organized, accurate, succinct, and well-referenced work. It would serve as an excellent reference for nutrition or medical specialists wishing to review basic nutrition principles, nutrient structure, or pathways of utilization. Summary material at the end of each chapter is especially useful and not readily available elsewhere. There is scant information available on biochemistry of disease, nutrition throughout the life cycle, or regulation of metabolism, but the material on basic nutrition is comprehensively and superbly reviewed.
Frank K. Thorp
This new book provides elegant coverage of basic nutrition, nutrition physiology, and biochemistry of food stuffs, with useful reference figures, tables, and reading sources at the end of each chapter. "The purpose is to provide, in a single volume, as much as possible of the information about nutrition that is required by anyone working in the broad fields of diet and health, food and nutrition. These objectives are met in terms of basic nutrition principles and basic nutrition biochemistry, but the field is too vast to hope that a single book could encompass all the major reference information needed by a nutrition subspecialist. "The book is directed toward nutritionists and dietitians and would best serve as a text for training nutrition specialists in basic nutrition and as a selected reference source for practicing nutrition professionals. "The book is clearly and succinctly written and formatted, with figures of chemical structures or biochemical pathways and tables, many of which provide summaries of data from nutrition reviews or surveys. The latter are of excellent quality, uniquely helpful to the reader and not generally available in any other single source. There are unexpected chapters on historical development of nutrition concepts and alcohol and alcoholic beverages. References are appropriate, well chosen, and current up to 1995. There is little attempt to provide comprehensive information in some areas useful for the practitioner: pathophysiology of disease, regulation of metabolic/nutrition processes, behavioral aspects of nutrition, or rationale for nutrition modulation of disease states. "This handbook amasses an amazing amount of information concerning basicnutrition and nutrition biochemistry in a clearly organized, accurate, succinct, and well-referenced work. It would serve as an excellent reference for nutrition or medical specialists wishing to review basic nutrition principles, nutrient structure, or pathways of utilization. Summary material at the end of each chapter is especially useful and not readily available elsewhere. There is scant information available on biochemistry of disease, nutrition throughout the life cycle, or regulation of metabolism, but the material on basic nutrition is comprehensively and superbly reviewed.

4 Stars! from Doody
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Product Details

  • ISBN-13: 9780192623683
  • Publisher: Oxford University Press, USA
  • Publication date: 11/28/1996
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 624
  • Product dimensions: 9.94 (w) x 7.75 (h) x 1.47 (d)

Table of Contents

Preface
Acknowledgements
List of tables
List of figures
1 The historical development of nutritional concepts 1
2 Body composition 11
3 Growth and development 28
4 Reference intakes, dietary goals and nutrition labelling of foods 55
5 Energy balance and an overview of metabolism 70
6 Physiology of feeding and digestion 92
7 Carbohydrates 109
8 Lipids: fats and oils 129
9 Alcohol and alcoholic beverages 148
10 Protein nutrition 159
11 Overnutrition: problems of overweight and obesity 192
12 World food supplies and protein-energy malnutrition 211
13 Vitamin A and carotenes 228
14 Vitamin D, calcium and phosphorus 245
15 Vitamin E and selenium 261
16 Vitamin K 273
17 Thiamin (Vitamin B[subscript 1]) 282
18 Riboflavin (Vitamin B[subscript 2]) 293
19 Niacin 305
20 Vitamin B[subscript 6] 322
21 Folate and vitamin B[subscript 12] 342
22 Vitamin C 361
23 Biotin, pantothenic acid and other organic compounds 373
24 Iron 394
25 Mineral nutrition 407
26 Food processing 437
27 Adverse reactions to foods 467
28 Systematic classification of foods 482
29 Miscellaneous tables 500
References cited in the text 515
Index 544
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