| Description |
xviii, 699 pages : illustrations ; 25 cm |
| Contents |
Machine generated contents note: pt. 1 Introducing human nutrition -- 1.Introduction / Jim Mann -- pt. 2 Energy and macronutrients -- 2.Carbohydrates / Jim Mann -- 3.Lipids / Jim Mann -- 4.Protein / A. Stewart Truswell -- 5.Energy / Andrew M. Prentice -- 6.Alcohol / A. Stewart Truswell -- pt. 3 Organic and inorganic essential nutrients -- 7.Water, electrolytes, and acid-base balance / Andrew Bahn -- 8.Major minerals: calcium and magnesium / Susan A. Lanham-New -- 9.Iron / Patrick MacPhail -- 10.Trace elements -- 10.1.Zinc / Samir Samman -- 10.2.Copper / Samir Samman -- 10.3.Iodine / Christine D. Thomson -- 10.4.Selenium / Christine D. Thomson -- 10.5.Fluoride / A. Stewart Truswell -- 10.6.Other trace elements / A. Stewart Truswell -- 12.Vitamin A and carotenoids / David I. Thurnham -- 12.The B vitamins / A. Stewart Truswell -- 13.Vitamins C and E / Jim Mann -- 14.Vitamins D and K / A. Stewart Truswell -- |
|
Contents note continued: 15.Other biologically active substances in plant foods: phytochemicals / Claus Leitzmann -- 16.Nutrition, genetics, and the potential for personalized nutrition / Helene McNulty -- pt. 4 Foods -- 17.Food groups -- 17.1.Breads and cereals / Jimmy Louie -- 17.2.Legumes / Bernard Venn -- 17.3.Nuts and seeds / Margaret Allman-Farinelli -- 17.4.Fruit / A. Stewart Truswell -- 17.5.Vegetables / Meika Foster -- 17.6.Milk and milk products / Anna Rangan -- 17.7.Meat and poultry / Margaret Allman-Farinelli -- 17.8.Fish and seafood / Samir Samman -- 17.9.Eggs / Kim Bell-Anderson -- 17.10.Fats and oils / Laurence Eyres -- 17.11.Herbs and spices / Kim Bell-Anderson -- 17.12.Food processing / A. Stewart Truswell -- 17.13.Food fortification / A. Stewart: Truswell -- 18.Functional foods and health claims / Martijn B. Katan -- 19.Food toxicity and safety / Paul Brent -- pt. 5 Nutrition-related disorders -- 20.Overweight and obesity / Stephan Rossner -- |
|
Contents note continued: 21.Protein-energy malnutrition / A. Stewart Truswell -- 22.Nutritional crises / Jacqueline Prize -- 23.Cardiovascular diseases / Rachael McLean -- 24.Nutrition and cancer / Timothy J. Key -- 25.Diabetes mellitus and the metabolic syndrome / Jim Mann -- 26.The eating disorders: anorexia nervosa, bulimia nervosa, and OSFED / Robert Peveler -- pt. 6 Nutritional assessment -- 27.Food analysis, food composition tables, and databases / Philippe Lyons-Wall -- 28.Dietary assessment / Jim Mann -- 29.Assessment of nutritional status and biomarkers / A. Stewart Truswell -- 30.Pre-pregnancy, pregnancy, and lactation / Annie S. Anderson -- pt. 7 Life stages -- 31.Infant feeding and eating well for young children / Helen Crawley -- 32.Childhood and adolescent nutrition / Rachael Taylor -- 33.Nutrition and ageing / Caroline Horwath -- pt. 8 Changing food habits -- 34.Food habits / Helen Leach -- |
|
Contents note continued: 35.Nutritional recommendations for the general population / A. Stewart Truswell -- 36.Public health approaches to implement dietary recommendations / Susan A. Jebb -- 37.Dietary patterns / C. Murray Skeaff -- 38.Food systems: challenges and ways forward / Boyd Swinburn -- 39.Nutrition, the environment, and sustainable diets / Tim Lang -- pt. 9 Applications -- 40.Sports nutrition / Louise M. Burke -- 41.Nutritional consequences of poverty and food insecurity in developed countries / Winsome R. Parnell -- 42.Food in hospitals / Suzie Ferrie -- 43.Nutritional support for hospital patients / Ross C. Smith |
| Summary |
Essentials of human nutrition, fifth edition, provides a complete introduction to this field.Written by an international team of experts, every chapter is carefully edited to give consistently clear and coherent explanations of all of the essential principles of nutrition. The physiological and biochemical processes involved in nourishment are discussed first, before the text moves onto consider the different effects of diet and changing nutritional requirements at different life stages. The book concludes by illustrating how nutritional principles are applied in different practical contexts, from sports nutrition to food in hospitals |
| Notes |
Previous edition: 2012 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutritional Sciences
|
|
Dietetics
|
|
Nutrition -- Evaluation
|
|
Nutritional Physiological Phenomena
|
|
Food
|
|
Nutrition Assessment
|
|
Nutrition disorders
|
|
Nutrition
|
|
Dietetics -- Textbooks
|
|
Dietetics
|
|
Food
|
|
Nutrition Disorders
|
|
Nutrition -- Textbooks
|
|
Health and Fitness.
|
|
Health and Wellbeing.
|
|
Dietetics.
|
|
food.
|
|
Nutrition.
|
| Genre/Form |
Textbooks.
|
|
Textbooks.
|
| Author |
Mann, Jim, editor
|
|
Truswell, A. Stewart, editor
|
| LC no. |
2016963327 |
| ISBN |
9780198752981 (pbk.) |
|
0198752989 (pbk.) |
|
