| Description |
xx, 695 pages : illustrations ; 25 cm |
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regular print |
| Contents |
1. Introduction / Jim Mann -- 2. Genes, nutrition, and disease risk / John A. Milner -- pt. 1. Energy and macronutrients -- 3. Carbohydrates / Jim Mann -- 4. Lipids / Jim Mann -- 5. Protein / Stewart Truswell -- 6. Energy / Andrew M. Prentice -- 7. Alcohol / Stewart Truswell -- pt. 2. Organic and inorganic essential nutrients -- 8. Water, electrolytes, and acid-base balance / James Robinson -- 9. Major minerals: calcium and magnesium -- 9.1. Calcium Susan A. Lanham-New, Ohood Hakim, and Ailsa Goulding -- 9.2. Magnesium Susan A. Lanham-New, Ohood Hakim, and Andrea Grant -- 10. Iron / A. Patrick MacPhail -- 11. Trace elements -- 11.1. Zinc Samir Samman -- 11.2. Copper Samir Samman -- 11.3. Iodine Sherla Skeaff and Christine D. Thomson -- 11.4. Selenium Christine D. Thomson -- 11.5. Fluoride Stewart Truswell -- 11.6. Other trace elements Stewart Truswell -- 12. Vitamin A and carotenoids / David I. Thurnham -- 13. The B vitamins / Stewart Truswell -- 14. Vitamins C and E / Jim Mann -- 15. Vitamins D and K / Stewart Truswell -- 16. Other biologically active substances in plant foods: phytochemicals / Claus Leitzmann -- pt. 3. Nutrition-related disorders -- 17. Overweight and obesity / Stephan Rossner -- 18. The challenge of the chronic diseases epidemic for science and society / Neville Rigby -- 19. Protein-energy malnutrition / Stewart Truswell -- 20. Nutritional crises / Jennifer McMahon -- 21. Cardiovascular diseases / Alexandra Chisholm -- 22. Nutrition and cancer / Martin Wiseman -- 23. Diabetes mellitus and the metabolic syndrome / Jim Mann -- 24. The eating disorders: anorexia nervosa, bulimia nervosa, and EDNOS / Robert Peveler -- |
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pt. 4. Foods -- 25. Food groups -- 25.1. Breads and cereals Trish Griffiths -- 25.2. Legumes Bernard Venn -- 25.3. Nuts and seeds Margaret Allman-Farinelli -- 25.4. Fruit Stewart Truswell -- 25.5. Vegetables Meika Foster -- 25.6. Milk and milk products Anita S. Lawrence -- 25.7. Meat and poultry Margaret Allman-Farinelli -- 25.8. Fish and seafood Samir Samman -- 25.9. Eggs Kim Bell-Anderson -- 25.10. Fats and oils Laurence Eyres -- 25.11. Herbs and spices Kim Bell-Anderson -- 25.12. Food processing Stewart Truswell -- 26. Nutrition, the environment, and sustainable diets / Tim Lang -- 27. Food toxicity and safety / Peter Williams -- 28. Functional foods / Martijn B. Katan -- pt. 5. Nutritional assessment -- 29. Food analysis, food composition tables, and databases / Philippa Lyons-Wall -- 30. Dietary assessment / Sheila Bingham -- 31. Assessment of nutritional status and biomarkers / Stewart Truswell -- pt. 6. Life stages -- 32. Pre-pregnancy, pregnancy, and lactation / Annie S. Anderson -- 33. Infant and toddler feeding / Stanley Zlotkin -- 34. Childhood and adolescent nutrition / Rachael Taylor -- 35. Nutrition and ageing / Caroline Horwath -- |
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pt. 7 Changing food habits -- 36. Food habits / Helen M. Leach -- Contents note continued: 37. Nutritional recommendations for the general population / Katrine Baghurst -- 38. Dietary counselling: the effective dietary counsellor / Yasmin Mossavar-Rahmani -- pt. 8. Applications -- 39. Sports nutrition / Louise M. Burke -- 40. Nutritional consequences of poverty and food insecurity in developed countries / Winsome R. Parnell -- 41. Nutrition and HIV and AIDS / Hester Vorster -- 42. Nutritional support for hospital patients / Ross C. Smith |
| Summary |
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. This fourth editon 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 |
| Notes |
Previous ed.: 2007 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Dietetics.
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Food.
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Nutrition disorders.
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Nutrition.
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Food.
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Nutritional Physiological Phenomena.
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Food.
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Nutrition Assessment.
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Nutrition Disorders -- prevention & control.
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Dietetics.
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Nutritional Physiological Phenomena.
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| Author |
Mann, Jim.
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Truswell, A. Stewart.
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| LC no. |
2011939854 |
| ISBN |
9780199566341 (paperback) |
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