Discovering nutrition
著者
書誌事項
Discovering nutrition
Blackwell Pub., c2003
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Discovering Nutrition offers a concise look at the science of nutrition through the lens of today's issues and hot topics. In this compact, accessible overview, the central topics and scientific building blocks of nutrition are emphasized. The book follows the "life and times" of nutrients from their presence in the environment and the body to their role in health and disease, with a focus throughout on the current practical and social issues.
Brief chapter overviews.
Essential Background and Key Points at the beginning of each chapter.
Descriptions of current dietary guidelines and lifestyle recommendations.
Relevant examples of "nutrition concepts in action".
Chapter Tests.
Topic Tests with additional review questions for each chapter.
"Check Your Performance" charts.
目次
Part I: Nutrients in the Environment. 1. Nutrition Discovered.
The Many Faces of Nutrition.
Evolution of Nutrition Science.
Definition of a Nutrient.
Overview of the Nutrient Classes.
2. Nutrients in Detail.
Carbohydrates.
Proteins.
Lipids.
Vitamins.
Minerals.
Water.
3. The Circle of Life.
Energy - Universal Life Support.
Nutrients as Energy Distributors.
Nutrient Recycling.
4. Nutrient Availability.
Global Food Availability.
Dietary Recommendations.
Dietary Supplements.
Part II: Nutrients in the Body.
5. Nutrient Capture and Assimilation.
Digestion.
Nutrient Absorption and Transport.
Nutrient Destinations.
6. The Absorptive State.
Liver.
Muscle.
Adipose.
Brain.
7. The Fasting States.
Liver.
Muscle.
Adipose.
Brain.
Part III: Physiologic Aspects of Nutrition.
8. Body Composition.
Energy Balance.
Body Fat-Too Much, Too Little.
Dieting vs. Weight Management.
9. Nutrition-Related Diseases.
Coronary Heart Disease and Stroke.
Cancer.
Diabetes Mellitus.
Osteoporosis.
10. Nutrition Throughout the Life Cycle.
Pregnancy and Lactation.
From Infants to Teenagers.
The Adult Years.
Part IV: Social and Economic Aspects of Nutrition.
11. Psychology of Nutrition.
Food Choices.
To Eat or Not To Eat.
Eating Disorders.
12. Use and Misuse of Nutrition Information.
From Research to Newspapers to Public Policy.
Understanding Disease Risk.
Interpreting Nutrition Information.
13. The Food Industry.
Food Technology.
Food-Borne Illness.
Food Labeling.
Functional Foods.
14. A Healthy Future.
Physical Activity.
The Concept of "Optimal Health".
Information Resources
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