Essentials of human nutrition

著者

書誌事項

Essentials of human nutrition

edited by Jim Mann, A. Stewart Truswell

Oxford University Press, 2007

3rd ed

大学図書館所蔵 件 / 全17件

この図書・雑誌をさがす

注記

Previous ed., published: 1998 and 2002

Includes bibliographical references and index

内容説明・目次

内容説明

Essentials of Human Nutrition is the established starting point for those embarking on courses in nutrition and related fields. It has proven to be an invaluable textbook for students requiring a broad, quality survey of the subject. This third edition has been updated amidst the increasingly buoyant recognition of the role of nutrition in health and disease status. Accordingly, the book charts the involvement and impact of nutrition across the lifespan and at community level, based on a sound foundation of nutritional science. Coverage of topical subjects, such as functional foods, along with the spectre of chronic disease, and nutritional crises in the world, fuels study for assignments and essays. Figures and tables have been compiled selectively to provide a digest of the practical data and processes, such as nutritional assessment and measurement, with which students need to be familiar. Online Resource Centre: BL Active web links to provide a gateway to the journal articles cited in the book BL Editors forum, posting periodic updates on topical and important subjects

目次

  • 1. Introduction
  • PART 1. ENERGY AND MACRONUTRIENTS
  • 2. Carbohydrates
  • 3. Lipids
  • 4. Protein
  • 5. Energy
  • 6. Alcohol
  • PART 2. ORGANIC AND INORGANIC ESSENTIAL NUTRIENTS
  • 7. Water, electrolytes and acid-base balance
  • 8. Major minerals: calcium and magnesium
  • 8.1 - CALCIUM
  • 8.2 - MAGNESIUM
  • 9. Iron
  • 10. Trace Elements
  • 10.1 Zinc
  • 10.2 Copper
  • 10.3 Iodine
  • 10.4 Selenium
  • 10.5 Fluoride
  • 11. Vitamin A and Carotenoids
  • 12. The B Vitamins
  • 13. Vitamins C and E
  • 14. Vitamins D and K
  • 15. Other biologically active substances in plant foods: phytochemicals
  • PART 3. NUTRITION-RELATED DISORDERS
  • 16. Overweight and Obesity
  • 17. The challenge of the chronic diseases epidemic for science and society
  • 18. Protein-energy Malnutrition
  • 19. Nutritional Crises
  • 20. Cardiovascular diseases
  • 21. Nutrition and Cancer
  • 22. Diabetes Mellitus and the Metabolic Syndrome
  • 23. Eating Disorders: anorexia nervosa, bulimia nervosa and EDNOS
  • PART 4. FOODS
  • 24. Food groups
  • 24.1 Bread and Cereals
  • 24.2 Legumes
  • 24.3 Nuts and Seeds
  • 24.4 Fruit
  • 24.5 Vegetables
  • 24.6 Milk and milk products
  • 24.7 Meat and Poultry
  • 24.8 Fish and seafood
  • 24.9 Eggs
  • 24.10.1 Fats and Oils
  • 24.10.2 Fat replacers
  • 24.11 Herbs and Spices
  • 24.12 Food processing
  • 25. Food Toxicity and Safety
  • 26. Functional Foods
  • PART 5. NUTRITIONAL ASSESSMENT
  • 27. Food analysis, food composition tables and databases
  • 28. Dietary Assessment
  • 29. Assessment of Nutritional Status and Biomarkers
  • PART 6. LIFE STAGES
  • 30. Pre-pregnancy, Pregnancy and Lactation
  • 31. Infant Feeding
  • 32. Childhood and Adolescence Nutrition
  • 33. Sports Nutrition
  • 34. Nutrition and Ageing
  • PART 7. CLINICAL AND PUBLIC HEALTH
  • 35. Food Habits
  • 36. Nutritional Recommendations for the General Population
  • 37. Dietary Counselling to change behaviour
  • PART 8. CASE STUDIES
  • 38. Nutritional consequences of poverty and food insecurity in developed countries
  • 39. Nutrition and HIV and AIDS
  • 40. Nutritional Support for the Hospitalized Patient

「Nielsen BookData」 より

詳細情報

ページトップへ