Essentials of human nutrition
著者
書誌事項
Essentials of human nutrition
Oxford University Press, 2007
3rd ed
大学図書館所蔵 全17件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
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
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