Essentials of human nutrition

著者

書誌事項

Essentials of human nutrition

edited by Jim Mann, A. Stewart Truswell

Oxford University Press, c2017

5th ed

大学図書館所蔵 件 / 全10件

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注記

Previous ed.: 2012

Includes bibliographical references and index

内容説明・目次

内容説明

Food is one of the basic necessities of life, yet nutrition has only relatively recently been recognised as one of the most important determinants of individual and public health. A full understanding of this multi-faceted subject area requires an integrated approach, from molecular to societal level. Essentials of Human Nutrition provides a complete and student-friendly introduction to the field making it an ideal companion for students throughout their study of nutrition. 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 on to 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. Online Resource Centre: Student Resources: Forest plot: forest plot discussed in Chapter 24 'Nutrition and Cancer', showing the results of a meta-analysis of observational studies of the relationship between waist circumference and postmenopausal breast cancer. Topical updates: periodic updates from the editors on the debate surrounding topical subjects. Weblinks: useful weblinks to journal articles cited in the book. Lecturer Resources: Figures from the book: available to download for use in lectures.

目次

  • PART 1: INTRODUCING HUMAN NUTRITION
  • PART 2: ENERGY AND MACRONUTRIENTS
  • PART 3:ORGANIC AND INORGANIC ESSENTIAL NUTRIENTS
  • PART 4: FOODS
  • PART 5: NUTRITION RELATED DISORDERS
  • PART 6: NUTRITIONAL ASSESSMENT
  • PART 7: LIFE STAGES
  • PART 8: CHANGING FOOD HABITS
  • PART 9: APPLICATIONS

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