Nutrition : maintaining and improving health
Author(s)
Bibliographic Information
Nutrition : maintaining and improving health
CRC Press, c2020
5th ed
- : hardback
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Previous ed.: London : Hodder Arnold, 2012
Includes bibliographical references and index
Description and Table of Contents
Description
Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including:
Increased coverage of experimental and observational methods used in nutrition
In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles
Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible
Discussion of nutrition debates
Critical coverage of "medicinal uses of food" including superfoods, functional foods and dietary supplements
Updated bullet point summaries of key points after each major topic within each chapter
The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies. The book contains in-depth and critical reviews of the methods used to evaluate nutritional intakes/status and the observational and experimental used to investigate putative links between dietary factors and health outcome. It covers the role of food as a source of energy and nutrients while discussing the non-nutritional roles of food and the social and psychological factors that influence food choice. Presenting a critical discussion on the value of nutrition research linking specific foods or nutrients to specific diseases which encourages students to question the value of some current nutrition research.
This is essential reading for all nutrition and dietetics students with different backgrounds who are studying nutrition as a specific discipline for the first time.
Table of Contents
PART 1 CONCEPTS AND PRINCIPLES 1 Changing priorities in nutrition 2 Food selection 3 Methods of nutritional assessment and surveillance 4 Investigating links between diet and health outcomes 5 Investigating links between diet and health - amalgamation, synthesis and decision making 6 Dietary guidelines and recommendations PART 2 ENERGY, ENERGY BALANCE AND OBESITY 7 Introduction to energy aspects of nutrition 8 Energy balance and its regulation 9 Obesity PART 3 THE NUTRIENTS 10 Carbohydrates 11 Protein and amino acids 12 Fat 13 Dietary supplements and food fortification 14 Food as medicine 15 The vitamins 16 The minerals PART 4 VARIATION IN NUTRITIONAL REQUIREMENTS AND PRIORITIES 17 Nutrition and the human lifecycle 18 Nutrition as treatment 19 Some other groups and circumstances PART 5 FOOD SAFETY AND QUALITY 20 The safety and quality of food
by "Nielsen BookData"