Food and nutrition : sustainable food and health systems
著者
書誌事項
Food and nutrition : sustainable food and health systems
Routledge, 2021, c2020
4th ed
- : hbk
大学図書館所蔵 全1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 edition 2011
Other contributors: David Borradale, Janeane Dart, Leisa McCarthy, Christina McKerchar, Claire Palermo, Gayle S. Savige, Jolieke C. van der Pols, Naiyana Wattanapenpaiboon
Includes bibliographical references and index
内容説明・目次
内容説明
** Shortlisted for the Best in the World Gourmand World Cookbook Awards 2021 - Books for Health and Nutrition Professionals category **
Food--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems.
This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy.
Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional.
Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century, and a valuable professional reference for early career dietitians.
目次
1. An econutrition approach to health
PART 1: Your Professional Toolkit
2. The toolkit for nutrition practice
3. Evaluating the reliability of nutrition information
PART 2: Food Systems
4. Food systems and security
5. Food processing
6. Food safety: Regulation, risk analysis and food chemicals
7. Food safety:Microbiological risks
PART 3: Food, Nutrients and Other Bioactive Food Components
8. Food groups and diets
9. Food digestion
10. Macronutrients: Proteins
11. Macronutrients: Fats
12. Macronutrients: Carbohydrates
13. Macronutrients: Food energy
14. Macronutrients: Water
15. Alcohol
16. Micronutrients: Vitamins
17. Micronutrients: Minerals
18. Phytonutrients as bioactive food components
19. Food-based guidance systems
PART 4: Nutrition Across the Life-Course
20. Pregnancy and lactation
21. Infancy, childhood and adolescence
22. Adults and the later years
PART 5: Nutrition Assessment, Monitoring and Surveillance
23. Assessing and evaluating nutritional status, diets and physical activity
24. Nutrition monitoring and surveillance
PART 6: Food, The Environment and Society
25. Nutritional economics
26. Sustainable food and nutrition practice
27. Social and cultural influences on food and nutrition
28. Understanding food and nutrition for Indigenous peoples
29. International nutrition and health
PART 7: Nutritional Biology and Ecohealth Disorders
30. Nutritional biology
31. Ecohealth disorders
32. Disordered system functions
33. Disordered organ functions
34. Mental health disorders
35. Food and health: Life-long learning and action
Index
「Nielsen BookData」 より