Discovering Nutrition
1st Edition
Will be published approx. on 30. October 2002
Book
Paperback/Softback
224 pages
978-0-632-04564-8 (ISBN)
Description
Discovering Nutrition offers a concise look at the science of nutrition through the lens of today's issues and hot topics. In this compact, accessible overview, the central topics and scientific building blocks of nutrition are emphasized. The book follows the "life and times" of nutrients from their presence in the environment and the body to their role in health and disease, with a focus throughout on the current practical and social issues.
Brief chapter overviews.
Essential Background and Key Points at the beginning of each chapter.
Descriptions of current dietary guidelines and lifestyle recommendations.
Relevant examples of "nutrition concepts in action".
Chapter Tests.
Topic Tests with additional review questions for each chapter.
"Check Your Performance" charts.
Brief chapter overviews.
Essential Background and Key Points at the beginning of each chapter.
Descriptions of current dietary guidelines and lifestyle recommendations.
Relevant examples of "nutrition concepts in action".
Chapter Tests.
Topic Tests with additional review questions for each chapter.
"Check Your Performance" charts.
More details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 275 mm
Width: 220 mm
Thickness: 13 mm
Weight
576 gr
ISBN-13
978-0-632-04564-8 (9780632045648)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Person
Timothy P. Carr, PhD, received his BS degree in biological sciences from California Polytechnic State University, San Luis Obispo, in 1980. He obtained his MS degree in animal science/food science and his PhD degree in nutritional sciences from the University of Arizona in 1985 and 1989, respectively. From 1989 to 1993, he was a Postdoctoral Research Fellow at the Bowman Gray School of Medicine of Wake Forest University where he studied the effects of dietary fat on heart disease. Dr. Carr was an Assistant Professor at the University of Minnesota from 1993 to 1996 where he conducted research and taught nutrition courses at both the undergraduate and graduate level. In 1996, Dr. Carr moved to the University of Nebraska -- Lincoln where he is currently Associate Professor of Nutritional Biochemistry. His research program focuses on how dietary phytochemicals and fats affect cholesterol metabolism at the cellular level. He also teaches several courses, including Introduction to Nutrition and Advanced Nutrition for undergraduates, and Carbohydrate and Lipid Nutrition for graduates.
Content
Part I: Nutrients in the Environment. 1. Nutrition Discovered.
The Many Faces of Nutrition.
Evolution of Nutrition Science.
Definition of a Nutrient.
Overview of the Nutrient Classes.
2. Nutrients in Detail.
Carbohydrates.
Proteins.
Lipids.
Vitamins.
Minerals.
Water.
3. The Circle of Life.
Energy - Universal Life Support.
Nutrients as Energy Distributors.
Nutrient Recycling.
4. Nutrient Availability.
Global Food Availability.
Dietary Recommendations.
Dietary Supplements.
Part II: Nutrients in the Body.
5. Nutrient Capture and Assimilation.
Digestion.
Nutrient Absorption and Transport.
Nutrient Destinations.
6. The Absorptive State.
Liver.
Muscle.
Adipose.
Brain.
7. The Fasting States.
Liver.
Muscle.
Adipose.
Brain.
Part III: Physiologic Aspects of Nutrition.
8. Body Composition.
Energy Balance.
Body Fat-Too Much, Too Little.
Dieting vs. Weight Management.
9. Nutrition-Related Diseases.
Coronary Heart Disease and Stroke.
Cancer.
Diabetes Mellitus.
Osteoporosis.
10. Nutrition Throughout the Life Cycle.
Pregnancy and Lactation.
From Infants to Teenagers.
The Adult Years.
Part IV: Social and Economic Aspects of Nutrition.
11. Psychology of Nutrition.
Food Choices.
To Eat or Not To Eat.
Eating Disorders.
12. Use and Misuse of Nutrition Information.
From Research to Newspapers to Public Policy.
Understanding Disease Risk.
Interpreting Nutrition Information.
13. The Food Industry.
Food Technology.
Food-Borne Illness.
Food Labeling.
Functional Foods.
14. A Healthy Future.
Physical Activity.
The Concept of "Optimal Health".
Information Resources
The Many Faces of Nutrition.
Evolution of Nutrition Science.
Definition of a Nutrient.
Overview of the Nutrient Classes.
2. Nutrients in Detail.
Carbohydrates.
Proteins.
Lipids.
Vitamins.
Minerals.
Water.
3. The Circle of Life.
Energy - Universal Life Support.
Nutrients as Energy Distributors.
Nutrient Recycling.
4. Nutrient Availability.
Global Food Availability.
Dietary Recommendations.
Dietary Supplements.
Part II: Nutrients in the Body.
5. Nutrient Capture and Assimilation.
Digestion.
Nutrient Absorption and Transport.
Nutrient Destinations.
6. The Absorptive State.
Liver.
Muscle.
Adipose.
Brain.
7. The Fasting States.
Liver.
Muscle.
Adipose.
Brain.
Part III: Physiologic Aspects of Nutrition.
8. Body Composition.
Energy Balance.
Body Fat-Too Much, Too Little.
Dieting vs. Weight Management.
9. Nutrition-Related Diseases.
Coronary Heart Disease and Stroke.
Cancer.
Diabetes Mellitus.
Osteoporosis.
10. Nutrition Throughout the Life Cycle.
Pregnancy and Lactation.
From Infants to Teenagers.
The Adult Years.
Part IV: Social and Economic Aspects of Nutrition.
11. Psychology of Nutrition.
Food Choices.
To Eat or Not To Eat.
Eating Disorders.
12. Use and Misuse of Nutrition Information.
From Research to Newspapers to Public Policy.
Understanding Disease Risk.
Interpreting Nutrition Information.
13. The Food Industry.
Food Technology.
Food-Borne Illness.
Food Labeling.
Functional Foods.
14. A Healthy Future.
Physical Activity.
The Concept of "Optimal Health".
Information Resources