Essentials of Human Nutrition
Published on 1. January 1998
Book
Paperback/Softback
658 pages
978-0-19-262756-8 (ISBN)
Description
The consequences of inappropriate human nutrition are amongst the major causes of ill health and premature death throughout the world. Appropriate nutrition is essential for normal growth and development, optimum human performance, and has been identified as a major factor in the prevention of many forms of cancer. "Essentials of Human Nutrition" provides a broad-based introduction to the field of human nutrition, aimed at undergraduate students embarking on courses in nutrition, and for medical students, doctors, and other health professionals, who require a basic understanding of the subject. While providing the basics of human nutrition, the book discusses some of the most important applied and clinical topics in the field today, including a number of fascinating case studies.
More details
Language
English
Place of publication
Oxford
United Kingdom
Target group
College/higher education
Illustrations
11 halftones, 114 line drawings, bibliography
Dimensions
Height: 240 mm
Width: 160 mm
Weight
1253 gr
ISBN-13
978-0-19-262756-8 (9780192627568)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Jim Mann
Essentials of Human Nutrition
Book
04/2002
2nd Edition
Oxford University Press
€49.51
Article exhausted; check for reprint
Persons
Content
Chapter 1 - Introduction. Part 1 - Energy and macronutrients. Chapter 2 - Carbohydrates. Chapter 3 - Lipids. Chapter 4 - Protein. Chapter 5 - Energy. Chapter 6 - Alcohol. Part 2 - Organic and inorganic essential nutrients. Chapter 7 - Water, electrolytes, and acid base balance. Chapter 8 - Major minerals: Calcium and magnesium. Chapter 9 - Iron. Chapter 10 - Trace elements. Chapter 11 - Vitamin A and carotenoids. Chapter 12 - The B Vitamins. Chapter 13 - Vitamins C and E. Chapter 14 - Vitamins D and K. Chapter 15 - Other biologically active substances in food. Part 3 - Nutrition-related disorders. Chapter 16 - Overweight and obesity. Chapter 17 - Protein-energy malnutrition. Chapter 18 - Cardiovascular diseases. Chapter 19 - Diet and cancer causation. Chapter 20 - Diabetes mellitus. Chapter 21 - The eating disorders: anorexia nervosa and bulimia nervosa. Part 4 - Foods. Chapter 22 - Food groups. Chapter 23 - Food toxicity and safety. Part 5 - Nutritional assessment. Chapter 24 - Food analysis and food composition tables. Chapter 25 - Dietary assessment. Chapter 26 - Determining nutritional status. Part 6 - Life stages. Chapter 27 - Pregnancy and lactation. Chapter 28 - Infant feeding. Chapter 29 - Childhood and adolescence. Chapter 30 - Sports nutrition. Chapter 31 - Nutrition and ageing. Part 7 - Clinical and public health. Chapter 32 - Food habits. Chapter 33 - Nutritional recommendations for the general population. Chapter 34 - Nutrition promotion for communities. Chapter 35 - Dietary counselling. Part 8 - Case studies. Chapter 36 - War in former Yugoslavia: Coping with nutritional issues. Chapter 37 - The elimination of iodine deficiency disorders. Chapter 38 - Nutritional consequences of poverty in developed countries. Chapter 39 - Cultural sensitivity in nutrition education: the Tongan experience. Chapter 40 - Nutritional and immune defence. Chapter 41 - Nutrition support in hospital