Full Description
Nutrition is pivotal to every aspect of human health. In physical and mental development and from conception to death, good nutrition ensures optimum human performance in all areas of life. The consequences of poor nutrition are clearly seen in developed and developing countries alike, in the types of illness that prevail and the most common causes of premature death. Essentials of Human Nutrition has already established itself as the most reliable and accessible textbook for students embarking on courses in human nutrition. It has been adopted as a course textbook in several countries and has proven to be an invaluable reference work for medical students, doctors and other health professionals requiring up-to-date, authoritative information on the role of nutrition in monitoring human health, in the causes and treatments of human illnesses and chronic disease prevention. This new edition builds on the success of the first by keeping the information contained as current as possible. All the sections have been thoroughly revised and updated and a new chapter on 'Functional Foods' has added to the comprehensiveness of the coverage.
Other topics include: * Detailed analysis of all the major food groups * Disorders related to inappropriate food intake * Measuring nutrition * Exploration of changing needs through the life stages * Public health issues * Individual case studies From Review of Essentials of Human Nutrition 1/e "The breadth of coverage guarantees that there is somethign to be learned for even the most advanced student...the chapters provide interesting and informative reading." Clinical and Investigative Medicine.
Contents
1. Introduction; ENERGY AND MACRONUTRIENTS; 2. Carboydrates; 3. Lipids; 4. Protein; 5. Energy; 6. Alcohol; ORGANIC AND INORGANIC ESSENTIAL NUTRIENTS; 7. Water, electrolytes and acid-base balance; 8. Major minerals: calcium and magnesium; 8.1 Calcium; 8.2 Magnesium; 9. Iron; 10. Trace Elements; 10.1 Zinc; 10.2 Copper; 10.3 Iodine; 10.4 Selenium; 10.5 Fluoride; 11. Vitamin A and carotenoids; 12. The B vitamins; 13. Vitamins C and E; 14. Vitamins D and K; 15. Other biologically active substances in plant foods; NUTRITION-RELATED DISORDERS; 16. Overweight and obesity; 17. Protein-energy malnutrition; 18. Cardiovascular diseases; 19. Diet and cancer causation; 20. Diabetes mellitus; 21. The eating disorders: anorexia nervosa and bulemia nervosa; FOODS; 22. Food Groups; 22.1 Breads and cereals; 22.2 Legumes; 22.3 Nuts and seeds; 22.4 Fruit; 22.5 Vegetables; 22.6 Milk and milk products; 22.7 Meat and poultry; 22.8 Fish; 22.9 Eggs; 22.10 Fats and oils; 22.11 Fat replacers; 22.12 Herbs and spices; 22.13 Sweeteners: nutritive and non-nutritive; 22.14 Food processing; 23. Food toxicity and safety; NUTRITIONAL ASSESSMENT; 24. Food analysis and food composition tables; 25. Dietary assessment; 26. Determining nutritional status; LIFE STAGES; 27. Pregnancy and lactation; 28. Infant feeding; 29. Childhood and adolescence; 30. Sports nutrition; 31. Nutrition and ageing; CLINICAL AND PUBLIC HEALTH; 32. Food habits; 33. Nutritional recommendations for the general population; 34. Nutrition promotion for communities; 35. Dietary Counselling; CASE STUDIES; 36. Nutritional consequences of poverty in developed countries; 37. Enteral and parenteral nutrional support; 38. Functional foods; INDEX
