Essentials of Human Nutrition

Nutrition is one of the most important determinants of individual and public health. An increasingly informed public expects its health and food professionals to be able to offer clear, evidence-based advice on diet and associated health implications, but how can established nutrition principles be extracted from the extensive body of often misleading information available in the public domain? For those embarking on courses in nutrition or related subjects, Essentials of Human Nutrition offers a broad, quality survey of the field. Chapters written by international experts chart the involvement and impact of nutrition across different age groups and from the genetic to the community level. It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional science at the human level, providing everything a student needs to appreciate the increasingly recognized importance of nutrition to health and disease. - Disentangles scientifically established nutrition principles from the morass of misinformation available in the public domain - Data sets and extensive referencing ensure the content is firmly anchored in nutrition science - Practical processes with which students need to be familiar, such as dietary assessment and food analysis, are covered The Online Resource Centre to accompany Essentials of Human Nutrition features: For students: · Links to sources of further information and data · Topical updates For registered adopters of the book: · Figures from the book, available for download Table of Contents 1. Introduction; 2. Genes, Nutrition and Disease Risk; PART 1: ENERGY & MACRONUTRIENTS; 3. Carbohydrates; 4. Lipids; 5. Protein; 6. Energy; 7. Alcohol; PART 2: ORGANIC AND INORGANIC ESSENTIAL NUTRIENTS; 8. Water, Electrolytes, and Acid-base Balance; 9. Major minerals: Calcium & Magnesium; 9.1 Calcium; 9.2 Magnesium; 10. Iron; 11. Trace Elements; 11.1; 11.2; 11.3; 11.4; 11.5; 11.6; 12. Vitamin A and Carotenoids; 13. The B Vitamins; 14. Vitamins C and E; 15. Vitamins D & K; 16. Other Biologically Active Substances in Plant Foods: Phytochemicals; PART 3: NUTRITION-RELATED DISORDERS; 17. Overweight and Obesity; 18. The Challenge of the Chronic Diseases Epidemic for Science and Society; 19. Protein-energy Malnutrition; 20. Nutritional Crises; 21. Cardiovascular diseases; 22. Nutrition and Cancer; 23. Diabetes Mellitus and the Metabolic Syndrome; 24. The Eating Disorders: anorexia nervosa, bulimia nervosa and EDNOS; PART 4: FOODS; 25. Food Groups; 25.1 Bread & Cereals; 25.2 Legumes; 25.3 Nuts & Seeds; 25.4 Fruit; 25.5 Vegetables; 25.6 Milk and Milk Products; 25.7 Meat & Poultry; 25.8 Fish & Seafood; 25.9 Eggs; 25.10 Fats & Oils; 25.11 Herbs & Spices; 25.12 Food Processing; 26. Nutrition, the Environment, and Sustainable Foods; 27. Food Toxicity and Safety; 28. Functional Foods; PART 5: NUTRITIONAL ASSESSMENT; 29. Food Analysis, Food Composition Tables and Databases; 30. Dietary Assessment; 31. Assessment of Nutritional Status and Biomarkers; PART 6: LIFE STAGES; 32. Pre-pregnancy, Pregnancy, and Lactation; 33. Infant and toddler feeding; 34. Childhood and adolescent nutrition; 35. Nutrition and ageing; PART 7: CHANGING FOOD HABITS; 36. Food Habits; 37. Nutritional Recommendations for the General Population; 38. Dietary Counselling: the effective dietary counsell or; PART 8: APPLICATIONS; 39. Sports Nutrition; 40. Nutritional Consequences of Poverty and Food Insecurity in Developed Countries; 41. Nutrition and HIV and AIDS; 42. Nutritional Support for Hospital Patients