S Sharma
John Wiley & Sons
e druk, 2015
9781118661017
Nutrition at a Glance 2e
Specificaties
Paperback, 192 blz.
|
Engels
John Wiley & Sons |
e druk, 2015
ISBN13: 9781118661017
Rubricering
Onderdeel van serie
At a Glance
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet–related diseases and nutrigenomics.
Nutrition at a Glance:
Is superbly illustrated, with full colour illustrations throughout
Includes nutrition hot topics such as gene–nutrient interactions and dietary supplements
Has strong international appeal, with different dietary requirements provided for many countries
Is a reference text suitable for post–docs and junior scientists, including those working in public health and dietetics
Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Specificaties
ISBN13:9781118661017
Taal:Engels
Bindwijze:paperback
Aantal pagina's:192
Uitgever:John Wiley & Sons
Serie:At a Glance
Inhoudsopgave
<p>Acknowledgements viii</p>
<p>How to use your textbook ix</p>
<p>About the companion website xi</p>
<p>Part I Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol 1</p>
<p>1 Introduction to the nutrients 2</p>
<p>2 The relationship between diet, health and disease 4</p>
<p>3 Energy intake: Food sources 6</p>
<p>4 Energy: Control of food intake 8</p>
<p>5 Energy: Measurement of requirements 10</p>
<p>6 Energy requirements: Components of energy expenditure 12</p>
<p>7 Carbohydrates: Simple and complex carbohydrates 14</p>
<p>8 Carbohydrates: Digestion and utilisation in the body 16</p>
<p>9 Fats: Types of fatty acids 18</p>
<p>10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) 20</p>
<p>11 Fats: Digestion and utilisation in the body 22</p>
<p>12 Proteins: Chemistry and digestion 24</p>
<p>13 Proteins: Functions and utilisation in the body 26</p>
<p>14 Proteins: Needs, sources, protein quality and complementation 28</p>
<p>15 Dietary supplements 30</p>
<p>16 Micronutrients: Fat soluble vitamins 32</p>
<p>17 Micronutrients: Water soluble vitamins 34</p>
<p>18 Micronutrients: Major minerals 36</p>
<p>19 Micronutrients: Trace elements 38</p>
<p>20 Micronutrients: Role in metabolism 40</p>
<p>21 Micronutrients and circulatory system I 42</p>
<p>22 Micronutrients and circulatory system II 44</p>
<p>23 Micronutrients: Protective and defence roles I 46</p>
<p>24 Micronutrients: Protective and defence roles II 48</p>
<p>25 Micronutrients: Structural role in bone I 50</p>
<p>26 Micronutrients: Structural role in bone II 52</p>
<p>27 Alcohol 54</p>
<p>28 Fetal alcohol spectrum disorder 56</p>
<p>29 Fluids in the diet 58</p>
<p>Part II Nutritional epidemiology including assessments, consequences and food choices 61</p>
<p>30 Introduction to nutrition epidemiology: Study designs I 62</p>
<p>31 Introduction to nutrition epidemiology: Study designs II 64</p>
<p>32 Research ethics 66</p>
<p>33 Nutritional assessment methods: Anthropometric assessment 68</p>
<p>34 Nutritional assessment methods: Dietary assessment I 70</p>
<p>35 Nutritional assessment methods: Dietary assessment II 72</p>
<p>36 Inadequate nutritional intakes: Causes 74</p>
<p>37 Inadequate nutritional intakes: Consequences 76</p>
<p>38 Definitions of an adequate diet 78</p>
<p>39 Creating an adequate diet 80</p>
<p>40 Optimising nutrition 82</p>
<p>41 Excessive or unbalanced nutritional intakes 84</p>
<p>42 Food choice: Individual, social and cultural factors 86</p>
<p>43 Food choice: The food environment 88</p>
<p>44 Nutrition in ethnic minority groups and potential impact of religion on diet 90</p>
<p>Part III Nutrition throughout the life cycle 93</p>
<p>45 Nutrition in pregnancy and lactation 94</p>
<p>46 Nutrition in infants, toddlers and preschool children 96</p>
<p>47 Nutrition in school age children and adolescents 98</p>
<p>48 Nutritional challenges in infants, children and adolescents 100</p>
<p>49 Nutrition and early origins of adult disease 102</p>
<p>50 Nutrition in older adults 104</p>
<p>Part IV The role of nutrition in key organs/systems 107</p>
<p>51 Nutrition and the gastrointestinal tract I 108</p>
<p>52 Nutrition and the gastrointestinal tract II 110</p>
<p>53 Nutrition and the brain I 112</p>
<p>54 Nutrition and the brain II 114</p>
<p>55 Nutrition and the eye 116</p>
<p>Part V Nutrition related diseases 119</p>
<p>56 Overweight and obesity: Aetiological factors 120</p>
<p>57 Overweight and obesity: Consequences for health and chronic disease 122</p>
<p>58 Overweight and obesity: Insulin resistance and metabolic syndrome 124</p>
<p>59 Overweight and obesity: Prevention and management 126</p>
<p>60 Overweight and obesity: Popular slimming diets 128</p>
<p>61 Underweight and negative energy balance 130</p>
<p>62 Nutrition and cancer I 132</p>
<p>63 Nutrition and cancer II 134</p>
<p>64 Diet and cardiovascular disease: Aetiology 136</p>
<p>65 Diet and cardiovascular disease: Prevention 138</p>
<p>66 Adverse reactions to food and inborn errors of metabolism 140</p>
<p>Part VI Public health and sports nutrition 143</p>
<p>67 Nutritional genomics 144</p>
<p>68 Nutrition transition 146</p>
<p>69 Promoting nutritional health: A public health perspective I 148</p>
<p>70 Promoting nutritional health: A public health perspective II 150</p>
<p>71 Promoting nutritional health: The role of the dietitian 152</p>
<p>72 Nutrition and sport I 154</p>
<p>73 Nutrition and sport II 156</p>
<p>Part VII Foods, phytochemicals including functional and genetically modified foods 159</p>
<p>74 Functional foods 160</p>
<p>75 Phytochemicals 162</p>
<p>76 Genetically modified foods 164</p>
<p>77 Food safety 166</p>
<p>Appendices 168</p>
<p>Appendix A1 Structures of the fat soluble vitamins A, D, E and K 168</p>
<p>Appendix A2 Structures of the water soluble vitamins: Thiamin, riboflavin, niacin, vitamin B 6 , biotin, pantothenic acid, folic acid,</p>
<p>vitamin B 12 and vitamin C 170</p>
<p>Appendix A3 Structures of the major classes of phytochemicals 172</p>
<p>Bibliography 174</p>
<p>Index 177</p>
<p>How to use your textbook ix</p>
<p>About the companion website xi</p>
<p>Part I Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol 1</p>
<p>1 Introduction to the nutrients 2</p>
<p>2 The relationship between diet, health and disease 4</p>
<p>3 Energy intake: Food sources 6</p>
<p>4 Energy: Control of food intake 8</p>
<p>5 Energy: Measurement of requirements 10</p>
<p>6 Energy requirements: Components of energy expenditure 12</p>
<p>7 Carbohydrates: Simple and complex carbohydrates 14</p>
<p>8 Carbohydrates: Digestion and utilisation in the body 16</p>
<p>9 Fats: Types of fatty acids 18</p>
<p>10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) 20</p>
<p>11 Fats: Digestion and utilisation in the body 22</p>
<p>12 Proteins: Chemistry and digestion 24</p>
<p>13 Proteins: Functions and utilisation in the body 26</p>
<p>14 Proteins: Needs, sources, protein quality and complementation 28</p>
<p>15 Dietary supplements 30</p>
<p>16 Micronutrients: Fat soluble vitamins 32</p>
<p>17 Micronutrients: Water soluble vitamins 34</p>
<p>18 Micronutrients: Major minerals 36</p>
<p>19 Micronutrients: Trace elements 38</p>
<p>20 Micronutrients: Role in metabolism 40</p>
<p>21 Micronutrients and circulatory system I 42</p>
<p>22 Micronutrients and circulatory system II 44</p>
<p>23 Micronutrients: Protective and defence roles I 46</p>
<p>24 Micronutrients: Protective and defence roles II 48</p>
<p>25 Micronutrients: Structural role in bone I 50</p>
<p>26 Micronutrients: Structural role in bone II 52</p>
<p>27 Alcohol 54</p>
<p>28 Fetal alcohol spectrum disorder 56</p>
<p>29 Fluids in the diet 58</p>
<p>Part II Nutritional epidemiology including assessments, consequences and food choices 61</p>
<p>30 Introduction to nutrition epidemiology: Study designs I 62</p>
<p>31 Introduction to nutrition epidemiology: Study designs II 64</p>
<p>32 Research ethics 66</p>
<p>33 Nutritional assessment methods: Anthropometric assessment 68</p>
<p>34 Nutritional assessment methods: Dietary assessment I 70</p>
<p>35 Nutritional assessment methods: Dietary assessment II 72</p>
<p>36 Inadequate nutritional intakes: Causes 74</p>
<p>37 Inadequate nutritional intakes: Consequences 76</p>
<p>38 Definitions of an adequate diet 78</p>
<p>39 Creating an adequate diet 80</p>
<p>40 Optimising nutrition 82</p>
<p>41 Excessive or unbalanced nutritional intakes 84</p>
<p>42 Food choice: Individual, social and cultural factors 86</p>
<p>43 Food choice: The food environment 88</p>
<p>44 Nutrition in ethnic minority groups and potential impact of religion on diet 90</p>
<p>Part III Nutrition throughout the life cycle 93</p>
<p>45 Nutrition in pregnancy and lactation 94</p>
<p>46 Nutrition in infants, toddlers and preschool children 96</p>
<p>47 Nutrition in school age children and adolescents 98</p>
<p>48 Nutritional challenges in infants, children and adolescents 100</p>
<p>49 Nutrition and early origins of adult disease 102</p>
<p>50 Nutrition in older adults 104</p>
<p>Part IV The role of nutrition in key organs/systems 107</p>
<p>51 Nutrition and the gastrointestinal tract I 108</p>
<p>52 Nutrition and the gastrointestinal tract II 110</p>
<p>53 Nutrition and the brain I 112</p>
<p>54 Nutrition and the brain II 114</p>
<p>55 Nutrition and the eye 116</p>
<p>Part V Nutrition related diseases 119</p>
<p>56 Overweight and obesity: Aetiological factors 120</p>
<p>57 Overweight and obesity: Consequences for health and chronic disease 122</p>
<p>58 Overweight and obesity: Insulin resistance and metabolic syndrome 124</p>
<p>59 Overweight and obesity: Prevention and management 126</p>
<p>60 Overweight and obesity: Popular slimming diets 128</p>
<p>61 Underweight and negative energy balance 130</p>
<p>62 Nutrition and cancer I 132</p>
<p>63 Nutrition and cancer II 134</p>
<p>64 Diet and cardiovascular disease: Aetiology 136</p>
<p>65 Diet and cardiovascular disease: Prevention 138</p>
<p>66 Adverse reactions to food and inborn errors of metabolism 140</p>
<p>Part VI Public health and sports nutrition 143</p>
<p>67 Nutritional genomics 144</p>
<p>68 Nutrition transition 146</p>
<p>69 Promoting nutritional health: A public health perspective I 148</p>
<p>70 Promoting nutritional health: A public health perspective II 150</p>
<p>71 Promoting nutritional health: The role of the dietitian 152</p>
<p>72 Nutrition and sport I 154</p>
<p>73 Nutrition and sport II 156</p>
<p>Part VII Foods, phytochemicals including functional and genetically modified foods 159</p>
<p>74 Functional foods 160</p>
<p>75 Phytochemicals 162</p>
<p>76 Genetically modified foods 164</p>
<p>77 Food safety 166</p>
<p>Appendices 168</p>
<p>Appendix A1 Structures of the fat soluble vitamins A, D, E and K 168</p>
<p>Appendix A2 Structures of the water soluble vitamins: Thiamin, riboflavin, niacin, vitamin B 6 , biotin, pantothenic acid, folic acid,</p>
<p>vitamin B 12 and vitamin C 170</p>
<p>Appendix A3 Structures of the major classes of phytochemicals 172</p>
<p>Bibliography 174</p>
<p>Index 177</p>