Essentials of human nutrition / edited by Jim Mann, A. Stewart Truswell.

Includes index.

Includes bibliographical references and index.

Part I.Introducing human nutrition 1.Introduction. A. Stewart Truswell and Jim Mann Part 2.Energy and macronutrients 3.Lipids. C. Murray Skeaff and Jim Mann 4.Protein.Alan A. Jackson and A. Stewart Truswell 5.Energy. Andrew M. Prentice 6.Alcohol. A. Stewart Truswell Part 3.Organic and inorganic essential nutrients 7.Water, electrolytes, and acid-base balance. Andrew Bahn 8.Major minerals: calcium and magnesium. Helen Lambert, Ohood Hakim, and Susan A. Lanham-New 9.Iron. Patrick MacPhail 10.Trace elements 11.Vitamin A and carotenoids. David I. Thurnham 12.The B vitamins, A. Stewart Truswell 13.Vitamins C and E. A. Stewart Truswell and Jim Mann 14.Vitamins D and K. A. Stewart Trusswell 15.Other biologically active substances in plant food: phytochemicals. Bernhard Watzl and Claus Leitzmann 16.Nutrition, genetics, and the potential for personalized nutrition. Mary Ward and Helene McNulty Part 4.Foods 17.Food groups 18.Functional foods and health claims. Martijn B. Katan 19.Food toxicity and safety. Peter Williams and Paul Brent Part 5.Nutritional related disorders
20.Overweight and obesity 21.Protein-energy malnutrition. A. Stewart Truswell 22.Nutritional crises. Claudine Prudhon 23.Cardiovascular diseases. Jim Mann and Rachael McLean 24.Nutrition and cancer. Kathryn E. Bradbury and Timothy J. Key 25.The eating disorders: anorexia nervosa, buulimia nervosa, and OSFED Part 6.Nutritional assessment 27.Food analysis, food composition tables, and databases. Philippa Lyons-Wall 28.Dietary assessment. Jim Mann 29.Assessment of nutritional status and biomarkers. A. Stewart Truswell Part 7.Life stages 30.Pre-pregnancy, pregnancy, and lactation. An nie S. Anderson 31.Infant feeding and eating well for young children. Helen Crawley 32.Childhood and adolescent nutrition. Anne-Louise Heath and Rachael Taylor 33.Nutrition and ageing. Lisette de Groot, WEija van Staveren, and Caroline Howarth Part 8. Changing food habits 34.Food habits. A. Stewart Truswell and Helen Leach 35.Nutritional recommendations for the general population. A. Stewart Truswell 36.Public health approaches to implement dietary recommendations. Susan A. Jebb 37.Dietary patterns. C. Murray Skeaff 38.Food systems: challenges and ways forward. Wilma Waterlander and Boyd Swinburn 39.Nutrition, the environment, and sustainable diets Part 9.Applications 40.Sports nutrition. Louise M. Burke 41.Nutritional consequences of poverty and food insecurity in developed countries. Winsome R. Parnell 42.Food in hospitals. Suzie Ferrie 43.Nutritional support for hospital patients. Ross C. Smith.

Food is one of the basic necessities of life, yet nutrition has only relatively recently been recognized as one of the most important determinants of individual and public health. A full understanding of this multi-faceted subject area requires an integrated approach, from molecular to societal level. Essentials of Human Nutrition provides a complete and student-friendly introduction to the field for those embarking on courses in nutrition, or related subjects, for the first time. Written by an international team of experts, every chapter is carefully edited to give consistently clear and coherent explanations of all of the essential principles of nutrition. The physiological and biochemical processes involved in nourishment are discussed first, before the text moves on to consider the different effects of diet and changing nutritional requirements at different life stages. The book concludes by illustrating how nutritional principles are applied in different practical contexts, from sports nutrition to food in hospitals. -- Provided by publisher.