TY  - BOOK
AU  - Mann,Jim
AU  - Truswell,A.Stewart
TI  - Essentials of human nutrition
SN  - 9780199566341 (pbk.) :
AV  - RA784 
U1  - 613.2 MAN 
PY  - 2012///
CY  - Oxford
PB  - Oxford University Press
KW  - Dietetics
KW  - Textbooks
KW  - Nutrition
KW  - Sport science, physical education
KW  - thema
KW  - Human biology
KW  - Obesity: treatment & therapy
KW  - Eating disorders & therapy
KW  - Metabolism
KW  - Dietetics & nutrition
KW  - Health, relationships & personal development
KW  - Health and Wellbeing
KW  - ukslc
KW  - Food
KW  - Nutrition disorders
KW  - Prevention & control
N1  - Previous ed.: 2007; Includes bibliographical references and index; 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-- 11.1Zinc-- 11.2Copper-- 11.3 Iodine-- 11.4 Selenium-- 11.5 Fluoride-- 11.6 Other trace elements-- 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 counsellor; 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
N2  - 'Essentials of Human Nutrition' is a textbook for students who need an introduction to human nutrition. This text provides an account of a wide range of key topics
ER  -