Description
Book SynopsisEssentials 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. Key Features BL Chapters cover a broad range of disciplines to help students develop a complete understanding of the subject.BL Inter-chapter links help students see connections between different topics and build up a coherent picture of the subject as a whole.BL The text explains the impact of nutritional principles applied in practice, for example, in the context of sports and health care.New to this EditionThis sixth edition has been updated to incorporate new research and emerging topics such as biomarkers, assessment of nutritional status, and binge-eating disorders. Digital Formats and ResourcesEssentials of Human Nutrition is available for students and institutions to purchase in a variety of formats, and is supported by online resources.BL The e-book offers a mobile experience and convenient access: www.oxfordtextbooks.co.uk/ebooksBL Lecturer resources BL Image bank
Trade ReviewReview from previous edition A great introduction to basic nutrition, diet, factors influencing dietary choice, dietary needs through the life course, and a taster of how diet and poor nutrition can be both a cause and a consequence of disease.
An essential textbook for any introductory course in nutrition.
A comprehensive, well written, and relevant textbook which provides an excellent overview of the current field of human nutrition.
Table of ContentsPart 1: Introducing Human Nutrition 1: A. Stewart Truswell, Jim Mann, and Leanne Hodson: Introduction Part 2: Energy and Macronutrients 2: Jim Mann and Andrew Reynolds: Carbohydrates 3: C. Murray Skeaff, Jim Mann, and Leanne Hodson: Lipids 4: Colleen S. Deane, Daniel J. Wilkinson, and Philip J. Atherton: Protein 5: Andrew M. Prentice: Energy 6: A. Stewart Truswell: Alcohol Part 3: Organic and Inorganic Essential Nutrients 7: Lewis J. James and Gethin H. Evans: Water, Electrolytes, and Acid-base Balance 8: Helen Lambert, Ohood Hakim, and Susan A. Lanham-New: Major Minerals: Calcium and Magnesium 9: Patrick MacPhail: Iron 10: Samir Samman, Sheila Skeaff, Christine D. Thomson, and A. Stewart Truswell: Trace Elements 11: David I. Thurnham: Vitamin A and Carotenoids 12: A. Stewart Truswell: The B Vitamins 13: A. Stewart Truswell and Jim Mann: Vitamins C and E 14: A. Stewart Truswell: Vitamins D and K 15: Bernhard Watzl: Other Biologically Active Substances in Plant Foods: Phytochemicals 16: Anne-Marie Minihane: Nutrition, Genetics, and Personalized Nutrition Part 4: Nutrition-Related Disorders 17: Mike Lean: Overweight and Obesity 18: A. Stewart Truswell: Protein-Energy Malnutrition 19: Jim Mann and Rachael McLean: Cardiovascular Diseases 20: Kathryn E. Bradbury and Timothy J. Key: Nutrition and Cancer 21: Jim Mann: Diabetes Mellitus and the Metabolic Syndrome 22: Hannah Turner and Robert Peveler: The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED Part 5: Foods 23: Andrew Reynolds, A. Stewart Truswell, Margaret Allman-Farinelli, Meika Foster, Anna Rangan, Leanne Hodson, and Kim Bell-Anderson: Food Groups 24: Martijn B. Katan: Functional Foods and Health Claims 25: Peter Williams and Paul Brent: Food Toxicity and Safety Part 6: Changing Food Habits 26: A. Stewart Truswell and Helen Leach: Food Habits 27: A. Stewart Truswell, Leanne Hodson, and Jim Mann: Nutritional Recommendations for the General Population 28: Susan A. Jebb: Public Health Approaches to Implement Dietary Recommendations 29: C. Murray Skeaff: Dietary Patterns 30: Wilma Waterlander and Boyd Swinburn: Food Systems: Challenges and Ways Forward 31: Tim Lang and Pamela Mason: Nutrition, the Environment, and Sustainable Diets Part 7: Life Stages 32: Annie S. Anderson: Pre-Pregnancy, Pregnancy, and Lactation 33: Anne-Louise Heath, Helen Crawley, and Rachael Taylor: Infant Feeding and Eating Well for Toddlers 34: Rachael Taylor and Anne-Louise Heath: Childhood and Adolescent Nutrition 35: Sian Robinson and Clare Corish: Nutrition and Ageing Part 8: Nutritional Assessment 36: Philippa Lyons-Wall: Food Analysis, Food Composition Tables, and Databases 37: Jim Mann and Silke Morrison: Dietary Assessment 38: A. Stewart Truswell: Assessment of Nutritional Status 39: Nita G. Forouhi and Albert Koulman: Biomarkers Part 9: Applications 40: Louise M. Burke: Sports Nutrition 41: Claire Smith and Winsome R. Parnell: Nutritional Consequences of Poverty and Food Insecurity in Developed Countries 42: Suzie Ferrie: Food in Hospitals 43: Ross C. Smith: Nutritional Support for Hospital Patients
