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

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Contents
Preface	v
Acknowledgements	vii
Contributors	xiii
Abbreviations	xvii
Permissions	xxi
1	Introduction	1
	Stewart Truswell and Jim Mann
Part 1 Energy and macronutrients	
2	Carbohydrates	8
	John Cummings and Jim Mann
3	Lipids	33
	Jim Mann and Murray Skeaff
4	Protein	53
	Alan A. Jackson
5	Energy	73
	Andrew M. Prentice
6	Alcohol	89
	Stewart Truswell
Part 2 Organic and inorganic essential nutrients	
7	Water, electrolytes and acid-base balance	100
	James Robinson
8	Major minerals: calcium and magnesium	112
	8.1 Calcium Ailsa Goulding	112
	8.2 Magnesium Andrea Grant	122
9	Iron	125
	Patrick MacPhail
10 Trace elements	138
	10.1 Zinc Samir Samman 	138
	10.2 Copper Samir Samman 	143
	10.3 Iodine Christine Thomson 	145
	10.4 Selenium Christine Thomson	151
	10.5 Fluoride Stewart Truswell	159
11	Vitamin A and carotenoids	163
	David I. Thurnham
12	The B vitamins	184
	Stewart Truswell
13	Vitamins C and E	201
	Murray Skeaff
14	Vitamins D and K	214
	Stewart Truswell
15	Other biologically active substances in plant foods: phytochemicals	222
	Claus Leitzmann and Bernard Watzl
Part 3 Nutrition-related disorders	
16	Overweight and obesity	233
	Abdullah Omari and Ian D Caterson
17	The challenge of the chronic diseases epidemic for science and society	249
	Phil James and Neville Rigby
18	Protein-energy malnutrition	260
	Stewart Truswell
19	Nutritional crises	268
	Alain Mourey and Jennifer McMahon
20	Cardiovascular diseases	282
	Jim Mann and Alexandra Chisholm
21	Nutrition and cancer	313
	Martin Wiseman
22	Diabetes mellitus and the metabolic syndrome	327
	Jim Mann
23	The eating disorders: anorexia nervosa, bulimia nervosa and EDNOS	343
	Hannah Turner and Robert Peveler
Part 4 Foods	
24	Food groups	353
	24.1 Breads and cereals Trish Griffiths	353
	24.2 Legumes Sue Munro	356
	24.3 Nuts and seeds Margaret Allman-Farinelli	358
	24.4 Fruit Stewart Truswell	359
	24.5 Vegetables Soumela Amanatidis	361
	24.6 Milk and milk products Anita S. Lawrence	363
	24.7 Meat and poultry Margaret Allman-Farinelli	365
	24.8 Fish and seafood Samir Samman	367
	24.9 Eggs Kim Bell-Anderson	369
	24.10 Fats and oils Ron Bowrey	370
	24.11 Fat replacers Stewart Truswell	372
	24.12 Herbs and spices Kim Bell-Anderson	373
	24.13 Food processing Stewart Truswell	374
25 Food toxicity and safety 	379
	Peter Williams	
26 Functional foods 	396
	Martijn B. Katan	
Part 5 Nutritional assessment	
27	Food analysis, food composition tables and databases	405
	Philippa Lyons-Wall
28	Dietary assessment	416
	Sheila Bingham
29	Assessment of nutritional status and biomarkers	429
	Stewart Truswell
Part 6 Life stages	
30	Pre-pregnancy, pregnancy and lactation	443
	Annie S. Anderson
31	Infant feeding	456
	Donna Secker and Stanley Zlotkin
32	Childhood and adolescence nutrition	471
	Colin Binns
33	Sports nutrition	488
	Louise M. Burke
34	Nutrition and ageing	502
	Caroline Horwath and Wija van Staveren
Part 7 Clinical and public health	
35	Food habits	515
	Helen Leach
36	Nutritional recommendations for the general population	523
	Katrine Baghurst
37	Dietary counselling to change behaviour	541
	Paula Hunt
Part 8 Case studies	
38	Nutritional consequences of poverty and food insecurity in developed countries	549
	Winsome Parnell
39	Nutrition and HIV and AIDS	558
	Hester Vorster
40	Nutritional support for the hospitalized patient	570
	Ross C. Smith
Index		579

Library of Congress Subject Headings for this publication:

Nutrition.
Dietetics.
Nutrition Physiology.
Food.
Nutrition Assessment.
Nutrition Disorders -- prevention & control.