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Contents Section 1 Nutritional principles 1 Diet, health and disease 2 Methods of studying nutrition ¿ nutritional epidemiology 3 Nutritional assessment of individuals 4 Inadequate nutritional intakes 5 Excessive or unbalanced nutritional intakes 6 Definitions of an adequate diet 7 Food choice Section 2 Components of a balanced diet: the nutrients and dietary factors 8 Introduction to the nutrients 9 Carbohydrates 10 Introduction to fats 11 Fats: utilisation in the body 12 Proteins: chemistry and functions 13 Proteins: needs and sources 14 Energy intake 15 Energy requirements 16 Micronutrients and the blood and circulatory system 17 Micronutrients: role in metabolism 18 Micronutrients: protective and defence roles 19 Micronutrients: structural role 20 Alcohol in the diet 21 Fluids in the diet Section 3 The role of nutrition in key systems for nutrient supply 22 Nutrition and the gastrointestinal tract 23 Nutrition and the brain 24 Nutrition and the eye Section 4 Physiological and other challenges to meeting nutritional needs 25 Nutrition in pregnancy and lactation 26 Nutrition in infants and pre-school children 27 Nutrition in school age children and adolescents 28 Nutritional problems in infants, children and adolescents 29 Nutrition and early origin of adult disease 30 Nutrition in older adults 31 Nutrition in ethnic minority groups and impact of religion on diet 32 Nutrition in sport 33 Adverse reactions to food Section 5 Nutrition related disease 34 Overweight and obesity: aetiological factors 35 Overweight and obesity: consequences for health 36 Overweight and obesity: prevention and management 37 Overweight and obesity: popular slimming diets 38 Underweight and negative energy balance 39 Nutrition and cancer 40 Diet and cardiovascular disease: aetiology 41 Diet and cardiovascular disease: disease prevention Section 6 Improving diets 42 Optimizing nutrition 43 Promoting nutritional health: a public health perspective 44 Promoting nutritional health: the role of the dietitian Appendix 1: The vitamins: summary of functions and food sources Appendix 2: The minerals: summary of functions and food sources Glossary
Library of Congress Subject Headings for this publication:
Nutrition -- Handbooks, manuals, etc.
Nutrition Physiology -- Handbooks.
Nutrition Disorders -- Handbooks.