The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including:
- Nutritional assessment.
- Epidemiological and experimental methods used in nutrition research.
- Social aspects of nutrition.
- The science of food as a source of energy and essential nutritients.
- Variation in nutritional needs and priorities at different stages of the life-cycle.
- Hospital malnutrition.
- The use of dietary supplements and functional foods.
Completely updated, this accessible textbook offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health. The importance of improving health is a guiding principle throughout the book and is underpinned by health promotion theory.
This is essential reading for all nutrition and dietetics students, including those studying nutrition modules as part of food science, catering, or health care courses.
Key Features
- Offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health.
- Expands the section dealing with systematic reviews and meta-analyses to support readers to interpret the results.
- Updates the section on legal regulation of supplements due to the changes in legislation relating to herbal extracts.
Contents
Chapter 1 Concepts and principles
- Changing priorities for nutrition education
- Food selection
- Methods of nutritional assessment and surveillance
- Methods used to establish links between diet and disease
- Dietary guidelines and recommendations
- Cellular energetics
Chapter 2 Energy, energy balance and obesity
- Introduction to energy aspects of nutrition
- Energy balance and its regulation
- Obesity
Chapter 3 The Nutrients
- Carbohydrates
- Protein and amino acids
- Fat
- The micronutrients
- The Vitamins
- The minerals
Chapter 4 Variation in nutritional requirements and priorities
- Nutrition and the human life-cycle
- Nutrition as treatment
- Some other groups and situations
Chapter 5 The safety and quality of food
- The safety and quality of food
About the Authors
- Dr Geoffrey Webb, Nutrition Writer and Consultant, School of Health and Bio Science, University of East London, London, UK.
Book Details
- Paperback: 608 pages
- Publisher: CRC Press; 4 edition (2012)
- Language: English
- ISBN-10: 1444142461
- ISBN-13: 978-1444142464
- Product Dimensions: 0.7 x 7.3 x 9.5 inches
- List price: $63.95