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Human Nutrition
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Gewicht:
1692 g
Format:
265x196x35 mm
Beschreibung:
Catherine Geissler is Professor Emerita of Human Nutrition, King's College London, UK and Secretary General of the International Union of Nutritional Sciences.
Hilary Powers is Professor Emerita of Nutritional Biochemistry, University of Sheffield, UK.
Hilary Powers is Professor Emerita of Nutritional Biochemistry, University of Sheffield, UK.
The most complete review of human nutrition, ideal for those looking for a deeper grounding in the subject before pursuing a career in the discipline.
- Part 1: Food and nutrients
- 1: Janette Walton and Gerda Pot: Food and nutrient patterns
- 2: Yannan Jin and Louise Dunford: Food and nutrient structure
- 3: Joseph V. Rodricks, Karen L. Hulebak and Meera Cush: Food safety
- Part 2: Physiology and macronutrient metabolism
- 4: George Grimble: The physiology of nutrient digestion and absorption
- 5: Mario Siervo: Body size and composition
- 6: Abdul G. Dulloo and Yves Schutz: Energy balance and body weight regulation
- 7: John M. Brameld, Tim Parr and David A. Bender: Carbohydrate metabolism
- 8: Parveen Yaqoob and Philip C. Calder: Fat metabolism
- 9: D. Joe Millward and Andy Salter: Protein metabolism and requirements
- 10: Vinood B. Patel and Victor R. Preedy: Alcohol metabolism: implications for nutrition and health
- Part 3: Micronutrient function and metabolism
- 11: Helene McNulty and Kristina Pentieva: Water-soluble vitamins
- 12: Mairead E. Kiely: Fat-soluble vitamins
- 13: Ruan Elliott and Paul Sharp: Minerals and trace elements
- Part 4: Dietary requirements for specific groups
- 14: Parul Christian and Charlotte Evans: Infancy, childhood and adolescence
- 15: Victoria Hall Moran: Pregnancy and lactation
- 16: Elizabeth A. Williams: Ageing and older people
- 17: Thomas A. B. Sanders: Vegetarian diets
- 18: Luc J. C. van Loon and Jorn Trommelen: Dietary considerations for sport and exercise
- Part 5: Nutrition and disease
- 19: Godfrey S. Getz and Catherine A. Reardon: Nutrition and ardiovascular disease
- 20: Faidon Magkos and Arne Astrup: Obesity
- 21: Lutgarda Bozzetto, Brunella Capaldo and Angela A. Rivellese: Diabetes mellitus
- 22: Kathryn E. Bradbury, Aurora Perez-Cornago and Timothy J Key: Cancers
- 23: C. V. Oldale and J. O. Hunter: Diseases of the gastrointestinal tract
- 24: Saskia Osendarp, Domenico Sergi and Lynda M. Williams: Nutrition and the nervous system
- 25: Ian R. Reid: Nutrition and the skeleton
- 26: Paula Moynihan: Dental disease
- 27: Carina Venter and Stephan Strobel: Immune function, food allergies and food intolerance
- 28: Bruno Palazzo Nazar and Janet Treasure: Eating Disorders
- 29: John C. Mathers: Diet and epigenetics
- Part 6: Assessment of nutritional status
- 30: Barry Bogin and Laura Medialdea Marcos: Anthropometric assessment
- 31: Bridget Holmes: Dietary assessment
- 32: Hilary J. Powers: Biochemical assessment
- Part 7: Public health nutrition
- 33: Annhild Mosdøl and Eric Brunner: The science of epidemiology
- 34: Marc J. Cohen: Sustainable and inclusive global food systems
- 35: Catherine Geissler and Anna Lartey: Malnutrition: global trends
- 36: Catheri
The most complete review of human nutrition, ideal for those looking for a deeper grounding in the subject before pursuing a career in the discipline.
Selling Points:
· Features chapters from global experts, ensuring consistently rigorous coverage
· Chapters cover a broad range of disciplines, to help students develop a complete understanding of the subject
New to this Edition:
· Over half the chapters feature brand new authors to the 14th edition, providing a contemporary view of specialist subjects.
· New material covers food sustainability, the gut microbiome, dementia, the social impact of alcohol consumption, and the implications of climate change on food security.
· Emerging trends are highlighted and discussed, including global malnutrition and food safety policy.
· COVID-19 is discussed in the context of diet and nutritional status.
· Now available as an e-book enhanced with embedded material, including auto-marked multiple-choice questions to accompany each chapter, extended coverage of topics included in the book and curated links to sources of further information online, offering a fully immersive experience and extra learning support.
Selling Points:
· Features chapters from global experts, ensuring consistently rigorous coverage
· Chapters cover a broad range of disciplines, to help students develop a complete understanding of the subject
New to this Edition:
· Over half the chapters feature brand new authors to the 14th edition, providing a contemporary view of specialist subjects.
· New material covers food sustainability, the gut microbiome, dementia, the social impact of alcohol consumption, and the implications of climate change on food security.
· Emerging trends are highlighted and discussed, including global malnutrition and food safety policy.
· COVID-19 is discussed in the context of diet and nutritional status.
· Now available as an e-book enhanced with embedded material, including auto-marked multiple-choice questions to accompany each chapter, extended coverage of topics included in the book and curated links to sources of further information online, offering a fully immersive experience and extra learning support.