Essentials of Human Nutrition

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  • Edition: 4th
  • Format: Paperback
  • Copyright: 2012-03-24
  • Publisher: Oxford University Press
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Nutrition is one of the most important determinants of individual and public health. An increasingly informed public expects its health and food professionals to be able to offer clear, evidence-based advice on diet and associated health implications, but how can established nutrition principles be extracted from the extensive body of often misleading information available in the public domain? For those embarking on courses in nutrition or related subjects,Essentials of Human Nutritionoffers a broad, quality survey of the field. Chapters written by international experts chart the involvement and impact of nutrition across different age groups and from the genetic to the community level. It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional science at the human level, providing everything a student needs to appreciate the increasingly recognized importance of nutrition to health and disease. - Disentangles scientifically established nutrition principles from the morass of misinformation available in the public domain - Data sets and extensive referencing ensure the content is firmly anchored in nutrition science - Practical processes with which students need to be familiar, such as dietary assessment and food analysis, are covered Online Resource Centre The Online Resource Centre to accompanyEssentials of Human Nutritionfeatures: For students: DT Links to sources of further information and data DT Topical updates For registered adopters of the book: DT Figures from the book, available for download

Table of Contents

1. Introduction, Stewart Truswell & Jim Mann
Part 1: Energy & Micronutrients
2. Genes & Nutrition, John Milner
3. Carbohydrates, John Cummings & Jim Mann
4. Lipids, Murray Skeaff
5. Protein, Alan Jackson
6. Energy, Andrew Prentice
7. Alcohol, Stewart Truswell
Part 2: Organic and Inorganic Essential Nutrients
8. Water, Electrolytes, and Acid-base Balance, Zoltan Endre
9. Calcium & Magnesium, Susan A Lanham-New
10. Iron, Patrick MacPhail
11. Trace Elements
11.1 Zinc & Copper, Samir Samman
11.2 Iodine, Sheila Skeaff
11.3 Selenium, Christine Thomson
11.4 Fluoride, Stewart Truswell
12. Vitamin A and Carotenoids, David Thurnham
13. The B Vitamins, Stewart Truswell
14. Vitamins C and E, Stewart Truswell
15. Vitamins D & K, Stewart Truswell
16. Other Biologically Active Substances in Plant Foods: Phytochemicals, Claus Leitzmann
Part 3: Nutrition-related disorders
17. Overweight and Obesity, Stephan Rossner
18. The Challenge of the Chronic Diseases Epidemic for Science and Society, Phil James
19. Protein-energy Malnutrition, Stewart Truswell
20. Nutritional Crises, Alain Mourey
21. Cardiovascular diseases, Jim Mann
22. Nutrition and Cancer, Martin Wiseman
23. Diabetes Mellitus and the Metabolic Syndrome, Jim Mann
24. The Eating Disorders, Hannah Turner
Part 4: Foods
25. Food Groups
25.1 Bread & Cereals, Trish Griffiths
25.2 Legumes, Bernard Venn
25.3 Nuts & Seeds, Margaret Allman-Farinelli
25.4 Fruit, Stewart Truswell
25.5 Vegetables, Maika Foster
25.6 Milk and Milk Products, Malcolm Riley
25.7 Meat & Poultry, Margaret Allman-Farinelli
25.8 Fish & Seafood, Samir Samman
25.9 Eggs, Kim Bell-Anderson
25.10 Fats & Oils, Laurence Eyres
25.11? Fat Replacers, Laurence Eyres
25.12 Herbs & Spices, Kim Bell-Anderson
25.13 Food Processing, Stewart Truswell
26. Sustainability of Food Supplies, Tim Lang
27. Food Toxicity and Safety, Peter Williams
28. Functional Foods, Martijn Katan
Part 5: Nutritional Assessment
29. Food Analysis, Food Composition Tables and Databases, Philippa Lyons-Wall
30. Dietary Assessment, Jim Mann
31. Assessment of Nutritional Status and Biomarkers, Stewart Truswell
Part 6: Life Stages
32. Pre-pregnancy, Pregnancy, and Lactation, Annie Anderson
33. Feeding Infants and Toddlers, Stanley Zlotkin, Donna Secker, & Vishal Avinashi
34. Children and Adolescents, Anne-Louise Heath
35. Older People, Wija van Staveren
Part 7: Changing Food Habits
36. Food Habits, Helen Leach
37. Nutritonal Recommendations for the General Population, Katrine Baghurst
38. Dietary Counselling, Yasmin Mossavar-Rahmani
Part 8: Applications
39. Sports Nutrition, Louise Burke
40. Nutritional Consequences of Poverty and Food Insecurity in Developed Countries, Winsome Parnell
41. Nutrition and HIV and AIDS, Este Vorster
42. Nutritional Support for the Hospitalized Patient, Ross Smith

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