Nutrition at a Glance
(Sprache: Englisch)
Part of the popular Blackwell Publishing At a Glance series
Succinct and user-friendly, with clear layout and illustrations
An invaluable quick reference guide for students and professionals
.
Succinct and user-friendly, with clear layout and illustrations
An invaluable quick reference guide for students and professionals
.
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Buch (Kartoniert)
24.90 €
Produktdetails
Produktinformationen zu „Nutrition at a Glance “
Part of the popular Blackwell Publishing At a Glance series
Succinct and user-friendly, with clear layout and illustrations
An invaluable quick reference guide for students and professionals
.
Succinct and user-friendly, with clear layout and illustrations
An invaluable quick reference guide for students and professionals
.
Klappentext zu „Nutrition at a Glance “
With nutrition now recognised as a crucial part of the prevention and treatment of many human diseases and conditions, it is now more essential than ever that health studies, nursing and medical students have an understanding of the facts behind human nutrition.Nutrition at a Glance continues the popular series style of providing succinct information in a user-friendly, well illustrated format, with a broad coverage taking in such key topics as: What makes an adequate diet The role of key nutrients in maintaining heath Food allergy and intolerance Obesity, cancer, cardiovascular disease and gastrointestinal disease Nutrition and the brain Food choice and food policiesAn invaluable resource for students in need of an introduction to the area or a revision tool, this book will also serves as a handy quick reference for busy professionals needing to get to grips with this important subject.
Inhaltsverzeichnis zu „Nutrition at a Glance “
Part 1 Nutritional principles1. Diet, health and disease
2. Methods of studying nutrition: nutritional epidemiology
3. Nutritional assessment of individuals
4. Inadequate nutritional intakes: causes
5. Inadequate nutritional intakes: consequences
6. Excessive or unbalanced nutritional intakes
7. Definitions of an adequate diet
8. Creating an adequate diet
9. Food choice: internal and external factors
10. Food choice: the food environment
Part 2 Components of a balanced diet: the nutrients and dietary factors
11. Introduction to nutrients
12. Carbohydrates in the diet
13. Carbohydrates in the body
14. Introduction to fats: types of fatty acids
15. Introduction to fats: related compounds and fat digestion
16. Fats: Utilisation in the body
17. Proteins: chemistry and digestion
18. Proteins: functions in the body
19. Proteins: needs and sources
20. Energy intake: food sources
21. Energy intake: control
22. Energy requirements: measurement
23. Energy requirements: components
24. Micronutrients and the heart and circulatory system I
25. Micronutrients and the heart and circulatory system II
26. Micronutrients: role in metabolism
27. Micronutrients: protective and defence roles I
28. Micronutrients: protective and defence roles II
29. Micronutrients: structural role I
30. Micronutrients: structural role II
31. Alcohol in the diet
32. Fluids in the diet
Part 3 The role of nutrition in key organs/systems for the supply of nutrients
33. Nutrition and the gastrointestinal tract I
34. Nutrition and the gastrointestinal tract II
35. Nutrition and the brain I
36. Nutrition and the brain II
37. Nutrition and the eye
Part 4 Physiological and other challenges to meeting nutritional needs
38. Nutrition in preganany and lactation
39. Nutrition in infants and preschool children
40. Nutrition in school-age children and adolescents
41. Nutritional problems in infants, children and adolescents
42. Nutrition and early origins of adult
... mehr
disease
43. Nutrition in older adults
44. Nutrition in ethnic minority groups and impact religion on diet
45. Nutrition and sport I
46. Nutrition and sport II
47. Adverse reactions to food I
48. Adverse reactions to food II
Part 5 Nutrition-related disease
49. Overweight and obesity: aetiological factors
50. Overweight and obesity: consequences for health I
51. Overweight and obesity: consequences for health II
52. Overweight and obesity: prevention and management
53. Overweight and obesity: popular slimming diets
54. Underweight and negative energy balance
55. Nutrition and cancer I
56. Nutrition and cancer II
57. Diet and cardiovascular disease: aetiology
58. Diet and cardiovascular disease: prevention
Part 6 Improving diets
59. Optimising nutrition
60. Promoting nutritional health: a public health perspective I
61. Promoting nutritional health: a public health perspective II
62. Promoting nutritional health: the role of a dietitian
- Apendix 1 The vitamins: summary of functions and food sources
- Appendix 2 The minerals: summary of functions and food sources
- Appendix 3 Department of Health Report on Health and Social Subjects: Dietary reference values for food energy and nutrients for the United Kingdom
- Glossary
- Index
43. Nutrition in older adults
44. Nutrition in ethnic minority groups and impact religion on diet
45. Nutrition and sport I
46. Nutrition and sport II
47. Adverse reactions to food I
48. Adverse reactions to food II
Part 5 Nutrition-related disease
49. Overweight and obesity: aetiological factors
50. Overweight and obesity: consequences for health I
51. Overweight and obesity: consequences for health II
52. Overweight and obesity: prevention and management
53. Overweight and obesity: popular slimming diets
54. Underweight and negative energy balance
55. Nutrition and cancer I
56. Nutrition and cancer II
57. Diet and cardiovascular disease: aetiology
58. Diet and cardiovascular disease: prevention
Part 6 Improving diets
59. Optimising nutrition
60. Promoting nutritional health: a public health perspective I
61. Promoting nutritional health: a public health perspective II
62. Promoting nutritional health: the role of a dietitian
- Apendix 1 The vitamins: summary of functions and food sources
- Appendix 2 The minerals: summary of functions and food sources
- Appendix 3 Department of Health Report on Health and Social Subjects: Dietary reference values for food energy and nutrients for the United Kingdom
- Glossary
- Index
... weniger
Autoren-Porträt von Mary Barasi
Mary BarasiHead of Human Nutrition & Dietetics, University of Wales Institute, Cardiff, U. K
Bibliographische Angaben
- Autor: Mary Barasi
- 2007, 1. Auflage, 144 Seiten, Maße: 27,5 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1405134879
- ISBN-13: 9781405134873
- Erscheinungsdatum: 27.03.2008
Sprache:
Englisch
Pressezitat
"Recognizing that nutrition is a critical component to good health, this volume delivers to nursing students, medical students, and others in health-related fields the basic facts behind human nutrition. As it is written in an easy-to-understand language, it will also appeal to the layperson looking for a primer on nutrition." ( American Reference Books Annual , Vol. 39 (2008)) "The book covers a wide range of topics and...is succinctly written." ( Maternal and Child Nutrition , October 2008) "Provides succinct information in a user-friendly, well illustrated format ... taking in such key topics as food allergy and intolerance, obesity and gastrointestinal disease." (Doodys Book Reviews) "An invaluable reference for students in need of an introduction to the area or a revision tool." (International Food Information Service) "Recognizing that nutrition is a critical component to good health, this volume delivers to nursing students, medical students, and others in health-related fields the basic facts behind human nutrition. As it is written in an easy-to-understand language, it will also appeal to the layperson looking for a primer on nutrition." (American Reference Books Annual, Vol. 39)
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