图书简介
With contributions from an international and interdisciplinary team of experts, Essentials of Human Nutrition provides the most complete and student-friendly introduction to the field, making it ideal for students encountering nutrition for the first time.
Part 1: Introducing Human Nutrition; 1 Introduction; Part 2: Energy and macronutrients; 2 Carbohydrates; 3 Lipids; 4 Protein; 5 Energy; 6 Alcohol; Part 3:Organic and inorganic essential nutrients; 7 Water, electrolytes & acid-base balance; 8 Major minerals: Ca & Mg; 9 Iron; 10 Trace elements; 11 Vitamin A & carotenoids; 12 B Vitamins; 13 Vitamins C & E; 14 Vitamins D & K; 15 Other biologically active substances in plant foods; 16 Genes, nutrition & disease risk; Part 4: Foods; 17 Food groups; 18 Functional foods and health claims; 19 Food toxicity and safety; Part 5: Nutrition related disorders; 20 Overweight and obesity; 21 Protein-energy malnutrition; 22 Nutritional crises; 23 Cadiovascular diseases; 24 Nutrition and cancer; 25 Diabetes mellitus and the metabolic syndrome; 26 Eating disorders; Part 6: Nutritional assessment; 27 Food analysis; 28 Dietary assessment; 29 Assessment of nutritional status and biomarkers; Part 7: Life stages; 30 Pre-pregnancy, pregnancy, and lactation; 31 Feeding infants and toddlers; 32 Nutrition for children and adolescents; 33 Nutrition and ageing; Part 8: Changing food habits; 34 Food habits; 35 Nutritional recommendations for the general population; 36 Implementing dietary recommendations; 37 Dietary patterns; 38 Food systems: challenges and the way forward; 39 Nutrition and the environment: sustainable diets; Part 9: Applications; 40 Sports nutrition; 41 Nutritional consequences of poverty and food insecurity in developed countries; 42 Food in hospitals; 43 Nutritional support for hospital patients
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