图书简介
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 A. Stewart Truswell, Jim Mann, and Leanne Hodson: Introduction; Part 2: Energy and Macronutrients; 2 Jim Mann and Andrew Reynolds: Carbohydrates; 3 C. Murray Skeaff, Jim Mann, and Leanne Hodson: Lipids; 4 Colleen S. Deane, Daniel J. Wilkinson, and Philip J. Atherton: Protein; 5 Andrew M. Prentice: Energy; 6 A. Stewart Truswell: Alcohol; Part 3: Organic and Inorganic Essential Nutrients; 7 Lewis J. James and Gethin H. Evans: Water, Electrolytes, and Acid-base Balance; 8 Helen Lambert, Ohood Hakim, and Susan A. Lanham-New: Major Minerals: Calcium and Magnesium; 9 Patrick MacPhail: Iron; 10 Samir Samman, Sheila Skeaff, Christine D. Thomson, and A. Stewart Truswell: Trace Elements; 11 David I. Thurnham: Vitamin A and Carotenoids; 12 A. Stewart Truswell: The B Vitamins; 13 A. Stewart Truswell and Jim Mann: Vitamins C and E; 14 A. Stewart Truswell: Vitamins D and K; 15 Bernhard Watzl: Other Biologically Active Substances in Plant Foods: Phytochemicals; 16 Anne-Marie Minihane: Nutrition, Genetics, and Personalized Nutrition; Part 4: Nutrition-Related Disorders; 17 Mike Lean: Overweight and Obesity; 18 A. Stewart Truswell: Protein-Energy Malnutrition; 19 Jim Mann and Rachael McLean: Cardiovascular Diseases; 20 Kathryn E. Bradbury and Timothy J. Key: Nutrition and Cancer; 21 Jim Mann: Diabetes Mellitus and the Metabolic Syndrome; 22 Hannah Turner and Robert Peveler: The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED; Part 5: Foods; 23 Andrew Reynolds, A. Stewart Truswell, Margaret Allman-Farinelli, Meika Foster, Anna Rangan, Leanne Hodson, and Kim Bell-Anderson: Food Groups; 24 Martijn B. Katan: Functional Foods and Health Claims; 25 Peter Williams and Paul Brent: Food Toxicity and Safety; Part 6: Changing Food Habits; 26 A. Stewart Truswell and Helen Leach: Food Habits; 27 A. Stewart Truswell, Leanne Hodson, and Jim Mann: Nutritional Recommendations for the General Population; 28 Susan A. Jebb: Public Health Approaches to Implement Dietary Recommendations; 29 C. Murray Skeaff: Dietary Patterns; 30 Wilma Waterlander and Boyd Swinburn: Food Systems: Challenges and Ways Forward; 31 Tim Lang and Pamela Mason: Nutrition, the Environment, and Sustainable Diets; Part 7: Life Stages; 32 Annie S. Anderson: Pre-Pregnancy, Pregnancy, and Lactation; 33 Anne-Louise Heath, Helen Crawley, and Rachael Taylor: Infant Feeding and Eating Well for Toddlers; 34 Rachael Taylor and Anne-Louise Heath: Childhood and Adolescent Nutrition; 35 Sian Robinson and Clare Corish: Nutrition and Ageing; Part 8: Nutritional Assessment; 36 Philippa Lyons-Wall: Food Analysis, Food Composition Tables, and Databases; 37 Jim Mann and Silke Morrison: Dietary Assessment; 38 A. Stewart Truswell: Assessment of Nutritional Status; 39 Nita G. Forouhi and Albert Koulman: Biomarkers; Part 9: Applications; 40 Louise M. Burke: Sports Nutrition; 41 Claire Smith and Winsome R. Parnell: Nutritional Consequences of Poverty and Food Insecurity in Developed Countries; 42 Suzie Ferrie: Food in Hospitals; 43 Ross C. Smith: Nutritional Support for Hospital Patients
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