Nutrition, 2Ed
A Health Promotion Approach
Seiten
2002
|
2nd New edition
Hodder Arnold (Verlag)
978-0-340-76069-7 (ISBN)
Hodder Arnold (Verlag)
978-0-340-76069-7 (ISBN)
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Covers various aspects of nutrition including nutritional epidemiology, social aspects of nutrition, and the microbiological safety of food as well as the more traditional aspects of food as a source of energy and essential nutrients. This book focuses on nutrition in industrialised countries and on the importance of health promotion.
This is the second edition of this highly regarded introductory textbook, covering all aspects of nutrition including nutritional epidemiology, social aspects of nutrition, and the microbiological safety of food as well as the more traditional aspects of food as a source of energy and essential nutrients. Its focus is on nutrition in industrialised countries, where nutritional deficiencies are less of an issue than the role of diet in causing and preventing chronic disease and maintaining good health throughout the life cycle. The importance of health promotion is consequently a guiding principle throughout the book, backed up by a new section on health promotion theory.
This is the book of choice for first year nutrition students, dieticians undertaking the nutrition components of their course, and students undertaking nutrition modules as part of broader scientific or professional courese.
This is the second edition of this highly regarded introductory textbook, covering all aspects of nutrition including nutritional epidemiology, social aspects of nutrition, and the microbiological safety of food as well as the more traditional aspects of food as a source of energy and essential nutrients. Its focus is on nutrition in industrialised countries, where nutritional deficiencies are less of an issue than the role of diet in causing and preventing chronic disease and maintaining good health throughout the life cycle. The importance of health promotion is consequently a guiding principle throughout the book, backed up by a new section on health promotion theory.
This is the book of choice for first year nutrition students, dieticians undertaking the nutrition components of their course, and students undertaking nutrition modules as part of broader scientific or professional courese.
Part 1 Concepts and Principles
Changing priorities for nutrition education
Food selection
Methods of nutritional surveillance and research
Dietary guidelines and recommendations
Cellular energetics
Part 2 Energy, Energy Balance and Obesity
Introduction to enery aspects of nutrition
Energy balance and its regulation
Obesity
Part 3 The Nutrients
Carbohydrates
Protein and amino acids
Fat
Vitamins and antioxidants
The minerals
Part 4 Variation in Nutritional Requirements and Priorities
Nutrition and the human life cycle
Nutrition as treatment
Some other groups and situations
Part 5 The Safety and Quality of Food
The safety and quality of food.
| Erscheint lt. Verlag | 1.2.2002 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 0-340-76069-9 / 0340760699 |
| ISBN-13 | 978-0-340-76069-7 / 9780340760697 |
| Zustand | Neuware |
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