Full Description
Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including:
Increased coverage of experimental and observational methods used in nutrition
In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles
Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible
Discussion of nutrition debates
Critical coverage of "medicinal uses of food" including superfoods, functional foods and dietary supplements
Updated bullet point summaries of key points after each major topic within each chapter
The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies. The book contains in-depth and critical reviews of the methods used to evaluate nutritional intakes/status and the observational and experimental used to investigate putative links between dietary factors and health outcome. It covers the role of food as a source of energy and nutrients while discussing the non-nutritional roles of food and the social and psychological factors that influence food choice. Presenting a critical discussion on the value of nutrition research linking specific foods or nutrients to specific diseases which encourages students to question the value of some current nutrition research.
This is essential reading for all nutrition and dietetics students with different backgrounds who are studying nutrition as a specific discipline for the first time.
Contents
PART 1 CONCEPTS AND PRINCIPLES 1 Changing priorities in nutrition 2 Food selection 3 Methods of nutritional assessment and surveillance 4 Investigating links between diet and health outcomes 5 Investigating links between diet and health - amalgamation, synthesis and decision making 6 Dietary guidelines and recommendations PART 2 ENERGY, ENERGY BALANCE AND OBESITY 7 Introduction to energy aspects of nutrition 8 Energy balance and its regulation 9 Obesity PART 3 THE NUTRIENTS 10 Carbohydrates 11 Protein and amino acids 12 Fat 13 Dietary supplements and food fortification 14 Food as medicine 15 The vitamins 16 The minerals PART 4 VARIATION IN NUTRITIONAL REQUIREMENTS AND PRIORITIES 17 Nutrition and the human lifecycle 18 Nutrition as treatment 19 Some other groups and circumstances PART 5 FOOD SAFETY AND QUALITY 20 The safety and quality of food
