Description
ABC of Nutrition
A practical guide to nutrition and the health problems related to foods and diet, covering body composition, epidemiology, specific populations, and more
ABC of Nutrition is a comprehensive guide to nutrition as it relates to the causes, treatment and management of the symptoms and medical conditions frequently met by healthcare professionals. Beginning with a new introduction to principles of nutrition and definitions of terms, this revised and updated fifth edition includes new chapters on nutrition for special populations, such as pregnant women, children, and the elderly, and on the use of products marketed for sports and performance enhancement.
This new edition also features the latest National Institute for Health and Care Excellence guidelines on Nutrition Support for Adults, as well as guidance on Maternal and Child Nutrition. Written by a team of experts with a range of professional perspectives, ABC of Nutrition includes valuable, practical information based on clinical evidence, in an easily accessible way. Areas covered include:
- Vitamins and minerals, salt and sodium, fats, carbohydrates, and proteins
- Nutritional deficiencies in both developing and affluent countries, and the role of functional foods and nutrient fortification in addressing these deficiencies
- Nutrition’s role in heart disease, blood pressure, chronic diseases such as diabetes, and some types of cancer
- Challenges of weight management, eating disorders, and obesity for individuals and in the sphere of public health
- Addressing the large amount of misinformation circulating in the media about foods and health
ABC of Nutrition is an essential, stimulating read, aimed at providing confidence when advising about diet and nutrition for healthcare professionals, practitioners, and students in many fields.
Table of Contents
List of Contributors vii
Foreword viii
Preface x
1 Introduction: What Is ‘Nutrition’? 1
Mike Lean
2 Nutritional Status: What We Eat – Assessment of Diet 4
Catherine Hankey
3 Body Composition: What We Are 8
Mike Lean
4 From Food to Health: Nutritional Epidemiology 14
Charlotte Evans
5 Dietary Guidelines 19
Jane Scott
6 Fats 23
Catherine Hankey and Wilma S. Leslie
7 Carbohydrates 27
Catriona Thomson, Christine Edwards, and Alison Parrett
8 Protein 34
Katerina Vasilaki and Donald C. McMillan
9 Salt (Sodium Chloride) 39
Clare Farrand and Katharine Jenner
10 Vitamins and Minerals 44
Catherine Hankey
11 Functional Foods and Food Fortification 50
Viren Ranawana
12 Nutrition in the Management of Chronic Disease: Type 2 Diabetes and Cardiovascular Disease 55
Wilma S. Leslie
13 Obesity and the Need for Weight Management 58
Mike Lean
14 Specific Dietary Approaches for Weight Management 64
Mike Lean
15 Public Health and Obesity Prevention 68
Mikael Fogelholm
16 Nutrition in Pregnancy 73
Clare E. Collins and Michelle L. Blumfield
17 Infant and Child Nutrition 81
Charlotte Wright
18 Nutrition in Older People 86
Wilma S. Leslie
19 Performance and Sports Nutrition 90
Richard Chessor
Index 96
