Nutrition at a Glance
Herausgegeben von Sharma, Sangita; Barasi, Mary; Sheehy, Tony; Kolahdooz, Fariba
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Nutrition at a Glance
Herausgegeben von Sharma, Sangita; Barasi, Mary; Sheehy, Tony; Kolahdooz, Fariba
- Broschiertes Buch
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.
Nutrition at a Glance:
Is superbly illustrated, with full colour illustrations throughout Includes nutrition 'hot topics' such as gene-nutrient interactions and dietary supplements Has strong international appeal, with different dietary requirements provided for many countries Is…mehr
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.
Nutrition at a Glance:
Is superbly illustrated, with full colour illustrations throughout
Includes nutrition 'hot topics' such as gene-nutrient interactions and dietary supplements
Has strong international appeal, with different dietary requirements provided for many countries
Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics
Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Nutrition at a Glance:
Is superbly illustrated, with full colour illustrations throughout
Includes nutrition 'hot topics' such as gene-nutrient interactions and dietary supplements
Has strong international appeal, with different dietary requirements provided for many countries
Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics
Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Produktdetails
- Produktdetails
- At a Glance
- Verlag: Wiley & Sons
- 2. Aufl.
- Seitenzahl: 192
- Erscheinungstermin: 6. November 2015
- Englisch
- Abmessung: 275mm x 215mm x 12mm
- Gewicht: 543g
- ISBN-13: 9781118661017
- ISBN-10: 111866101X
- Artikelnr.: 42296877
- At a Glance
- Verlag: Wiley & Sons
- 2. Aufl.
- Seitenzahl: 192
- Erscheinungstermin: 6. November 2015
- Englisch
- Abmessung: 275mm x 215mm x 12mm
- Gewicht: 543g
- ISBN-13: 9781118661017
- ISBN-10: 111866101X
- Artikelnr.: 42296877
Sangita Sharma is Centennial Professor, Endowed Chair in Aboriginal Health, and Professor of Aboriginal & Global Health Research within the Department of Medicine, University of Alberta, Canada Fariba Kolahdooz is Nutritional Epidemiologist and Senior Research Associate within the Aboriginal and Global Health Research Group at University of Alberta, Canada Tony Sheehy is Lecturer within the School of Food & Nutritional Sciences, University College Cork, Ireland
Acknowledgements viii How to use your textbook ix About the companion
website xi Part I Nutrients including carbohydrates, fat, proteins,
vitamins, minerals, and alcohol 1 1 Introduction to the nutrients 2 2 The
relationship between diet, health and disease 4 3 Energy intake: Food
sources 6 4 Energy: Control of food intake 8 5 Energy: Measurement of
requirements 10 6 Energy requirements: Components of energy expenditure 12
7 Carbohydrates: Simple and complex carbohydrates 14 8 Carbohydrates:
Digestion and utilisation in the body 16 9 Fats: Types of fatty acids 18 10
Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and
phytosterols) 20 11 Fats: Digestion and utilisation in the body 22 12
Proteins: Chemistry and digestion 24 13 Proteins: Functions and utilisation
in the body 26 14 Proteins: Needs, sources, protein quality and
complementation 28 15 Dietary supplements 30 16 Micronutrients: Fat-soluble
vitamins 32 17 Micronutrients: Water-soluble vitamins 34 18 Micronutrients:
Major minerals 36 19 Micronutrients: Trace elements 38 20 Micronutrients:
Role in metabolism 40 21 Micronutrients and circulatory system I 42 22
Micronutrients and circulatory system II 44 23 Micronutrients: Protective
and defence roles I 46 24 Micronutrients: Protective and defence roles II
48 25 Micronutrients: Structural role in bone I 50 26 Micronutrients:
Structural role in bone II 52 27 Alcohol 54 28 Fetal alcohol spectrum
disorder 56 29 Fluids in the diet 58 Part II Nutritional epidemiology
including assessments, consequences and food choices 61 30 Introduction to
nutrition epidemiology: Study designs I 62 31 Introduction to nutrition
epidemiology: Study designs II 64 32 Research ethics 66 33 Nutritional
assessment methods: Anthropometric assessment 68 34 Nutritional assessment
methods: Dietary assessment I 70 35 Nutritional assessment methods: Dietary
assessment II 72 36 Inadequate nutritional intakes: Causes 74 37 Inadequate
nutritional intakes: Consequences 76 38 Definitions of an adequate diet 78
39 Creating an adequate diet 80 40 Optimising nutrition 82 41 Excessive or
unbalanced nutritional intakes 84 42 Food choice: Individual, social and
cultural factors 86 43 Food choice: The food environment 88 44 Nutrition in
ethnic minority groups and potential impact of religion on diet 90 Part III
Nutrition throughout the life cycle 93 45 Nutrition in pregnancy and
lactation 94 46 Nutrition in infants, toddlers and preschool children 96 47
Nutrition in school-age children and adolescents 98 48 Nutritional
challenges in infants, children and adolescents 100 49 Nutrition and early
origins of adult disease 102 50 Nutrition in older adults 104 Part IV The
role of nutrition in key organs/systems 107 51 Nutrition and the
gastrointestinal tract I 108 52 Nutrition and the gastrointestinal tract II
110 53 Nutrition and the brain I 112 54 Nutrition and the brain II 114 55
Nutrition and the eye 116 Part V Nutrition-related diseases 119 56
Overweight and obesity: Aetiological factors 120 57 Overweight and obesity:
Consequences for health and chronic disease 122 58 Overweight and obesity:
Insulin resistance and metabolic syndrome 124 59 Overweight and obesity:
Prevention and management 126 60 Overweight and obesity: Popular slimming
diets 128 61 Underweight and negative energy balance 130 62 Nutrition and
cancer I 132 63 Nutrition and cancer II 134 64 Diet and cardiovascular
disease: Aetiology 136 65 Diet and cardiovascular disease: Prevention 138
66 Adverse reactions to food and inborn errors of metabolism 140 Part VI
Public health and sports nutrition 143 67 Nutritional genomics 144 68
Nutrition transition 146 69 Promoting nutritional health: A public health
perspective I 148 70 Promoting nutritional health: A public health
perspective II 150 71 Promoting nutritional health: The role of the
dietitian 152 72 Nutrition and sport I 154 73 Nutrition and sport II 156
Part VII Foods, phytochemicals including functional and genetically
modified foods 159 74 Functional foods 160 75 Phytochemicals 162 76
Genetically modified foods 164 77 Food safety 166 Appendices 168 Appendix
A1 Structures of the fat-soluble vitamins A, D, E and K 168 Appendix A2
Structures of the water-soluble vitamins: Thiamin, riboflavin, niacin,
vitamin B 6 , biotin, pantothenic acid, folic acid, vitamin B 12 and
vitamin C 170 Appendix A3 Structures of the major classes of phytochemicals
172 Bibliography 174 Index 177
website xi Part I Nutrients including carbohydrates, fat, proteins,
vitamins, minerals, and alcohol 1 1 Introduction to the nutrients 2 2 The
relationship between diet, health and disease 4 3 Energy intake: Food
sources 6 4 Energy: Control of food intake 8 5 Energy: Measurement of
requirements 10 6 Energy requirements: Components of energy expenditure 12
7 Carbohydrates: Simple and complex carbohydrates 14 8 Carbohydrates:
Digestion and utilisation in the body 16 9 Fats: Types of fatty acids 18 10
Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and
phytosterols) 20 11 Fats: Digestion and utilisation in the body 22 12
Proteins: Chemistry and digestion 24 13 Proteins: Functions and utilisation
in the body 26 14 Proteins: Needs, sources, protein quality and
complementation 28 15 Dietary supplements 30 16 Micronutrients: Fat-soluble
vitamins 32 17 Micronutrients: Water-soluble vitamins 34 18 Micronutrients:
Major minerals 36 19 Micronutrients: Trace elements 38 20 Micronutrients:
Role in metabolism 40 21 Micronutrients and circulatory system I 42 22
Micronutrients and circulatory system II 44 23 Micronutrients: Protective
and defence roles I 46 24 Micronutrients: Protective and defence roles II
48 25 Micronutrients: Structural role in bone I 50 26 Micronutrients:
Structural role in bone II 52 27 Alcohol 54 28 Fetal alcohol spectrum
disorder 56 29 Fluids in the diet 58 Part II Nutritional epidemiology
including assessments, consequences and food choices 61 30 Introduction to
nutrition epidemiology: Study designs I 62 31 Introduction to nutrition
epidemiology: Study designs II 64 32 Research ethics 66 33 Nutritional
assessment methods: Anthropometric assessment 68 34 Nutritional assessment
methods: Dietary assessment I 70 35 Nutritional assessment methods: Dietary
assessment II 72 36 Inadequate nutritional intakes: Causes 74 37 Inadequate
nutritional intakes: Consequences 76 38 Definitions of an adequate diet 78
39 Creating an adequate diet 80 40 Optimising nutrition 82 41 Excessive or
unbalanced nutritional intakes 84 42 Food choice: Individual, social and
cultural factors 86 43 Food choice: The food environment 88 44 Nutrition in
ethnic minority groups and potential impact of religion on diet 90 Part III
Nutrition throughout the life cycle 93 45 Nutrition in pregnancy and
lactation 94 46 Nutrition in infants, toddlers and preschool children 96 47
Nutrition in school-age children and adolescents 98 48 Nutritional
challenges in infants, children and adolescents 100 49 Nutrition and early
origins of adult disease 102 50 Nutrition in older adults 104 Part IV The
role of nutrition in key organs/systems 107 51 Nutrition and the
gastrointestinal tract I 108 52 Nutrition and the gastrointestinal tract II
110 53 Nutrition and the brain I 112 54 Nutrition and the brain II 114 55
Nutrition and the eye 116 Part V Nutrition-related diseases 119 56
Overweight and obesity: Aetiological factors 120 57 Overweight and obesity:
Consequences for health and chronic disease 122 58 Overweight and obesity:
Insulin resistance and metabolic syndrome 124 59 Overweight and obesity:
Prevention and management 126 60 Overweight and obesity: Popular slimming
diets 128 61 Underweight and negative energy balance 130 62 Nutrition and
cancer I 132 63 Nutrition and cancer II 134 64 Diet and cardiovascular
disease: Aetiology 136 65 Diet and cardiovascular disease: Prevention 138
66 Adverse reactions to food and inborn errors of metabolism 140 Part VI
Public health and sports nutrition 143 67 Nutritional genomics 144 68
Nutrition transition 146 69 Promoting nutritional health: A public health
perspective I 148 70 Promoting nutritional health: A public health
perspective II 150 71 Promoting nutritional health: The role of the
dietitian 152 72 Nutrition and sport I 154 73 Nutrition and sport II 156
Part VII Foods, phytochemicals including functional and genetically
modified foods 159 74 Functional foods 160 75 Phytochemicals 162 76
Genetically modified foods 164 77 Food safety 166 Appendices 168 Appendix
A1 Structures of the fat-soluble vitamins A, D, E and K 168 Appendix A2
Structures of the water-soluble vitamins: Thiamin, riboflavin, niacin,
vitamin B 6 , biotin, pantothenic acid, folic acid, vitamin B 12 and
vitamin C 170 Appendix A3 Structures of the major classes of phytochemicals
172 Bibliography 174 Index 177
Acknowledgements viii How to use your textbook ix About the companion
website xi Part I Nutrients including carbohydrates, fat, proteins,
vitamins, minerals, and alcohol 1 1 Introduction to the nutrients 2 2 The
relationship between diet, health and disease 4 3 Energy intake: Food
sources 6 4 Energy: Control of food intake 8 5 Energy: Measurement of
requirements 10 6 Energy requirements: Components of energy expenditure 12
7 Carbohydrates: Simple and complex carbohydrates 14 8 Carbohydrates:
Digestion and utilisation in the body 16 9 Fats: Types of fatty acids 18 10
Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and
phytosterols) 20 11 Fats: Digestion and utilisation in the body 22 12
Proteins: Chemistry and digestion 24 13 Proteins: Functions and utilisation
in the body 26 14 Proteins: Needs, sources, protein quality and
complementation 28 15 Dietary supplements 30 16 Micronutrients: Fat-soluble
vitamins 32 17 Micronutrients: Water-soluble vitamins 34 18 Micronutrients:
Major minerals 36 19 Micronutrients: Trace elements 38 20 Micronutrients:
Role in metabolism 40 21 Micronutrients and circulatory system I 42 22
Micronutrients and circulatory system II 44 23 Micronutrients: Protective
and defence roles I 46 24 Micronutrients: Protective and defence roles II
48 25 Micronutrients: Structural role in bone I 50 26 Micronutrients:
Structural role in bone II 52 27 Alcohol 54 28 Fetal alcohol spectrum
disorder 56 29 Fluids in the diet 58 Part II Nutritional epidemiology
including assessments, consequences and food choices 61 30 Introduction to
nutrition epidemiology: Study designs I 62 31 Introduction to nutrition
epidemiology: Study designs II 64 32 Research ethics 66 33 Nutritional
assessment methods: Anthropometric assessment 68 34 Nutritional assessment
methods: Dietary assessment I 70 35 Nutritional assessment methods: Dietary
assessment II 72 36 Inadequate nutritional intakes: Causes 74 37 Inadequate
nutritional intakes: Consequences 76 38 Definitions of an adequate diet 78
39 Creating an adequate diet 80 40 Optimising nutrition 82 41 Excessive or
unbalanced nutritional intakes 84 42 Food choice: Individual, social and
cultural factors 86 43 Food choice: The food environment 88 44 Nutrition in
ethnic minority groups and potential impact of religion on diet 90 Part III
Nutrition throughout the life cycle 93 45 Nutrition in pregnancy and
lactation 94 46 Nutrition in infants, toddlers and preschool children 96 47
Nutrition in school-age children and adolescents 98 48 Nutritional
challenges in infants, children and adolescents 100 49 Nutrition and early
origins of adult disease 102 50 Nutrition in older adults 104 Part IV The
role of nutrition in key organs/systems 107 51 Nutrition and the
gastrointestinal tract I 108 52 Nutrition and the gastrointestinal tract II
110 53 Nutrition and the brain I 112 54 Nutrition and the brain II 114 55
Nutrition and the eye 116 Part V Nutrition-related diseases 119 56
Overweight and obesity: Aetiological factors 120 57 Overweight and obesity:
Consequences for health and chronic disease 122 58 Overweight and obesity:
Insulin resistance and metabolic syndrome 124 59 Overweight and obesity:
Prevention and management 126 60 Overweight and obesity: Popular slimming
diets 128 61 Underweight and negative energy balance 130 62 Nutrition and
cancer I 132 63 Nutrition and cancer II 134 64 Diet and cardiovascular
disease: Aetiology 136 65 Diet and cardiovascular disease: Prevention 138
66 Adverse reactions to food and inborn errors of metabolism 140 Part VI
Public health and sports nutrition 143 67 Nutritional genomics 144 68
Nutrition transition 146 69 Promoting nutritional health: A public health
perspective I 148 70 Promoting nutritional health: A public health
perspective II 150 71 Promoting nutritional health: The role of the
dietitian 152 72 Nutrition and sport I 154 73 Nutrition and sport II 156
Part VII Foods, phytochemicals including functional and genetically
modified foods 159 74 Functional foods 160 75 Phytochemicals 162 76
Genetically modified foods 164 77 Food safety 166 Appendices 168 Appendix
A1 Structures of the fat-soluble vitamins A, D, E and K 168 Appendix A2
Structures of the water-soluble vitamins: Thiamin, riboflavin, niacin,
vitamin B 6 , biotin, pantothenic acid, folic acid, vitamin B 12 and
vitamin C 170 Appendix A3 Structures of the major classes of phytochemicals
172 Bibliography 174 Index 177
website xi Part I Nutrients including carbohydrates, fat, proteins,
vitamins, minerals, and alcohol 1 1 Introduction to the nutrients 2 2 The
relationship between diet, health and disease 4 3 Energy intake: Food
sources 6 4 Energy: Control of food intake 8 5 Energy: Measurement of
requirements 10 6 Energy requirements: Components of energy expenditure 12
7 Carbohydrates: Simple and complex carbohydrates 14 8 Carbohydrates:
Digestion and utilisation in the body 16 9 Fats: Types of fatty acids 18 10
Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and
phytosterols) 20 11 Fats: Digestion and utilisation in the body 22 12
Proteins: Chemistry and digestion 24 13 Proteins: Functions and utilisation
in the body 26 14 Proteins: Needs, sources, protein quality and
complementation 28 15 Dietary supplements 30 16 Micronutrients: Fat-soluble
vitamins 32 17 Micronutrients: Water-soluble vitamins 34 18 Micronutrients:
Major minerals 36 19 Micronutrients: Trace elements 38 20 Micronutrients:
Role in metabolism 40 21 Micronutrients and circulatory system I 42 22
Micronutrients and circulatory system II 44 23 Micronutrients: Protective
and defence roles I 46 24 Micronutrients: Protective and defence roles II
48 25 Micronutrients: Structural role in bone I 50 26 Micronutrients:
Structural role in bone II 52 27 Alcohol 54 28 Fetal alcohol spectrum
disorder 56 29 Fluids in the diet 58 Part II Nutritional epidemiology
including assessments, consequences and food choices 61 30 Introduction to
nutrition epidemiology: Study designs I 62 31 Introduction to nutrition
epidemiology: Study designs II 64 32 Research ethics 66 33 Nutritional
assessment methods: Anthropometric assessment 68 34 Nutritional assessment
methods: Dietary assessment I 70 35 Nutritional assessment methods: Dietary
assessment II 72 36 Inadequate nutritional intakes: Causes 74 37 Inadequate
nutritional intakes: Consequences 76 38 Definitions of an adequate diet 78
39 Creating an adequate diet 80 40 Optimising nutrition 82 41 Excessive or
unbalanced nutritional intakes 84 42 Food choice: Individual, social and
cultural factors 86 43 Food choice: The food environment 88 44 Nutrition in
ethnic minority groups and potential impact of religion on diet 90 Part III
Nutrition throughout the life cycle 93 45 Nutrition in pregnancy and
lactation 94 46 Nutrition in infants, toddlers and preschool children 96 47
Nutrition in school-age children and adolescents 98 48 Nutritional
challenges in infants, children and adolescents 100 49 Nutrition and early
origins of adult disease 102 50 Nutrition in older adults 104 Part IV The
role of nutrition in key organs/systems 107 51 Nutrition and the
gastrointestinal tract I 108 52 Nutrition and the gastrointestinal tract II
110 53 Nutrition and the brain I 112 54 Nutrition and the brain II 114 55
Nutrition and the eye 116 Part V Nutrition-related diseases 119 56
Overweight and obesity: Aetiological factors 120 57 Overweight and obesity:
Consequences for health and chronic disease 122 58 Overweight and obesity:
Insulin resistance and metabolic syndrome 124 59 Overweight and obesity:
Prevention and management 126 60 Overweight and obesity: Popular slimming
diets 128 61 Underweight and negative energy balance 130 62 Nutrition and
cancer I 132 63 Nutrition and cancer II 134 64 Diet and cardiovascular
disease: Aetiology 136 65 Diet and cardiovascular disease: Prevention 138
66 Adverse reactions to food and inborn errors of metabolism 140 Part VI
Public health and sports nutrition 143 67 Nutritional genomics 144 68
Nutrition transition 146 69 Promoting nutritional health: A public health
perspective I 148 70 Promoting nutritional health: A public health
perspective II 150 71 Promoting nutritional health: The role of the
dietitian 152 72 Nutrition and sport I 154 73 Nutrition and sport II 156
Part VII Foods, phytochemicals including functional and genetically
modified foods 159 74 Functional foods 160 75 Phytochemicals 162 76
Genetically modified foods 164 77 Food safety 166 Appendices 168 Appendix
A1 Structures of the fat-soluble vitamins A, D, E and K 168 Appendix A2
Structures of the water-soluble vitamins: Thiamin, riboflavin, niacin,
vitamin B 6 , biotin, pantothenic acid, folic acid, vitamin B 12 and
vitamin C 170 Appendix A3 Structures of the major classes of phytochemicals
172 Bibliography 174 Index 177