MTU Library Catalogue

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Essentials of human nutrition / edited by Jim Mann and A. Stewart Truswell.

Contributor(s): Mann, Jim | Truswell, A. Stewart.
Material type: materialTypeLabelBookPublisher: Oxford ; New York : Oxford University Press, 2007Edition: 3rd ed.Description: xxii, 599 p. : ill. ; 25 cm. + pbk.ISBN: 9780199290970 .Subject(s): Nutrition | DieteticsDDC classification: 613.2
Contents:
Part 1: Energy and macronutrients -- Part 2: Organic and inorganic essential nutrients -- Part 3: Nutrition-related disorders -- Part 4: Foods -- Part 5: Nutritional assessment -- Part 6: Life stages -- Part 7: Clinical and public health -- Part 8: Case studies.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
General lending MTU Bishopstown Library Lending 613.2 (Browse shelf(Opens below)) 1 Available 00116968
General lending MTU Bishopstown Library Lending 613.2 (Browse shelf(Opens below)) 1 Checked out 29/07/2022 00116922
Total holds: 0

Enhanced descriptions from Syndetics:

Essentials of Human Nutrition is the established starting point for those embarking on courses in nutrition and related fields. It has proven to be an invaluable textbook for students requiring a broad, quality survey of the subject. This third edition has been updated amidst the increasingly buoyant recognition of the role of nutrition in health and disease status. Accordingly, the book charts the involvement and impact of nutrition across the lifespan and at community level, based on a sound foundation of nutritional science. Coverage of topical subjects, such as functional foods, along with the spectre of chronic disease, and nutritional crises in the world, fuels study for assignments and essays. Figures and tables have been compiled selectively to provide a digest of the practical data and processes, such as nutritional assessment and measurement, with which students need to be familiar. Online Resource Centre: BL Active web links to provide a gateway to the journal articles cited in the book BL Editors forum, posting periodic updates on topical and important subjects

Includes bibliographical references and index.

Part 1: Energy and macronutrients -- Part 2: Organic and inorganic essential nutrients -- Part 3: Nutrition-related disorders -- Part 4: Foods -- Part 5: Nutritional assessment -- Part 6: Life stages -- Part 7: Clinical and public health -- Part 8: Case studies.

CIT Module BIOL 7018 - Core reading.

CIT Module BIOL 7021 - Core reading.

CIT Module BIOL 8008 - Core reading.

Table of contents provided by Syndetics

  • 1 Introduction
  • Part 1 Energy and Macronutrients
  • 2 Carbohydrates
  • 3 Lipids
  • 4 Protein
  • 5 Energy
  • 6 Alcohol
  • Part 2 Organic and inorganic essential nutrients
  • 7 Water, electrolytes and acid-base balance
  • 8 Calcium and magnesium
  • 9 Iron
  • 10 Trace Elements
  • 10.1 Zinc
  • 10.2 Copper
  • 10.3 Iodine
  • 10.4 Selenium
  • 10.5 Fluoride
  • 10.6 Ultra-trace elements
  • 11 Vitamin A and Carotenoids
  • 12 B Vitamins
  • 13 Vitamins C and E
  • 14 Vitamins D and K
  • 15 Other biologically active substances inplant food
  • Part 3 Nutrition-related disorders
  • 16 Overweight and Obesity
  • 17 Global Overnutrition
  • 18 Protein Energy Malnutrition
  • 19 Hunger in the World and its Causes
  • 20 Cardiovascular disease
  • 21 Diet and Cancer Causation
  • 22 Diabetes Mellitus
  • 23 Eating Disorders
  • Part 4 Foods
  • 24 Food groups
  • 24.1 Bread and Cereals
  • 24.2 Legumes
  • 24.3 Nuts and Seeds
  • 24.4 Fruit
  • 24.5 Vegetables
  • 24.6 Milk and products
  • 24.7 Meat and Poultry
  • 24.8 Fish
  • 24.9 Eggs
  • 24.10 Fats
  • 24.11 Herbs and Spices
  • 24.12 Food processing
  • 25 Food Toxicity and Safety
  • 26 Functional Foods
  • Part 5 Nutritional assessment
  • 27 Food analysis and food composition tables
  • 28 Dietary Assessment
  • 29 Assessment of Nutritional Status and Biomarkers
  • Part 6 Life stages
  • 30 Pregnancy and Lactation
  • 31 Infant Feeding
  • 32 Childhood and Adolescence
  • 33 Sports Nutrition
  • 34 Nutrition and Aging
  • Part 7 Clinical and public health
  • 35 Food Habits
  • 36 Nutritional Recommendations for theGeneral Community
  • 37 Dietary Counselling
  • Part 8 Case studies
  • 38 Nutritional consequences of poverty in developed countries
  • 39 AIDS and Nutrition
  • 40 Enteral and Parenteral Nutrition Support

Author notes provided by Syndetics

Professor J. Mann is based at the Department of Human Nutrition, University of Otago, in Dunedin, New Zealand. Professor A.S. Truswell of Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, Australia.