Enhanced descriptions from Syndetics:

The third edition of this highly regarded introductory textbook continues to cover all aspects of nutrition, including nutritional epidemiology, social aspects of nutrition, the science of food as a source of energy and essential nutrients, and the microbiological safety of food and food processing. Its focus is on nutrition in industrialized nations where nutritional deficiencies in the traditional sense are less of an issue, but the roles of diet in causing or preventing chronic disease and maintaining good 'life-long' health and well-being are gaining ever-increasing attention. The importance of good health promotion is therefore a guiding principle throughout the book, supported by a section devoted to health promotion theory.

Nutrition - a health promotion approach is the book of choice for first year nutrition students looking for a readable but comprehensive introduction to the field, dieticians undertaking the nutrition components of their course, and other students undertaking nutrition modules as part of a broader scientific or professional course such as food science or catering.

Table of contents provided by Syndetics

• Preface (p. xi)
• Part 1 Concepts and Principles (p. 1)
• 1 Changing priorities for nutrition education (p. 3)
• Identification of the essential nutrients (p. 3)
• Adequacy: the traditional priority in nutrition (p. 5)
• The new priority: diet as a means to health promotion or disease prevention (p. 7)
• Is intervention to induce dietary change justified? (p. 16)
• Effecting dietary change (p. 22)
• Concluding remarks (p. 28)
• 2 Food selection (p. 29)
• Introduction and aims of the chapter (p. 29)
• The biological model of food (p. 30)
• Dietary and cultural prejudice (p. 31)
• Food classification systems (p. 32)
• Non-nuturitional uses of food (p. 36)
• The hierarchy of human needs (p. 38)
• A model of food selection: the hierarchy of availabilities model (p. 39)
• Physical availability (p. 41)
• Economic availability (p. 42)
• Cultural availability (p. 54)
• 'Gatekeeper' limitations on availability (p. 60)
• 3 Methods of nuturitional surveillance and research (p. 63)
• Introduction and aims of the chapter (p. 63)
• Nuturirional assessment and surveillance (p. 63)
• Methods used to establish links between diet and disease (p. 97)
• 4 Dietary guidelines and recommendations (p. 123)
• The range of 'expert reports' and their consistency (p. 123)
• Variations in the presentation of guidelines and recommendations (p. 125)
• 'Food' recommendations (p. 127)
• Energy and body weight (p. 128)
• Recommendations for fats, carbohydrates, protein and salt (p. 128)
• Alcohol (p. 130)
• How do current UK diets compare with 'ideal' intakes? (p. 133)
• Other nutrients (p. 134)
• Willingness to change (p. 134)
• Some barriers to dietary change (p. 136)
• Aids to food selection (p. 137)
• Concluding remarks (p. 141)
• 5 Cellular energetics (p. 143)
• Introduction and aims of the chapter (p. 143)
• Overview of metabolism (p. 143)
• Metabolism of glucose and the monosaccharides (p. 145)
• Metabolism of fatty acids and glycerol (p. 147)
• Metabolism of amino acids (p. 148)
• The pentose phosphate pathway (p. 148)
• An overview of macronutrient handling in the gut (p. 149)
• Part 2 Energy, Energy Balance and Obesity (p. 151)
• 6 Introduction to energy aspects of nutrition (p. 153)
• Sources of energy (p. 153)
• Units of energy (p. 153)
• How are energy requirements estimated? (p. 153)
• Variation in average energy requirements: general trends (p. 156)
• Energy content of foods (p. 157)
• Sources of dietary energy by nutrient (p. 157)
• Energy density (p. 159)
• Nutrient density (p. 162)
• The sources of dietary energy by food groups (p. 162)
• Starvation (p. 163)
• Eating disorders (p. 167)
• Cancer cachexia (p. 170)
• 7 Energy balance and its regulation (p. 173)
• Concept of energy balance (p. 173)
• Is there physiological regulation of energy balance? (p. 174)
• 'Set point' theory (p. 175)
• Is energy expenditure regulated? (p. 175)
• External influences that affect food intake (p. 178)
• Control of energy intake (p. 178)
• 8 Obesity (p. 187)
• Defining obesity (p. 187)
• Prevalence of obesity (p. 187)
• Consequences of obesity (p. 194)
• The metabolic syndrome or 'syndrome X' (p. 201)
• Causes of obesity (p. 201)
• Prevention and treatment of obesity in populations (p. 210)
• Obesity treatment in individuals (p. 213)
• More 'aggressive' treatments for obesity (p. 217)
• Part 3 The Nutrients (p. 223)
• 9 Carbohydrates (p. 225)
• Introduction (p. 225)
• Nature and classification of carbohydrates (p. 226)
• Dietary sources of carbohydrate (p. 227)
• Sugars (p. 228)
• Artificial sweeteners (p. 230)
• Diet and dental health (p. 232)
• Starches (p. 235)
• Non-starch polysaccharide (p. 237)
• Resistant starch (p. 240)
• The glycaemic index (p. 241)
• Does dietary fibre/non-starch polysaccharide protect against bowel cancer and heart disease? (p. 241)
• Possible mechanisms by which diet may influence the risk of bowel cancer and heart disease (p. 245)
• 10 Protein and amino acids (p. 247)
• Traditional scientific aspects of protein nutrition (p. 247)
• Significance of protein in human nutrition (p. 255)
• Concluding remarks (p. 261)
• 11 Fat (p. 263)
• Nature of dietary fat (p. 263)
• Types of fatty acids (p. 264)
• Sources of fat in the diet (p. 269)
• Roles of fat in the diet (p. 272)
• Blood lipoproteins (p. 278)
• Digestion, absorption and transport of dietary lipids (p. 279)
• Transport of endogenously produced lipids (p. 280)
• The diet-heart hypothesis (p. 282)
• Current 'health images' of different dietary fats (p. 284)
• The key tenets of the diet-heart hypothesis (p. 289)
• Review of the evidence for the diet-heart hypothesis (p. 289)
• Fish oils (p. 295)
• Other natural oils used as supplements (p. 299)
• 12 The micronutrients (p. 301)
• Scope of this chapter (p. 301)
• Overview of dietary supplements (p. 302)
• General micrountrient adequacy of British adults (p. 303)
• Antioxidants and the oxidant theory of disease (p. 308)
• Do high antioxidant intakes prevent heart disease, cancer and other chronic diseases? (p. 313)
• Use of substances other than essential nutrients as dietary supplements (p. 318)
• 13 The vitamins (p. 329)
• Some general concepts and principles (p. 329)
• The individual vitamins (p. 332)
• 14 The minerals (p. 357)
• Introduction (p. 357)
• Chromium (p. 358)
• Copper (p. 359)
• Fluoride (p. 360)
• Magnesium (p. 360)
• Manganese (p. 361)
• Molybdenum (p. 361)
• Phosphorus (p. 362)
• Potassium (p. 362)
• Selenium (p. 363)
• Zinc (p. 364)
• Iodine and iodine deficiency diseases (p. 365)
• Iron and iron deficiency anaemia (p. 368)
• Calcium, diet and osteoporosis (p. 373)
• Calcium and bone health (p. 376)
• Salt and hypertension (p. 383)
• Part 4 Variation in Nutritional Requirements and Priorities (p. 395)
• 15 Nutrition and the human lifecycle (p. 397)
• Introduction (p. 397)
• Nutritional aspects of pregnancy (p. 399)
• Lactation (p. 411)
• Infancy (p. 412)
• Childhood and adolescence (p. 422)
• The elderly (p. 426)
• 16 Nutrition as treatment (p. 439)
• Diet as a complete therapy (p. 439)
• Diet as a specific component of therapy (p. 443)
• Malnutrition in hospital patients (p. 449)
• 17 Some other groups and situations (p. 459)
• Vegetarianism (p. 459)
• Racial minorities (p. 465)
• Nutrition and physical activity (p. 470)
• Part 5 The Safety and Quality of Food (p. 481)
• 18 The safety and quality of food (p. 483)
• Aims of the chapter (p. 483)
• Consumer protection (p. 483)
• Food poisoning and the microbiological safety of food (p. 489)
• Bovine spongiform encephalopathy (p. 502)
• Food processing (p. 508)
• Chemical safety of food (p. 512)
• Functional foods (p. 520)
• Glossary (p. 529)
• References (p. 543)
• Index (p. 565)

Author notes provided by Syndetics