Details
Introduction to Human Nutrition
The Nutrition Society Textbook 2. Aufl.
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53,99 € |
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| Verlag: | Wiley-Blackwell |
| Format: | |
| Veröffentl.: | 24.11.2009 |
| ISBN/EAN: | 9781444322965 |
| Sprache: | englisch |
| Anzahl Seiten: | 384 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, <i>Introduction to Human Nutrition</i> has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: <ul> <li> Provide students with the required scientific basics of nutrition in the context of a systems and health approach</li> <li>Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified</li> <li>Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective</li> </ul> <p><i>Introduction to Human Nutrition</i> is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.</p>
1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition.<br /> <i>H. H. Vorster</i> <p>2. Body Composition.<br /> <i>P. Deurenberg</i></p> <p>3. Energy Metabolism.<br /> <i>A. Astrup and A. Tremblay</i></p> <p>4. Nutrition and Metabolism of Proteins and Amino Acids.<br /> <i>N. K. Fukagawa and Y. M. Yu</i></p> <p>5. Digestion and Metabolism of Carbohydrates.<br /> <i>J. Mathers and T. Wolever</i></p> <p>6. Nutrition and Metabolism of Lipids.<br /> <i>S. C. Cunnane and B. A. Griffin</i></p> <p>7. Dietary Reference Standards.<br /> <i>K. M. Younger</i></p> <p>8. The Vitamins.<br /> <i>D. A. Bender</i></p> <p>9. Minerals and Trace Elements.<br /> <i>J. J. Strain and K. D. Cashman</i></p> <p>10. Measuring Food Intake.<br /> <i>U. E. MacIntyre</i></p> <p>11. Food Composition.<br /> <i>J. M. Holden and H. C. Schönfeldt</i></p> <p>12. Food and Nutrition -Policy and Regulatory Issues.<br /> <i>M. J. Gibney and A. McKevitt</i></p> <p>13. Nutrition Research Methodology.<br /> <i>J. A. Martínez and M. A. Martínez González</i></p> <p>14. Food Safety: A Public Health Issue of Growing Importance.<br /> <i>A. Reilly, C. Tlustos, J. O’Connor and L. O’Connor</i></p> <p>15. Food and Nutrition-Related Diseases: The Global Challenge.<br /> <i>H. H .Vorster and M. J. Gibney</i></p>
<span style="font-family: Calibri;"><span style="font-size: 9pt; mso-bidi-font-family: TimesNewRomanPS;">“This book is absolutely essential reading for anyone interested in human nutrition and food. Its global perspective and variety of content ensure completeness, breadth and depth. The book was written by a leading international researchers in this field, making this book valid and reliable.” (</span><em style="mso-bidi-font-style: normal;"><span style="font-size: 9pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: 'Times New Roman';">International Journal of Therapy and Rehabilitation,</span></em> <span style="font-size: 9pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: 'Times New Roman';">June 2010)</span></span><br /> <br /> <p><span style="font-size: 8pt; font-family: "TimesNewRomanPS","serif"; mso-bidi-font-family: TimesNewRomanPS;"> </span></p>
Michael Gibney, Institute of Food and Health, University College Dublin, Dublin, Ireland <p>Susan Lanham-New, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK</p> <p>Aedin Cassidy, School of Medicine, University of East Anglia, Norwich, UK</p> <p>Hester Vorster, Faculty of Health Sciences, North-West University, Potchefstroom, South Africa</p>
In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, <i>Introduction to Human Nutrition</i> has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: <ul> <li> Provide students with the required scientific basics of nutrition in the context of a systems and health approach</li> <li>Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified</li> <li>Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective</li> </ul> <p><i>Introduction to Human Nutrition</i> is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.</p>
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