Nutrition at a GlanceISBN: 978-1-4051-3487-3
Paperback
144 pages
November 2007, Wiley-Blackwell
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Part 1 Nutritional principles.
1 Diet, health and disease.
2 Methods of studying nutrition: nutritional epidemiology.
3 Nutritional assessment of individuals.
4 Inadequate nutritional intakes: causes.
5 Inadequate nutritional intakes: consequences.
6 Excessive or unbalanced nutritional intakes.
7 Definitions of an adequate diet.
8 Creating an adequate diet.
9 Food choice: internal and external factors.
10 Food choice: the food environment.
Part 2 Components of a balanced diet: the nutrients and dietary factors.
11 Introduction to nutrients.
12 Carbohydrates in the diet.
13 Carbohydrates in the body.
14 Introduction to fats: types of fatty acids.
15 Introduction to fats: related compounds and fat digestion.
16 Fats: Utilisation in the body.
17 Proteins: chemistry and digestion.
18 Proteins: functions in the body.
19 Proteins: needs and sources.
20 Energy intake: food sources.
21 Energy intake: control.
22 Energy requirements: measurement.
23 Energy requirements: components.
24 Micronutrients and the heart and circulatory system I.
25 Micronutrients and the heart and circulatory system II.
26 Micronutrients: role in metabolism.
27 Micronutrients: protective and defence roles I.
28 Micronutrients: protective and defence roles II.
29 Micronutrients: structural role I.
30 Micronutrients: structural role II.
31 Alcohol in the diet.
32 Fluids in the diet.
Part 3 The role of nutrition in key organs/systems for the supply of nutrients.
33 Nutrition and the gastrointestinal tract I.
34 Nutrition and the gastrointestinal tract II.
35 Nutrition and the brain I.
36 Nutrition and the brain II.
37 Nutrition and the eye.
Part 4 Physiological and other challenges to meeting nutritional needs.
38 Nutrition in preganany and lactation.
39 Nutrition in infants and preschool children.
40 Nutrition in school-age children and adolescents.
41 Nutritional problems in infants, children and adolescents.
42 Nutrition and early origins of adult disease.
43 Nutrition in older adults.
44 Nutrition in ethnic minority groups and impact religion on diet.
45 Nutrition and sport I.
46 Nutrition and sport II.
47 Adverse reactions to food I.
48 Adverse reactions to food II.
Part 5 Nutrition-related disease.
49 Overweight and obesity: aetiological factors.
50 Overweight and obesity: consequences for health I.
51 Overweight and obesity: consequences for health II.
52 Overweight and obesity: prevention and management.
53 Overweight and obesity: popular slimming diets.
54 Underweight and negative energy balance.
55 Nutrition and cancer I.
56 Nutrition and cancer II.
57 Diet and cardiovascular disease: aetiology.
58 Diet and cardiovascular disease: prevention.
Part 6 Improving diets.
59 Optimising nutrition.
60 Promoting nutritional health: a public health perspective I.
61 Promoting nutritional health: a public health perspective II.
62 Promoting nutritional health: the role of a dietitian.
Apendix 1 The vitamins: summary of functions and food sources.
Appendix 2 The minerals: summary of functions and food sources.
Appendix 3 Department of Health Report on Health and Social Subjects: Dietary reference values for food energy and nutrients for the United Kingdom.
Glossary.
Index
1 Diet, health and disease.
2 Methods of studying nutrition: nutritional epidemiology.
3 Nutritional assessment of individuals.
4 Inadequate nutritional intakes: causes.
5 Inadequate nutritional intakes: consequences.
6 Excessive or unbalanced nutritional intakes.
7 Definitions of an adequate diet.
8 Creating an adequate diet.
9 Food choice: internal and external factors.
10 Food choice: the food environment.
Part 2 Components of a balanced diet: the nutrients and dietary factors.
11 Introduction to nutrients.
12 Carbohydrates in the diet.
13 Carbohydrates in the body.
14 Introduction to fats: types of fatty acids.
15 Introduction to fats: related compounds and fat digestion.
16 Fats: Utilisation in the body.
17 Proteins: chemistry and digestion.
18 Proteins: functions in the body.
19 Proteins: needs and sources.
20 Energy intake: food sources.
21 Energy intake: control.
22 Energy requirements: measurement.
23 Energy requirements: components.
24 Micronutrients and the heart and circulatory system I.
25 Micronutrients and the heart and circulatory system II.
26 Micronutrients: role in metabolism.
27 Micronutrients: protective and defence roles I.
28 Micronutrients: protective and defence roles II.
29 Micronutrients: structural role I.
30 Micronutrients: structural role II.
31 Alcohol in the diet.
32 Fluids in the diet.
Part 3 The role of nutrition in key organs/systems for the supply of nutrients.
33 Nutrition and the gastrointestinal tract I.
34 Nutrition and the gastrointestinal tract II.
35 Nutrition and the brain I.
36 Nutrition and the brain II.
37 Nutrition and the eye.
Part 4 Physiological and other challenges to meeting nutritional needs.
38 Nutrition in preganany and lactation.
39 Nutrition in infants and preschool children.
40 Nutrition in school-age children and adolescents.
41 Nutritional problems in infants, children and adolescents.
42 Nutrition and early origins of adult disease.
43 Nutrition in older adults.
44 Nutrition in ethnic minority groups and impact religion on diet.
45 Nutrition and sport I.
46 Nutrition and sport II.
47 Adverse reactions to food I.
48 Adverse reactions to food II.
Part 5 Nutrition-related disease.
49 Overweight and obesity: aetiological factors.
50 Overweight and obesity: consequences for health I.
51 Overweight and obesity: consequences for health II.
52 Overweight and obesity: prevention and management.
53 Overweight and obesity: popular slimming diets.
54 Underweight and negative energy balance.
55 Nutrition and cancer I.
56 Nutrition and cancer II.
57 Diet and cardiovascular disease: aetiology.
58 Diet and cardiovascular disease: prevention.
Part 6 Improving diets.
59 Optimising nutrition.
60 Promoting nutritional health: a public health perspective I.
61 Promoting nutritional health: a public health perspective II.
62 Promoting nutritional health: the role of a dietitian.
Apendix 1 The vitamins: summary of functions and food sources.
Appendix 2 The minerals: summary of functions and food sources.
Appendix 3 Department of Health Report on Health and Social Subjects: Dietary reference values for food energy and nutrients for the United Kingdom.
Glossary.
Index
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