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Nutrition at a Glance

ISBN: 978-1-4051-3487-3
144 pages
November 2007, Wiley-Blackwell
Nutrition at a Glance (1405134879) cover image
With nutrition now recognised as a crucial part of the prevention and treatment of many human diseases and conditions, it is now more essential than ever that health studies, nursing and medical students have an understanding of the facts behind human nutrition.

Nutrition at a Glance continues the popular series style of providing succinct information in a user-friendly, well illustrated format, with a broad coverage taking in such key topics as:

• What makes an adequate diet
• The role of key nutrients in maintaining heath
• Food allergy and intolerance
• Obesity, cancer, cardiovascular disease and gastrointestinal disease
• Nutrition and the brain
• Food choice and food policies

An invaluable resource for students in need of an introduction to the area or a revision tool, this book will also serves as a handy quick reference for busy professionals needing to get to grips with this important subject.

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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
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Mary Barasi

Head of Human Nutrition & Dietetics, University of Wales Institute, Cardiff, U. K

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  • Part of the popular Blackwell Publishing At a Glance series
  • Succinct and user-friendly, with clear layout and illustrations
  • An invaluable quick reference guide for students and professionals
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“Recognizing that nutrition is a critical component to good health, this volume delivers to nursing students, medical students, and others in health-related fields the basic facts behind human nutrition. As it is written in an easy-to-understand language, it will also appeal to the layperson looking for a primer on nutrition.” (American Reference Books Annual, Vol. 39 (2008))

“The book covers a wide range of topics and…is succinctly written.” (Maternal and Child Nutrition, October 2008)

“Provides succinct information in a user-friendly, well illustrated format … taking in such key topics as food allergy and intolerance, obesity and gastrointestinal disease.”
(Doodys Book Reviews)

"An invaluable reference for students in need of an introduction to the area or a revision tool."
(International Food Information Service)

"Recognizing that nutrition is a critical component to good health, this volume delivers to nursing students, medical students, and others in health-related fields the basic facts behind human nutrition. As it is written in an easy-to-understand language, it will also appeal to the layperson looking for a primer on nutrition."
(American Reference Books Annual, Vol. 39)

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