Nutrition: A Reference Handbook
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Product details:
- Publisher OUP Oxford
- Date of Publication 3 October 1996
- ISBN 9780192623683
- Binding Hardback
- No. of pages612 pages
- Size 253x194x38 mm
- Weight 1406 g
- Language English
- Illustrations line figures and tables 0
Categories
Short description:
This book provides in a single volume all of the nutritional information that is likely to be needed by people working in the broad fields of diet and health, food and nutrition, in the form of an encyclopedia dictionary with comprehensive and clearly annotated tables of data, all citing the original literature sources.
MoreLong description:
This book provides in a single volume, all of the nutritional information that is likely to be required by anyone working in the fields of diet and health, food, and nutrition. It consists principally of tables of data, suitably annotated, with notes on the interpretation of the data presented. The information presented here has never previously been available in a single reference work, but has been scattered in a wide variety of sources, including the literature on nutrition, food science and technology, labelling legislation, biochemistry, physiology, clinical medicine and paediatrics.
In each section the information is arranged in order of increasing detail or complexity, so that it is easy to find a simple answer to a question, and reading further reveals more detailed information. All terms are clearly defined and the non-specialist reader has been considered throughout. The book includes a comprehensive index and has been extensively cross-referenced. A full bibliography refers the reader to original research literature.
The information is arranged in the following sections:
*body composition and anthropometry
*growth and development
*energy nutrition and physiology
*overweight and obesity
*protein-energy malnutrition
*macronutrients
*carbohydrates (including non-starch polysaccharides), fats, proteins-including overviews of metabolic pathways
micronutrients: vitamins and minerals-including metabolic functions, requirements, reference intakes, deficiency diseases etc
*food additives and contaminants
*food composition and labelling legislation
*glossary
essentially a reference book, designed for "dipping into", with much of the information consolidated into tables
Table of Contents:
List of tables
List of figures
Preface
The historical development of nutritional concepts
Body composition
Growth and development
Reference intakes, dietary goals and nutrition labelling of foods
Energy balance and overview of metabolism
Physiology of feeding and digestion
Carbohydrates
Lipids: fats and oils
Alcohol and alcoholic beverages
Protein nutrition
Overnutrition: problems of overweight and obesity
World food supplies and protein-energy malnutrition
Vitamin A and carotenes
Vitamin D, calcium and phosphorus
Vitamin E and selenium
Vitamin K
Thiamin (Vitamin B1)
Riboflavin (Vitamin B2)Niacin
Vitamin B6
Folate and vitamin B12
Vitamin C
Biotin, pantothenic acid and other organic compounds
Iron
Mineral nutrition
Food processing
Adverse reactions to foods
Systematic classification of foods
Miscellaneous tables
References cited in the text
Index
