//img.uscri.be/pth/dc2e2e924be9698c43c31d88c3301d122deb9872
Cette publication ne fait pas partie de la bibliothèque YouScribe
Elle est disponible uniquement à l'achat (la librairie de YouScribe)
Achetez pour : 70,90 € Lire un extrait

Téléchargement

Format(s) : EPUB

avec DRM

Principles of Human Nutrition

De
704 pages
This exciting new book is the updated and revised second edition of an extremely popular and well-received textbook. Written by Martin Eastwood, well respected internationally in nutritional sciences, this important new edition provides students with a thorough book that should be adopted for course use on many courses worldwide.

Taking into account constructive comments received by students and teachers who used and enjoyed the first edition, this new edition retains the original freshness of the 1st edition, looking at nutrition as an exciting discipline. Special features within the book to help students include summaries, boxes and questions. Carefully laid out to assist learning, the book is divided broadly into sections, providing in-depth coverage of the following subjects:

  • food in the community
  • metabolism of nutrients by an individual, dictated by genetic makeup,
  • measurement of an individual’s nutritional status
  • essential, non-essential and non-nutrients; their selection, ingestion, digestion, absorption and metabolism
  • nutritional requirements in the normal individual and for specific diseases

Principles of Human Nutrition, 2nd Edition is primarily written as a course text for those studying degree courses in nutrition and dietetics and for students on modular courses on nutrition within other degree courses, e.g. food studies, medicine, health sciences, nursing and biological sciences. It is also of great value as a reference for professional nutritionists and dietitians, food scientists and health professionals based in academia, in practice and in commercial positions such as within the food and pharmaceutical industries. Multiple copies of this valuable book should also be on the shelves of all universities, medical schools and research establishments where these subjects are studied and taught.

For supplementary material associated with this textbook and its contents, please visit the web pages for this book, on the publishers’ website: http://www.blackwellpublishing.com/eastwood/

Martin Eastwood was formerly consultant gastroenterologist at the Western General Hospital, Edinburgh, U. K. and Reader in Medicine at the University of Edinburgh, U. K.

Voir plus Voir moins
Chapter 1
Part I Chapter 2 Chapter 3
Part II Chapter 4 Chapter 5 Chapter 6
Part III Chapter 7
Part IV Chapter 8 Chapter 9 Chapter 10
Part V Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16
Acknowledgements
Contents
Introduction and overview
Factors influencing the food that a community eats History of food Social, population and environmental influences on nutrition
Calculating how much food a community eats The food chain Nutritional requirements Nutritional epidemiology
Factors influencing how an individual metabolises nutrients Genetics
Calculating the nutritional status of an individual Evaluation of dietary intake Measurements of energy Body composition
Nutrients and non-nutrients Principles, amino acids and proteins Lipids Carbohydrates Dietary fibre Alcohol as a nutrient Vitamins
vii
1
7 9 25
33 35 51 62
71 73
121 123 132 141
149 151 179 195 213 224 239
v
i
Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21
Part VI Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26 Chapter 27 Chapter 28 Chapter 29 Chapter 30 Chapter 31 Chapter 32 Chapter 33 Chapter 34 Chapter 35 Chapter 36 Chapter 37 Chapter 38 Chapter 39 Chapter 40 Chapter 41
Part VII Chapter 42 Chapter 43 Chapter 44 Chapter 45 Chapter 46 Chapter 47
Plant secondary metabolites and herbs Water, electrolytes, minerals and trace elements Non-nutritive components of food Agricultural chemicals in the food chain Drugs and nutrition
Eating, digestion and metabolism Smell and taste Intake and satiety The gastrointestinal tract and food availability Carbohydrate digestion and absorption Protein absorption Lipid absorption Foetal and placental nutrition Thermodynamics and metabolism Mitochondria Cytochrome P450 Free radicals Carbohydrate metabolism Lipid metabolism Eicosanoids Cholesterol and lipoproteins Amino acid metabolism Amino acid neurotransmitters Organ metabolic fuel selection Growth Bone
Special nutritional requirements and conditions Pregnancy, lactation and weaning Childhood and youth; middle age and old age Sport Nutrition in outer space Dietary deficiency Nutrition in the aetiology of disease
Index
Contents
304 311 354 356 382
385 387 399 406 418 427 438 452 458 466 475 479 486 510 537 543 554 569 573 583 591
601 603 617 632 641 643 655
673