Essentials of human nutrition / edited by Jim Mann, A. Stewart Truswell. -- 4th ed. -- Oxford ; New York : Oxford University Press, c2012. – (61.115/E78/4th ed.)

Contents

    CONTENTS
    
    1. Introduction;
    2. Genes， Nutrition and Disease Risk;
    PART 1: ENERGY & MACRONUTRIENTS;
    3. Carbohydrates;
    4. Lipids;
    5. Protein;
    6. Energy;
    7. Alcohol;
    PART 2: ORGANIC AND INORGANIC ESSENTIAL NUTRIENTS;
    8. Water， Electrolytes， and Acid-base Balance;
    9. Major minerals: Calcium & Magnesium;
    9.1 Calcium;
    9.2 Magnesium;
    10. Iron;
    11. Trace Elements;
    12. Vitamin A and Carotenoids;
    13. The B Vitamins;
    14. Vitamins C and E;
    15. Vitamins D & K;
    16. Other Biologically Active Substances in Plant Foods: Phytochemicals;
    PART 3: NUTRITION-RELATED DISORDERS;
    17. Overweight and Obesity;
    18. The Challenge of the Chronic Diseases Epidemic for Science and Society;
    19. Protein-energy Malnutrition;
    20. Nutritional Crises;
    21. Cardiovascular diseases;
    22. Nutrition and Cancer;
    23. Diabetes Mellitus and the Metabolic Syndrome;
    24. The Eating Disorders: anorexia nervosa， bulimia nervosa and EDNOS;
    PART 4: FOODS;
    25. Food Groups;
    25.1 Bread & Cereals;
    25.2 Legumes;
    25.3 Nuts & Seeds;
    25.4 Fruit;
    25.5 Vegetables;
    25.6 Milk and Milk Products;
    25.7 Meat & Poultry;
    25.8 Fish & Seafood;
    25.9 Eggs;
    25.10 Fats & Oils;
    25.11 Herbs & Spices;
    25.12 Food Processing;
    26. Nutrition， the Environment， and Sustainable Foods;
    27. Food Toxicity and Safety;
    28. Functional Foods;
    PART 5: NUTRITIONAL ASSESSMENT;
    29. Food Analysis， Food Composition Tables and Databases;
    30. Dietary Assessment;
    31. Assessment of Nutritional Status and Biomarkers;
    PART 6: LIFE STAGES;
    32. Pre-pregnancy， Pregnancy， and Lactation;
    33. Infant and toddler feeding;
    34. Childhood and adolescent nutrition;
    35. Nutrition and ageing;
    PART 7: CHANGING FOOD HABITS;
    36. Food Habits;
    37. Nutritional Recommendations for the General Population;
    38. Dietary Counselling: the effective dietary counsell or;
    PART 8: APPLICATIONS;
    39. Sports Nutrition;
    40. Nutritional Consequences of Poverty and Food Insecurity in Developed Countries;
    41. Nutrition and HIV and AIDS;
    42. Nutritional Support for Hospital Patients