Human nutrition / edited by Catherine Geissler, Hilary J. Powers. -- 14th ed. -- Oxford : Oxford University Press, c2023. – (61.115/H918h/14th ed.)

Contents

Abbreviations
Contributors
PART 1  Food and nutrients
1  Food and nutrient patterns
2  Food and nutrient structure
3  Food safety
PART 2  Physiology and macronutrient metabolism
4  The physiology of nutrient digestion and absorption
5  Body size and composition
6  Energy balance and body weight regulation
7  Carbohydrate metabolism
8  Fat metabolism
9  Protein metabolism and requirements
10  Alcohol metabolism: implications for nutrition and health
PART 3  Micronutrient function and metabolism
11  Water soluble vitamins
12  Fat soluble vitamins
13  Minerals and trace elements
PART 4  Dietary requirements for specific groups
14  Infancy, childhood, and adolescence
15  Pregnancy and lactation
16  Ageing and older people
17  Vegan/vegetarian diets
18  Dietary considerations for sport and exercise
PART 5  Nutrition and disease
19  Nutrition and cardiovascular disease
20  Obesity
21  Diabetes mellitus
22  Cancers
23  Diseases of the gastrointestinal tract
24  Nutrition and the nervous system
25  Nutrition and the skeleton
26  Dental disease
27  Immune regulation, food allergies, and food intolerance
28  Eating disorders
29  Diet and epigenetics
PART 6  Assessment of nutritional status
30  Anthropometry
31  Dietary assessment
32  Biochemical assessment
PART 7  Public health nutrition
33  The science of epidemiology
34  Sustainable and inclusive global food systems
35  Malnutrition: global trends
36  Global nutrition policies and interventions
Glossary
Appendix: Dietary reference values
Index