Essentials of human nutrition / edited by Jim Mann, A. Stewart Truswell, Leanne Hodson. -- 6th ed. -- Oxford : Oxford University Press, c2023. – (61.115/E78/6th ed.)

Contents

Preface
Acknowledgement
Abbreviations
Contributors
Part 1  introducing human nutrition
1 Introduction
Part 2  energy and macronutrients
2  Carbohydrates
3  Lipids
4  Protein
5  Energy
6  Alcohol
Part 3  organic and inorganic essential nutrients
7  Water, Electrolytes, and Acid-base Balance
8  Major Minerals: Calcium and Magnesium
9  Iron
10 Trace Elements
11 Vitamin A and Carotenoids
12 The B Vitamins
13 Vitamins C and E
14 Vitamins D and K
15 Other Biologically Active Substances in Plant Foods: Phytochemicals
16 Nutrition, Genetics, and Personalized Nutrition
Part 4  nutrition-related disorders
17 Overweight and Obesity
18 Protein-Energy Malnutrition
19 Cardiovascular Diseases
20 Nutrition and Cancer
21 Diabetes and the Metabolic Syndrome
22 The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED
Part 5  foods
23 Food Groups
24 Functional Foods and Health Claims
25 Food Toxicity and Safety
Part 6  changing food habits
26 Food Habits
27 Nutritional Recommendations for the General Population
28 Public Health Approaches to Implement Dietary Recommendations
29 Dietary Patterns
30 Food Systems: Challenges and Ways Forward
31 Nutrition, the Environment, and Sustainable Diets
Part 7  life stages
32 Pro-pregnancy, Pregnancy, and Lactation
33 Infant Feeding and Eating Well for Toddlers
34 Childhood and Adolescent Nutrition
35 Nutrition and Ageing
Part 8  nutritional assessment
36 Food Analysis, Food Composition Tables, and Databases
37 Dietary Assessment
38 Assessment of Nutritional Status
39 Biomarkers
Part 9  applications
40 Sports Nutrition
41 Nutritional Consequences of Poverty and Food Insecurity in High-Income Countries
42 Food in Hospitals
43 Nutritional Support for Hospital Patients
Index