Nutrition: A Health Promotion Approach Third Edition

Paperback

ISBN-10: 034093882X

Published: 28/12/2007

Extent: 560 pages

Illustrations: 90 2-colour line drawings

 

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Summary:
The third edition of this highly regarded introductory textbook continues to cover all aspects of nutrition, including nutritional epidemiology, social aspects of nutrition, the science of food as a source of energy and essential nutrients, and the microbiological safety of food and food processing. Its focus is on nutrition in industrialized nations where nutritional deficiencies in the traditional sense are less of an issue, but the roles of diet in causing or preventing chronic disease and maintaining good 'life-long' health and well-being are gaining ever-increasing attention. The importance of good health promotion is therefore a guiding principle throughout the book, supported by a section devoted to health promotion theory.

Nutrition - a health promotion approach is the book of choice for first year nutrition students looking for a readable but comprehensive introduction to the field, dieticians undertaking the nutrition components of their course, and other students undertaking nutrition modules as part of a broader scientific or professional course such as food science or catering.

• Fully revised and updated throughout

• New or expanded coverage of a number of areas including obesity and its assessment in children, functional foods, the metabolic syndrome and dietary supplements and antioxidants

• Updated content on the role of diet as a cause of disease especially heart disease, cancer and diabetes
• Revision summaries complete each major section
• Limited biochemical and mathematical knowledge assumed - of key importance to the first year student
• Comprehensive glossary defines all key words for ease of reference

Table of Contents:
Part 1 Concepts and principles
1 Changing priorities for nutrition education
2 Food selection
3 Methods of nutritional surveillance and research
4 Dietary guidelines and recommendations
5 Cellular energetics
Part 2 Energy, energy balance and obesity
6 Introduction to energy aspects of nutrition
7 Energy balance and its regulation
8 Obesity
Part 3 The nutrients
9 Carbohydrates
10 Protein and amino acids
11 Fat
12 The micronutrients
13 The vitamins
14 The minerals
Part 4 Variation in nutritional requirements and priorities
15 Nutrition and the human life-cycle
16 Nutrition as treatment
17 Some other groups and situations
Part 5 The safety and quality of food
18 The safety and quality of food
Glossary
References
Index

About the Author(s):
Geoffrey P. Webb BSc MSc PhD, Senior Lecturer in Nutrition and Physiology, University of East London, London, UK

Readership:
Students of nutrition

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