Nutrition at a Glance E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: At a Glance
• Sprache: Englisch

Seitenzahl: 504

Veröffentlichungsjahr: 2015

Beschreibung

Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.

Nutrition at a Glance:

• Is superbly illustrated, with full colour illustrations throughout
• Includes nutrition ‘hot topics’ such as gene-nutrient interactions and dietary supplements
• Has strong international appeal, with different dietary requirements provided for many countries
• Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics
• Includes a companion website at http://www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes

Leseprobe

Table of Contents

Cover

Title page

Acknowledgements

How to use your textbook

About the companion website

Part I: Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol

1 Introduction to the nutrients

Aims

Classification of nutrients

Grouping of nutrients by functional role

Interactions

2 The relationship between diet, health and disease

Aim

Historical perspective

Several dietary factors implicated in disease

Other factors affecting susceptibility to disease

Introduction to nutritional epidemiology

Summary

3 Energy intake: Food sources

Aim

Energy from food

Methods for measuring food energy

4 Energy: Control of food intake

Aims

Control of food intake

Summary

5 Energy: Measurement of requirements

Aim

Principles of energy use

Measurement of energy expenditure

6 Energy requirements: Components of energy expenditure

Aims

Components of energy expenditure

Equations for metabolic rate

Calculating total energy expenditure

Summary

7 Carbohydrates: Simple and complex carbohydrates

Aim

Monosaccharides

Disaccharides

Oligosaccharides

Polysaccharides

8 Carbohydrates: Digestion and utilisation in the body

Aims

Digestion of carbohydrates

Glycaemic effects of carbohydrates

Non-glycaemic effects of carbohydrates

9 Fats: Types of fatty acids

Aims

Major roles of fats

Types of fats

Fatty acids

10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols)

Aims

Triglycerides

Phospholipids

Cholesterol

Phytosterols

11 Fats: Digestion and utilisation in the body

Aims

Fat digestion and absorption

Transport of fats in the body: Lipoproteins

Adipose tissue

12 Proteins: Chemistry and digestion

Aims

Structure of proteins

Digestion and absorption of proteins

13 Proteins: Functions and utilisation in the body

Aims

Metabolism of amino acids

Summary

14 Proteins: Needs, sources, protein quality and complementation

Aims

The need for protein

Assessing protein quality

Recommended intakes for protein

Dietary protein sources

Deficiency of protein

15 Dietary supplements

Aims

Definition of dietary supplements

Benefits of dietary supplements

Risks of using dietary supplements

16 Micronutrients: Fat-soluble vitamins