573 pages, Figs, tabs
This book provides in a single volume, all of the nutritional information that is likely to be required by anyone working in the fields of diet and health, food, and nutrition. It consists principally of tables of data, suitably annotated, with notes on the interpretation of the data presented. The information presented here has never previously been available in a single reference work, but has been scattered in a wide variety of sources, including the literature on nutrition, food science and technology, labelling legislation, biochemistry, physiology, clinical medicine and paediatrics.
In each section the information is arranged in order of increasing detail or complexity, so that it is easy to find a simple answer to a question, and reading further reveals more detailed information. All terms are clearly defined and the non-specialist reader has been considered throughout. The book includes a comprehensive index and has been extensively cross-referenced. A full bibliography refers the reader to original research literature.
The information is arranged in the following sections:
*body composition and anthropometry
*growth and development
*energy nutrition and physiology
*overweight and obesity
*carbohydrates (including non-starch polysaccharides), fats, proteins-including overviews of metabolic pathways
micronutrients: vitamins and minerals-including metabolic functions, requirements, reference intakes, deficiency diseases etc
*food additives and contaminants
*food composition and labelling legislation
"essentially a reference book, designed for "dipping into", with much of the information consolidated into tables"
– Aslib Book Guide, vol. 62, no. 7, July 1997
"the book's structure is excellent. There is an extensive reference list, a comprehensive index and thorough cross-referencing to other sections within the book and considerable attention to defining terms and interpreting information."
– Australian Journal of Nutrition and Dietetics (1998) 55:2
List of tables
List of figures
The historical development of nutritional concepts
Growth and development
Reference intakes, dietary goals and nutrition labelling of foods
Energy balance and overview of metabolism
Physiology of feeding and digestion
Lipids: fats and oils
Alcohol and alcoholic beverages
Overnutrition: problems of overweight and obesity
World food supplies and protein-energy malnutrition
Vitamin A and carotenes
Vitamin D, calcium and phosphorus
Vitamin E and selenium
Thiamin (Vitamin B1)
Riboflavin (Vitamin B2)
Folate and vitamin B12
Biotin, pantothenic acid and other organic compounds
Adverse reactions to foods
Systematic classification of foods
References cited in the text
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