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Fully updated and revised new edition on principle aspects of human nutrition. An ideal text for undergraduates on a wide range of courses and useful as a reference for professionals in health care and the food industry.
1. Introduction And Overview Part I factors influencing the food that a community eats 2. History of food 3. Social, population and environmental influences on nutrition Part II Calculating how much food a community eats 4. The food chain 5. Nutritional requirements 6. Nutritional epidemiology Part III Factors influencing how an individual metabolises nutrients 7. Genetics Part IV Calculating the nutritional status of an individual 8. Evaluation of dietary intake 9. Measurements of energy 10. Body composition Part V Nutrients and non-nutrients 11. Principles, amino acids and proteins 12. Lipids 13. Carbohydrates 14. Dietary fibre. 15. Alcohol as a nutrient 16. Vitamins 17. Plant secondary metabolites and herbs 18. Water, electrolytes, minerals and trace elements 19. Non-nutritive components of food 20. Agricultural chemicals in the food chain 21. Drugs and nutrition Part VI Eating, digestion and metabolism 22. Smell and taste 23. Intake and satiety 24 The gastrointestinal tract and food availability 25. Carbohydrate digestion and absorption 26. Protein absorption 27. Lipid absorption 28. Foetal and placental nutrition 29. Thermodynamics and metabolism 30. Mitochondria 31. Cytochrome P450 32. Free radicals 33 Carbohydrate metabolism 34. Lipid metabolism 35. Eicosanoids 36. Cholesterol and lipoproteins 37. Amino acid metabolism 38. Amino acid neurotransmitters 39. Organ metabolic fuel selection 40. Growth 41. Bone Part VII Special nutritional requirements and conditions 42. Pregnancy, lactation, weaning 43. Childhood and youth; middle age and elderly 44. Sport 45. Nutrition in outer space 46. Dietary deficiency 47. Nutrition in the aetiology of disease