Perspectives in Nutrition
This student-focused introductory text presents the major concepts in nutrition including the body's use of food nutrients and diet planning throughout the life cycle.
- 01 Nov 2001
- McGraw-Hill Education - Europe
- McGraw Hill Higher Education
- London, United States
- 5th edition
- colour and b&w illustrations, colour and b&w facsimiles
Table of contents
Part One Nutrition Basics. 1. What Nourishes You? 2. The Basis of a Healthy Diet. 3. Human Physiologic Processes. 4. Metabolism. Part Two. The Energy-Yielding Nutrients. 5. Carbohydrates. 6. Lipids. 7. Proteins. 8. Alcohol. Part Three. The Vitamins and Minerals. 9. The Fat-Soluble Vitamins. 10. The Water-Soluble Vitamins. 11. Water and the Major Minerals. 12. Trace Minerals. Part Four. Energy Production and Energy Balance. 13. Energy Balance and Weight Control. 14. Sports Nutrition. 15. Eating Disorders: Anorexia Nervosa, Bulimia Nervosa and other Conditions. Part Five. Nutrition Applications in the Life Cycle. 16. Pregnancy and Breastfeeding. 17. Nutrition from Infancy through Adolescence. 18. Nutrition During Adulthood. Part Six. Putting Nutrition Knowledge into Practice. 19. Food Safety. 20. Undernutrition Throughout the World. Appendix A. Food Composition Table. Appendix B. Chemistry: A Tool for Understanding Nutrition. Appendix C. Dietary Advice for Canadians. Appendix D. Exchange System List. Appendix E. Dietary Intake and Energy Expenditure Assessment. Appendix F. Fatty Acids, Including Omega-3 Fatty Acids in Foods. Appendix G. The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size. Appendix H. Caffeine Content of Foods. Appendix 1. Sources of Nutrition Information. Appendix J. English-Metric Conversions and Metric Units.