by Michael J. Gibney
Introduction to Human Nutritionprovides students with the basic elements of the science of human nutrition and will be the text of choice for students of nutrition, food science and nursing throughout the world.
Contents
- Introduction to Human Nutrition: A Global Perspective on Food and Nutrition
- Orientation to human nutrition
- An integrated approach
- A conceptional framework for the study of nutrition
- Relationship between nutrition and health
- Nutrients: the basics
- Global malnutrition
- Relationship between nutrition science and practice
- Nutrition milestones: the development of nutrition as a science
- Future challenges for nutrition research and practice
- Body Composition
- Five levels of body composition
- Relationships between different levels of body composition
- Body composition techniques
- Direct methods
- Indirect methods
- Doubly indirect methods
- Energy Metabolism
- Energy intake
- Energy expenditure
- Factors that influence energy expenditure
- Energy requirements
- Energy balance in various conditions
- Obesity
- Nutrition and Metabolism of Proteins and Amino Acids
- A historical perspective
- Structive and chemistry of amino acids
- Classification of amino acids
- Biology of protein and amino acids requirements
- Estimation of protein and amino acids requirements
- Meeting protein and amino acids needs
- Factors other than diet affecting protein and amino acid requirements
- Digestion and Metabolism of Carbohydrates
- Introduction: carbohydrates in foods
- Digestive fate of dietary carbohydrates
- Glycemic carbohydrates
- Non-glycemic carbohydrates
- Carbohydrates and dental caries
- Nutrition and Metabolism of Lipids
- Introduction: the history of lipids in human nutrition
- Terminology of dietary fats
- Lipid components of the diet
- Digestion, absorption and transport of dietary fat
- Circulating lipids: lipoprotein structures and metabolism
- Body lipid pools
- Long-chain fatty acid metabolism
- Nutritional regulation of long-chain fatty profiles and metabolism
- Nutritional and metabolic effects of dietary fatty acids
- Cholesterol synthesis and regulation
- Effect of diet on serum lipids and lipoproteins
- Dietary Reference Standards
- Terminology and conceptual approaches to setting nutrient recommendations
- Interpretation and uses of dietary recommendations
- The use of reference values to assess the adequacy of the nutritient intakes of population groups
- Methods used to determine requirements and set dietary recommendations
- Methods used to determine requirements
- The Vitamins
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
- Vitamin B1
- Vitamin B2
- Niacin
- Vitamin B6
- Vitamin B12
- Folic acid
- Biotin
- Pantothenic acid
- Vitamin C
- Minerals and Trace Elements
- Calcium
- Magnesium
- Phosphorus
- Sodium and chloride
- Potassium
- Iron
- Zinc
- Copper
- Selenium
- Iodine
- Manganese
- Molybdenum
- Fluoride
- Chromium
- Other elements
- Measure Food Intake
- Indirect measurements of food intake
- Household food surveys
- Direct measures of food intake
- Basic concepts
- Options for measuring intake on specified days
- Options for measuring intake over the longer term
- Source of error in dietary studies
- Day-to-day variation in intake
- Choosing a dietary method
- Biological measures to validate energy and nutrient intake
- Characteristics of low energy reporters
- Evaluation of food intake data
- Assessment of dietary adequacy
- Food Composition
- Food Policy and Regulatory Issues
- Nutrition Research Methodology
- Food Safety: A Public Health Issue of Growing Importance
- Food and Nutrition: The Global Challenge
Index
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