Barasi's Human Nutrition: A Health Perspective, Third Edition, 3rd Edition (Paperback) book cover

Barasi's Human Nutrition

A Health Perspective, Third Edition, 3rd Edition

By Michael EJ Lean, Emilie Combet

CRC Press

456 pages | 99 B/W Illus.

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Description

Barasi's Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information in an accessible and reader-friendly format, emphasising how important nutrition is for evidence across the full translational health spectrum, from epidemiology and basic sciences through clinical and public heath applications, and ultimately into sustainable public policy.

This third edition places more emphasis on applied nutrition than previous editions. Specifically, sections relating to clinical nutrition, public health nutrition, and improving foods for better health are now separate chapters with new chapters on sport nutrition, obesity, and weight management, and each section has a dedicated table of contents to better highlight the subject covered. The book also focuses on nutritional issues related to globally important, potentially preventable, major diseases, such as coronary heart disease, cancer, and diabetes, and discusses methods for studying nutrition and relevant essential dietary principles for intervention.

This textbook is written from the perspective of experienced teachers at the undergraduate and graduate levels and is an invaluable resource for students in health and nutrition and for those pursuing further qualifications in food science. While containing substantial detail on some interesting topics, this book is written in an ‘easy-read’ style, which makes potentially complicated subjects accessible to general readers as well as to the more specialised user. It provides both an entry-level introduction to human nutrition for introductory or intermediate undergraduate students and also sufficient comprehensive detail to serve as a reference book for Masters or PhD students.

Table of Contents

Foods, Nutrient Requirements and Nutrition

Introduction: What Is Nutrition?Nutrient Requirements and the Nutritionally Balanced Diet

Macronutrients in Foods and Diets: Proteins, Carbohydrates and Fats

Vitamins and Phytochemicals

Minerals, Electrolytes and Fluid

Nutrition through the Life Cycle

Nutrition during Pregnancy and Lactation

Nutrition during Infancy, Childhood and Adolescence

Nutrition during Adulthood and Ageing

Digestion, Absorption and Nutrient Metabolism

Gut Structures, Functions and Control of Digestion

Digestion and Absorption of Nutrients

Metabolism and Function of Macronutrients

Metabolism and Function of Micronutrients

Eating Behaviour and Nutritional Epidemiology

Habits and Influences on Eating Behaviours

Diet and Coronary Heart Disease

Diet and Cancer

Dietary and Nutritional Assessment

Energy: Intake and Expenditure

Energy Balance

Dietary and Nutritional Assessment

Applied Nutrition

Introduction to Public Health Nutrition and Health Promotion

Introduction to Obesity and Weight Management

Introduction to Clinical Nutrition

Introduction to Sport Nutrition

Improving Foods for Better Nutrition

About the Authors

Professor Mike Lean, Section Head and Professor of Nutrition, Department of Nutrition, University of Glasgow, Scotland

Dr Emilie Combet, Lecturer in Human Nutrition, Department of Nutrition, University of Glasgow, Scotland

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
MED078000
MEDICAL / Public Health
TEC012000
TECHNOLOGY & ENGINEERING / Food Science