3rd Edition

Barasi's Human Nutrition A Health Perspective, Third Edition

By Michael EJ Lean, Emilie Combet Copyright 2017
    482 Pages 99 B/W Illustrations
    by CRC Press

    482 Pages
    by CRC Press

    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.

    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


    Professor Mike Lean, Section Head and Professor of Nutrition, Department of Nutrition, University of Glasgow, ScotlandDr Emilie Combet, Lecturer in Human Nutrition, Department of Nutrition, University of Glasgow, Scotland