Barasi's Human Nutrition : A Health Perspective, Third Edition book cover
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Barasi's Human Nutrition
A Health Perspective, Third Edition





ISBN 9781444137200
Published September 29, 2016 by CRC Press
456 Pages - 99 B/W Illustrations

 
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Book 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

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Author(s)

Biography

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