4th Edition

Maintaining and improving health, Fourth edition

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ISBN 9781444142464
Published August 31, 2012 by CRC Press
608 Pages

USD $76.95

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Book Description

The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including:

  • Nutritional assessment
  • Epidemiological and experimental methods used in nutrition research
  • Social aspects of nutrition
  • The science of food as a source of energy and essential nutritients
  • Variation in nutritional needs and priorities at different stages of the life-cycle
  • Hospital malnutrition
  • The use of dietary supplements and functional foods

Completely updated, this accessible textbook offers a comprehensive guide to the roles of diet in causing, preventing, and even treating chronic disease and maintaining good health. The importance of improving health is a guiding principle throughout the book and is underpinned by health promotion theory.

This is essential reading for all nutrition and dietetics students, including those studying nutrition modules as part of food science, catering, or health care courses.

Table of Contents

Concepts and principles
Changing priorities for nutrition education
Food selection
Methods of nutritional assessment and surveillance
Methods used to establish links between diet and disease
Dietary guidelines and recommendations
Cellular energetics

Energy, energy balance and obesity

Introduction to energy aspects of nutrition
Energy balance and its regulation

The Nutrients

Protein and amino acids
The micronutrients
The Vitamins
The minerals

Variation in nutritional requirements and priorities

Nutrition and the human life-cycle
Nutrition as treatment
Some other groups and situations

The safety and quality of food

The safety and quality of food

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Dr Geoffrey Webb
Nutrition Writer and Consultant, School of Health and Bio Science, University of East London, London, UK