Barasi’s Human Nutrition: A Health Perspective, Third Edition

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:

Section I Foods, Nutrient Requirements and Nutrition

Chapter 1: Introduction What is Nutrition?

Chapter 2: Nutrient Requirements and the Nutritionally Balanced Diet

Chapter 3: Macronutrients in Foods and Diets Proteins, Carbohydrates and Fats

Chapter 4: Vitamins and Phytochemicals

Chapter 5: Minerals, Electrolytes and Fluid

Section II Nutrition through the Life Cycle

Chapter 6: Nutrition during Pregnancy and Lactation

Chapter 7: Nutrition during Infancy, Childhood and Adolescence

Chapter 8: Nutrition during Adulthood and Ageing

Section III Digestion, Absorption and Nutrient Metabolism

Chapter 9: Gut Structures, Functions and Control of Digestion

Chapter 10: Digestion and Absorption of Nutrients

Chapter 11: Metabolism and Function of Macronutrients

Chapter 12: Metabolism and Function of Micronutrients

Section IV Eating Behaviour and Nutritional Epidemiology

Chapter 13: Habits and Influences on Eating Behaviours

Chapter 14: Diet and Coronary Heart Disease

Chapter 15: Diet and Cancer

Section V Dietary and Nutritional Assessment

Chapter 16: Energy: Intake and Expenditure

Chapter 17: Energy Balance

Chapter 18: Dietary and Nutritional Assessment

Section VI Applied Nutrition

Chapter 19: Introduction to Public Health Nutrition and Health Promotion

Chapter 20: Introduction to Obesity and Weight Management

Chapter 21: Introduction to Clinical Nutrition

Chapter 22: Introduction to Sport Nutrition

Chapter 23: Improving Foods for Better Nutrition

Index