Introduction to human nutrition:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Science
2002
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | The human nutrition textbook series
1 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XVI, 342 S. Ill., graph. Darst. |
| ISBN: | 063205624X |
Internformat
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| 245 | 1 | 0 | |a Introduction to human nutrition |c edited on behalf of the Nutrition Society by Michael J. Gibney, Hester Vorster, and Frans J. Kok |
| 246 | 1 | 3 | |a Human nutrition |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Oxford [u.a.] |b Blackwell Science |c 2002 | |
| 300 | |a XVI, 342 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 490 | 1 | |a The human nutrition textbook series |v 1 | |
| 500 | |a Includes bibliographical references and index | ||
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| 650 | 7 | |a Carboidratos (metabolismo) |2 larpcal | |
| 650 | 7 | |a Composição corporal |2 larpcal | |
| 650 | 7 | |a Lipídeos (metabolismo) |2 larpcal | |
| 650 | 7 | |a Metabolismo energético |2 larpcal | |
| 650 | 7 | |a Minerais na dieta |2 larpcal | |
| 650 | 7 | |a Métabolisme |2 rasuqam | |
| 650 | 7 | |a Necessidades nutricionais |2 larpcal | |
| 650 | 4 | |a Nutrition | |
| 650 | 7 | |a Nutrition |2 rasuqam | |
| 650 | 7 | |a Nutrição |2 larpcal | |
| 650 | 7 | |a Proteínas (metabolismo) |2 larpcal | |
| 650 | 7 | |a Vitaminas |2 larpcal | |
| 650 | 4 | |a Nutrition | |
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Datensatz im Suchindex
| _version_ | 1804129431345692672 |
|---|---|
| adam_text | Titel: Introduction to human nutrition
Autor: Gibney, Michael J.
Jahr: 2002
Contents
Series Foreword xii
Preface xiii
Contributors xv
1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition 1
HH Vorster and J Hautvast
1.1 Orientation to human nutrition 1
1.2 An integrated approach 2
1.3 A conceptional framework for the study of nutrition 2
1.4 Relationship between nutrition and health 3
1.5 Nutrients: the basics 4
1.6 Global malnutrition 5
1.7 Relationship between nutrition science and practice 6
1.8 Nutrition milestones: the development of nutrition as a science 7
1.9 Future challenges for nutrition research and practice 9
1.10 Perspectives on the future 10
Further reading 11
2. Body Composition 12
P Deurenberg and R Roubenoff
2.1 Introduction 12
2.2 Five levels of body composition 13
2.3 Relationships between different levels of body composition 14
2.4 Body composition techniques 15
2.5 Direct methods 15
2.6 Indirect methods 16
2.7 Doubly indirect methods 22
2.8 Perspectives on the future 28
Further reading 29
3. Energy Metabolism 30
Ml Goran and A Astrup
3.1 Introduction 30
3.2 Energy intake 32
3.3 Energy expenditure 34
3.4 Factors that influence energy expenditure 36
3.5 Energy requirements 39
3.6 Energy balance in various conditions 40
3.7 Obesity 42
3.8 Perspectives on the future 45
Further reading 45
4. Nutrition and Metabolism of Proteins and Amino Acids 46
VR Young and Pi Reeds
4.1 Introduction 46
4.2 A historical perspective 48
viii Contents
4.3 Structure and chemistry of amino acids 49
4.4 Classification of amino acids 50
4.5 Biology of protein and amino acid requirements 54
4.6 Estimation of protein and amino acid requirements 59
4.7 Meeting protein and amino acid needs 63
4.8 Factors other than diet affecting protein and amino acid requirements 66
4.9 Perspectives on the future 67
Further reading 67
5. Digestion and Metabolism of Carbohydrates 69
J Mathers and T Wolever
5.1 Introduction: carbohydrates in foods 69
5.2 Digestive fate of dietary carbohydrates 70
5.3 Glycemic carbohydrates 72
5.4 Non-glycemic carbohydrates 74
5.5 Carbohydrates and dental caries 79
5.6 Perspectives on the future 80
Further reading 80
6. Nutrition and Metabolism of Lipids 81
SC Cunnane and BA Griffin
6.1 Introduction: the history of lipids in human nutrition 81
6.2 Terminology of dietary fats 82
6.3 Lipid components of the diet 86
6.4 Digestion, absorption and transport of dietary fat 87
6.5 Circulating lipids: lipoprotein structures and metabolism 93
6.6 Body lipid pools 98
6.7 Long-chain fatty acid metabolism 100
6.8 Nutritional regulation of long-chain fatty acid profiles and metabolism 106
6.9 Nutritional and metabolic effects of dietary fatty acids 107
6.10 Cholesterol synthesis and regulation 1u9
6.11 Effect of diet on serum lipids and lipoproteins 109
6.12 Perspectives on the future 114
Further reading 115
7. Dietary Reference Standards 116
KM Younger
7.1 Introduction 116
7.2 Terminology and conceptual approaches to setting
nutrient recommendations 11 *
7.3 Interpretation and uses of dietary recommendations 1^
7.4 The use of reference values to assess the adequacy of the nutrient
intakes of population groups 120
7.5 Methods used to determine requirements and set
dietary recommendations 121
7.6 Methods used to determine requirements 1^2
7.7 Perspectives on the future 124
Further reading 124
Contents ix
The Vitamins
DA Bender
8.1 Introduction
8.2 Vitamin A
8.3 Vitamin D
8.4 Vitamin E
8.5 Vitamin K
8.6 Vitamin B, (thiamin)
8.7 Vitamin B2 (riboflavin)
8.8 Niacin
8.9 Vitamin B6
8.10 Vitamin B12
8.11 Folic acid
8.12 Biotin
8.13 Pantothenic acid
8.14 Vitamin C (ascorbic acid)
8.15 Perspectives on the future
Further reading
8. The Vitamins 125
125
127
134
138
141
143
146
149
153
157
160
166
167
169
174
176
9. Minerals and Trace Elements 177
JJ Strain and KD Cashman
177
178
183
186
189
192
194
197
200
205
208
212
214
215
217
219
219
224
10. Measuring Food Intake 225
IHE Rutishauser and AE Black
10.1 Introduction 225
10.2 Indirect measurements of food intake 227
10.3 Household food surveys 228
10.4 Direct measures of food intake 229
10.5 Basic concepts 230
10.6 Options for measuring intake on specified days 232
9.1 Introduction
9.2 Calcium
9.3 Magnesium
9.4 Phosphorus
9.5 Sodium and chloride
9.6 Potassium
9.7 Iron
9.8 Zinc
9.9 Copper
9.10 Selenium
9.11 Iodine
9.12 Manganese
9.13 Molybdenum
9.14 Fluoride
9.15 Chromium
9.16 Other elements
9.17 Perspectives on the future
Further reading
x Contents
10.7 Options for measuring intake over the longer term 234
10.8 Sources of error in dietary studies 235
10.9 Day-to-day variation in intake 239
10.10 Choosing a dietary method 240
10.11 Biological measures to validate energy and nutrient intake 243
10.12 Characteristics of low energy reporters 245
10.13 Evaluation of food intake data 245
10.14 Assessment of dietary adequacy 246
10.15 Perspectives on the future 248
Further reading 248
11. Food Composition 249
CE West and HC Schonfeldt
11.1 Introduction 249
11.2 Foods 250
11.3 Nutrients, nonnutrients and energy 254
11.4 Information required on sources of data in tables 257
11.5 Overcoming the inadequacies of food composition tables 257
11.6 Description of food composition tables and how to retrieve data 260
11.7 Converting foods to nutrients 260
11.8 Perspectives on the future 261
Further reading 261
12. Food Policy and Regulatory Issues 263
BO Schneeman and JR Lupien
12.1 Introduction 263
12.2 Food and nutrition monitoring 264
12.3 Food policy and food production 265
12.4 Regulatory aspects of food safety 266
12.5 Nutritional aspects of food policy 270
12.6 Research on food, nutrition and health 272
12.7 International work on food policy 273
12.8 Perspectives on the future 273
Further reading 274
13. Nutrition Research Methodology 275
JA Martinez and MA Martinez Gonzalez
13.1 Introduction 275
13.2 Statistical analysis and experimental design 275
13.3 In vitro studies 280
13.4 Animal models in nutrition research 281
13.5 Human studies 283
13.6 Epidemiological designs 285
13.7 Perspectives on the future 291
Further reading 291
14. Food Safety: A Public Health Issue of Growing Importance 292
A Reilly, C Tlustos, W Anderson, L O Connor, B Foley and P Wall
14.1 Introduction 292
14.2 Factors contributing to food safety concerns 293
Contents xi
14.3 Food-borne bacteria 296
14.4 Food-borne viruses 301
14.5 Food-borne parasites 303
14.6 Transmissible spongiform encephalopathies and food 307
14.7 Chemicals affecting food safety 308
14.8 Food safety control programs 316
14.9 Perspectives on the future 317
Further reading 317
15. Food and Nutrition: The Global Challenge 318
PShetty
15.1 Introduction 318
15.2 Malnutrition through the life cycle 319
15.3 Hidden hunger: the global problem of micronutrient deficiency 325
15.4 Food, nutrition and the emerging burden of obesity and chronic diseases 328
15.5 Food and nutrition and the promotion of public health 330
15.6 Perspectives on the future 331
Further reading 333
Index 335
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| spelling | Introduction to human nutrition edited on behalf of the Nutrition Society by Michael J. Gibney, Hester Vorster, and Frans J. Kok Human nutrition 1. publ. Oxford [u.a.] Blackwell Science 2002 XVI, 342 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier The human nutrition textbook series 1 Includes bibliographical references and index Aliment rasuqam Carboidratos (metabolismo) larpcal Composição corporal larpcal Lipídeos (metabolismo) larpcal Metabolismo energético larpcal Minerais na dieta larpcal Métabolisme rasuqam Necessidades nutricionais larpcal Nutrition Nutrition rasuqam Nutrição larpcal Proteínas (metabolismo) larpcal Vitaminas larpcal Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Ernährungswissenschaft (DE-588)4152829-3 s DE-604 Gibney, Michael J. Sonstige oth Vorster, H. H. Sonstige oth Kok, Frans Sonstige oth The human nutrition textbook series 1 (DE-604)BV017790322 1 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009959393&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Introduction to human nutrition The human nutrition textbook series Aliment rasuqam Carboidratos (metabolismo) larpcal Composição corporal larpcal Lipídeos (metabolismo) larpcal Metabolismo energético larpcal Minerais na dieta larpcal Métabolisme rasuqam Necessidades nutricionais larpcal Nutrition Nutrition rasuqam Nutrição larpcal Proteínas (metabolismo) larpcal Vitaminas larpcal Ernährungswissenschaft (DE-588)4152829-3 gnd |
| subject_GND | (DE-588)4152829-3 |
| title | Introduction to human nutrition |
| title_alt | Human nutrition |
| title_auth | Introduction to human nutrition |
| title_exact_search | Introduction to human nutrition |
| title_full | Introduction to human nutrition edited on behalf of the Nutrition Society by Michael J. Gibney, Hester Vorster, and Frans J. Kok |
| title_fullStr | Introduction to human nutrition edited on behalf of the Nutrition Society by Michael J. Gibney, Hester Vorster, and Frans J. Kok |
| title_full_unstemmed | Introduction to human nutrition edited on behalf of the Nutrition Society by Michael J. Gibney, Hester Vorster, and Frans J. Kok |
| title_short | Introduction to human nutrition |
| title_sort | introduction to human nutrition |
| topic | Aliment rasuqam Carboidratos (metabolismo) larpcal Composição corporal larpcal Lipídeos (metabolismo) larpcal Metabolismo energético larpcal Minerais na dieta larpcal Métabolisme rasuqam Necessidades nutricionais larpcal Nutrition Nutrition rasuqam Nutrição larpcal Proteínas (metabolismo) larpcal Vitaminas larpcal Ernährungswissenschaft (DE-588)4152829-3 gnd |
| topic_facet | Aliment Carboidratos (metabolismo) Composição corporal Lipídeos (metabolismo) Metabolismo energético Minerais na dieta Métabolisme Necessidades nutricionais Nutrition Nutrição Proteínas (metabolismo) Vitaminas Ernährungswissenschaft |
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