Essentials of Human Nutrition

6. Revised Auflage 2023
ISBN: 978-0-19-886667-1
Verlag: Oxford University Press

Buch, Englisch, 744 Seiten, Format (B × H): 247 mm x 189 mm, Gewicht: 1264 g

Essentials of Human Nutrition provides a complete and student-friendly introduction to the field for those embarking on courses in nutrition, or related subjects, for the first time. Written by an international team of experts, every chapter is carefully edited to give consistently clear and coherent explanations of all of the essential principles of nutrition.

Key Features

BL Chapters cover a broad range of disciplines to help students develop a complete understanding of the subject.
BL Inter-chapter links help students see connections between different topics and build up a coherent picture of the subject as a whole.
BL The text explains the impact of nutritional principles applied in practice, for example, in the context of sports and health care.

New to this Edition
This sixth edition has been updated to incorporate new research and emerging topics such as biomarkers, assessment of nutritional status, and binge-eating disorders.

Digital Formats and Resources
Essentials of Human Nutrition is available for students and institutions to purchase in a variety of formats, and is supported by online resources.
BL The e-book offers a mobile experience and convenient access: www.oxfordtextbooks.co.uk/ebooks
BL Lecturer resources
BL Image bank

Autoren/Hrsg.

Mann, Jim

Truswell, Stewart

Hodson, Leanne

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)

Inhaltsverzeichnis

- Part 1: Introducing Human Nutrition

- 1: A. Stewart Truswell, Jim Mann, and Leanne Hodson: Introduction

- Part 2: Energy and Macronutrients

- 2: Jim Mann and Andrew Reynolds: Carbohydrates

- 3: C. Murray Skeaff, Jim Mann, and Leanne Hodson: Lipids

- 4: Colleen S. Deane, Daniel J. Wilkinson, and Philip J. Atherton: Protein

- 5: Andrew M. Prentice: Energy

- 6: A. Stewart Truswell: Alcohol

- Part 3: Organic and Inorganic Essential Nutrients

- 7: Lewis J. James and Gethin H. Evans: Water, Electrolytes, and Acid-base Balance

- 8: Helen Lambert, Ohood Hakim, and Susan A. Lanham-New: Major Minerals: Calcium and Magnesium

- 9: Patrick MacPhail: Iron

- 10: Samir Samman, Sheila Skeaff, Christine D. Thomson, and A. Stewart Truswell: Trace Elements

- 11: David I. Thurnham: Vitamin A and Carotenoids

- 12: A. Stewart Truswell: The B Vitamins

- 13: A. Stewart Truswell and Jim Mann: Vitamins C and E

- 14: A. Stewart Truswell: Vitamins D and K

- 15: Bernhard Watzl: Other Biologically Active Substances in Plant Foods: Phytochemicals

- 16: Anne-Marie Minihane: Nutrition, Genetics, and Personalized Nutrition

- Part 4: Nutrition-Related Disorders

- 17: Mike Lean: Overweight and Obesity

- 18: A. Stewart Truswell: Protein-Energy Malnutrition

- 19: Jim Mann and Rachael McLean: Cardiovascular Diseases

- 20: Kathryn E. Bradbury and Timothy J. Key: Nutrition and Cancer

- 21: Jim Mann: Diabetes Mellitus and the Metabolic Syndrome

- 22: Hannah Turner and Robert Peveler: The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED

- Part 5: Foods

- 23: Andrew Reynolds, A. Stewart Truswell, Margaret Allman-Farinelli, Meika Foster, Anna Rangan, Leanne Hodson, and Kim Bell-Anderson: Food Groups

- 24: Martijn B. Katan: Functional Foods and Health Claims

- 25: Peter Williams and Paul Brent: Food Toxicity and Safety

- Part 6: Changing Food Habits

- 26: A. Stewart Truswell and Helen Leach: Food Habits

- 27: A. Stewart Truswell, Leanne Hodson, and Jim Mann: Nutritional Recommendations for the General Population

- 28: Susan A. Jebb: Public Health Approaches to Implement Dietary Recommendations

- 29: C. Murray Skeaff: Dietary Patterns

- 30: Wilma Waterlander and Boyd Swinburn: Food Systems: Challenges and Ways Forward

- 31: Tim Lang and Pamela Mason: Nutrition, the Environment, and Sustainable Diets

- Part 7: Life Stages

- 32: Annie S. Anderson: Pre-Pregnancy, Pregnancy, and Lactation

- 33: Anne-Louise Heath, Helen Crawley, and Rachael Taylor: Infant Feeding and Eating Well for Toddlers

- 34: Rachael Taylor and Anne-Louise Heath: Childhood and Adolescent Nutrition

- 35: Sian Robinson and Clare Corish: Nutrition and Ageing

- Part 8: Nutritional Assessment

- 36: Philippa Lyons-Wall: Food Analysis, Food Composition Tables, and Databases

- 37: Jim Mann and Silke Morrison: Dietary Assessment

- 38: A. Stewart Truswell: Assessment of Nutritional Status

- 39: Nita G. Forouhi and Albert Koulman: Biomarkers

- Part 9: Applications

- 40: Louise M. Burke: Sports Nutrition

- 41: Claire Smith and Winsome R. Parnell: Nutritional Consequences of Poverty and Food Insecurity in Developed Countries

- 42: Suzie Ferrie: Food in Hospitals

- 43: Ross C. Smith: Nutritional Support for Hospital Patients

Über Autor(innen)

Emeritus Professor A Stewart Truswell AO
Stewart Truswell was a physician at Cape Town Medical School where he worked on protein-energy malnutrition, the nutritive value of maize, and he had the opportunity to study the nutrition of Bushmen in North Botswana, then still hunter-gatherers. He returned to the UK as Professor of Nutrition and Dietetics in London University, where his wide-ranging research programme included studies relating to the health effects of dietary fibre. Since 1978, he has been Boden Professor of Human Nutrition at Sydney University.

Stewart Truswell has been involved in many areas of public health nutrition and in the development of dietary guidelines. He has published extensively on these topics, as well as on vitamins and other nutrients. He is author of ABC of Nutrition, published by the BMJ, and he is an Officer in the Order of Australia.

Professor Jim Mann KNZM
Jim Mann is a professor in Human Nutrition and Medicine at the University of Otago, New Zealand, having previously worked as a university lecturer at the University of Oxford and as a physician at the John Radcliffe Hospital, Oxford. His major interests have related to the role of nutrition in the prevention and management of diabetes and cardiovascular disease, the effects of carbohydrate quality on human health, and the development and implementation of nutrition guidelines. He has served on and chaired many advisory groups to governments and NGOs (in New Zealand and the UK) and to the WHO, WCRF, EASD, and other international organisations. He was knighted in 2022 for services to health.

Professor Leanne Hodson
Leanne Hodson obtained her PhD in Human Nutrition at the University of Otago, New Zealand, and then received the Girdlers Health Research Council career development fellowship to work at the University of Oxford. She is currently a professor of metabolic physiology and a British Heart Foundation senior basic science research fellow at the University of Oxford. Her research interests focus on understanding how the interaction between the quantity and quality of dietary fat and carbohydrate and an individual's phenotype influences metabolic processes related to the risk of metabolic diseases.

Leanne Hodson received the Nutrition Society Cuthbertson Award in 2017 and the Starling Medal from the Society of Endocrinology in 2018.