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Nutrition at a Glance - Mary Barasi
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Nutrition at a Glance - new book

2013, ISBN: 9781118682135

With nutrition now recognised as a crucial part of the preventionand treatment of many human diseases and conditions, it is now moreessential than ever that health studies, nursing and me… More...

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Nutrition at a Glance
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Nutrition at a Glance - new book

2013, ISBN: 9781118682135

With nutrition now recognised as a crucial part of the preventionand treatment of many human diseases and conditions, it is now moreessential than ever that health studies, nursing and me… More...

Nr. 39234129. Shipping costs:, Sofort per Download lieferbar, zzgl. Versandkosten. (EUR 17.06)
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Mary Barasi:
Nutrition At A Glance - new book

ISBN: 9781118682135

With nutrition now recognised as a crucial part of the prevention and treatment of many human diseases and conditions, it is now more essential than ever that health studies, nursing and … More...

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Barasi, Mary:
Nutrition at a Glance (eBook, PDF) - new book

ISBN: 9781118682135

With nutrition now recognised as a crucial part of the prevention and treatment of many human diseases and conditions, it is now more essential than ever that health studies, nursing and … More...

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Nutrition at a Glance - Mary Barasi
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Mary Barasi:
Nutrition at a Glance - First edition

2013, ISBN: 9781118682135

[ED: 1], 1. Auflage, eBook Download (PDF), eBooks, [PU: John Wiley & Sons]

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Nutrition at a Glance
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1118682130

Details of the book - Nutrition at a Glance


EAN (ISBN-13): 9781118682135
ISBN (ISBN-10): 1118682130
Publishing year: 2013
Publisher: John Wiley & Sons
144 Pages
Language: eng/Englisch

Book in our database since 2012-09-29T17:52:37+01:00 (London)
Detail page last modified on 2020-04-03T23:21:03+01:00 (London)
ISBN/EAN: 1118682130

ISBN - alternate spelling:
1-118-68213-0, 978-1-118-68213-5
Alternate spelling and related search-keywords:
Book author: baras

Information from Publisher

Author: Mary Barasi
Title: At a Glance; Nutrition at a Glance
Publisher: Wiley-Blackwell; John Wiley & Sons
144 Pages
Publishing year: 2013-05-31
Language: English
30,99 € (DE)
Not available (reason unspecified)

EA; E107; E-Book; Nonbooks, PBS / Medizin; Diätetik und Ernährung; Ernährung; Ernährungslehre; Food Science & Technology; Gesundheits- u. Sozialwesen; Health & Social Care; Lebensmittelforschung u. -technologie; Medical Science; Medizin; Nutrition; Allg. Lebensmittelforschung u. -technologie; Ernährungslehre; Allg. Medizin; BC

Part 1 Nutritional principles. 1 Diet, health and disease. 2 Methods of studying nutrition: nutritional epidemiology. 3 Nutritional assessment of individuals. 4 Inadequate nutritional intakes: causes. 5 Inadequate nutritional intakes: consequences. 6 Excessive or unbalanced nutritional intakes. 7 Definitions of an adequate diet. 8 Creating an adequate diet. 9 Food choice: internal and external factors. 10 Food choice: the food environment. Part 2 Components of a balanced diet: the nutrients and dietaryfactors. 11 Introduction to nutrients. 12 Carbohydrates in the diet. 13 Carbohydrates in the body. 14 Introduction to fats: types of fatty acids. 15 Introduction to fats: related compounds and fatdigestion. 16 Fats: Utilisation in the body. 17 Proteins: chemistry and digestion. 18 Proteins: functions in the body. 19 Proteins: needs and sources. 20 Energy intake: food sources. 21 Energy intake: control. 22 Energy requirements: measurement. 23 Energy requirements: components. 24 Micronutrients and the heart and circulatory system I. 25 Micronutrients and the heart and circulatory system II. 26 Micronutrients: role in metabolism. 27 Micronutrients: protective and defence roles I. 28 Micronutrients: protective and defence roles II. 29 Micronutrients: structural role I. 30 Micronutrients: structural role II. 31 Alcohol in the diet. 32 Fluids in the diet. Part 3 The role of nutrition in key organs/systems for thesupply of nutrients. 33 Nutrition and the gastrointestinal tract I. 34 Nutrition and the gastrointestinal tract II. 35 Nutrition and the brain I. 36 Nutrition and the brain II. 37 Nutrition and the eye. Part 4 Physiological and other challenges to meeting nutritionalneeds. 38 Nutrition in preganany and lactation. 39 Nutrition in infants and preschool children. 40 Nutrition in school-age children and adolescents. 41 Nutritional problems in infants, children andadolescents. 42 Nutrition and early origins of adult disease. 43 Nutrition in older adults. 44 Nutrition in ethnic minority groups and impact religion ondiet. 45 Nutrition and sport I. 46 Nutrition and sport II. 47 Adverse reactions to food I. 48 Adverse reactions to food II. Part 5 Nutrition-related disease. 49 Overweight and obesity: aetiological factors. 50 Overweight and obesity: consequences for health I. 51 Overweight and obesity: consequences for health II. 52 Overweight and obesity: prevention and management. 53 Overweight and obesity: popular slimming diets. 54 Underweight and negative energy balance. 55 Nutrition and cancer I. 56 Nutrition and cancer II. 57 Diet and cardiovascular disease: aetiology. 58 Diet and cardiovascular disease: prevention. Part 6 Improving diets. 59 Optimising nutrition. 60 Promoting nutritional health: a public health perspectiveI. 61 Promoting nutritional health: a public health perspectiveII. 62 Promoting nutritional health: the role of a dietitian. Apendix 1 The vitamins: summary of functions and foodsources. Appendix 2 The minerals: summary of functions and foodsources. Appendix 3 Department of Health Report on Health and SocialSubjects: Dietary reference values for food energy and nutrientsfor the United Kingdom. Glossary. Index
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