Nutrition at a glance / editor-in-chief ; co-editors, Fariba Kolahdooz, Tony Sheehy ; founding editor, Mary Barasi

Format:

Book

Contributor:

Sharma, Sangita (Professor in aboriginal and global health research), editor.

Kolahdooz, Fariba, editor.

Sheehy, Tony, editor.

Barasi, Mary E., editor.

Series:

At a Glance

At a glance series

Language:

English

Subjects (All):

Nutrition--Handbooks, manuals, etc.

Nutrition.

Physical Description:

1 online resource (446 pages) : illustrations

Edition:

Second edition.

Place of Publication:

Chichester, West Sussex: Wiley Blackwell, 2016.

Chichester, [England] : Wiley Blackwell, 2016.

Language Note:

English

Summary:

Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics. Nutrition at a Glance: • Is superbly illustrated, with full colour illustrations throughout • Includes nutrition 'hot topics' such as gene-nutrient interactions and dietary supplements • Has strong international appeal, with different dietary requirements provided for many countries • Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics • Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes

Contents:

Intro

Title page

Table of Contents

Acknowledgements

How to use your textbook

About the companion website

Part I: Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol

1 Introduction to the nutrients

Aims

Classification of nutrients

Grouping of nutrients by functional role

Interactions

2 The relationship between diet, health and disease

Aim

Historical perspective

Several dietary factors implicated in disease

Other factors affecting susceptibility to disease

Introduction to nutritional epidemiology

Summary

3 Energy intake: Food sources

Energy from food

Methods for measuring food energy

4 Energy: Control of food intake

Control of food intake

5 Energy: Measurement of requirements

Principles of energy use

Measurement of energy expenditure

6 Energy requirements: Components of energy expenditure

Components of energy expenditure

Equations for metabolic rate

Calculating total energy expenditure

7 Carbohydrates: Simple and complex carbohydrates

Monosaccharides

Disaccharides

Oligosaccharides

Polysaccharides

8 Carbohydrates: Digestion and utilisation in the body

Digestion of carbohydrates

Glycaemic effects of carbohydrates

Non-glycaemic effects of carbohydrates

9 Fats: Types of fatty acids

Major roles of fats

Types of fats

Fatty acids

10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols)

Triglycerides

Phospholipids

Cholesterol

Phytosterols

11 Fats: Digestion and utilisation in the body

Fat digestion and absorption

Transport of fats in the body: Lipoproteins

Adipose tissue

12 Proteins: Chemistry and digestion

Structure of proteins.

Digestion and absorption of proteins

13 Proteins: Functions and utilisation in the body

Metabolism of amino acids

14 Proteins: Needs, sources, protein quality and complementation

The need for protein

Assessing protein quality

Recommended intakes for protein

Dietary protein sources

Deficiency of protein

15 Dietary supplements

Definition of dietary supplements

Benefits of dietary supplements

Risks of using dietary supplements

16 Micronutrients: Fat-soluble vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin K

17 Micronutrients: Water-soluble vitamins

Vitamin B1(thiamin)

Vitamin B2(riboflavin)

Vitamin B6(pyridoxine)

Niacin

Vitamin B7 (biotin)

Pantothenic acid

Folate

Vitamin B12(cobalamin)

Vitamin C (ascorbic acid)

Choline

18 Micronutrients: Major minerals

Calcium

Phosphorus

Magnesium

Electrolytes: Sodium, chloride and potassium

Sulphur

19 Micronutrients: Trace elements

Iron

Zinc

Copper

Iodine

Selenium

Other trace elements: Manganese, fluoride and chromium

20 Micronutrients: Role in metabolism

Overview of metabolism

21 Micronutrients and circulatory system I

Cardiac function

Blood pressure (refer to Chapter 18)

Clotting factors

22 Micronutrients and circulatory system II

Red blood cells

23 Micronutrients: Protective and defence roles I

Immune system defences

24 Micronutrients: Protective and defence roles II

Free radicals

25 Micronutrients: Structural role in bone I

The human skeleton

Nutrient involvement in bone health

26 Micronutrients: Structural role in bone II

Other minerals and vitamins

Other factors

27 Alcohol

Aim.

Measurement of alcohol consumption

Factors affecting alcohol metabolism

Alcohol and energy balance

Consequences of alcohol abuse

28 Fetal alcohol spectrum disorder

What is fetal alcohol spectrum disorder?

Prevalence and costs of FASD

Effects of FASD on the body

Screening tools, diagnostic assessment and interventions

Role of the nutritionist in FASD

Practice points

29 Fluids in the diet

Fluid balance

Water gain by the body

Water loss from the body

Maintenance of normal hydration

Dehydration

Dietary factors that influence diuresis

Part II: Nutritional epidemiology including assessments, consequences and food choices

30 Introduction to nutrition epidemiology: Study designs I

Study design methods

31 Introduction to nutrition epidemiology: Study designs II

Non-experimental (observational studies)

Measurement error, result validity and test sensitivity

32 Research ethics

Core ethical principles

Dietetics

Nutrition research

33 Nutritional assessment methods: Anthropometric assessment

Anthropometry

Circumferences

Body composition

34 Nutritional assessment methods: Dietary assessment I

Assessing food availability (supply) at the national level: Food balance sheets

Assessing food consumption at the household level

Assessing food consumption at the individual level

35 Nutritional assessment methods: Dietary assessment II

Format

Development and use of FFQs

Advantages and disadvantages of FFQs

36 Inadequate nutritional intakes: Causes

Causes of inadequate nutrition and associated diseases

37 Inadequate nutritional intakes: Consequences

Assessment

Consequences of undernutrition

38 Definitions of an adequate diet

Aims.

Nutritional requirements

Macronutrient recommendations

39 Creating an adequate diet

A balanced diet

40 Optimising nutrition

Balanced diet

Optimal nutrition

Achieving optimal nutrition

41 Excessive or unbalanced nutritional intakes

Dietary components and nutrients responsible for overnutrition and unbalanced diets

42 Food choice: Individual, social and cultural factors

Food habits

Culture

Religion

Ethical decisions

Economic factors

Social norms

Media and advertising

43 Food choice: The food environment

Classification of foods

The nature of the food available

44 Nutrition in ethnic minority groups and potential impact of religion on diet

Global migration

The nutritional relevance of migration

Dietary acculturation

Nutrition-related health effects of migration

Religion and diet

Part III: Nutrition throughout the life cycle

45 Nutrition in pregnancy and lactation

Nutrition at conception

Nutrition during pregnancy

At-risk groups

Lactation

46 Nutrition in infants, toddlers and preschool children

Growth rates

Nutrition in infants

Nutrition in toddlers and preschool children

47 Nutrition in school-age children and adolescents

Nutritional needs

School meals

48 Nutritional challenges in infants, children and adolescents

Low birth weight

Growth faltering

Overweight and obesity in children

Iron status

Vegetarianism

Dieting and eating disorders

49 Nutrition and early origins of adult disease

Early evidence

Programming

Developmental consequences

Links to maternal nutrition

50 Nutrition in older adults

The ageing process.

Assessment of nutritional status in older adults

Part IV: The role of nutrition in key organs/systems

51 Nutrition and the gastrointestinal tract I

General functions

Interrelationship between nutrition and functionality of the upper GI tract

52 Nutrition and the gastrointestinal tract II

The small intestine

The large intestine

53 Nutrition and the brain I

Growth of the brain

Nutritional requirements of the brain

54 Nutrition and the brain II

Role of the brain in control of food intake

Role of diet in behaviour and disease

Eating disorders

55 Nutrition and the eye

Structure of the eye: Introduction to nutritional links

Retinal function and nutrition

The lens, cataracts and nutrition

The cornea and conjunctiva

Part V: Nutrition-related diseases

56 Overweight and obesity: Aetiological factors

Definition

Prevalence of overweight and obesity

Contributing factors in energy intake and output

External influences on energy output

Individual susceptibility

57 Overweight and obesity: Consequences for health and chronic disease

Obesity and cardiovascular disease

Obesity and hypertension

Obesity and cancer

58 Overweight and obesity: Insulin resistance and metabolic syndrome

Metabolic effects of obesity

59 Overweight and obesity: Prevention and management

Prevention

Non-surgical treatment

Surgical treatment (bariatric surgery)

60 Overweight and obesity: Popular slimming diets

The slimming industry

61 Underweight and negative energy balance

Starvation

Chronic energy deficits

62 Nutrition and cancer I

What is cancer?

Evidence on causation of cancer

63 Nutrition and cancer II

Summary of evidence on diet and cancer.

Advice on diet and lifestyle.

Notes:

Preceded by: Nutrition at a glance / Mary E. Barasi. 2007.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781118660997

1118660994

9781118661000

1118661001