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Food, Nutrition and Health PDF

2019·English
by  TapsellLinda
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Cover Page: i Half Title Page: i Title Page: iii Copyright Page: iv Contents Page: v Extended Contents Page: vii List of Figures and Tables Page: xv List of Case Studies Page: xxiii List of Abbreviations Page: xxvi About the Editor Page: xxix Contributors Page: xxx Preface Page: xxxv Acknowledgments Page: xxxvii Nutrition Subject Knowledge Matrix Page: xxxix Guided Tour Page: xl Resources Guide Page: xliii Part 1 Food and Nutrition Basics Page: xliv Chapter 1: Food and Health: Working with Nutrition Page: 1 Chapter 2: Dietary Guidelines: Planning a Healthy Diet Page: 27 Chapter 3: Consuming Food: Digestion, Absorption and Metabolism Page: 57 Chapter 4: Carbohydrates and Phytochemicals: Major Components of Plant Foods Page: 86 Chapter 5: Fats and Lipids: Major Components of Oils, Seeds and Animal Foods Page: 118 Chapter 6: Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds Page: 141 Chapter 7: Energy Intake and Weight Management: Getting the Balance Right Page: 158 Chapter 8: Water, Alcohol and Beverages Page: 184 Chapter 9: Fat-soluble Vitamins: A, D, E and K Page: 202 Chapter 10: Water-soluble Vitamins: B and C Page: 229 Chapter 11: Major Minerals: Sodium, Potassium, Calcium, Magnesium and Phosphorus Page: 251 Chapter 12: Other Key Minerals: Iodine, Fluoride, Iron and Zinc Page: 272 Part 2 Nutrition, Society and the Human Lifecycle Page: 302 Chapter 13: Nutrition for Exercise and Sport Page: 303 Chapter 14: Nutrition during Pregnancy and Lactation Page: 329 Chapter 15: Nutrition during Infancy and Childhood Page: 355 Chapter 16: Nutrition during Adolescence Page: 384 Chapter 17: Nutrition during Adulthood and the Prevention of Chronic Disease Page: 407 Chapter 18: Nutrition in Older Age Page: 435 Chapter 19: Indigenous Australian Food Security: Working with an Intergenerational Perspective Page: 470 Chapter 20: Social and Behavioural Aspects of Food Consumption Page: 493 Chapter 21: Nutrition, Food Security and Food Innovation Page: 519 Chapter 22: Food Composition and Dietary Assessment Page: 540 Chapter 23: Food Science, Technology and Food Safety Page: 574 Chapter 24: Food, Nutrition and Health: Moving Forward Page: 609 Glossary Page: 635 Index Page: 650

Description:
Food, Nutrition and Health, second edition, is an introductory text for all students of food and nutrition. This new edition includes more on nutrients and metabolism, and introduces important areas in Indigenous food security, social connections with food, and aspects of food science. The text begins with the basic principles of nutrition and the contexts in which nutrition knowledge is applied, before considering the application of nutrition knowledge under various conditions. Each chapter includes a section on pathways to practice to help students establish how they can apply the knowledge they are learning to broader policy and work environments in the real world. Understanding how food affects health is not just an area of learning—it is a part of life. With extended coverage of nutrition, society and the human lifecycle, students will able to use this text throughout their studies and then take into practice. NEW TO THIS EDITION Five brand new chapters in applied nutrition including Nutrition for Exercise and Sport, Nutrition during Adolescence and Indigenous Australian Food Security: Working with an Intergenerational Perspective Significantly revised content across all chapters including extended coverage of nutrients and the biological principles of nutrition Stop and Think questions encourage students to draw upon the content covered within the chapter Cases and Research at Work provide real-life examples that draw on the themes being explored in the chapter Pathways to Practice provide key messages that address practice application skills that relate to different student cohorts (arts, exercise science, nutrition, nursing and public health).
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