Pocket Atlas of Nutrition

ISBN-13: 9783131354815 / Angielski / Miękka / 2005 / 400 str.

Opis

With obesity and diabetes assuming alarming epidemic proportions, diet and
nutrition are in the spotlight more than ever before. It has never been more
important for health care professionals to be well informed, not only about the
latest developments, but also about the scientific facts. The Pocket Atlas of
Nutrition is an accessible guide to all aspects of nutrition, from basic
chemistry to the most recent dietary guidelines.
Includes:

• More than 150
  easy-to-understand, full-color plates
  
• A comprehensive list of nutrients,
  including for each its composition, effect, function, occurrence and daily
  requirements, as well as recommended intake
  
• An extensive listing of all
  vitamins, minerals, trace elements as well as non-nutritive substances with
  their function and interaction
  
• Accessible discussions of special diets as well
  as nutritional recommendations for various medical conditions and throughout the
  life course, e.g. for pregnant women or athletes
  
• Up-to-date coverage of
  food-related diseases, including BSE, genetically modified foods, food quality,
  food allergies, and functional foods

We are bombarded by new information and
claims about nutrition every day. The Pocket Atlas of Nutrition -- concise,
practical, and designed for quick reference -- is an ideal basic guide for
professionals and interested lay readers alike.

Spis treści

Introduction
Body Composition
Energy Metabolism
Food Intake
Nutrient Uptake
The Nutrients
Carbohydrates
Lipids
Protein
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin Interactions
Minerals and Trace Elements
Other Nutrients, Additives, and Contaminants
Nonnutritive Nutrients
Food Quality
Applied and Medical Nutrition
Nutritional Guidelines
Nutrition in Specific Life Stages
Selected Issues in Food Safety
Medical Nutrition
Appendix

O autorze

Hans K. Biesalski, geb. in Marburg an der Lahn, ist Lehrstuhlinhaber und Geschäftsführender Direktor des Instituts für Biologische Chemie und Ernährungswissenschaft, und stellvertretender Direktor des Food Security Centers der Universität Hohenheim. Er ist Mitglied der Expertengruppe des Global Food Security Boards (WHO/FAO) und zudem Sprecher für die Kommission Ernährung und Krebs der Deutschen Gesellschaft für Hämatologische Onkologie und Mitglied im wissenschaftlichen Beirat der U.S Pharmacopeia.