Essentials of Human Nutrition (5th edition)

ISBN : 9780198752981

Stewart Truswell; Jim Mann
720 Pages
189 x 246 mm
Pub date
Apr 2017
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  • Contributions from an international team of experts have been carefully edited to makeEssentials of Human Nutrition the most complete and student-friendly introduction to the subject
  • Chapters cover a broad range of disciplines, to help students develop a complete understanding of the subject
  • Inter-chapter links help students see connections between different topics and build up a coherent picture of the subject as a whole
  • Explains the impact of nutritional principles applied in practice- for example, in the context of sports and healthcare

New to this Edition:

  • Coverage of new topics, including: evidence-based nutrition, food fortification, and dietary patterns
  • Brand new chapters on implementing dietary recommendations, dietary patterns, food systems, and food in hospitals
  • Chapter on water, electrolytes, and acid-base balance; genes, nutrition, and disease risk; food toxicity and safety; nutritional crises; nutrition and cancer; feeding infants and toddlers; food habits; and nutritional recommendations for the general population have all been completely re-written by new authors
  • Expanded discussion of Vitamin D, cardiovascular disease, and diabetes

Food is one of the basic necessities of life, yet nutrition has only relatively recently been recognised as one of the most important determinants of individual and public health. A full understanding of this multi-faceted subject area requires an integrated approach, from molecular to societal level.

Essentials of Human Nutrition provides a complete and student-friendly introduction to the field making it an ideal companion for students throughout their study of nutrition. 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.

The physiological and biochemical processes involved in nourishment are discussed first, before the text moves on to consider the different effects of diet and changing nutritional requirements at different life stages. The book concludes by illustrating how nutritional principles are applied in different practical contexts, from sports nutrition to food in hospitals.

Online Resource Centre:

Student Resources: 
Forest plot: forest plot discussed in Chapter 24 'Nutrition and Cancer', showing the results of a meta-analysis of observational studies of the relationship between waist circumference and postmenopausal breast cancer.
Topical updates: periodic updates from the editors on the debate surrounding topical subjects.
Weblinks: useful weblinks to journal articles cited in the book.


Part 1: Introducing Human Nutrition
1: Introduction
Part 2: Energy and macronutrients
2: Carbohydrates
3: Lipids
4: Protein
5: Energy
6: Alcohol
Part 3:Organic and inorganic essential nutrients
7: Water, electrolytes & acid-base balance
8: Major minerals: Ca & Mg
9: Iron
10: Trace elements
11: Vitamin A & carotenoids
12: B Vitamins
13: Vitamins C & E
14: Vitamins D & K
15: Other biologically active substances in plant foods
16: Genes, nutrition & disease risk
Part 4: Foods
17: Food groups
18: Functional foods and health claims
19: Food toxicity and safety
Part 5: Nutrition related disorders
20: Overweight and obesity
21: Protein-energy malnutrition
22: Nutritional crises
23: Cadiovascular diseases
24: Nutrition and cancer
25: Diabetes mellitus and the metabolic syndrome
26: Eating disorders
Part 6: Nutritional assessment
27: Food analysis
28: Dietary assessment
29: Assessment of nutritional status and biomarkers
Part 7: Life stages
30: Pre-pregnancy, pregnancy, and lactation
31: Feeding infants and toddlers
32: Nutrition for children and adolescents
33: Nutrition and ageing
Part 8: Changing food habits
34: Food habits
35: Nutritional recommendations for the general population
36: Implementing dietary recommendations
37: Dietary patterns
38: Food systems: challenges and the way forward
39: Nutrition and the environment: sustainable diets
Part 9: Applications
40: Sports nutrition
41: Nutritional consequences of poverty and food insecurity in developed countries
42: Food in hospitals
43: Nutritional support for hospital patients

About the author: 

Edited by Jim Mann, University of Otago, New Zealand, and Stewart Truswell, The University of Sydney, Australia
Professor John Cummings-Ninewells Hospital and Medical School, Dundee 
Professor Alan Jackson-University of Southampton, UK
Professor Andrew Prentice-London School of Hygiene and Tropical Medicine, UK
Dr Andrew Bahn-University of Otago, New Zealand
Professor Susan Lanham-New-University of Surrey, UK
Professor Patrick MacPhail-University of the Witwatersrand, South Africa
Professor Samir Samman-university of Sydney, Australia
Dr Sheila Skeaff-University of Otago, New Zealand
Professor Christine Thomson-University of Otago, New Zealand
Professor David I Thurnham-University of Ulster, UK
Professor Bernhard Watzl-Max-Rubner Institute, Germany
Professor Mary Ward-University of Ulster, UK
Dr Jimmy Louie-The University of Hong Kong, Hong Kong
Dr Bernard Venn-University of Otago, New Zealand
Professor Margaret Allman-Farinelli-University of Sydney, Australia
Dr Meika Foster-University of Syndey, Australia
Dr Anna Rangan-University of Sydney, Australia
Dr Kim Bell-Anderson-University of Sydney, Australia
Dr Laurence Eyres-ECG consultant to the Food Industry, New Zealand
Professor Stephan Rössner-Karolinska University Hospital, Sweden
Professor Boyd Swinburn-The University of Auckland, New Zealand
Dr Wilma Waterlander-The University of Auckland, New Zealand
Dr Claudine Prudhon-Save the Children, UK
Jacqueline Frize-UCL, Belgium 
Dr Rachael McLean-University of Otago, New Zealand
Professor Tim Key-University of Oxford, UK 
Dr Kathryn Bradbury-University of Oxford, UK
Dr Hannah Turner-University of Southampton, UK
Prof Robert Peveler-University of Southampton, UK
Professor Tim Lang-City University, UK 
Dr Pamela Mason-University of Aberdeen, UK 
Dr Paul Brent-FSANZ, Australia 
Professor Peter Wiliams-University of Wollongong, Australia
Professor Murray Skeaff-University of Otago, New Zealand
Professor Martijn Katan-Vrije Universiteit Amsterdam
Dr Philippa Lyons-Wall-Queensland University of Technology, Australia
Professor Annie Anderson-University of Dundee, UK
Dr Helen Crawley-City University London, UK
Dr Anne-Louise Heath-University of Otago, New Zealand 
Dr Rachael Taylor-University of Otago, New Zealand
Professor Lisette de Groot-Wageningen University, The Netherlands
Professor Susan Jebb-University of Oxford, UK
Dr Louise Burke-Australian Institute of Sport, Australia
Dr Winsome Parnell-University of Otago, New Zealand
Ms Suzie Ferrie-Royal Prince Alfred Hospital, Australia
Professor Ross Smith-Royal North Shore Hospital, Australia

I believe this book to be the most comprehensive Human Nutrition text available. - Dr Simon Cooper, Nottingham Trent University

Well-written, concise text covering all the essential topics in human nutrition. - Dr James O'Reilly, University of Chester

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