Nutrition: Health Promotion Approach

Code: BK3849

  Webb, G.
  2002
  Cookbooks, Nutrition, Vitamins - F02
  Health & Lifestyle (F1-F6)

Description

A highly regarded introductory textbook covering all aspects of nutrition, focusing on nutrition in industrialised countries.By Geoffrey P. Webb. (2002) 470 pages

This is the second edition of this highly regarded introductory textbook, covering all aspects of nutrition including nutritional epidemiology, social aspects of nutrition, and the microbiological safety of food as well as the more traditional aspects of food as a source of energy and essential nutrients. Its focus is on nutrition in industrialised countries, where nutritional deficiencies are less of an issue than the role of diet in causing and preventing chronic disease and maintaining good health throughout the life cycle. The importance of health promotion is consequently a guiding principle throughout the book, backed up by a new section on health promotion theory.

This is the book of choice for first year nutrition students, dieticians undertaking the nutrition components of their course, and students undertaking nutrition modules as part of broader scientific or professional courese.


Comprehensive scope

Flexible structure to allow use at introductory and more advanced levels and in association with a wide range of nutrition modules

Only limited biochemical and mathematical knowledge assumed

Emphasis on health promotion

Critical review of the evidence supporting diet health links

Comprehensive glossary defines all key words shown in bold throughout the text

Revision summaries complete each major section


Table of contents:

Concepts and Principles
Changing priorities for nutrition education
Food selection
Methods of nutritional surveillance and research
Dietary guidelines and recommendations
Cellular energetics
Energy, Energy Balance and Obesity
Introduction to enery aspects of nutrition
Energy balance and its regulation
Obesity
The Nutrients
Carbohydrates
Protein and amino acids
Fat
Vitamins and antioxidants
The minerals
Variation in Nutritional Requirements and Priorities
Nutrition and the human life cycle
Nutrition as treatment
Some other groups and situations
The Safety and Quality of Food
The safety and quality of food.

Date reviewed

23/09/2005

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