Internationally successful in its first edition, Nutrition at a Glance second edition is now thoroughly revised and updated, and continues to provide succinct information in a user-friendly, illustrated format. Now in full colour throughout, Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutritional intake and what makes an adequate diet. It also discusses food safety, allergy and intolerance, GM foods, disease states and nutriogenomics.
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Part I. Nutrients including energy, carbohydrates, fat, proteins, vitamins, minerals, and alcohol Chapter 1: Introduction to the nutrients Chapter 2: The relationship between diet, health, and disease Chapter 3: Energy intake: food sources Chapter 4: Energy: control of food intake Chapter 5: Energy: measurement of requirements Chapter 6: Energy requirements: components of energy expenditure Chapter 7: Carbohydrates: simple and complex carbohydrates Chapter 8: Carbohydrates: digestion and utilization in the body Chapter 9: Fats: types of fatty acids Chapter 10: Fats: compound lipids (triglycerides, phospholipids, cholesterol, phytosterols) Chapter 11: Fats: digestion and utilisation in the body Chapter 12: Proteins: chemistry and digestion Chapter 13: Proteins: functions and utilisation in the body Chapter 14: Proteins: needs, sources, protein quality, and complementation Chapter 15: Dietary supplements Chapter 16: Micronutrients: fat-soluble vitamins Chapter 17: Micronutrients: water-soluble vitamins Chapter 18: Micronutrients: major minerals Chapter 19: Micronutrients: trace elements Chapter 20: Micronutrients: role in metabolism Chapter 21: Micronutrients and circulatory system I Chapter 22: Micronutrients and circulatory system II Chapter 23: Micronutrients: protective and defence roles I Chapter 24: Micronutrients: protective and defence roles II Chapter 25: Micronutrients: structural role in bone I Chapter 26: Micronutrients: structural role in bone II Chapter 27: Alcohol Chapter 28: Fetal alcohol spectrum disorder Chapter 29: Fluids in the diet Part II. Nutritional epidemiology including assessments, consequences, and food choices Chapter 30: Introduction to nutrition epidemiology: study designs I Chapter 31: Introduction to nutrition epidemiology: study designs II Chapter 32: Research ethics Chapter 33: Nutritional assessment methods: anthropometric assessment Chapter 34: Nutritional assessment methods: dietary assessment I Chapter 35: Nutritional assessment methods: dietary assessment II Chapter 36: Inadequate nutritional intakes: causes Chapter 37: Inadequate nutritional intakes: consequences Chapter 38: Definitions of an adequate diet Chapter 39: Creating an adequate diet Chapter 40: Optimising nutrition Chapter 41: Excessive or unbalanced nutritional intakes Chapter 42: Food choice: individual, social, and cultural factors Chapter 43: Food choice: the food environment Chapter 44: Nutrition in ethnic minority groups and potential impact of religion on diet Part III. Nutrition throughout the lifecycle Chapter 45: Nutrition in pregnancy and lactation Chapter 46: Nutrition in infants, toddlers, and preschool children Chapter 47: Nutrition in school-age children and adolescents Chapter 48: Nutritional challenges in infants, children, and adolescents Chapter 49: Nutrition and early origins of adult disease Chapter 50: Nutrition in older adults Part IV. The role of nutrition in key organs/systems Chapter 51: Nutrition and the gastrointestinal tract I Chapter 52: Nutrition and the gastrointestinal tract II Chapter 53: Nutrition and the brain I Chapter 54: Nutrition and the brain II Chapter 55: Nutrition and the eye Part V. Nutrition-related diseases Chapter 56: Overweight and obesity: aetiological factors Chapter 57: Overweight and obesity: consequences for health and chronic disease I Chapter 58: Overweight and obesity: insulin resistance and metabolic syndrome II Chapter 59: Overweight and obesity: prevention and management Chapter 60: Overweight and obesity: popular slimming diets Chapter 61: Underweight and negative energy balance Chapter 62: Nutrition and cancer I Chapter 63: Nutrition and cancer II Chapter 64: Diet and cardiovascular disease: aetiology Chapter 65: Diet and cardiovascular disease: prevention Chapter 66: Adverse reactions to food and inborn errors of metabolism Part VI. Public health and sports nutrition Chapter 67: Nutritional genomics Chapter 68: Nutrition transition Chapter 69: Promoting nutritional health: a public health perspective I Chapter 70: Promoting nutritional health: a public health perspective II Chapter 71: Promoting nutritional health: the role of the dietitian Chapter 72: Nutrition and sport I Chapter 73: Nutrition and sport II Part VII. Foods, phytochemicals including functional and genetically modified foods Chapter 74: Functional foods Chapter 75: Phytochemicals Chapter 76: Genetically modified foods Chapter 77: Food safety Appendix A 1: Structures of the fat-soluble vitamins A, D, E and K Appendix A 2: Structures of the water-soluble vitamins; thiamine, riboflavin, niacin, vitamin B6, biotin, pantothenic acid, folic acid, vitamin B12 and vitamin C Appendix A 3: Structures of the major classes of phytochemicals Appendix B 1: Global dietary guidelines and Dietary Reference Intakes (DRIs) - Available on Companion Website: www.ataglanceseries.com/nutrition
