Main description:

Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including:

Increased coverage of experimental and observational methods used in nutrition

In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles

Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible

Discussion of nutrition debates

Critical coverage of "medicinal uses of food" including superfoods, functional foods and dietary supplements

Updated bullet point summaries of key points after each major topic within each chapter

The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies. The book contains in-depth and critical reviews of the methods used to evaluate nutritional intakes/status and the observational and experimental used to investigate putative links between dietary factors and health outcome. It covers the role of food as a source of energy and nutrients while discussing the non-nutritional roles of food and the social and psychological factors that influence food choice. Presenting a critical discussion on the value of nutrition research linking specific foods or nutrients to specific diseases which encourages students to question the value of some current nutrition research.

This is essential reading for all nutrition and dietetics students with different backgrounds who are studying nutrition as a specific discipline for the first time.

Contents:

Part One - Concepts and Principles. Changing Priorities for nutrition Education. Food Selection. Methods of Nutritional Selection and Surveillance. Methods to Establish Links between Diet and Chronic Disease. Dietary Guidelines and Recommendations. Cellular Energetics. Part Two - Energy, Energy Balance and Obesity. Introduction to Energy Aspects of Nutrition. Energy Balance and its Regulation. Obesity. Part Three - The Nutrients. Carbohydrates. Protein and Amino Acids. Fats. Micronutrients. Vitamins. Minerals. Part Four - Variation in Nutritional Requirements and Priorities. Nutrition and the Human Lifecycle. Nutrition as Treatment. The Safety and Quality of Food.