Essentials of Human Nutrition provides a comprehensive guide to human nutrition. The first part provides an introduction. Part 2 looks at energy and macronutrients, considering carbohydrates, lipids, protein, energy, and alcohol. Part 3 looks at organic and inorganic essential nutrients. The fourth part covers nutrition-related disorders such as obesity, protein-energy malnutrition, cardiovascular disease, cancer, diabetes, metabolic syndrome, and eating disorders. The fifth part looks at food groups and food toxicity and safety. Part 6 considers changing food habits. The seventh part is about various life stages and how they relate to nutrition, such as pre-pregnancy, pregnancy, lactation, infants, toddlers, childhood, adolescents, and aging. The next part looks at nutritional assessment. The last part talks about applications such as sport nutrition, poverty, food in hospitals, and hospital patients.
Book
Catherine Geissler and Hilary Powers
Human Nutrition features chapters from global experts, covering a broad range of disciplines within the field of human nutrition. Part 1 covers food and nutrients, looking at food and nutrient patterns and structure. It also considers food safety. The second part looks at physiology and macronutrient metabolism. Here, chapters examine nutrient digestion and absorption, body size and composition, energy balance and body weight regulation, and carbohydrate metabolism. This part also covers fat metabolism, protein metabolism, and alcohol metabolism. The third part looks at micronutrient function and metabolism and describes water-soluble vitamins, fat-soluble vitamins, and minerals and trace elements. The next part moves to dietary requirements for specific groups such as in infancy, childhood, pregnancy, and for sport and exercise. Part 5, the largest part of the book, considers nutrition and disease. Diseases and conditions covered include obesity, diabetes, cancer, dental disease, and eating disorders. Part 6 provides and assessment of nutritional status. The final part is about public health nutrition. This edition contains new material covering food sustainability, the gut microbiome, dementia, the social impact of alcohol consumption, and the implications of climate change on food security. It also looks at emerging trends are highlighted and discussed, including global malnutrition and food safety policy. COVID-19 is discussed in the context of diet and nutritional status.
