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Essentials of Human Nutrition 6e

Essentials of Human Nutrition 6e

9780198866671
386,03 zł
347,43 zł Zniżka 38,60 zł
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Opis
Essentials of Human Nutrition provides a complete and student-friendly introduction to the field for those embarking on courses in nutrition, or related subjects, for the first time. 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. Key Features BL Chapters cover a broad range of disciplines to help students develop a complete understanding of the subject.BL Inter-chapter links help students see connections between different topics and build up a coherent picture of the subject as a whole.BL The text explains the impact of nutritional principles applied in practice, for example, in the context of sports and health care.New to this EditionThis sixth edition has been updated to incorporate new research and emerging topics such as biomarkers, assessment of nutritional status, and binge-eating disorders. Digital Formats and ResourcesEssentials of Human Nutrition is available for students and institutions to purchase in a variety of formats, and is supported by online resources.BL The digital version offers a mobile experience and convenient access:: www.oxfordtextbooks.co.ukBL Lecturer resources BL Image bank
Szczegóły produktu
OUP Oxford
102474
9780198866671
9780198866671

Opis

Rok wydania
2023
Numer wydania
6
Oprawa
miękka foliowana
Liczba stron
744
Wymiary (mm)
189 x 246
Waga (g)
1250
  • Part 1: Introducing Human Nutrition; Introduction; Part 2: Energy and Macronutrients; Carbohydrates; Lipids; Protein; Energy; Alcohol; Part 3: Organic and Inorganic Essential Nutrients; Water, Electrolytes, and Acid-base Balance; Major Minerals: Calcium and Magnesium; Iron; Trace Elements; Vitamin A and Carotenoids; The B Vitamins; Vitamins C and E; Vitamins D and K; Other Biologically Active Substances in Plant Foods: Phytochemicals; Nutrition, Genetics, and Personalized Nutrition; Part 4: Nutrition-Related Disorders; Overweight and Obesity; Protein-Energy Malnutrition; Cardiovascular Diseases; Nutrition and Cancer; Diabetes Mellitus and the Metabolic Syndrome; The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED; Part 5: Foods; Food Groups; Functional Foods and Health Claims; Food Toxicity and Safety; Part 6: Changing Food Habits; Food Habits; Nutritional Recommendations for the General Population; Public Health Approaches to Implement Dietary Recommendations; Dietary Patterns; Food Systems: Challenges and Ways Forward; Nutrition, the Environment, and Sustainable Diets; Part 7: Life Stages; Pre-Pregnancy, Pregnancy, and Lactation; Infant Feeding and Eating Well for Toddlers; Childhood and Adolescent Nutrition; Nutrition and Ageing; Part 8: Nutritional Assessment; Food Analysis, Food Composition Tables, and Databases; Dietary Assessment; Assessment of Nutritional Status; Biomarkers; Part 9: Applications; Sports Nutrition; Nutritional Consequences of Poverty and Food Insecurity in Developed Countries; Food in Hospitals; Nutritional Support for Hospital Patients;
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