Sinopsis
The science of human nutrition deals with all the effects on people of any component found in food. This starts with the physiological and biochemical processes involved in nourishment—how substances in food provide energy or are converted into body tissues, and the diseases that result from insufficiency or excess of essential nutrients (malnutrition). The role of food components in the development of chronic degenerative disease like coronary heart disease, cancers, dental caries, etc., are major targets of research activity nowadays. The scope of nutrition extends to any effect of food on human function: fetal health and development, resistance to infection, mental function and athletic performance. There is growing interaction between nutritional science and molecular biology which may help to explain the action of food components at the cellular level and the diversity of human biochemical responses.
Nutrition is also about why people choose to eat the foods they do, even if they have been advised that doing so may be unhealthy. The study of food habits thus overlapswith the social sciences of psychology, anthropology, sociology and economics. Dietetics and community nutrition are the application of nutritional knowledge to promote health andwellbeing. Dietitians advise people howto modify what they eat in order to maintain or restore optimal health, and to help in the treatment of disease. People expect to enjoy eating the foods that promote these things; and the production, preparation and distribution of foods provides many people with employment.
A healthy diet means different things to different people. Those concerned with children’s nutrition—parents, teachers and paediatricians—aim to promote healthy growth and development. For adults in affluent communities nutrition research has become focused on attaining optimal health and ‘preventing’—which mostly means delaying—chronic degenerative diseases of complex causation, especially obesity (Chapter 16), cardiovascular diseases (Chapter 18), cancer (Chapter 19) and diabetes (Chapter 20).
Content
- Energy and macronutrients
- Carbohydrates
- Lipids
- Protein
- Energy
- Alcohol
- 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
- Nutrition-related disorders
- Overweight and obesity
- Protein-energy malnutrition
- Cardiovascular diseases
- Diet and cancer causation
- Diabetes mellitus
- The eating disorders: anorexia nervosa and bulimia nervosa
- Foods
- Food groups
- Food toxicity and safety
- Nutritional assessment
- Food analysis and food composition tables
- Dietary assessment
- Determining nutritional status
- Life stages
- Pregnancy and lactation
- Infant feeding
- Childhood and adolescence
- Sports nutrition
- Nutrition and ageing
- Clinical and public health
- Food habits
- Nutritional recommendations for the general population
- Nutrition promotion for communities
- Dietary counselling
- Case studies
- Nutritional consequences of poverty in developed countries
- Enteral and parenteral nutritional support
- Functional foods
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