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Wellness

Health, Medicine & Nursing

Nutrition

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B2B & B2C

<P>The new edition of the <EM>Handbook of Nutrition and Food</EM> follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existing chapters. Part I is devoted to food, including its composition, constituents, labeling, and analysis. There is also a chapter on the laws that regulate food and its protection.Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice.</P>

Handbook of Nutrition and Food

POST SECONDARY FOUR YEAR

COLFR

COLSO

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COLSR

HANDBOOK OF NUTRITION AND FOOD 3

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Title Page.
Copyright Page.
Dedication.
Appreciation.
Contents.
Preface.
Editor.
Contributors.
Food.
1: Food Composition.
2: Food Constituents.
3: Microbiological Safety of Foods.
4: Safe Food Handling for the Consumer.
5: Food Labeling Foods and Dietary Supplements.
6: A Primer on Food Law.
7: Computerized Nutrient Analysis Systems.
Nutrition Science.
8: Food Intake Regulation.
9: Nutrition and Genetics.
10: Nutrition Terminology.
11: Nutritional Biochemistry.
12: Macromineral Nutrition.
13: Trace Mineral Deficiencies.
14: Vitamin Deficiencies.
15: Nutrient Interactions.
16: Finding Mouse Models of Human Disease for Use in Nutrition Research.
17: Nutrient Needs of Man and Animals.
Nutrition throughout Life.
18: Nutrition during Pregnancy and Lactation.
19: Feeding the Premature Infant.
20: Nutrition for Healthy Children and Adolescents Ages 2&#x2013;18 Years.
21: Healthy Diet through Adulthood.
22: Nutrition in the Later Years.
23: Exercise and Nutrient Needs.
24: Nutrient Needs of the Elite Athlete.
25: Food and Nutrition for Space Flight.
26: Vegetarian Diets in Health Promotion and Disease Prevention.
Assessment.
27: Dietary Guidelines, Food Guidance, and Dietary Quality in the United States.
28: Dietary Guidelines around the World.
29: Nutrition Monitoringinthe United States.
30: Nutrition Monitoring and Research Studies.
31: Nutritional Screen Monitoring Tools.
32: Dietary Intake Assessment: Methods for Adults.
33: Use of Food Frequency Questionnaires in Minority Populations.
34: Methodologies and Tools for Dietary Intake Assessment.
35: Validity and Reliability of Dietary Assessment in School-Age Children.
36: Anthropometric Assessment.
37: The &#x201C;How&#x201D; and &#x201C;Why&#x201D; of Body Composition Assessment (Adults).
38: Height, Weight, and Body Mass Index in Childhood.
39: Frame Size, Circumferences, and Skinfolds.
40: Psychological Assessment for Adults and Children.
41: Energy Assessment: Physical Activity.
42: Environmental Challenges and Assessment.
43: Oral Health Screening and Assessment for Nutrition Professionals.
44: Herbal Supplements in the Prevention and Treatment of Cancer.
45: Clinical Nutrition.
46: Nutritional Assessment in the Clinical Setting.
47: Metabolic Syndrome, Overweight, and Fatty Liver.
48: The Malnourished Child.
49: Childhood Obesity.
50: Eating Disorders.
51: Food Addiction and Obesity.
52: Nutrition and Liver Disease.
53: Food Allergy and Food Intolerance.
54: Nutrition and Immune Function.
55: Nutrition and Dental Health.
56: Protein Nutrition, Meal Timing and Muscle Health.
57: Micronutrient and Macronutrient Supplementation.
58: Bioactive Substances and Botanical Dietary Supplements.
59: Nutrition and Diabetes.
60: Nutrition in Renal Disease and Hypertension.
61: Diet-Gene Interactions.
62: Diet, Nutrition, and the Prevention of Cardiovascular Disease.
63: Nutrition and the Gastrointestinal Tract.
64: Nutritional Management of the Bariatric Surgery Patient.
65: Dietary Factors Related to Frailty and Reduced Functional Capacity.
66: Enteral and Parenteral Nutrition.
67: Mechanisms Accounting for the Cancer Protective Effects of Bioactive Dietary Components in Fruits and Vegetables.
68: Nutrition and Cancer Treatment.
69: Nutrition and Age-Related Eye Diseases.
70: Nutrition and Brain Health.
71: Nutrition and the Skin.
72: Nutrition and Skeletal Health.
73: Drug Interactions with Nutrients and Natural Products: Mechanisms and Clinical Importance.
74: Drugs Used in the Treatment or Management of Human Diseases.
75: Directory of Clinical Nutrition Websites.

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Handbook of Nutrition and Food