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Bibliographic Record Display

• Title:Nutrition at a glance / Mary E. Barasi.
  
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• Author/Creator:Barasi, Mary E.
  
• Published/Created:Oxford, UK ; Malden, MA : Blackwell Pub., 2007.
  

• Holdings

  Holdings Record Display

  • Location:BMB LIBRARY (VGH) stacksWhere is this?
    
  • Call Number: QU39 .B225 2007
    
  • Number of Items:1
    
  • Status:Available
    

  • Location:OKANAGAN LIBRARY stacksWhere is this?
    
  • Call Number: QU39 .B225 2007
    
  • Number of Items:1
    
  • Status:Available
    

  • Location:WOODWARD LIBRARY stacksWhere is this?
    
  • Call Number: QU39 .B225 2007
    
  • Number of Items:1
    
  • Status:Available
    

   
• Library of Congress Subjects:Nutrition--Handbooks, manuals, etc.
  
• Medical Subjects: Nutrition Physiology--Handbooks.
  Nutrition Disorders--Handbooks.
  
• Description:144 p. : ill. ; 28 cm.
  
• Series:At a glance series (Oxford, England)
  
• Notes:Includes index.
  
• ISBN:9781405134873 (pbk. : alk. paper)
  1405134879 (pbk. : alk. paper)
  
• Contents:Pt. 1. Nutritional principles
  1. Diet, health and disease
  2. Methods of studying nutrition: nutritional epidemiology
  3. Nutritional assessment of individuals
  4. Inadequate nutritional intakes: causes
  5. Inadequate nutritional intakes: consequences
  6. Excessive or unbalanced nutritional intakes
  7. Definitions of an adequate diet
  8. Creating an adequate diet
  9. Food choice: internal and external factors
  10. Food choice: the food environment
  Pt. 2. Components of a balanced diet: the nutrients and dietary factors
  11. Introduction to the nutrients
  12. Carbohydrates in the diet
  13. Carbohydrates in the body
  14. Introduction to fats: types of fatty acids
  15. Introduction to fats: related compounds and fat digestion
  16. Fats: utilisation in the body
  17. Proteins: chemistry and digestion
  18. Proteins: functions in the body
  19. Proteins: needs and sources
  20. Energy intake: food sources
  21. Energy intake: control
  22. Energy requirements: measurement
  23. Energy requirements: components
  24. Micronutrients and the heart and circulatory system I
  25. Micronutrients and the heart and circulatory system II
  26. Micronutrients: role in metabolism
  27. Micronutrients: protective and defence roles I
  28. Micronutrients: protective and defence roles II
  29. Micronutrients: structural role I
  30. Micronutrients: structural role II
  31. Alcohol in the diet
  32. Fluids in the diet
  Pt. 3. role of nutrition in key organs/systems for the supply of nutrients
  33. Nutrition and the gastrointestinal tract I
  34. Nutrition and the gastrointestinal tract II
  35. Nutrition and the brain I
  36. Nutrition and the brain II
  37. Nutrition and the eye
  Pt. 4. Physiological and other challenges to meeting nutritional needs
  38. Nutrition in pregnancy and lactation
  39. Nutrition in infants and preschool children
  40. Nutrition in school-age children and adolescents
  41. Nutritional problems in infants, children and adolescents
  42. Nutrition and early origins of adult disease
  43. Nutrition in older adults
  44. Nutrition in ethnic minority groups and impact of religion on diet
  45. Nutrition and sport I
  46. Nutrition and sport II
  47. Adverse reactions to food I
  48. Adverse reactions to food II
  Pt. 5. Nutrition-related disease
  49. Overweight and obesity: aetiological factors
  50. Overweight and obesity: consequences for health I
  51. Overweight and obesity: consequences for health II
  52. Overweight and obesity: prevention and management
  53. Overweight and obesity: popular slimming diets
  54. Underweight and negative energy balance
  55. Nutrition and cancer I
  56. Nutrition and cancer II
  57. Diet and cardiovascular disease: aetiology
  58. Diet and cardiovascular disease: prevention
  Pt. 6. Improving diets
  59. Optimising nutrition
  60. Promoting nutritional health: a public health perspective I
  61. Promoting nutritional health: a public health perspective II
  62. Promoting nutritional health: the role of the dietitian
  App. 1. vitamins: summary of functions and food sources
  App. 2. minerals: summary of functions and food sources
  App. 3. Department of Health Report on Health and Social Subjects: Dietary reference values for food energy and nutrients for the United Kingdom.