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Essentials of Human Nutrition
Third Edition
Edited by Jim Mann and Stewart Truswell
640 pages
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100 two colour line illustrations
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246x189mm
978-0-19-929097-0
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Paperback
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12 April 2007
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- A new edition of an authoritative yet highly readable nutrition text
- Written by international experts in the field, providing a high calibre, global orientation to the subject
- Careful structure (40 chapters over 8 parts) provides robust coverage, both as a roadmap to an extended period of study, or for isolated modules of interest.
New to this edition - An expanded network of eminent writers, providing first class content
- Increased focus on public health aspects, including nutritional recommendations; implications for chronic disease; and nutritional crises.
- More figures and boxes enhance the text and reinforce key points
- Fresh colour design allows ease of reading and navigation
Essentials of Human Nutrition is the established starting point for those embarking on courses in nutrition and related fields. It has proven to be an invaluable textbook for students requiring a broad, quality survey of the subject.
This third edition has been updated amidst the increasingly buoyant recognition of the role of nutrition in health and disease status. Accordingly, the book charts the involvement and impact of nutrition across the lifespan and at community level, based on a sound foundation of nutritional science.
Coverage of topical subjects, such as functional foods, along with the spectre of chronic disease, and nutritional crises in the world, fuels study for assignments and essays.
Figures and tables have been compiled selectively to provide a digest of the practical data and processes, such as nutritional assessment and measurement, with which students need to be familiar.
Online Resource Centre:
Active web links to provide a gateway to the journal articles cited in the book
Editors forum, posting periodic updates on topical and important subjects
Readership: Health and food science students: nutrition, dietetics, food, medicine, dentistry and nursing.
Biological science students, particularly biochemistry.
Human performance science students: sports science, sports medicine and physical activity.
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Edited by Jim Mann, Department of Human Nutrition, University of Otago, New Zealand, and Stewart Truswell, Human Nutrition Unit, University of Sydney, Australia Contributors:
Professor John Cummings, Department of Pathology and Neuroscience, University of Dundee.
Prof C. Murray Skeaff, Department of Human Nutrition, University of Otago.
Professor A.A. Jackson, University of Southampton.
Professor Andrew Prentice, International Nutrition Group, London School of Hygiene & Tropical Medicine.
Professor James Robinson, Department of Physiology, Otago Medical School.
Professor W Ailsa Goulding, Professorial Fellow, University of Otago.
Andrea Grant, Department of Medical and Surgical Sciences, University of Otago.
Professor A. Patrick MacPhail, University of the Witwatersrand, South Africa.
Associate Professor Samir Samman, Human Nutrition Unit, University of Sydney.
Professor Christine Thomson, Department of Human Nutrition, University of Otago.
Prof David Thurnham,Emeritus Professor of Human Nutrition, University of Ulster.
Professor Claus Leitzmann, Institut fur Ernahrungswissenschaft Justus-leibig Universitat Giessen, Germany.
Dr Bernhard Watzl, Acting Head, Institute of Nutritional Physiology, Federal Research Centre for Nutrition and Food, Germany.
Dr Abdullah Omari, Human Nutrition Unit, University of Sydney.
Professor Ian Caterson, Human Nutrition Unit, University of Sydney.
Prof W. Phillip. T. James, Chairman International Obesity task Force, London
Neville Rigby, Director of Policy and Public Affairs, IASO International Obesity Task Force, London.
Dr Jenny McMahon, Dept of Human Nutrition University of Otago.
Mr Alain Mourey, Economic Security Unit, Geneva, Switzerland.
Dr Alexandra Chisholm, Department of Human Nutrition, University of Otago.
Prof Martin Wiseman, World Cancer Research Fund International.
Dr Hannah Turner, University of Southampton Mental Health Clinical Group, Royal South Hants Hospital.
Robert
Peveler,Clinical Neurosciences Division, University of Southampton.
Sue Munro, Dietitian, Australia.
Dr Margaret Allman-Farinell, NSW Centre for Overweight and Obesity, University of Sydney.
Ms Trish Griffiths, Manager, Nutrition Services, Bread Research Institute Australia.
Ms Soumela Amanatidis, Community Nutritionist, Central Sydney Area Health Service.
Dr Anita Lawrence, Nutrition Manager, Dairy Australia.
Dr Kim Bell Anderson, Human Nutrition Unit, University of Sydney.
Dr Peter Williams, School of Health Sciences, University of Wollongong, Australia.
Professor Martijn Katan, Institute of Health Sciences, Vrije Universiteit, The Netherlands.
Ron Bowrey, Former Research
Director, Meadow Lea Foods, Australia.
Dr Philippa Lyons-Wall, Lecturer in Nutrition and Dietetics, Queensland University of Technology.
Dr Sheila Bingham, MRC Dunn Human Nutrition Unit, Welcome Trust/MRC Building, Cambridge.
Professor Annie Anderson, Ninewells Hospital & Medical School, Dundee.
Professor Colin Binns, School of Public Health, Curtin University, Australia.
Donna Secker, The Hospital for Sick Children, Toronto, Canada.
Professor Stanley Zlotkin, The Hospital for Sick Children, Toronto, Canada.
Professor Wija van Staveren, Wageningen University, The Netherlands.
Dr Louise Burke, Department of Sports Nutrition, Australian Institute of Sport, Australia.
Professor Helen
Leach, Department of Anthropology, University of Otago.
Dr Katrine Baghurst, Deakin University, Australia.
Paula Hunt, Nutrition Works, Yorkshire, UK.
Assoc Prof Winsome Parnell, Department of Human Nutrtition, University of Otago.
Prof Hester Vorster, Faculty of Health Sciences, North-West University, South Africa.
Associate Professor Ross Smith, Royal North Shore Hospital, Australia.
Dr Caroline Howarth, Senior Lecturer, Department of Human Nutrition, University of Otago, New Zealand.
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"Overall, this is a comprehensive but eminently readable book, which will provide an ideal companion for students of nutritional science and its affiliated healthcare disciplines. Its competitive price represents excellent value for money, further reason why I shall be recommending it highly to both my postgraduate and particularly my undergraduate students of nutrition and dietetics." - British Journal of Nutrition, 2008
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1: Stewart Truswell and Jim Mann: Introduction
Part 1. Energy and Macronutrients
2: Jim Mann and John Cummings: Carbohydrates
3: Jim Mann and Murray Skeaff: Lipids
4: Alan Jackson: Protein
5: Andrew Prentice: Energy
6: Stewart Truswell: Alcohol
Part 2. Organic and inorganic essential nutrients
7: James Robinson: Water, electrolytes and acid-base balance
8: Ailsa Goulding: Major minerals: calcium and magnesium
8.1 - CalciumAilsa Goulding:
8.2 - MagnesiumAndrea Grant:
9: Patrick MacPhail: Iron
10: Trace Elements
Samir Samman: 10.1 Zinc
Samir Samman: 10.2 Copper
Christine Thomson: 10.3 Iodine
Christine Thomson: 10.4 Selenium
Stewart Truswell: 10.5 Fluoride
11: David Thurnham: Vitamin A and Carotenoids
12: Stewart Truswell: The B Vitamins
13: Murray Skeaff: Vitamins C and E
14: Stewart Truswell: Vitamins D and K
15: Claus Leitzmann and Bernhard Watzl: Other biologically active substances in plant foods: phytochemicals
Part 3. Nutrition-related disorders
16: Abdullah Omari and Ian Caterson: Overweight and Obesity
17: Phillip. T. James and Neville Rigby: The challenge of the chronic diseases epidemic for science and society
18: Stewart Truswell: Protein-energy Malnutrition
19: Alain Mourey and Jenny McMahon: Nutritional Crises
20: Jim Mann and Alexandra Chisholm: Cardiovascular diseases
21: Martin Wiseman: Nutrition and Cancer
22: Jim Mann: Diabetes Mellitus and the Metabolic Syndrome
23: Hannah Turner and Robert Peveler: Eating Disorders: anorexia nervosa, bulimia nervosa and EDNOS
Part 4. Foods
24: Food groups
Trish Griffiths: 24.1 Bread and Cereals
Sue Munro: 24.2 Legumes
Margaret Allman-Farinelli: 24.3 Nuts and Seeds
Stewart Truswell: 24.4 Fruit
Soumela Amanatidis: 24.5 Vegetables
Anita Lawrence: 24.6 Milk and milk products
Margaret Allman-Farinelli: 24.7 Meat and Poultry
Samir Samman: 24.8 Fish and seafood
Kim Bell Anderson: 24.9 Eggs
Ron Bowrey: 24.10.1 Fats and Oils
Stewart Truswell: 24.10.2 Fat replacers
Kim Bell Anderson: 24.11 Herbs and Spices
Stewart Truswell: 24.12 Food processing
25: Peter Williams: Food Toxicity and Safety
26: Martijn Katan: Functional Foods
Part 5. Nutritional assessment
27: Philippa Lyons-Wall: Food analysis, food composition tables and databases
28: Sheila Bingham: Dietary Assessment
29: Stewart Truswell: Assessment of Nutritional Status and Biomarkers
Part 6. Life stages
30: Annie Anderson: Pre-pregnancy, Pregnancy and Lactation
31: Donna Secker and Stanley Zlotkin: Infant Feeding
32: Colin Binns: Childhood and Adolescence Nutrition
33: Louise Burke: Sports Nutrition
34: Caroline Howarth and Wija van Staveren: Nutrition and Ageing
Part 7. Clinical and public health
35: Helen Leach: Food Habits
36: Katrine Baghurst: Nutritional Recommendations for the General Population
37: Paula Hunt: Dietary Counselling to change behaviour
Part 8. Case studies
38: Winsome Parnell: Nutritional consequences of poverty and food insecurity in developed countries
39: H.H Vorster: Nutrition and HIV and AIDS
40: Ross Smith: Nutritional Support for the Hospitalized Patient
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The specification in this catalogue, including without limitation price, format, extent, number of illustrations, and month of publication, was as accurate as possible at the time the catalogue was compiled. Occasionally, due to the nature of some contractual restrictions, we are unable to ship a specific product to a particular territory. Jacket images are provisional and liable to change before publication.
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