Food and nutrition : Australasia, Asia and the Pacific /
Food and nutrition : Australasia, Asia and the Pacific /
edited by Mark L. Wahlqvist.
- 568 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Contributors -- Evolution, Culture and Food -- Human history and food -- Anthropological and sociological approaches to understanding food, eating and nutrition -- Industrialisation and urbanisation -- Recent developments in food technologies -- What is food? -- Contemporary Food Use -- Food supply systems -- Trends in the available food supply -- Current food consumption -- Food Composition, Processing, Regulation and Safety -- Food composition -- Food processing -- Food preparation -- Food microbiology and food poisoning -- Naturally occurring toxicants and food contaminants -- Food additives -- Real and perceived risks in food -- Food law, regulation and surveillance in Australia -- Food law and regulation: an international perspective -- The Biology of Food Components -- Food energy and energy expenditure -- Digestion of food -- Protein -- Carbohydrates -- Fats -- Dietary fibre and resistant starch -- Vitamins and vitamin-like compounds -- Minerals -- Water -- Lifespan Nutrition -- Pregnancy and lactation -- Infant nutrition -- Childhood and adolescence -- Foods, physical activity and sport -- Survival nutrition -- Requirements in maturity and ageing -- Foods and Disease -- Genetic individuality, diet and disease -- Protein energy malnutrition -- Overweight and obesity -- Eating disorders -- Atherosclerotic vascular disease and hypertension -- Diabetes -- Alcohol and alcohol relate diseases -- Nutrition, infection and immune function -- Nutrition and cancer -- Nutrition and osteoporosis -- Food sensitivities -- Nutritional disease related to poverty, famine and organic disease -- Nutritional problems related to cultural and environmental transition -- Nutrition and health problems related to substance abuse and medications -- Nutrition Monitoring and Surveillance -- Monitoring food and nutrition status at the population level -- Assessment of nutritional status in the individual -- Nutritional standards of reference -- Primary Health Care and Nutrition -- Health promotion and nutrition -- Nutrition in primary health care -- Dietary advice and food guidance systems -- Food Production and the Environment -- Food, population and development -- Sustainable environments -- Food and nutrition policies -- Abbreviations -- Index. Pt. I. 1. 2. 3. 4. 5. Pt. II. 6. 7. 8. Pt. III. 9. 10. 11. 12. 13. 14. 15. 16. 17. Pt. IV. 18. 19. 20. 21. 22. 23. 24. 25. 26. Pt. V. 27. 28. 29. 30. 31. 32. Pt. VI. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. Pt. VII. 47. 48. 49. Pt. VIII. 50. 51. 52. Pt. IX. 53. 54. 55.
1864482206 9781864482201
Food--Analysis
Nutrition--Requirements
Nutritionally induced diseases
TX353 / .F78 1997
641.3
Includes bibliographical references and index.
Contributors -- Evolution, Culture and Food -- Human history and food -- Anthropological and sociological approaches to understanding food, eating and nutrition -- Industrialisation and urbanisation -- Recent developments in food technologies -- What is food? -- Contemporary Food Use -- Food supply systems -- Trends in the available food supply -- Current food consumption -- Food Composition, Processing, Regulation and Safety -- Food composition -- Food processing -- Food preparation -- Food microbiology and food poisoning -- Naturally occurring toxicants and food contaminants -- Food additives -- Real and perceived risks in food -- Food law, regulation and surveillance in Australia -- Food law and regulation: an international perspective -- The Biology of Food Components -- Food energy and energy expenditure -- Digestion of food -- Protein -- Carbohydrates -- Fats -- Dietary fibre and resistant starch -- Vitamins and vitamin-like compounds -- Minerals -- Water -- Lifespan Nutrition -- Pregnancy and lactation -- Infant nutrition -- Childhood and adolescence -- Foods, physical activity and sport -- Survival nutrition -- Requirements in maturity and ageing -- Foods and Disease -- Genetic individuality, diet and disease -- Protein energy malnutrition -- Overweight and obesity -- Eating disorders -- Atherosclerotic vascular disease and hypertension -- Diabetes -- Alcohol and alcohol relate diseases -- Nutrition, infection and immune function -- Nutrition and cancer -- Nutrition and osteoporosis -- Food sensitivities -- Nutritional disease related to poverty, famine and organic disease -- Nutritional problems related to cultural and environmental transition -- Nutrition and health problems related to substance abuse and medications -- Nutrition Monitoring and Surveillance -- Monitoring food and nutrition status at the population level -- Assessment of nutritional status in the individual -- Nutritional standards of reference -- Primary Health Care and Nutrition -- Health promotion and nutrition -- Nutrition in primary health care -- Dietary advice and food guidance systems -- Food Production and the Environment -- Food, population and development -- Sustainable environments -- Food and nutrition policies -- Abbreviations -- Index. Pt. I. 1. 2. 3. 4. 5. Pt. II. 6. 7. 8. Pt. III. 9. 10. 11. 12. 13. 14. 15. 16. 17. Pt. IV. 18. 19. 20. 21. 22. 23. 24. 25. 26. Pt. V. 27. 28. 29. 30. 31. 32. Pt. VI. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. Pt. VII. 47. 48. 49. Pt. VIII. 50. 51. 52. Pt. IX. 53. 54. 55.
1864482206 9781864482201
Food--Analysis
Nutrition--Requirements
Nutritionally induced diseases
TX353 / .F78 1997
641.3