Food and nutrition : Australasia, Asia and the Pacific /
Food & nutrition
edited by Mark L. Wahlqvist ; contributors Madeleine Ball [and others].
- Second edition.
- viii, 616 pages : illustrations ; 26 cm
Previous ed.: 1997. "Australia and New Zealand"--Cover. Format: Paperback. Previous ed.: Food and nutrition : Australasia, Asia and the Pacific, 1997.
Includes bibliographical references and index.
Contributors -- Human Nutrition: The Concept and Context -- Introduction to human nutrition -- Evaluating the reliability of nutrition information -- Anthropological and sociological approaches to understanding food, eating and nutrition -- Contemporary Food Use and Safety -- The food supply -- Food composition and processing -- Food microbiology and food poisoning -- Risks, additives, contaminants and natural toxicants -- New and emerging developments in food production -- Food law -- Contemporary food use: Food supply and food intake -- The Biology of Food Components -- Food energy and energy expenditure -- Carbohydrates -- Fats -- Protein -- Digestion of food -- Vitamins and vitamin-like compounds -- Minerals -- Water -- Lifespan Nutrition -- Pregnancy and Lactation -- Infant nutrition -- Childhood and Adolescence -- Nutrition for activity, sport and survival -- Requirements in maturity and ageing -- Food and Disease -- Nutrition and bone health -- Genetic Individuality, diet and disease -- Overweight, obesity and eating disorders -- Atherosclerosis coronary heart disease -- Diabetes -- Alcohol and diseases related to alcohol -- Protein energy malnutrition -- Immune function, infection and diseases of affluence -- Nutrition and cancer -- Food sensitivities -- Nutrition and mental health -- Food, Individuals, Environment and Policy -- Nutrition assessment and monitoring -- Nutritional standards of reference -- Health promotion and nutrition -- Dietary advice and food guidance systems -- Food, population and sustainable environments -- Food and nutrition policies in the Asia-Pacific region: Nutrition in transition -- Abbreviations -- Acknowledgments -- Index. Pt. I. 1. 2. 3. Pt. II. 4. 5. 6. 7. 8. 9. 10. Pt. III. 11. 12. 13. 14. 15. 16. 17. 18. Pt. IV. 19. 20. 21. 22. 23. Pt. V. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. Pt. VI. 35. 36. 37. 38. 39. 40.
Widely used as an authoritative introduction to nutrition and dietetics, this book offers a comprehensive overview of the biochemistry of foods, nutrition issues at different life stages, dietary disorders, and the social, political and environmental contexts of food production and consumption.