Nutrition at a Glance

Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet–related diseases and nutrigenomics.

Nutrition at a Glance:

Is superbly illustrated, with full colour illustrations throughout Includes nutrition hot topics such as gene–nutrient interactions and dietary supplements Has strong international appeal, with different dietary requirements provided for many countries Is a reference text suitable for post–docs and junior scientists, including those working in public health and dietetics

Part I. Nutrients including energy, carbohydrates, fat, proteins, vitamins, minerals, and alcohol

Chapter 1: Introduction to the nutrients

Chapter 2: The relationship between diet, health, and disease

Chapter 3: Energy intake: food sources

Chapter 4: Energy: control of food intake

Chapter 5: Energy: measurement of requirements

Chapter 6: Energy requirements: components of energy expenditure

Chapter 7: Carbohydrates: simple and complex carbohydrates

Chapter 8: Carbohydrates: digestion and utilization in the body

Chapter 9: Fats: types of fatty acids

Chapter 10: Fats: compound lipids (triglycerides, phospholipids, cholesterol, phytosterols)

Chapter 11: Fats: digestion and utilisation in the body

Chapter 12: Proteins: chemistry and digestion

Chapter 13: Proteins: functions and utilisation in the body

Chapter 14: Proteins: needs, sources, protein quality, and complementation

Chapter 15: Dietary supplements

Chapter 16: Micronutrients: fat–soluble vitamins

Chapter 17: Micronutrients: water–soluble vitamins

Chapter 18: Micronutrients: major minerals

Chapter 19: Micronutrients: trace elements

Chapter 20: Micronutrients: role in metabolism

Chapter 21: Micronutrients and circulatory system I

Chapter 22: Micronutrients and circulatory system II

Chapter 23: Micronutrients: protective and defence roles I

Chapter 24: Micronutrients: protective and defence roles II

Chapter 25: Micronutrients: structural role in bone I

Chapter 26: Micronutrients: structural role in bone II

Chapter 27: Alcohol

Chapter 28: Fetal alcohol spectrum disorder

Chapter 29: Fluids in the diet

Part II. Nutritional epidemiology including assessments, consequences, and food choices

Chapter 30: Introduction to nutrition epidemiology: study designs I

Chapter 31: Introduction to nutrition epidemiology: study designs II

Chapter 32: Research ethics

Chapter 33: Nutritional assessment methods: anthropometric assessment

Chapter 34: Nutritional assessment methods: dietary assessment I

Chapter 35: Nutritional assessment methods: dietary assessment II

Chapter 36: Inadequate nutritional intakes: causes

Chapter 37: Inadequate nutritional intakes: consequences

Chapter 38: Definitions of an adequate diet

Chapter 39: Creating an adequate diet

Chapter 40: Optimising nutrition

Chapter 41: Excessive or unbalanced nutritional intakes

Chapter 42: Food choice: individual, social, and cultural factors

Chapter 43: Food choice: the food environment

Chapter 44: Nutrition in ethnic minority groups and potential impact of religion on diet

Part III. Nutrition throughout the lifecycle

Chapter 45: Nutrition in pregnancy and lactation

Chapter 46: Nutrition in infants, toddlers, and preschool children

Chapter 47: Nutrition in school–age children and adolescents

Chapter 48: Nutritional challenges in infants, children, and adolescents

Chapter 49: Nutrition and early origins of adult disease

Chapter 50: Nutrition in older adults

Part IV. The role of nutrition in key organs/systems

Chapter 51: Nutrition and the gastrointestinal tract I

Chapter 52: Nutrition and the gastrointestinal tract II

Chapter 53: Nutrition and the brain I

Chapter 54: Nutrition and the brain II

Chapter 55: Nutrition and the eye

Part V. Nutrition–related diseases

Chapter 56: Overweight and obesity: aetiological factors

Chapter 57: Overweight and obesity: consequences for health and chronic disease I

Chapter 58: Overweight and obesity: insulin resistance and metabolic syndrome II

Chapter 59: Overweight and obesity: prevention and management

Chapter 60: Overweight and obesity: popular slimming diets

Chapter 61: Underweight and negative energy balance

Chapter 62: Nutrition and cancer I

Chapter 63: Nutrition and cancer II

Chapter 64: Diet and cardiovascular disease: aetiology

Chapter 65: Diet and cardiovascular disease: prevention

Chapter 66: Adverse reactions to food and inborn errors of metabolism

Part VI. Public health and sports nutrition

Chapter 67: Nutritional genomics

Chapter 68: Nutrition transition

Chapter 69: Promoting nutritional health: a public health perspective I

Chapter 70: Promoting nutritional health: a public health perspective II

Chapter 71: Promoting nutritional health: the role of the dietitian

Chapter 72: Nutrition and sport I

Chapter 73: Nutrition and sport II

Part VII. Foods, phytochemicals including functional and genetically modified foods

Chapter 74: Functional foods

Chapter 75: Phytochemicals

Chapter 76: Genetically modified foods

Chapter 77: Food safety

Appendix A 1: Structures of the fat–soluble vitamins A, D, E and K

Appendix A 2: Structures of the water–soluble vitamins; thiamine, riboflavin, niacin, vitamin B6, biotin, pantothenic acid, folic acid, vitamin B12 and vitamin C

Appendix A 3: Structures of the major classes of phytochemicals

Appendix B 1: Global dietary guidelines and Dietary Reference Intakes (DRIs) – Available on Companion Website: www.ataglanceseries.com/nutrition

Sangita Sharma is Centennial Professor, Endowed Chair in Aboriginal Health, and Professor of Aboriginal & Global Health Research within the Department of Medicine, University of Alberta, Canada

Fariba Kolahdooz is Nutritional Epidemiologist and Senior Research Associate within the Aboriginal and Global Health Research Group at University of Alberta, Canada

Tony Sheehy is Lecturer within the School of Food & Nutritional Sciences, University College Cork, Ireland