maintaining and improving health Webb,P. Geoffrey creator text xxu London Hodder Arnold 2012 4th ed monographic eng

print

xiii, 609 p.: ill.; Concepts and principles Changing priorities for nutrition education Food selection Methods of nutritional assessment and surveillance Methods used to establish links between diet and disease Dietary guidelines and recommendations Cellular energetics Energy, energy balance and obesity Introduction to energy aspects of nutrition Energy balance and its regulation Obesity The Nutrients Carbohydrates Protein and amino acids Fat The micronutrients The Vitamins The minerals Variation in nutritional requirements and priorities Nutrition and the human life-cycle Nutrition as treatment Some other groups and situations The safety and quality of food The safety and quality of food Includes index. Nutrition. Nutritional Physiological Phenomena. Nutritive Value PR 83.613 .W43 2012 CUCK 141106 20260113144404.0 016541 eng