000			01354nam a22002297a 4500
001			016541
003			OSt
005			20160901135649.0
008			141106b xxu||||| |||| 00| 0 eng d
020			_c9781444142464 1444142461
040			_aCUCK _beng _cCUCK _dCUCK
050			_aPR 83.613 _b.W43 2012
100			_93461 _aWebb,P. Geoffrey
245			_aNutrition : _bmaintaining and improving health
250			_a4th ed
260			_aLondon : _b Hodder Arnold, _c2012.
300			_axiii, 609 p.: _bill.;
504			_aIncludes index.
505			_a 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
650		0	_93462 _a Nutrition. Nutritional Physiological Phenomena. Nutritive Value.
942			_2lcc _cMON
999			_c4052 _d4052