Nutrition and Health 1st Edition by Gerald Wiseman 9781134468973 1134468970

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ISBN 10: 1134468970
ISBN 13: 9781134468973 
Author: Gerald Wiseman

Nutrition and Health is an easy-to-read introduction to the role of the human diet in maintaining a healthy body and preventing disease. Wiseman provides a concise overview of all important aspects of diet and health including:* definitions of food types* energy requirements, exercise, obesity and eating disorders* nutrition in pregnancy, children

Nutrition and Health 1st Table of contents:

Chapter 1: Energy

• Nutritional status
• Energy content of food
• Energy expenditure

Chapter 2: Obesity and Weight Control

• Control of body weight
• What constitutes obesity?
• Losing weight
• Complications of obesity
• Natural tendency to overweight
• Anorectic drugs
• Metabolism-boosting drugs
• Slimming groups
• Childhood obesity
• Dieting in pregnancy

Chapter 3: Pregnancy and Lactation

• Energy cost of pregnancy
• Energy cost of lactation
• Dieting in pregnancy
• Calcium and vitamin D
• Iron
• Folate (folic acid; folacin)
• Vitamin B12
• Iodine
• Alcohol
• Protein
• Vitamin A
• Vitamin C
• Vitamin B6
• Listeriosis
• Medicines
• Peanuts (Groundnuts)

Chapter 4: Infancy (0–1 Year of Age)

• Average daily feeding
• Water
• Protein
• Diet at 4–5 months
• Diet at 6–9 months
• Diet at 9–12 months
• Vegetarian diets
• Fluoride
• Vitamins
• Food allergy

Chapter 5: Young Children (1–6 Years)

• Snacks
• Variety of diet
• Supplements
• Fizzy drinks
• Variations in appetite
• Vegetarian diets
• Additives
• Meal times

Chapter 6: Adolescents (10–20 Years)

• Energy
• Protein
• Carbohydrate and fat
• Calcium
• Iron
• Zinc
• Iodine
• Vitamins
• Obesity

Chapter 7: Ageing

• Protein
• Fat
• Carbohydrate
• Calcium
• Iron
• Vitamins
• Energy
• Social factors

Chapter 8: Illness

• Protein
• Vitamins
• Medicinal drugs
• Exclusion of nutrients

Chapter 9: Anorexia Nervosa and Bulimia

• Bulimia

Chapter 10: Vegetarianism and Veganism

• Protein
• Fat
• Dietary fibre
• Calcium, zinc and iron
• Vitamins
• Vegetarian children
• General health

Chapter 11: Diet Selection

• What to eat on a weekly basis
• Recommended Dietary Amount (RDA)

Chapter 12: How to Interpret Food Labels

• Ingredients
• Nutritional information
• Dated foods

Chapter 13: Food Additives

• Categories of additives

Chapter 14: Food Allergy and Food Intolerance

• Food allergy
• Food intolerance

Chapter 15: Food Toxicity

• Beans
• Potatoes
• Rhubarb and spinach
• Cheese
• Fish
• Mushrooms
• Peanuts (groundnuts)
• Liver
• Ergotism
• Farm chemicals
• Organically grown food

Chapter 16: Avoiding Food-Borne Illness

• In the shops
• In the kitchen
• In the refrigerator and freezer
• On a picnic
• The ‘at-risk’ groups

Chapter 17: Exercise

• Endurance
• Vitamins
• Water
• Salt
• Exercise anaemia

Chapter 18: Protein

• Essential amino acids
• Protein quality
• Complementary proteins
• Protein requirements
• High-protein diets
• Protein deficiency in childhood
• Damage to protein during food preparation

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Gerald Wiseman,Nutrition,Health