Essentials of Human Nutrition by Jim MannEssentials of Human Nutrition by Jim Mann

Essentials of Human Nutrition

EditorJim Mann, Stewart Truswell

Paperback | February 6, 2012

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Nutrition is one of the most important determinants of individual and public health. An increasingly informed public expects its health and food professionals to be able to offer clear, evidence-based advice on diet and associated health implications, but how can established nutritionprinciples be extracted from the extensive body of often misleading information available in the public domain?For those embarking on courses in nutrition or related subjects, Essentials of Human Nutrition offers a broad, quality survey of the field. Chapters written by international experts chart the involvement and impact of nutrition across different age groups and from the genetic to the community level.It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional science at the human level, providing everything a student needs to appreciate the increasingly recognized importance of nutrition to health anddisease.- Disentangles scientifically established nutrition principles from the morass of misinformation available in the public domain - Data sets and extensive referencing ensure the content is firmly anchored in nutrition science- Practical processes with which students need to be familiar, such as dietary assessment and food analysis, are coveredOnline Resource CentreThe Online Resource Centre to accompany Essentials of Human Nutrition features:For students:DT Links to sources of further information and dataDT Topical updatesFor registered adopters of the book:DT Figures from the book, available for download
Professor J. Mann is based at the Department of Human Nutrition, University of Otago, in Dunedin, New Zealand. Professor A.S. Truswell of Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, Australia.
Title:Essentials of Human NutritionFormat:PaperbackDimensions:650 pages, 9.69 × 7.44 × 0 inPublished:February 6, 2012Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199566348

ISBN - 13:9780199566341


Table of Contents

1. Stewart Truswell and Jim Mann: Introduction2. Young Sook Kim and John Milner: Genes, Nutrition and Disease RiskPart 1: Energy and Micronutrients3. John Cummings and Jim Mann: Carbohydrates4. Murray Skeaff: Lipids5. Alan Jackson and Stuart Truswell: Protein6. Andrew Prentice: Energy7. Stewart Truswell: AlcoholPart 2: Organic and Inorganic Essential Nutrients8. Zoltan Endre: Water, Electrolytes, and Acid-base Balance9. Susan A Lanham-New, Ohood Hakim, Ailsa Gouldi ng and Andrea Grant: Major minerals: Calcium and Magnesium10. Patrick MacPhail: Iron11. Trace ElementsSamir Samman: 11.1 Zinc and CopperSheila Skeaff: 11.2 IodineChristine Thomson: 11.3 SeleniumStewart Truswell: 11.4 Fluoride12. David I. Thurnham: Vitamin A and Carotenoids13. Stewart Truswell: The B Vitamins14. Stewart Truswell: Vitamins C and E15. Stewart Truswell: Vitamins D and K16. Bernhard Watzl and Claus Leitzmann: Other Biologically Active Substances in Plant Foods: PhytochemicalsPart 3: Nutrition-related disorders17. Stephan Rossner: Overweight and Obesity18. Phil James and Neville Rigby: The Challenge of the Chronic Diseases Epidemic for Science and Society19. Stewart Truswell: Protein-energy Malnutrition20. Alain Mourey: Nutritional Crises21. Jim Mann and Andrea Chisholm: Cardiovascular diseases22. Martin Wiseman: Nutrition and Cancer23. Jim Mann: Diabetes Mellitus and the Metabolic Syndrome24. Hannah Turner and Rob Peveler: The Eating Disorders: anorexia nervosa, bulimia nervosa and EDNOSPart 4: Foods25. Food GroupsTrish Griffiths: 25.1 Bread and CerealsBernard Venn: 25.2 LegumesMargaret Allman-Farinelli: 25.3 Nuts and SeedsStewart Truswell: 25.4 FruitMeika Foster: 25.5 VegetablesAnita S. Lawrence: 25.6 Milk and Milk ProductsMargaret Allman-Farinelli: 25.7 Meat and PoultrySamir Samman: 25.8 Fish and SeafoodKim Bell-Anderson: 25.9 EggsLaurence Eyres: 25.10 Fats and OilsKim Bell-Anderson: 25.11 Herbs and SpicesStewart Truswell: 25.12 Food Processing26. Tim Lang: Sustainability of Food Supplies27. Peter Williams: Food Toxicity and Safety28. Martijn Katan: Functional FoodsPart 5: Nutritional Assessment29. Philippa Lyons-Wall: Food Analysis, Food Composition Tables and Databases30. Jim Mann and the late Sheila Bingham: Dietary Assessment31. Stewart Truswell: Assessment of Nutritional Status and BiomarkersPart 6: Life Stages32. Annie S. Anderson: Pre-pregnancy, Pregnancy, and Lactation33. Vishal Avinashi, Donn a Secker and Stanley Zlotkin: Infant and toddler feeding34. Anne-Louise Heath and Rachael Taylor: Children and adolescent nutrition35. Wija van Staveren and Lisette de Groot: Nutrition and ageingPart 7: Clinical and public health36. Helen Leach: Food Habits37. Katrine Baghurst: Nutritonal Recommendations for the General Population38. Yasmin Mossavar-Rahmani: Dietary Counselling: the effective dietary counsell orPart 8: Case studies39. Louise M. Burke: Sports Nutrition40. Winsome Parnell: Nutritional Consequences of Poverty and Food Insecurity in Developed Countries41. Hester Vorster: Nutrition and HIV and AIDS42. Ross Smith: Nutritional Support for hospitalized patients

Editorial Reviews

"Overall, this is a comprehensive but eminently readable book, which will provide an ideal companion for students of nutritional science and its affiliated healthcare disciplines. Its competitive price represents excellent value for money, further reason why I shall be recommending it highlyto both my postgraduate and particularly my undergraduate students of nutrition and dietetics." --British Journal of Nutrition, 2008