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Present knowledge in nutrition
Bernadette P Marriott, Diane F Birt, Virginia A Stallings, Allison A Yates Published in 2020
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutr... toon meer
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- Permalink:
- https://lib.ugent.be/catalog/ebk01:4100000011354190
- Titel:
- Present knowledge in nutrition. Volume 2, Clinical and applied topics in nutrition/ edited by Bernadette P. Marriott, Diane F. Birt, Virginia A. Stallings, Allison A. Yates.
- Andere titel:
- Clinical and applied topics in nutrition
- ISBN:
- 9780128184615
0128184612 - Auteur (persoon):
- Marriott, Bernadette P., editor.
Birt, Diane F., editor.
Stallings, Virginia A., editor.
Yates, Allison A., editor. - Editie:
- Eleventh edition.
- Beschrijving:
- 1 online resource (xix, 650 pages) : color illustrations
- Nota:
- Includes index.
- Inhoud:
- Section A: Lifestage nutrition and maintaining health: 1. Infant nutrition / Stephanie P. Gilley and Nancy F. Krebs -- 2. Nutrient needs and requirements during growth / Elizabeth Prout Parks, Maria R. Mascarenhas and Vi Goh -- 3. Maternal nutrient metabolism and requirements in pregnancy / Kimberly K. Vesco, Karen Lindsay and Marie Johnson -- 4. Nutrient metabolism and requirements in lactation / Jimi Francis and Rebecca Egdorf -- 5. Nutrition, aging, and requirements in the elderly / Ibrahim Elmadfa and Alexa L. Meyer -- 6. Nutrition for sport and physical activity / Louise M. Burke and Melinda M. Manore -- 7. A ration is not food until it is eaten : nutrition lessons learned from feeding soldiers / Karl E. Friedl, E. Wayne Askew and David D. Schnakenberg -- 8. Energy balance : impact of physiology and psychology on food choice and eating behavior / Alexandra M. Johnstone and Sylvia Stephen -- 9. Eating behaviors and strategies to promote weight loss and maintenance / Donna H. Ryan and Stepehn Anton -- 10. Taste, cost, convenience, and food choices / Adam Drewnowski and Pablo Monsivais.
Section B: Nutrition monitoring, measurement, and regulation: 11. Present knowledge in nutrition : nutrient databases / David B. Haytowitz and Pamela R. Pehrsson -- 12. Nutrition surveillance / Kirsten A. Herrick and Cynthia L. Ogden -- 13. Dietary patterns / Sarah A. McNaughton -- 14. Assessment of dietary intake by self-reports and biological markers / Marga C. Ocké, Jeanne H.M. de Vries and Paul J.M. Hulshof -- 15. Establishing nutrient intake values / Janine L. Lewis and Johanna T. Dwyer -- 16. Nutrition in labeling / Elizabeth J. Campbell, James E. Hoadley and Robert C. Post -- 17. Food insecurity, hunger, and malnutrition / Katherine Alaimo, Mariana Chilton and Sonya J. Jones.
Section C: Clinical nutrition: 18. The role of diet in chronic disease / Katherine L. Tucker -- 19. Eating disorders / Renee D. Rienecke, Laura M. Nance and Elizabeth M. Wallis -- 20. Diabetes and insulin resistance / Kirstine J. Bell, Stephen Colagiuri and Jennie Brand-Miller -- 21. Hypertension / Thomas A.B. Sanders -- 22. Nutrition and atherosclerotic cardiovascular diseae / Philip A. Sapp, Terrence M. Riley, Penny M. Kris-Etherton et al. -- 23. Nutrient and gastrointestinal disorders / Carolyn Newberry, Elizabeth Prout Parks and Asim Maqbool -- 24. Kidney disease and nutrtiion in adults and children / Namrata G Jain, Hilda E. Fernandez and Thomas L. Nickolas -- 25. Alcohol : the role in nutrition and health / Paolo M. Suter -- 26. Liver disease / Craig James McClain, Laura Smart, Irina Kirpich et al. -- 27. Nutritional anemias / Aiibola Ibraheem Abiove and Wafaie W. Fawzi -- 28. Nutrition and bone disease / René Rizzoli -- 29. Food allergies, sensitivities, and intolerances / Steve L. Taylor and Joseph L. Baumert -- 30 Nutrition and autoimmune diseases / Simin Nikbin Meydani, Weimin Guo, Dayong Wu et al. -- 31. Specialized nutrition support / Vivian M. Zhao and Thomas R. Ziegler -- 32. Nutrition support in critically ill adults and children / Sharon Y. Irving, Liam McKeever, Charlene Compher et al. -- 33. Clinical nutrition in patients with cancer / Asta Bye and Ellisiv Lærum-Onsager -- 34. Specialized nutrition support in burns, wasting, deconditioning, and hypermetabolic conditions / Juquan Song, Steven E. Wolf, Thomas R. Ziegler et al. - Samenvatting:
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. -- Provided by publisher.
- Dewey:
- 613.2 23
- Onderwerp:
- Nutrition.
Diet therapy.
Nutrition (source)fast (OCoLC)fst01042187
Electronic books. - E-Locatie:
- https://www.sciencedirect.com/science/book/9780128184608
- Beschikbaar als:
- Print version: 0128184604 9780128184608 (OCoLC)1130261450
- Permalink:
- https://lib.ugent.be/catalog/ebk01:4100000011354190
- MLA:
- Marriott, Bernadette P., et al. Present Knowledge In Nutrition. Eleventh edition. .
- APA:
- Marriott, B. P., Birt, D. F., Stallings, V. A., & Yates, A. A. Present knowledge in nutrition. Eleventh edition. .
- Chicago:
- Marriott, Bernadette P., Diane F. Birt, Virginia A. Stallings, and Allison A. Yates. Present Knowledge In Nutrition. Volume 2, Clinical and Applied Topics In Nutrition. Eleventh edition.
- RIS:
-
TY - BOOKUR - http://lib.ugent.be/catalog/ebk01:4100000011354190ID - ebk01:4100000011354190ET - Eleventh edition.LA - engTI - Present knowledge in nutritionPY - 2020SN - 9780128184615SN - 0128184612AU - Marriott, Bernadette P., editor.AU - Birt, Diane F., editor.AU - Stallings, Virginia A., editor.AU - Yates, Allison A., editor.AB - Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. --ER -
Download RIS bestand
- Permalink:
- https://lib.ugent.be/catalog/ebk01:4100000011354190
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| 245 | a Present knowledge in nutrition. n Volume 2, p Clinical and applied topics in nutrition/ c edited by Bernadette P. Marriott, Diane F. Birt, Virginia A. Stallings, Allison A. Yates. | ||
| 246 | 3 | a Clinical and applied topics in nutrition | |
| 250 | a Eleventh edition. | ||
| 264 | 1 | a London : b Academic Press, c [2020] | |
| 264 | 4 | c ©2020 | |
| 300 | a 1 online resource (xix, 650 pages) : b color illustrations | ||
| 336 | a text b txt 2 rdacontent | ||
| 337 | a computer b c 2 rdamedia | ||
| 338 | a online resource b cr 2 rdacarrier | ||
| 500 | a Includes index. | ||
| 505 | 8 | g Section A: t Lifestage nutrition and maintaining health: g 1. t Infant nutrition / r Stephanie P. Gilley and Nancy F. Krebs -- g 2. t Nutrient needs and requirements during growth / r Elizabeth Prout Parks, Maria R. Mascarenhas and Vi Goh -- g 3. t Maternal nutrient metabolism and requirements in pregnancy / r Kimberly K. Vesco, Karen Lindsay and Marie Johnson -- g 4. t Nutrient metabolism and requirements in lactation / r Jimi Francis and Rebecca Egdorf -- g 5. t Nutrition, aging, and requirements in the elderly / r Ibrahim Elmadfa and Alexa L. Meyer -- g 6. t Nutrition for sport and physical activity / r Louise M. Burke and Melinda M. Manore -- g 7. t A ration is not food until it is eaten : nutrition lessons learned from feeding soldiers / r Karl E. Friedl, E. Wayne Askew and David D. Schnakenberg -- g 8. t Energy balance : impact of physiology and psychology on food choice and eating behavior / r Alexandra M. Johnstone and Sylvia Stephen -- g 9. t Eating behaviors and strategies to promote weight loss and maintenance / r Donna H. Ryan and Stepehn Anton -- g 10. t Taste, cost, convenience, and food choices / r Adam Drewnowski and Pablo Monsivais. | |
| 505 | 8 | g Section B: t Nutrition monitoring, measurement, and regulation: g 11. t Present knowledge in nutrition : nutrient databases / r David B. Haytowitz and Pamela R. Pehrsson -- g 12. t Nutrition surveillance / r Kirsten A. Herrick and Cynthia L. Ogden -- g 13. t Dietary patterns / r Sarah A. McNaughton -- g 14. t Assessment of dietary intake by self-reports and biological markers / r Marga C. Ocké, Jeanne H.M. de Vries and Paul J.M. Hulshof -- g 15. t Establishing nutrient intake values / r Janine L. Lewis and Johanna T. Dwyer -- g 16. t Nutrition in labeling / r Elizabeth J. Campbell, James E. Hoadley and Robert C. Post -- g 17. t Food insecurity, hunger, and malnutrition / r Katherine Alaimo, Mariana Chilton and Sonya J. Jones. | |
| 505 | 8 | g Section C: t Clinical nutrition: g 18. t The role of diet in chronic disease / r Katherine L. Tucker -- g 19. t Eating disorders / r Renee D. Rienecke, Laura M. Nance and Elizabeth M. Wallis -- g 20. t Diabetes and insulin resistance / r Kirstine J. Bell, Stephen Colagiuri and Jennie Brand-Miller -- g 21. t Hypertension / r Thomas A.B. Sanders -- g 22. t Nutrition and atherosclerotic cardiovascular diseae / r Philip A. Sapp, Terrence M. Riley, Penny M. Kris-Etherton et al. -- g 23. t Nutrient and gastrointestinal disorders / r Carolyn Newberry, Elizabeth Prout Parks and Asim Maqbool -- g 24. t Kidney disease and nutrtiion in adults and children / r Namrata G Jain, Hilda E. Fernandez and Thomas L. Nickolas -- g 25. t Alcohol : the role in nutrition and health / r Paolo M. Suter -- g 26. t Liver disease / r Craig James McClain, Laura Smart, Irina Kirpich et al. -- g 27. t Nutritional anemias / r Aiibola Ibraheem Abiove and Wafaie W. Fawzi -- g 28. t Nutrition and bone disease / r René Rizzoli -- g 29. t Food allergies, sensitivities, and intolerances / r Steve L. Taylor and Joseph L. Baumert -- g 30 t Nutrition and autoimmune diseases / r Simin Nikbin Meydani, Weimin Guo, Dayong Wu et al. -- g 31. t Specialized nutrition support / r Vivian M. Zhao and Thomas R. Ziegler -- g 32. t Nutrition support in critically ill adults and children / r Sharon Y. Irving, Liam McKeever, Charlene Compher et al. -- g 33. t Clinical nutrition in patients with cancer / r Asta Bye and Ellisiv Lærum-Onsager -- g 34. t Specialized nutrition support in burns, wasting, deconditioning, and hypermetabolic conditions / r Juquan Song, Steven E. Wolf, Thomas R. Ziegler et al. | |
| 520 | a Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. -- c Provided by publisher. | ||
| 590 | a Elsevier b ScienceDirect All Books | ||
| 650 | a Nutrition. | ||
| 650 | a Diet therapy. | ||
| 650 | 7 | a Nutrition 2 fast 0 (OCoLC)fst01042187 | |
| 655 | 4 | a Electronic books. | |
| 700 | 1 | a Marriott, Bernadette P., e editor. | |
| 700 | 1 | a Birt, Diane F., e editor. | |
| 700 | 1 | a Stallings, Virginia A., e editor. | |
| 700 | 1 | a Yates, Allison A., e editor. | |
| 776 | 8 | i Print version: z 0128184604 z 9780128184608 w (OCoLC)1130261450 | |
| 856 | 4 | u https://www.sciencedirect.com/science/book/9780128184608 | |
| 938 | a YBP Library Services b YANK n 301387861 | ||
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FAQs
What are the basic knowledge of nutrition? ›
There are five key factors that make up a healthful diet: (1) An adequate diet, (2) A balanced diet, (3) Calorie control, (4) Moderation, and (5) Variety. Nutritional scientists discover the health effects of food and its nutrients by first making an observation.
What is present knowledge in nutrition 10th edition? ›Present Knowledge in Nutrition, 10th Edition provides comprehensive coverage of all aspects of human nutrition, including micronutrients, systems biology, immunity, public health, international nutrition, and diet and disease prevention.
Why is knowledgeable about nutrition important? ›A healthy diet throughout life promotes healthy pregnancy outcomes, supports normal growth, development and ageing, helps to maintain a healthy body weight, and reduces the risk of chronic disease leading to overall health and well-being.
How does nutrition knowledge influence food choices? ›In particular, nutrition knowledge can influence consumers' ability to identify healthy foods and manage diet-related chronic diseases [3,4,5]. Nutrition knowledge is influenced by a myriad of factors, including sociodemographic characteristics and socioeconomic status.
What are the three keys to nutrition? ›The 3 keys to optimal nutrition are balance, quality, and timing. To maintain balance, eat from all or most of the food groups. Eat the right amount for your activity and performance goals.
What are the five important nutrition? ›The roles of the five major nutrients. Nutrients are the substances found in food which drive biological activity, and are essential for the human body. They are categorized as proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals, and perform the following vital functions.
How do you apply nutrition knowledge to everyday life? ›Nutrition effects your physical and mental wellness, and following a healthy diet can lead to positive changes in your everyday life. A more nutrient-rich diet means more fuel for you to power through your workday, your workout, and all those chores you need to do.
What is basic nutrition knowledge questionnaire? ›The GNKQ consists of questions that examine (1) the understanding of current dietary recommendations; (2) the knowledge of food sources related to nutrients; (3) the use of dietary information to make food choices; and (4) the relationship between diet and diseases.
How can I improve my nutrition knowledge? ›- Keep your daily calorie intake to a reasonable amount. ...
- Enjoy your food but eat less. ...
- Keep portion sizes of food to a reasonable and recommended amount. ...
- Try to eat more of these foods: vegetables, fruits, whole grains, lean proteins, and some low-fat dairy products.
Nutrition knowledge, broadly defined, refers to knowledge of the concepts and processes related to nutrition and health, including diet and health, diet and disease, dietary guidelines and recommendations [4].
What are the factors that affect nutrition knowledge? ›
Individual sociodemographic characteristics, including age, education level, economic status, and residential area, are key factors affecting their nutrition and health knowledge (19, 20).
Why are knowledge and skills in preparing nutritious food for the family important? ›In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills.
What is the key to nutrition health? ›Good nutrition is one of the keys to a healthy life. You can improve your health by keeping a balanced diet. You should eat foods that contain vitamins and minerals. This includes fruits, vegetables, whole grains, dairy, and a source of protein.
What are the 3 most important reasons for practicing good nutrition habits? ›People with healthy eating patterns live longer and are at lower risk for serious health problems such as heart disease, type 2 diabetes, and obesity. For people with chronic diseases, healthy eating can help manage these conditions and prevent complications.
What are the core principles of nutrition? ›An essential nutrient is a nutrient that the body cannot synthesize on its own — or not to an adequate amount — and must be provided by the diet. These nutrients are necessary for the body to function properly. The six essential nutrients include carbohydrates, protein, fat, vitamins, minerals and water.
What are the 10 basic nutrition concepts? ›- Limit Sodium. Excessive sodium intake is associated with health risks including high blood pressure. ...
- Consume Whole Grains. ...
- Eat Seafood. ...
- Eat Less. ...
- Eat More Produce. ...
- Diversify Protein. ...
- Choose Low-Fat Dairy. ...
- Avoid Trans- and Saturated Fats.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health.
What are common questions about nutrition? ›- How would you describe your diet?
- What does a healthy diet look like to you? ...
- What did you have for breakfast? ...
- How many servings of fruits and vegetables do you have per day? ...
- How often do you eat fish? ...
- What medications are you taking?
The five domains of nutrition assessment outlined in the NCP include 1) food or nutrition-related history, 2) biochemical data, medical tests, and procedures, 3) anthropometric measurements, 4) nutrition-focused physical findings, and 5) client history.
What is nutrition short question? ›It is the procedure by which the food is taken by the organism and used to generate energy for repair, growth, and maintenance, and then removing the waste substance from the body. The components, which provide nutrition to living species are known as nutrients.
What is the best source of reliable nutrition knowledge? ›
Nutrition.gov is a USDA-sponsored website that offers credible information to help you make healthful eating choices. It serves as a gateway to reliable information on nutrition, healthy eating, physical activity, and food safety for consumers.
What are 5 tips to improve your nutrition? ›- Bump Up Fiber.
- Increase Calcium and Vitamin D.
- Add More Potassium.
- Limit Added Sugars.
- Replace Saturated Fats.
- Cut Back on Sodium.
- Aim for a Variety of Colors.
A healthy diet prevents malnutrition and protects from diseases like obesity, heart disease, diabetes, cancer and stroke. Today, many people's diets consist of more saturated fat, trans fats, sugars, and more sodium than fruits, vegetables and dietary fiber. Your body's health reflects what you put into it.
What is the most important nutrition and why? ›Main function: Enables vital bodily functions
You've probably heard that you can live for weeks without food but only days without water. That's because water is the most important essential nutrient. It is involved in many of your body's vital functions, and it distributes other essential nutrients to your cells.
Lack of nutrition knowledge and lack of awareness of the important role of a balanced diet may contribute to poor dietary practices [9]. Some studies suggest that nutrition knowledge has the potential to improve food choices and eating habits [9–12].
How important is basic knowledge in food preparation? ›Understanding basic food preparation skills can make you a more effective cook or baker, both at home and in a commercial kitchen. Some of the most common types of skills that can be beneficial during food preparation include understanding how to weigh and measure foods and how to season ingredients appropriately.
What are the 4 concepts of nutrition? ›Various concepts deal with nutrition and nutritional information, including calories, kilocalories, essential nutrients, and non-essential nutrients.
What are the 2 main types of nutrition? ›Types of Nutrition. Broadly, there are two types of nutrition among living organisms, namely: Autotrophic mode. Heterotrophic mode.
What do you understand by nutrition? ›The taking in and use of food and other nourishing material by the body.
What is the example of nutrition? ›Nutrient. Nutrients are chemical compounds in food that are used by the body to function properly and maintain health. Examples include proteins, fats, carbohydrates, vitamins, and minerals.