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1. Introduction And Overview. <p><b>Part I factors influencing the food that a community eats</b>.</p> <p>2. History of food.</p> <p>3.Social, population and environmental influences on nutrition.</p> <p><b>Part II Calculating how much food a community eats</b>.</p> <p>4. The food chain.</p> <p>5. Nutritional requirements.</p> <p>6. Nutritional epidemiology.</p> <p><b>Part III Factors influencing how an individual metabolises nutrients</b>.</p> <p>7. Genetics.</p> <p><b>Part IV Calculating the nutritional status of an individual</b>.</p> <p>8. Evaluation of dietary intake.</p> <p>9. Measurements of energy.</p> <p>10. Body composition<b>Part V Nutrients and non-nutrients</b>.</p> <p>11. Principles, amino acids and proteins.</p> <p>12. Lipids.</p> <p>13. Carbohydrates.</p> <p>14. Dietary fibre.</p> <p>15. Alcohol as a nutrient.</p> <p>16. Vitamins.</p> <p>17. Plant secondary metabolites and herbs.</p> <p>18. Water, electrolytes, minerals and trace elements.</p> <p>19. Non-nutritive components of food.</p> <p>20. Agricultural chemicals in the food chain.</p> <p>21. Drugs and nutrition.</p> <p><b>Part VI Eating, digestion and metabolism</b>.</p> <p>22. Smell and taste.</p> <p>23. Intake and satiety.</p> <p>24 The gastrointestinal tract and food availability.</p> <p>25. Carbohydrate digestion and absorption.</p> <p>26. Protein absorption.</p> <p>27. Lipid absorption.</p> <p>28. Foetal and placental nutrition.</p> <p>29. Thermodynamics and metabolism.</p> <p>30. Mitochondria.</p> <p>31. Cytochrome P450.</p> <p>32. Free radicals.</p> <p>33 Carbohydrate metabolism.</p> <p>34. Lipid metabolism.</p> <p>35. Eicosanoids.</p> <p>36. Cholesterol and lipoproteins.</p> <p>37. Amino acid metabolism.</p> <p>38. Amino acid neurotransmitters.</p> <p>39. Organ metabolic fuel selection.</p> <p>40. Growth.</p> <p>41. Bone.</p> <p><b>Part VII Special nutritional requirements and conditions</b> .</p> <p>42. Pregnancy, lactation, weaning.</p> <p>43. Childhood and youth; middle age and elderly.</p> <p>44. Sport.</p> <p>45. Nutrition in outer space.</p> <p>46. Dietary deficiency.</p> <p>47. Nutrition in the aetiology of disease</p>

<p>Martin Eastwood is the author of Principles of Human Nutrition, 2nd Edition, published by Wiley.

This exciting new book is the updated and revised second edition of an extremely popular and well-received textbook. Written by Martin Eastwood, well respected internationally in nutritional sciences, this important new edition provides students with a thorough book that should be adopted for course use on many courses worldwide.<br /> <p><br /> </p> <p>Taking into account constructive comments received by students and teachers who used and enjoyed the first edition, this new edition retains the original freshness of the 1st edition, looking at nutrition as an exciting discipline. Special features within the book to help students include summaries, boxes and questions. Carefully laid out to assist learning, the book is divided broadly into sections, providing in-depth coverage of the following subjects:<br /> </p> <p><br /> </p> <ul> <li style="list-style: none"><br /> </li> <li><i>food in the community</i><br /> </li> <li><i>metabolism of nutrients by an individual, dictated by genetic makeup,</i><br /> </li> <li><i>measurement of an individual’s nutritional status</i><br /> </li> <li><i>essential, non-essential and non-nutrients; their selection, ingestion, digestion, absorption and metabolism</i><br /> </li> <li><i>nutritional requirements in the normal individual and for specific diseases</i></li> </ul> <br /> <p><br /> </p> <p><i>Principles of Human Nutrition, 2nd Edition</i> is primarily written as a course text for those studying degree courses in nutrition and dietetics and for students on modular courses on nutrition within other degree courses, e.g. food studies, medicine, health sciences, nursing and biological sciences. It is also of great value as a reference for professional nutritionists and dietitians, food scientists and health professionals based in academia, in practice and in commercial positions such as within the food and pharmaceutical industries. Multiple copies of this valuable book should also be on the shelves of all universities, medical schools and research establishments where these subjects are studied and taught.<br /> </p> <p><br /> </p> <p>For supplementary material associated with this textbook and its contents, please visit the web pages for this book, on the publishers’ website: http://www.blackwellpublishing.com/eastwood/<br /> </p> <p><br /> </p> <p><b>Martin Eastwood</b> was formerly consultant gastroenterologist at the Western General Hospital, Edinburgh, U. K. and Reader in Medicine at the University of Edinburgh, U. K.</p>

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