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VSI: Nutrition
作者 David Bender
出版社 Oxford University Press
ISBN 9780199681921
分類 Engineering > Food Science
價格 HK$75.00
 
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* A short account of the basic principles of human nutrition
* Considers the type of nutrition required for a healthy diet
* Explores the topic of over- and under-nutrition in relation to issues of obesity and malnutrition
* Looks at the usefulness and safety of vitamins, minerals, and food supplements
* Includes a glosary of the key terms
* Part of the bestselling Very Short Introductions series - over six million copies sold worldwide

Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital.

In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements.

ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Readership: General readers interested in nutrition as well as students considering courses in nutrition, dietetics, and food science, as well as students of health and human sciences and medicine, and journalists writing about diet and health.


About the Author:

David Bender, Emeritus Professor of Nutritional Biochemistry, University College London

David Bender has authored and co-authored several texts on nutrition, including Introduction to Nutrition and Medicine (CRC Press), now going into its 5th edition, the A Dictionary of Food and Nutrition (2009), and Food Tables and Labelling (1999, with Arnold E. Bender). His research interests have been in the field of amino acid and vitamin nutritional biochemistry.


1: Why eat?

2: Energy nutrition

3: Protein nutrition

4: Over-nutrition - problems of overweight and obesity

5: Diet and health

6: Under-nutrition

7: Vitamins and minerals

8: Functional foods, superfoods, and supplements

Glossary


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