SCIE241 : Principles of Human Nutrition

In the second half of the nineteenth century, ways of thinking about food changed as chemists and physiologists identified nutrients and bodily needs and as urbanization, industrialization, and colonial encounters challenged traditional dietary customs and assumptions. Emerging as a reaction to concerns about industrial and military power, social welfare, and public health, the science of nutrition sought to define the norms and needs of variable human bodies, setting standards for bodies and foods that would enable physicians and politicians to develop nutritional recommendations and food policies for individuals and populations. Setting Nutritional Standards brings together authors from a variety of disciplines to explore perspectives on the theory, practices, and policies of modern nutrition science from the 1860s to the 1960s. The essays place the new science of nutrition within the changing social landscapes of Western Europe and the United States at the intersection of medicine, policy, social reform agendas, and public health initiatives.

Following in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition. Thoroughly updated and expanded to reflect major advances over the past decade, this reference lists entries alphabetically and cross-references them when multiple terms are used for the same definition. Each entry is followed either by a definition, paragraph, essay, composition, article, or feature article. Many of the more complex entries are supported with figures or tables. New Material in the Third Edition Gut hormones and their functions Food intake recommendations New drugs with nutritional applications Novel discoveries of transport and messenger proteins Gene polymorphisms involved in nutritional responses A compilation of terms of interest to the nutritionist and non-nutritionist, this book is an alphabetical list of medical terms, drugs, biochemical, genetic and physiological terms relevant to understanding the need for and use of nutrients.

Can an apple a day keep the doctor away? The A-Z Guide to Food As Medicine addresses food folklore by exploring the scientific findings about physiological effects of over 250 foods, food groups, nutrients, and phytochemicals. Today, health care providers are fielding more questions from patients on how to help improve their nutritional health, which in turn can help to prevent disease. The guide#65533;is a dictionary-style reference intended for use by health care professionals to quickly and easily access information about the bioactive components in the foods and how diet can be manipulated for health benefits.

An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. * Provides up-to-date factual information, introduces concepts of food as being more than just nutrients, and enables an understanding of diverse religious traditions and the importance of food in people's lives * Includes coverage of less well-known rituals and religions that are often skipped in world religion texts * Presents material in a way that is accessible to readers without previous exposure to, or command of, sociological or anthropological language and concepts

Building upon the long-standing strengths of Wardlaw's Perspectives in Nutrition, the tenth edition author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers. Instructors will have the ability to assign auto-graded coursework and tutorials that are assessed against Learning Outcomes. The textbook content also serves as the basis for an adaptive, diagnostic self-learning tool for students that will help them acquire mastery and improved grades. Users who purchase Connect Plus receive access to the full online ebook version of the textbook.

The premier bible of natural health, with cutting-edge findings in alternative and preventative therapies-now thoroughly revised and updated. Prescription for Nutritional Healingis the nation's #1 bestselling guide to natural remedies. Now, wholly revised and updated by expert dietitian and nutritional researcher Stacey j. Bell, D.Dc., R.D., this new fifth edition incorporates the most recent information on a variety of alternative healing and preventive therapies and unveils new science on vitamins, supplements, and herbs. In the A-to-Z reference guide to illnesses, you'll find updates including- How omega-3 fatty acids and exercise may help those suffering from Alzheimer's Srategies for combating prostate cancer The latest information on GI problems often associated with autismCurrent advice on the most beneficial nutrients for relieving arthritis Leading research on breast cancer, menopause and bio identical hormones New guidelines for diagnosing and battling diabetes And much, much more With more than 800 pages of comprehensive facts about all aspects of alternative ways to wellness, Prescription for Nutritional Healing, Fifth Edition, unites the best if age-old remedies with twenty-first-century science.

Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics - the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.