Titre :	Food, nutrition and health
Type de document :	Ouvrage
Auteurs :	Linda Tapsell, Auteur
Mention d'édition :	2ème ed
Editeur :	Oxford : Oxford University Press
Année de publication :	2019
Importance :	657 p
ISBN/ISSN/EAN :	000031815826
Langues :	Anglais (eng)
Catégories :	[Motbis 2025] alimentation [Motbis 2025] alimentation (nutrition) [Motbis 2025] boisson [Motbis 2025] diététique [Motbis 2025] digestion [Motbis 2025] glucide [Motbis 2025] lipide [Motbis 2025] minéral [Motbis 2025] nutrition [Motbis 2025] protéine [Motbis 2025] santé [Motbis 2025] vitamine
Index. décimale :	RS-0 Généralités
Note de contenu :	PART 1: FOOD AND NUTRITION BASICS 1: Food and Health: Working with Nutrition 2: Dietary Guidelines: Planning a Healthy Diet 3: Consuming Food: Digestion, Absorption and Metabolism 4: Carbohydrates and Phytochemicals: Major Components of Plant Foods 5: Fats and Lipids: Major Components of Oils, Seeds and Animal Foods 6: Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds 7: Energy Intake and Weight Management: Getting the Balance Right 8: Water, Alcohol and Beverages 9: Fat-Soluble Vitamins: A, D, E and K 10: Water-Soluble Vitamins: B and C 11: Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus 12: Other Key Minerals: Iodine, Fluoride, Iron and Zinc PART 2: NUTRITION IN THE HUMAN LIFECYCLE AND THE FOOD ENVIRONMENT 13: Nutrition for Exercise and Sport 14: Nutrition during Pregnancy and Lactation 15: Nutrition during Infancy and Early Childhood 16: Nutrition during Adolescence 17: Nutrition during Adulthood and the Prevention of Chronic Disease 18: Nutrition in Older Age 19: Indigenous Australian Food Security: Working with an Intergenerational Perspective 20: Social and Behavioural Aspects of Food Consumption 21: Nutrition, Food Security and Food Innovation 22: Food Composition and Dietary Assessment 23: Food Science, Technology and Food Safety 24: Food, Nutrition and Health: Moving Forward

Food, nutrition and health [Ouvrage] / Linda Tapsell, Auteur  . -  2ème ed . - Oxford : Oxford University Press, 2019 . - 657 p.
ISSN : 000031815826
Langues : Anglais (eng)

Catégories :	[Motbis 2025] alimentation [Motbis 2025] alimentation (nutrition) [Motbis 2025] boisson [Motbis 2025] diététique [Motbis 2025] digestion [Motbis 2025] glucide [Motbis 2025] lipide [Motbis 2025] minéral [Motbis 2025] nutrition [Motbis 2025] protéine [Motbis 2025] santé [Motbis 2025] vitamine
Index. décimale :	RS-0 Généralités
Note de contenu :	PART 1: FOOD AND NUTRITION BASICS 1: Food and Health: Working with Nutrition 2: Dietary Guidelines: Planning a Healthy Diet 3: Consuming Food: Digestion, Absorption and Metabolism 4: Carbohydrates and Phytochemicals: Major Components of Plant Foods 5: Fats and Lipids: Major Components of Oils, Seeds and Animal Foods 6: Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds 7: Energy Intake and Weight Management: Getting the Balance Right 8: Water, Alcohol and Beverages 9: Fat-Soluble Vitamins: A, D, E and K 10: Water-Soluble Vitamins: B and C 11: Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus 12: Other Key Minerals: Iodine, Fluoride, Iron and Zinc PART 2: NUTRITION IN THE HUMAN LIFECYCLE AND THE FOOD ENVIRONMENT 13: Nutrition for Exercise and Sport 14: Nutrition during Pregnancy and Lactation 15: Nutrition during Infancy and Early Childhood 16: Nutrition during Adolescence 17: Nutrition during Adulthood and the Prevention of Chronic Disease 18: Nutrition in Older Age 19: Indigenous Australian Food Security: Working with an Intergenerational Perspective 20: Social and Behavioural Aspects of Food Consumption 21: Nutrition, Food Security and Food Innovation 22: Food Composition and Dietary Assessment 23: Food Science, Technology and Food Safety 24: Food, Nutrition and Health: Moving Forward