000			03425nam a22002177a 4500
003			In-KoJDB
999			_c14973 _d14973
005			20210306202804.0
008			190214b xxu||||| |||| 00| 0 eng d
020			_a9781118660973 _c4316.68
040			_aJDBI
041			_aeng
082			_a613.2 _bPUB
100			_aButtriss, Judith L.
245			_aPublic health nutrition _cedited by Judith L. Buttriss
260			_aUK _bWiley _c2014
300			_a905 p.
500			_aContents: The Nutrition Society Textbook Series; Title Page; Copyright; Contributors; Series Foreword; Preface; Introduction; About the Companion Website; Part One: Public Health Nutrition Tools; Chapter 1: Introduction to Public Health Nutrition; 1.1 Public Health and Nutrition; 1.2 History of Nutrition in Public Health; 1.3 Nutrition and Public Health in Different Parts of the World; 1.4 Current Role of Nutrition in Public Health; 1.5 Nutrition Through the Life Course; 1.6 Principles of Public Health Nutrition; 1.7 Conclusions; References. Chapter 2: Concepts and Definitions Used in Public Health Nutrition 2.1 Introduction; 2.2 Nature of Evidence; 2.3 Methods and Study Design; 2.4 Measurement Error and Bias; 2.5 Interpretation of Study Design and Hierarchy of the Evidence; 2.6 Risk Assessment Versus Risk Management; 2.7 Social Determinants of Diet and Health; 2.8 Conclusion; References; Chapter 3: Assessment of Dietary Habits; 3.1 Introduction; 3.2 Dietary Assessment Methods; 3.3 Selective Issues in Dietary Assessment; 3.4 Conclusions; References; Chapter 4: Assessment of Nutritional Status in Public Health Nutrition Settings. 4.1 Introduction 4.2 Anthropometric Measures; 4.3 Assessment in Children and Adolescents: References, Norms and Percentile Charts; 4.4 Conclusions; References; Chapter 5: Food Composition; 5.1 Introduction; 5.2 Uses of Food Composition Data; 5.3 Food and Component Coverage and Description; 5.4 Components; 5.5 Sources of Data and Data Quality; 5.6 Biodiversity; 5.7 Limitations of Food Composition Data and Their Use; References; Chapter 6: Dietary Reference Values; 6.1 Introduction; 6.2 Evolution of Dietary Standards, Recommendations and Reference Values. 6.3 Principles of Deriving Reference Values 6.4 Uncertainties in Setting Dietary Reference Values; 6.5 Critique; References; Chapter 7: Assessment of Physical Activity; 7.1 Nutrition, Physical Activity and Public Health; 7.2 Physical Activity Definitions; 7.3 Validity and Reliability; 7.4 Methods to Assess Physical Activity and Sedentary Behaviour; References; Part Two: Current State of Evidence; Chapter 8: Poor Dietary Patterns; 8.1 Introduction; 8.2 Overview of Current Diets in the UK; 8.3 Micronutrient Intakes in Europe. 8.4 Food-Based Dietary Guidelines and Tools for Delivering Healthy Eating Advice 8.5 Dietary Patterns and Pattern Analysis; 8.6 Conclusions; Acknowledgements; References; Chapter 9: Minerals and Vitamins of Current Concern; Iron; Iodine; Vitamin A; Iron; 9.1 Introduction; 9.2 Iron Absorption: Intestinal Mucosal Uptake and Transfer of Iron; 9.3 Iron and Women in Their Reproductive Years; 9.4 Infants and Children; 9.5 Dietary Sources of Iron; 9.6 Bioavailability of Iron; 9.7 Iron Dietary Reference Values; 9.8 Causes of Iron Deficiency; 9.9 Features of Deficiency; 9.10 Anaemia of Chronic Disease.
650			_aFOOD SCIENCE
650			_aPUBLIC HEALTH
942			_cBK