Public Health Nutrition (eBook)

Judith L. Buttriss, Ailsa A. Welch, John M. Kearney, Susan A. Lanham-New (Herausgeber)

eBook Download: PDF

2017 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-118-66093-5 (ISBN)

Infos

In this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research.  Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject's core concepts and considers public health nutrition tools and the application of intervention strategies.

Divided into five key sections, Public Health Nutrition contains a wealth of information, including:

• Public health nutrition concepts and assessment tools, and their application in light of the latest evidence.
• Case studies to illustrate how best to apply the theory and evidence to policy and practice.
• An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health.
• The impact of environmental factors on public health.
• Public health strategies, policies and approaches.

With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. 

A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth

Professor Judith L Buttriss, Director General, British Nutrition Foundation, UK.

Dr Ailsa A Welch, Reader in Nutritional Epidemiology, University of East Anglia, UK.

Dr John M Kearney, Lecturer, Epidemiology, Dublin Institute of Technology, Republic of Ireland.

Professor Susan A Lanham-New, Head of the Department of Nutritional Sciences, University of Surrey, UK.

Inhalt

Public Health Nutrition 1
Contents 7
Contributors 10
Series Foreword 12
Preface 13
Introduction 15
About the Companion Website 16
Part One: Public Health Nutrition Tools 17
1: Introduction to Public Health Nutrition 19
1.1 Public Health and Nutrition 19
1.2 History of Nutrition in Public Health 20
1.3 Nutrition and Public Health in Different Parts of the World 21
1.4 Current Role of Nutrition in Public Health 21
1.5 Nutrition Through the Life Course 22
1.6 Principles of Public Health Nutrition 22
1.7 Conclusions 23
References 24
2: Concepts and Definitions Used in Public Health Nutrition 25
2.1 Introduction 25
2.2 Nature of Evidence 26
2.3 Methods and Study Design 26
2.4 Measurement Error and Bias 28
2.5 Interpretation of Study Design and Hierarchy of the Evidence 29
2.6 Risk Assessment Versus Risk Management 30
2.7 Social Determinants of Diet and Health 31
2.8 Conclusion 32
References 32
3: Assessment of Dietary Habits 34
3.1 Introduction 34
3.2 Dietary Assessment Methods 34
Dietary Records 34
Twenty-Four-Hour Dietary Recall 36
Dietary History 37
Food Frequency Questionnaires 38
Biomarkers of Intake 38
Other Methods 39
3.3 Selective Issues in Dietary Assessment 39
Mode of Administration 39
Food Description and Classification 40
Dietary Supplements 40
Amount Quantification 40
Specific Population Groups 41
Nutrient Intake and Other Impacts of Diet 42
Sources of Variation and Measurement Error 42
3.4 Conclusions 43
References 43
4: Assessment of Nutritional Status in Public Health Nutrition Settings 45
4.1 Introduction 45
4.2 Anthropometric Measures 45
Standing Height 45
Sitting Height 46
Body Weight 46
Weight/Height Ratio: Body Mass Index 46
Waist Circumference 47
Waist Measurement 47
Hip Circumference and Waist/Hip Ratio 48
Waist/Height Ratio 48
Skinfold Thickness 48
Bioelectrical Impedance Analysis 49
Self-Assessment of Height, Weight and Waist 49
4.3 Assessment in Children and Adolescents: References, Norms and Percentile Charts 49
4.3.1 Newer Percentile Charts: Body Fat and Muscle Mass 50
4.4 Conclusions 50
References 51
5: Food Composition 52
5.1 Introduction 52
5.2 Uses of Food Composition Data 53
Dietary Monitoring, Food Safety and Food Security Assessment 53
Nutrition Epidemiology and Research 53
Industry 54
Health Practitioners and Policy Makers 54
Consumers 54
5.3 Food and Component Coverage and Description 55
5.4 Components 56
Nutrients 57
Bioactive Compounds 57
Contaminants 57
Food/Dietary Supplements 59
5.5 Sources of Data and Data Quality 60
5.6 Biodiversity 61
5.7 Limitations of Food Composition Data and Their Use 61
References 62
6: Dietary Reference Values 63
6.1 Introduction 63
6.2 Evolution of Dietary Standards, Recommendations and Reference Values 65
6.3 Principles of Deriving Reference Values 66
Literature Review 66
Physiological Requirement 68
Estimated Average Requirement/Average Requirement 68
Population Reference Intake/Reference Nutrient Intake 68
6.4 Uncertainties in Setting Dietary Reference Values 69
6.5 Critique 69
References 71
7: Assessment of Physical Activity 72
7.1 Nutrition, Physical Activity and Public Health 72
7.2 Physical Activity Definitions 73
7.3 Validity and Reliability 74
7.4 Methods to Assess Physical Activity and Sedentary Behaviour 74
Criterion Methods 75
Objective Assessment Methods 76
Subjective Assessment Methods 79
Selecting the most appropriate assessment method 81
References 82
Part Two: Current State of Evidence 85
8: Poor Dietary Patterns 87
8.1 Introduction 87
8.2 Overview of Current Diets in the UK 88
Children Aged 0-18 Months 88
Older children and Adults 90
Income Comparisons in the National Diet and Nutrition Surveys Rolling Programme 95
8.3 Micronutrient Intakes in Europe 96
Nutrient Intakes in Ireland 97
8.4 Food-Based Dietary Guidelines and Tools for Delivering Healthy Eating Advice 98
8.5 Dietary Patterns and Pattern Analysis 100
8.6 Conclusions 101
Acknowledgements 101
References 101
9: Minerals and Vitamins of Current Concern 104
Iron 104
9.1 Introduction 104
9.2 Iron Absorption: Intestinal Mucosal Uptake and Transfer of Iron 105
9.3 Iron and Women in Their Reproductive Years 106
9.4 Infants and Children 107
9.5 Dietary Sources of Iron 107
9.6 Bioavailability of Iron 107
9.7 Iron Dietary Reference Values 107
9.8 Causes of Iron Deficiency 108
9.9 Features of Deficiency 108
9.10 Anaemia of Chronic Disease 109
9.11 Measuring Iron Inadequacy, Adequacy and Excess (Status) 109
9.12 Iron Excess 109
9.13 Treatment and Prevention of Iron Deficiency 110
9.14 Addressing Iron Deficiency as a Public Health Issue 111
9.15 Conclusion 111
Reference 112
Iodine 112
9.16 Introduction 112
Role of Iodine 112
9.17 Iodine Deficiency Disorders 113
Effects of Severe Deficiency 113
Effect of Mild-to-Moderate Deficiency 113
Iodine Recommendations 114
Measurement of Iodine Status and Population Monitoring 114
Correction of Iodine Deficiency in Populations 115
Intake 116
Re-Emergence of Deficiency in Developed Countries 116
9.18 Conclusions and Recommendations 117
References 117
Vitamin A 118
9.19 Introduction 118
9.20 History 119
9.21 Dietary Sources 120
9.22 Absorption and Transport 120
9.23 Functions 121
9.24 Requirements 122
9.25 Deficiency 123
9.26 Toxicity 123
9.27 Assessment of Status 124
9.28 Special Considerations 124
9.29 Perspectives on the Future 125
References 125
10: Nutrition Pre-conception and during Pregnancy 127
10.1 Introduction 127
The `Developmental Origins of Health and Disease´ Hypothesis 128
10.2 Nutritional Status Prior to Pregnancy 129
Pre-Pregnancy Weight 130
Micronutrient Requirements 130
Dietary Advice for Women Planning Pregnancy in the UK 132
10.3 Nutritional Requirements During Pregnancy 132
Weight Gain During Pregnancy 132
Energy Requirements 133
Macronutrient Requirements 134
Micronutrient Requirements 136
10.4 Fluid Requirements in Pregnancy 141
10.5 Vulnerable Groups within the UK Population 142
Adolescents 142
Ethnic Minority Groups 142
Lower Socio-Economic Groups 142
Obese Women 142
Smokers 143
10.6 Diet and Lifestyle Advice for a Healthy Pregnancy 143
Dietary Patterns Associated with a Positive Pregnancy Outcome 143
Foods to Limit or Avoid During Pregnancy 143
Advice Regarding Nutritional Supplements During Pregnancy 143
Advice Regarding Food Allergies 144
Caffeine 148
Alcohol 148
Smoking 148
Physical Activity 148
10.7 A Summary of Diet and Lifestyle Recommendations before and During Pregnancy in the UK 149
10.8 Improving the Nutrition Status of Women of Childbearing Age 149
Acknowledgements 150
References 151
11: Nutrition and Infant/Child Development 153
11.1 Introduction 154
11.2 Sources of Information About Infants and Young Children 154
11.3 Feeding the Infant: Breastfeeding 156
Benefits of Breastfeeding 156
Recommendations for Breastfeeding 157
Current Practice in Breastfeeding 157
Reasons for Not Breastfeeding 159
Promoting Breastfeeding 159
11.4 Feeding the Infant: Infant Formula 160
11.5 Feeding the Infant: Complementary Foods 160
Timing of Introduction of Complementary Food 160
Providing Solid Foods 161
Baby-Led Weaning 161
Complementary Foods: What to Feed 162
Nutrients of Concern 162
Complementary Feeding: First Foods 165
Avoiding Certain foods 167
11.6 Feeding the Child Over the Age of 18 Months 169
Childhood Diet and Later Health 169
Food Consumption of Children in the UK 170
11.7 Conclusions 172
Further Reading 173
12: Nutrition and Teenagers/Young Adults 175
12.1 Introduction 175
12.2 Puberty: A Time of Transition Into Adulthood 175
Bodily Changes During Puberty 176
12.3 Diet in Teenagers and Young Adults 176
Role of a Healthy Diet in Adolescence and Young Adulthood 176
Dietary Patterns 176
Factors Influencing Dietary Choices 177
12.4 Physical Activity in Teenagers and Young Adults 179
Role of Physical Activity in Teenage and Young Adulthood 179
Sedentary Behaviour 179
Changes in Levels of Physical Activity from Childhood to Teenager 179
Factors Influencing Physical Activity Levels 180
12.5 Overweight and Obesity in Teenagers and Young Adults 181
Prevalence of Overweight and Obesity 181
Health Implications of Overweight and Obesity 181
Factors Involved in Development of Overweight and Obesity 182
Prevention and Treatment of Overweight and Obesity 183
12.6 Bone and Muscle Development During Teenage and Young Adulthood 184
Dietary Factors Influencing Bone and Muscle Development 184
Physical Activity and Bone/Muscle Health 185
Other Lifestyle Factors Affecting Bone and Muscle Development 186
12.7 Iron Deficiency in Teenagers and Young Adults 186
Prevalence of Iron Deficiency and Iron-Deficiency Anaemia 186
Role of Diet in Preventing Iron Deficiency 187
12.8 Cognitive Function and Mental Health 187
Dietary Factors Influencing Cognitive Function and Performance 187
Eating Disorders in Teenage and Young Adulthood 188
Body Image 188
12.9 Pregnancy in Teenage and Young Adulthood 189
12.10 Conclusions 190
References 190
13: Nutrition in Older Adults 191
13.1 Introduction 191
The Ageing Population 191
Conditions and Diseases Affecting the Health of Older Adults 191
Prevalence of Morbidity and Functional Limitations in Older Adults 193
Dietary Standards for the Older Adult Population 193
13.2 Associations between Diet and Disease in Older Adults 198
Challenges to Dietary Intake Assessment in Older Adults 198
Appropriate Dietary Standards for Older Adults 199
Challenges to Outcomes Assessment in Older Adults 200
13.3 Approaches to Nutritional Screening and Assessment 200
Nutrition Screening 200
Tools to Screen and Inform Groups about Possible Nutritional Risks 201
Nutrition Assessment 202
Nutritional Interventions and Management 205
13.4 Challenges to Nutrition in Older Adults 206
The Increasing Population of Very Old and Very Frail 206
Generational Investment Strategies Favour the Young 206
Applying Emerging Science in Ageing 206
13.5 Conclusion 206
Disclaimer 206
References 207
Part Three: Diet and Disease 209
14: Obesity: Maternal 211
14.1 Introduction 211
Prevalence of Maternal Obesity 211
Risks Associated with Maternal Obesity 211
14.2 Challenges 213
Routine Weighing, Excessive Weight Gain and the Role of the Health Professional 213
The Optimal Antenatal Intervention for Maternal Obesity 215
Ethnicity and Maternal Obesity 216
14.3 Conclusion and Recommendations 217
References 217
15: Obesity: Childhood 221
15.1 Introduction 221
Prevalence 221
15.2 The Obesogenic Environment 222
Risk Factors 222
15.3 Genetics 223
Underlying Medical Causes 223
15.4 Parental Influences 223
Recognising Unhealthy Weight 223
15.5 Diagnosis of Childhood Obesity 224
15.6 Consequences 224
15.7 Prevention 224
Community Interventions 225
Marketing to Children 225
15.8 Treatment Management 226
Groups or Individual Sessions 226
Treatment Messages 226
Behavioural Change Tools 227
Drugs 227
Surgery 227
Treatment Outcomes 227
References 227
16: Cardiovascular Diseases: Sodium and Blood Pressure 230
16.1 Introduction 230
16.2 Dietary Sodium Intake 231
Assessment of Sodium Intake 231
Sodium Intakes Across Populations 231
Food Sources of Sodium 232
16.3 The Evidence on Sodium Intake, Blood Pressure and Cardiovascular Health 233
Sodium Intake and Blood Pressure 233
Sodium Intake and Cardiovascular Health 234
16.4 Public Health Strategies to Reduce Population-Wide Sodium Intake 234
References 235
17: Carbohydrates and Metabolic Health 237
17.1 Introduction 237
17.2 Carbohydrate Definitions 238
Starches 239
Dietary Fibre 239
Sugars 240
Digestion and Absorption 240
17.3 Recommendations on Total Carbohydrate 240
Summary of the evidence presented by the Scientific Advisory Committee on Nutrition 241
Meeting Carbohydrate Recommendations 242
17.4 Recommendations on Dietary Fibre 242
The Scientific Advisory Committee on Nutrition's Findings on Fibre 243
Implications of the New UK Fibre Recommendation 244
17.5 Recommendations on Sugars 244
Summary of the Scientific Advisory Committee on Nutrition's Findings on Sugars 244
Why 5% as the New Reference Value? 247
Implications of the Sugars Recommendations 247
17.6 The Carbohydrate Recommendations in Context 249
Is 5% Achievable? 250
References 250
18: Cardiovascular Disease: Dietary Fat Quality 252
18.1 Introduction 252
18.2 Relationship between Diet and Plasma Lipid Concentrations 253
18.3 Atherogenic Lipoprotein Phenotype 254
18.4 Postprandial Lipids 255
18.5 Increased Adiposity and Cardiovascular Disease Risk Factors 257
18.6 Evidence from Cohort Studies and Trials with Clinical Endpoints 257
18.7 Current Dietary Guidelines 258
References 258
19: Diet and Cancer 259
19.1 Global Burden of Cancer 259
19.2 Aetiology 260
Energy Balance and Physical Activity 262
Macronutrients 264
Micronutrients 268
Food Groups 272
Alcohol 275
Dietary Patterns in Relation to Cancer Risk 277
19.3 Diet, Epigenetics and Cancer 279
DNA Methylation 280
Histone Modifications 280
MicroRNA 281
19.4 Early Life Diet and Cancer 281
Diet and Cancer: Childhood and Adolescence 281
Diet and Cancer: Prenatal Environment 282
19.5 Gut Microbiota as a Modulator of the Effect of Diet on Cancer Risk 283
Carbohydrates 283
Protein 284
Fat 284
Phytochemicals 284
Alcohol 285
19.6 Dietary Recommendations 285
19.7 Future Research Directions 287
Acknowledgements 288
References 288
20: Bone Health 300
20.1 Introduction 300
20.2 Definition of Bone Diseases and Public Health Impact of Poor Bone Health 300
Rickets, Osteomalacia and Osteoporosis 300
Public Health Impact of Osteoporosis in the UK 301
Public Health Impact of Osteoporosis Worldwide 301
20.3 Fundamentals of Bone Physiology 301
20.4 Bone Changes Throughout the Life Course 301
20.5 Diagnosis of Osteoporosis and Assessment of Bone Health 301
Bone Strength and Density 301
Biochemical Markers 302
Bone Markers 302
Musculoskeletal Outcomes 302
Risk Assessment Tools 303
20.6 Regulation of Calcium Homeostasis 303
Body Stores of Calcium 303
Calcium homeostasis 303
20.7 Nutritional Influences on Bone Health 304
Calcium 304
Vitamin D 305
Acid-Base Balance and Skeletal Health 307
Protein and Bone Health 307
Other Micronutrients Relevant to Bone Health 308
Other Lifestyle Factors 309
20.8 Concluding Remarks and Areas for Further Research 310
References 310
21: Dental Health 314
21.1 Introduction 314
21.2 Public Health Significance of Oral Diseases 314
21.3 Diet and Oral Diseases: Overview of the Evidence 315
Dental Caries 315
Dental Erosion 320
Oral Cancers 320
Periodontal disease 321
21.4 Implications for Action 321
Consensus Dietary Recommendations for the Prevention of Oral Diseases 321
Public Health Principles Underpinning Action on Diet to Promote Oral Health 321
Action at a Clinical Level 322
Action at a Population Level 322
21.5 Conclusions 323
References 323
22: Mental Health and Cognitive Function 326
Iron 326
22.1 Introduction: Iron Accumulation in the Brain 326
22.2 Iron Deficiency and Cognitive Development 327
22.3 Iron and Neurodegeneration 328
22.4 Summary 328
References 329
Caffeine 329
22.5 Introduction 330
22.6 Disposition, Metabolism and Physiological Actions of Caffeine 330
22.7 Psychostimulant Effects of Caffeine 330
22.8 Motor Performance and Tremor 331
22.9 Blood Pressure 331
22.10 Hypertension, Vascular Disease, Stroke and Dementia 331
22.11 Caffeine Reinforcement, Dependence and Addiction 332
References 332
B Vitamins 333
22.12 Introduction: B Vitamins and the Nervous System 333
22.13 B Vitamins and Cognitive Development in Early Life 334
22.14 B Vitamins and Cognitive Function in Ageing 334
22.15 B Vitamins and Mental Health 335
22.16 Dealing with Low B Vitamin Status and Related Public Health Challenges 335
22.17 Conclusions 335
References 336
Physical Activity 336
22.18 Introduction 336
22.19 Physical Activity and the Prevention of Mental Illness 336
22.20 Physical Activity and the Treatment of Mental Illness and Disorders 337
22.21 Psychological Well-Being and Physical Activity 337
22.22 How Do We Make a Difference? 338
References 338
Part Four: Environmental Factors 341
23: Obesogenic Neighbourhood Food Environments 343
23.1 Introduction to Obesogenic Environments and the Concept of the Food Environment 343
23.2 Eating Behaviours and How the Food Environment Influences Diet and Obesity 344
Diet as an Outcome Measure 345
Adiposity as an Outcome Measure 345
Implications 346
23.3 Defining Spatial Access to Food Outlets 346
Introduction to Geographic Information Systems 346
Food Environment Data for Use in Geographic Information System Research 346
How Can We Use Geographic Information Systems to Assess Neighbourhood Exposure to the Foodscape? 347
Food Outlet Density 347
Food Outlet Proximity 348
Summary and Future Directions 349
23.4 Urban Planning and Health in the UK 350
Introduction 350
Local Planning Policy Initiatives to Controlling Takeaway Hot Food Outlets 350
Case Study: London Borough of Barking and Dagenham 351
Other Examples of Planning Appeals and Guidance 351
Summary: Opportunities and Limitations 352
23.5 Conclusions 352
Acknowledgements 352
References 353
24: The Wider Environment and its Effect on Dietary Behaviour 355
24.1 Introduction 355
24.2 Government-Led Initiatives and Policy 355
Food-based Dietary Guidelines 355
Examples of Government Campaigns 356
24.3 Income, Price, Marketing, Promotions, Portion Size and Fiscal Strategies 359
Income 359
Food Prices 360
Price Promotions 360
The Effect of Portion Size 360
Fiscal Policies Such as Food Taxation 362
Advertising 362
Location of Food Outlets 363
24.4 Cultural-, Environmental- and School-Related Influences 363
Trends in Meal Patterns 363
Sustainability and Environmental Concerns 363
Food Provision and Education in Schools 366
24.5 Social and Health Marketing 366
24.6 Food Labelling 367
Back and Front of Pack Labelling on Packaged Foods 367
Effect on Dietary Behaviour of Nutrition Labelling on Packaged Foods 367
Nutrition and Health Claims 368
Out-of-Home Calorie Labelling 369
24.7 Impact of Fortification/Supplementation 369
24.8 Conclusions 369
References 370
Part Five: Public Health Nutrition Strategies and Approaches 373
25: Global and National Public Health Nutrition Approaches 375
25.1 Introduction 375
25.2 The Scope for Global Public Health Nutrition Approaches: Global Nutrition Challenges 376
Quantifying the Burden of Disease 376
Global Risk of Nutrition-Related Disease 376
25.3 Global Policy Fora Discussing Public Health Nutrition 378
The World Health Assembly 378
Shifting the Focus to Non-Communicable Disease 380
The Committee for Food Security 380
The United Nations General Assembly 381
The Second International Conference on Nutrition (ICN2) 382
The United Nations Conference on Climate Change 383
25.4 Role of Non-Government Actors in Nutrition 383
25.5 Effective Policies and Effective Interventions 384
The World Health Organization Guideline Process 384
The Implementation of Successful Interventions 384
25.6 Developing National Nutrition Policies and Programmes 385
25.7 Conclusions 387
References 387
26: Developing Strategies in the Community 389
26.1 Introduction to the Chapter 389
26.2 Group or Population Approaches 389
Theory Behind Group Strategies 389
Role of Public Health Nutritionists 392
Developing Strategies in the Community 392
Community Programmes to Improve Nutritional Behaviour in Children 392
Community Programmes to Improve Nutritional Behaviour in Adults 393
Features of Successful Community Programmes 393
26.3 Individual Approaches 395
Theory Behind Individual Strategies 395
Measuring success 395
26.4 Omics Approaches (Stratified or `Personalised´ Nutrition) 397
Background 397
Examples of Personalised Nutrition 398
Genetic Tailoring of Diets 399
Application of Personalised Nutrition to the Population at Large 399
26.5 Overall Conclusion 400
References 400
27: Dietary Change and Evidence on How to Achieve This 402
27.1 Introduction to the Chapter 402
27.2 Behaviour Change Theories and Models 403
Social Cognitive Theory 403
Theory of Planned Behaviour 403
Trans-Theoretical Model 403
Ecological Models 405
Limitations of Behaviour Change Theories and Models 407
27.3 Strategies Used to Change Dietary Behaviours and Food Intake 407
Individual Approaches and Evidence of Effectiveness 407
Upstream Approaches and Evidence of Effectiveness 411
27.4 Advantages and Limitations of Individual Approaches and Upstream Approaches 411
27.5 Conclusions 412
References 412
28: Evaluation of Public Health Nutrition Interventions and Policies 414
28.1 Introduction: Background 414
28.2 Evaluation Design 415
Process Evaluation 415
Impact Evaluation 415
Outcome Evaluation 416
Economic Evaluation 416
Summary 416
28.3 Data Collection Tools and Their Validation 417
28.4 Data Analysis and Statistics 418
28.5 Ethical Issues 418
28.6 Recommendations 418
28.7 Conclusions 419
References 419
29: Considerations for Evaluation of Public Health Nutrition Interventions in Diverse Communities 421
29.1 Introduction 421
29.2 Cultural Competency 422
29.3 Ethnic and Cultural Diversity 422
29.4 Literacy 423
29.5 Evaluation of Dietary Change in Diverse Communities 424
29.6 Conclusion 425
References 425
Appendix 427
Daily Reference Values in the UK 427
Updated Energy Recommendations in the UK 427
Other Updates to Recommendations in the UK 429
Outside of the UK 430
Interpretation and Use 430
Reference Intakes Used in Food Labelling 430
References 431
Index 433
End User License Agreement 459

Produkt-Details

• Erscheint lt. Verlag: 11.4.2017
• Reihe/Serie: The Nutrition Society Textbook
• Reihe/Serie: The Nutrition Society Textbook
• Reihe/Serie: The Nutrition Society Textbook
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Schlagworte: Ernährungslehre • Gesundheit • Gesundheit, Ernährung u. Diät • Gesundheits- u. Sozialwesen • Health & Social Care • Health, Diet & Nutrition • International Public Health • Nutrition • Nutrition, dietetics, public, health, intervention, assessment, theory, practice, obesity, diabetes, cancer, mental health, environment, environmental • Public Health • Public Health / International
• ISBN-10: 1-118-66093-5 / 1118660935
• ISBN-13: 978-1-118-66093-5 / 9781118660935