Selected Micronutrients and Macronutrients Resources - eBooks, articles, websites
A selection of resources relevant for NUTR2002 assessments. Go to Search for Micronutrients Resources for tips to do your own searching of the library collection for eBooks and articles.
eBooks
Advanced Nutrition : Macronutrients, Micronutrients, and Metabolism by
Draws on inter-related sciences including biochemistry, genetics, and physiology to provide a full understanding of nutrition science. Describes the chemistry, absorption, use and excretion of each of the essential nutrients. There is comprehensive coverage of nutrient-nutrient interactions and both macro and micronutrients.
Publication Date: 2021
Clinical Naturopathic Medicine by
Chapter 7. Nutritional medicine (supplementation) contains details on dietary reference intakes, therapeutic dose, vitamins, minerals and more.
Chapter 8. Nutritional medicine (dietary)
Contains detailed and extensively referenced interaction tables for nutritional (supplemental and dietary) and herbal medicines; plus pharmaceutical medications.
Publication Date: 2018
The Merck Manual of Diagnosis and Therapy by
Some relevant sections include:
Section 1. 2. Mineral Deficiency and Toxicity &
Section 1. 6. Vitamin Deficiency, Dependency, and Toxicity
Publication Date: 2018
Foundations of Naturopathic Nutrition by
A systematic and comprehensive guide to the principles of clinical nutrition from a complementary health perspective. Contains chapters on Vitamins, Macrominerals, Trace elements.
Publication Date: 2015
Wardlaw's Contemporary Nutrition by
A complete and balanced resource for nutrition information, based on current research, with revised statistics, incorporation of new results of clinical trials, and updated recommendations. The text provides students who lack a strong science background with the ideal balance of reliable nutrition information and practical, consumer-oriented knowledge. Some relevant chapters include 8. Vitamins and Phytochemicals, 9. Water and Minerals
Publication Date: 2021
Understanding Nutrition by
Whitney’s Understanding Nutrition is a comprehensive and balanced undergraduate text for introductory nutrition courses. Along with clear scientific principles you will learn about how science affects healthy diet choices. Understanding Nutrition has a solid reputation for equipping students to understand nutrition science and application with regionally relevant issues, images and foods.
Publication Date: 2022
Advanced Nutrition and Human Metabolism by
Advanced Nutrition and Human Metabolism equips you with a solid understanding of digestion, absorption, and metabolism of fat, protein, and carbohydrates; examines the structures and functions of water-soluble and fat-soluble vitamins -- including their regulatory roles in metabolism; and provides information on vitamin and mineral food sources, recommended intakes, deficiency, and toxicity.
Publication Date: 2017
Nutrition at a Glance by
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.
Publication Date: 2015
Nutrition and Diet Therapy by
Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, to ensure optimal nutrition in patient care.
Publication Date: 2014
Nutrition and Metabolism in Sports, Exercise and Health by
The second edition of Nutrition and Metabolism in Sports, Exercise and Health offers a clear and comprehensive introduction to sport and exercise nutrition, integrating key nutritional facts, concepts and dietary guidelines with a thorough discussion of the fundamental biological science underpinning physiological and metabolic processes. Informed by the latest research in this fast-moving discipline, the book includes sections on micronutrients.
Publication Date: 2018
Food and Nutrition : Sustainable Food and Health Systems by
Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption.
Publication Date: 2020
Nutrition for the Older Adult by
Introduces students to the unique nutritional needs of this growing population. Begins by covering the basics, including the demographics of aging, physiology of aging, and vitamin and mineral requirements for older adults. It then delves into clinical considerations, including the nutritional implications of diseases and conditions common among older adult. Also includes nutritional assessment, pharmacology, nutritional support, and more.
Publication Date: 2019
Biochemical, Physiological, and Molecular Aspects of Human Nutrition, Fourth Edition by
A scientific look at the biological bases of human nutrition. Covering advanced nutrition with a comprehensive, easy-to-understand approach, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 4th Edition, focuses on nutrition at the molecular, cellular, tissue, and whole-body levels.
Publication Date: 2019
Handbook of Mineral Elements in Food by
The analysis of mineral elements requires a number of different techniques - some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists.
Publication Date: 2015
Articles
Websites
- Australian Food Composition Database (formerly NUTTAB) The Australian Food Composition Database is a reference database that contains data on the nutrient content of Australian foods. It is referred to as a reference database because it contains mostly analysed data. Only a small proportion of data in the database come from other sources such as recipe calculations, food labels, imputing from similar foods or by borrowing from other countries.