About the Global Cancer Update Programme (no date). World Cancer Research Fund International. Available at: http://wcrf.org/int/research-we-fund/continuous-update-project-cup.
AICR eNews: New colorectal cancer report: Whole grains lower risk, processed meat increases it (no date). The American Institute for Cancer Research. Available at: https://www.aicr.org/news/new-colorectal-cancer-report-whole-grains-lower-risk-processed-meat-increases-it/.
AICR Garlic - foods that fight cancer (no date). The American Institute for Cancer Research. Available at: http://www.aicr.org/foods-that-fight-cancer/garlic.html.
Annotated bibliography (no date). Oxford Brookes University. Available at: https://www.brookes.ac.uk/students/academic-development/online-resources/annotated-bibliography/.
Appleby, P.N., Allen, N.E. and Key, T.J. (2011) ‘Diet, vegetarianism, and cataract risk’, American Journal of Clinical Nutrition, 93(5), pp. 1128–1135. Available at: https://doi.org/10.3945/ajcn.110.004028.
Barasi, M.E. (2007a) Nutrition at a glance. Oxford, UK: Blackwell Pub. Available at: http://www.vlebooks.com/vleweb/product/openreader?id=Worcester&isbn=9781118682135.
Barasi, M.E. (2007b) Nutrition at a glance. Oxford: Blackwell.
Barkley, A. (no date) ‘Writing an Annotated Bibliography: A Comprehensive Guide’. Available at: https://www.theacademicpapers.co.uk/blog/2021/10/08/writing-an-annotated-bibliography-a-comprehensive-guide/.
Benelam, B. (2009) ‘Satiation, satiety and their effects on eating behaviour’, Nutrition Bulletin, 34(2), pp. 126–173. Available at: https://doi.org/10.1111/j.1467-3010.2009.01753.x.
BNF Task Force Members (21AD) ‘British Nutrition Foundation - BNF Task Force report - Nutrition and development’. BNF Task Force. Available at: https://archive.nutrition.org.uk/bnf-publications/task-force-reports/development.html.
British Heart Foundation (no date). Available at: https://www.bhf.org.uk/.
British Nutrition Foundation (no date). Available at: https://www.nutrition.org.uk/.
Buttriss, J.L. (2013) ‘Food security through the lens of nutrition’, Nutrition Bulletin, 38(2), pp. 254–261. Available at: https://doi.org/10.1111/nbu.12031.
Buttriss, J.L. (2016) ‘The Eatwell Guide refreshed’, Nutrition Bulletin, 41(2), pp. 135–141. Available at: https://doi.org/10.1111/nbu.12211.
Buttriss, J.L. (2017a) ‘Eatwell Guide - the bare facts’, Nutrition Bulletin, 42(2), pp. 159–165. Available at: https://doi.org/10.1111/nbu.12265.
Buttriss, J.L. (2017b) ‘Eatwell Guide - the bare facts’, Nutrition Bulletin, 42(2), pp. 159–165. Available at: https://doi.org/10.1111/nbu.12265.
Buttriss, J.L. (2017c) ‘Eatwell Guide - the bare facts’, Nutrition Bulletin, 42(2), pp. 159–165. Available at: https://doi.org/10.1111/nbu.12265.
Cancer Research UK. Publications (no date). Available at: https://publications.cancerresearchuk.org/.
Carmena, R., Duriez, P. and Fruchart, J.-C. (2004) ‘Atherogenic Lipoprotein Particles in Atherosclerosis’, Circulation, 109(23_suppl_1). Available at: https://doi.org/10.1161/01.CIR.0000131511.50734.44.
Cholesterol (no date). American Heart Organisation. Available at: https://www.heart.org/en/health-topics/cholesterol.
Cholesterol: Synthesis, Metabolism, Regulation (no date). The Medical Biochemistry Page. Available at: http://themedicalbiochemistrypage.org/cholesterol.php.
Department of Health and Social Care (30AD) ‘Healthy Lives, Healthy People: our strategy for public health in England. Consultation on public health.’ GOV.UK. Available at: https://www.gov.uk/government/publications/healthy-lives-healthy-people-our-strategy-for-public-health-in-england.
Diabetes explosion - figures expected to soar (no date). Diabetes UK. Available at: https://www.diabetes.org.uk/About_us/News_Landing_Page/2008/Diabetes-explosion---figures-expected-to-soar/.
Dykes, F. and Moran, V.H. (2009) Infant and young child feeding: challenges to implementing a global strategy. Chichester, U.K.: Wiley-Blackwell Pub. Available at: https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=470272.
Eating a balanced diet. Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best. (no date). NHS UK. Available at: http://www.nhs.uk/Livewell/Goodfood/Pages/Healthyeating.aspx.
Ernest, Z. (no date) What compounds are derived from cholesterol? Socratic. Available at: https://socratic.org/questions/what-compounds-are-derived-from-cholesterol#:~:text=Vitamin%20D%E2%82%82%20is%20one%20of,magnesium%2C%20phosphate%2C%20and%20zinc.&text=There%20are%20many%20compounds%20derived,bile%20salts%2C%20and%20steroid%20hormones.&text=Vitamin%20D%20Synthesis.
‘Essential nutrition actions: mainstreaming nutrition through the life-course’ (8AD). WHO: The World Health Organization. Available at: https://www.who.int/publications/i/item/9789241515856.
‘European Food and Nutrition Action Plan 2015–2020’ (18AD). WHO: The World Health Organization. Available at: https://www.euro.who.int/__data/assets/pdf_file/0008/253727/64wd14e_FoodNutAP_140426.pdf.
Fibre. We aim to give people access to reliable science-based information to support anyone on their journey towards a healthy, sustainable diet. (no date). British Nutrition Foundation. Available at: https://www.nutrition.org.uk/healthyliving/basics/fibre.html.
Food And Behaviour Research (no date). Available at: http://www.fabresearch.org/viewItem.php.
Frayn, K.N. (2010) Metabolic regulation: a human perspective. 3rd ed. Chichester, U.K.: Wiley-Blackwell Pub. Available at: https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=477875.
Geissler, C. and Powers, H.J. (2009a) Fundamentals of human nutrition: for students and practitioners in the health sciences. Edinburgh: Churchill Livingstone. Available at: http://www.vlebooks.com/vleweb/product/openreader?id=Worcester&isbn=9780702049903.
Geissler, C. and Powers, H.J. (2009b) Fundamentals of human nutrition: for students and practitioners in the health sciences. Edinburgh: Churchill Livingstone Elsevier.
Gibney, M.J. et al. (2009) Introduction to human nutrition. 2nd ed. Oxford: Wiley-Blackwell.
Gibney, M.J. and Nutrition Society (Great Britain) (2009) Introduction to human nutrition. 2nd ed. Chichester: Wiley-Blackwell. Available at: https://www.dawsonera.com/Shibboleth.sso/Login?entityID=https://idp.worc.ac.uk/oala/metadata&target=https://www.dawsonera.com/shibboleth/ShibbolethLogin.html?dest=http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781444322965.
Glycaemic index and diabetes. What is the glycaemic index? (no date). Diabetes UK. Available at: https://www.diabetes.org.uk/guide-to-diabetes/enjoy-food/carbohydrates-and-diabetes/glycaemic-index-and-diabetes.
Glycemic Index (no date). The University of Sydney. Available at: http://www.glycemicindex.com/.
Government Office for Science (17AD) ‘Reducing obesity: future choices: Foresight report looking at how we can respond to rising levels of obesity in the UK.’ GOV.UK. Available at: https://www.gov.uk/government/publications/reducing-obesity-future-choices.
Government Office for Science and Department of Health and Social Care (17AD) Tackling obesities: future choices. Foresight project looking at how we can respond to rising levels of obesity in the UK. GOV.UK. Available at: https://www.gov.uk/government/collections/tackling-obesities-future-choices.
Gray, J. (2016) ‘The balanced diet - why so difficult to achieve?’, Nutrition Bulletin, 41(2), pp. 100–103. Available at: https://doi.org/10.1111/nbu.12197.
Harcombe, Z. (2016) ‘Designed by the food industry for wealth, not health: the “Eatwell Guide”’, British Journal of Sports Medicine [Preprint]. Available at: https://doi.org/10.1136/bjsports-2016-096297.
Harland, J.I. (2012) ‘Food combinations for cholesterol lowering’, Nutrition Research Reviews, 25(02), pp. 249–266. Available at: https://doi.org/10.1017/S0954422412000170.
Harland, J.I., Buttriss, J. and Gibson, S. (2012) ‘Achieving eatwell plate recommendations: is this a route to improving both sustainability and healthy eating?’, Nutrition Bulletin, 37(4), pp. 324–343. Available at: https://doi.org/10.1111/j.1467-3010.2012.01988.x.
Katsilambros, N. (2010) Clinical nutrition in practice. Chichester: Wiley-Blackwell. Available at: https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=543015.
Kearns, C.E., Schmidt, L.A. and Glantz, S.A. (2016) ‘Sugar Industry and Coronary Heart Disease Research’, JAMA Internal Medicine, 176(11). Available at: https://doi.org/10.1001/jamainternmed.2016.5394.
Langley-Evans, S.C. (2009) Nutrition: a lifespan approach. Chichester: Wiley-Blackwell. Available at: http://www.vlebooks.com/vleweb/product/openreader?id=Worcester&isbn=9781444316407.
Lartey, A. (2013) ‘The year 2013: nutrition at the top of the global agenda’, Public Health Nutrition, 16(09), pp. 1531–1532. Available at: https://doi.org/10.1017/S1368980013002061.
Leslie, W.S. et al. (2013) ‘Designing the eatwell week : the application of eatwell plate advice to weekly food intake’, Public Health Nutrition, 16(5), pp. 795–802. Available at: https://doi.org/10.1017/S1368980012004193.
Lindeberg, S. (2010) Food and western disease: health and nutrition from an evolutionary perspective. Oxford: Wiley-Blackwell. Available at: https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=470620.
Malhotra, A. (2013) ‘Saturated fat is not the major issue’, BMJ, 347(oct22 1), pp. f6340–f6340. Available at: https://doi.org/10.1136/bmj.f6340.
Mann, J. and Truswell, A.S. (eds) (2017) Essentials of human nutrition. Fifth edition. Oxford: Oxford University Press.
Marieb, E.N. and Keller, S.M. (2018) Essentials of human anatomy & physiology. Twelfth edition. Global edition. New York, New York: Pearson. Available at: http://www.vlebooks.com/vleweb/product/openreader?id=Worcester&isbn=9781292216201.
Marieb, E.N. and Keller, S.M. (2021) Essentials of human anatomy & physiology. Thirteenth edition. Upper Saddle River: Pearson. Available at: https://www.vlebooks.com/vleweb/product/openreader?id=Worcester&isbn=9781292401805.
McCance, K.L. and Huether, S.E. (eds) (2014) Pathophysiology: the biologic basis for disease in adults and children. Seventh edition. St. Louis: Mosby.
Micronutrients (no date). WHO: The World Health Organization. Available at: http://www.who.int/nutrition/topics/micronutrients/en/.
Miller, R., Spiro, A. and Stanner, S. (2016) ‘Micronutrient status and intake in the UK - where might we be in 10 years’ time?’, Nutrition Bulletin, 41(1), pp. 14–41. Available at: https://doi.org/10.1111/nbu.12187.
NHS Digital (30AD) ‘Statistics on Obesity, Physical Activity and Diet, England 2017. Data on obesity, physical activity and diet from a variety of sources.’ GOV.UK. Available at: https://www.gov.uk/government/statistics/statistics-on-obesity-physical-activity-and-diet-england-2017.
Nutrients. Essential for healthy living (no date a). Nutri-Facts. Available at: http://www.nutri-facts.org/en_US/nutrients.html.
Nutrients. Essential for healthy living (no date b). Nutri-Facts. Available at: http://www.nutri-facts.org/en_US/nutrients.html.
Popkin, B.M., Adair, L.S. and Ng, S.W. (2012a) ‘Global nutrition transition and the pandemic of obesity in developing countries’, Nutrition Reviews, 70(1), pp. 3–21. Available at: https://doi.org/10.1111/j.1753-4887.2011.00456.x.
Popkin, B.M., Adair, L.S. and Ng, S.W. (2012b) ‘Global nutrition transition and the pandemic of obesity in developing countries’, Nutrition Reviews, 70(1), pp. 3–21. Available at: https://doi.org/10.1111/j.1753-4887.2011.00456.x.
Public Health England (17ADa) ‘SACN’s sugars and health recommendations: why 5%? Explains the sugar recommendations in the Scientific Advisory Committee on Nutrition’s (SACN’s) carbohydrates and health report.’ GOV.UK. Available at: https://www.gov.uk/government/publications/sacns-sugars-and-health-recommendations-why-5.
Public Health England (17ADb) ‘The Eatwell Guide: The Eatwell Guide is a policy tool used to define government recommendations on eating healthily and achieving a balanced diet.’ GOV.UK. Available at: https://www.gov.uk/government/publications/the-eatwell-guide#:~:text=The%20Eatwell%20Guide%20has%20replaced,towards%20a%20healthy%20balanced%20diet.
Public Health England (21AD) ‘SACN vitamin D and health report. The Scientific Advisory Committee on Nutrition (SACN) recommendations on vitamin D.’ GOV.UK. Available at: https://www.gov.uk/government/publications/sacn-vitamin-d-and-health-report.
Public Health England (31AD) ‘“SACN Salt and Health report”: recommendations on salt in diet. Scientific Advisory Committee on Nutrition advice on salt and recommended Dietary Reference Values (DRVs).’ GOV.UK. Available at: https://www.gov.uk/government/publications/sacn-salt-and-health-report.
Public Health England (no date a) ‘The Eatwell Guide. The Eatwell Guide is a policy tool used to define government recommendations on eating healthily and achieving a balanced diet.’ GOV.UK. Available at: https://www.gov.uk/government/publications/the-eatwell-guide.
Public Health England (no date b) ‘The Eatwell Guide. The Eatwell Guide is a policy tool used to define government recommendations on eating healthily and achieving a balanced diet.’ GOV.UK. Available at: https://www.gov.uk/government/publications/the-eatwell-guide.
Ross, R. (1999) ‘Atherosclerosis — An Inflammatory Disease’, New England Journal of Medicine, 340(2), pp. 115–126. Available at: https://doi.org/10.1056/NEJM199901143400207.
Ruxton, C.H.S. (2011a) ‘Nutritional implications of obesity and dieting’, Nutrition Bulletin, 36(2), pp. 199–211. Available at: https://doi.org/10.1111/j.1467-3010.2011.01890.x.
Ruxton, C.H.S. (2011b) ‘Nutritional implications of obesity and dieting’, Nutrition Bulletin, 36(2), pp. 199–211. Available at: https://doi.org/10.1111/j.1467-3010.2011.01890.x.
Sak, K. (2012) ‘Chemotherapy and Dietary Phytochemical Agents’, Chemotherapy Research and Practice, 2012, pp. 1–11. Available at: https://doi.org/10.1155/2012/282570.
Scientific Advisory Committee on Nutrition (SACN). SACN advises on nutrition and related health matters. It advises the Office for Health Improvement and Disparities (OHID) and other UK government organisations. (no date). GOV.UK. Available at: https://www.gov.uk/government/groups/scientific-advisory-committee-on-nutrition.
Statistics on Obesity, Physical Activity and Diet, England - 2016 - GOV.UK (no date). Available at: https://www.gov.uk/government/statistics/statistics-on-obesity-physical-activity-and-diet-england-2016.
The eatwell guide - A revised healthy eating model - British Nutrition Foundation (no date). Available at: https://www.nutrition.org.uk/nutritioninthenews/headlines/eatwell.html.
The Eatwell Guide. The Eatwell Guide shows how much of what we eat overall should come from each food group to achieve a healthy, balanced diet. (no date). NHS UK. Available at: http://www.nhs.uk/Livewell/Goodfood/Pages/the-eatwell-guide.aspx.
Tortora, G.J. and Derrickson, B. (2017) Tortora’s Principles of anatomy & physiology. [15th edition], Global edition. Hoboken, NJ: John Wiley & Sons, Inc.
Vitamins and minerals. We aim to give people access to reliable science-based information to support anyone on their journey towards a healthy, sustainable diet. (no date a). British Nutrition Foundation. Available at: https://www.nutrition.org.uk/healthy-sustainable-diets/vitamins-and-minerals/?level=Consumer.
Vitamins and minerals. We aim to give people access to reliable science-based information to support anyone on their journey towards a healthy, sustainable diet. (no date b). British Nutrition Foundation. Available at: https://archive.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/minerals-and-trace-elements.html.
Vitamins and minerals. We aim to give people access to reliable science-based information to support anyone on their journey towards a healthy, sustainable diet. (no date c). British Nutrition Foundation. Available at: https://www.nutrition.org.uk/healthy-sustainable-diets/vitamins-and-minerals/?level=Consumer.
Watson, R. and Wyness, L. (2013) ‘“Don’t tell me what to eat!” - Ways to engage the population in positive behaviour change’, Nutrition Bulletin, 38(1), pp. 23–29. Available at: https://doi.org/10.1111/nbu.12003.
What is the glycaemic index (GI)? (no date). NHS UK. Available at: http://www.nhs.uk/chq/pages/1862.aspx?categoryid=51&subcategoryid=164.
World Cancer Research Fund and American Institute for Cancer Research (2007) Food, nutrition, physical activity and the prevention of cancer: a global perspective : a project of World Cancer Research Fund International. Washington, D.C.: American Institute for Cancer Research.
World Obesity Federation - What we do. (no date). World Obesity Federation. Available at: http://www.worldobesity.org/what-we-do/lancetcommission/.