Food and Nutrition by Gallegos, Danielle; Wattanapenpaiboon, Naiyana; Wahlqvist, Mark L.;

Short description:

Through the prism of public health, climate change and global sustainability, the 5th edition of this long-standing textbook provides a comprehensive understanding of diet, nutrition and the place of food and food production within the broader ecosystem.

Long description:

Through the prism of public health, climate change, and global sustainability, the fifth edition of this long-standing textbook provides a comprehensive understanding of diet, nutrition, and the place of food and food production within the broader ecosystem.

Now framed through an international perspective, the book gives a detailed overview of food components and the biochemistry of foods and digestion, outlining nutrition needs across the lifespan, as well as dietary disorders. But unlike other textbooks in the field, it also connects the human body to the complex and dynamic systems of our environment, as well as the social and cultural influences on food selection and consumption. Updated to cover issues such as food labelling, the determinants of eating, and sustainable diets, it also explores the increasing influence of technology on agriculture and food preparation, and the recent research into intergenerational nutrition and nutrigenomics.

Extensively illustrated with informative graphs, diagrams, and data, and with examples, glossaries, and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition, dietetics, and sustainability, and a valuable professional reference for early career dietitians.

Table of Contents:

Part 1.Your Professional Toolkit. 1.An Econutrition Approach to Health. 2.The Toolkit for Nutrition Practice. 3.Evaluating the Reliability of Nutrition Information. Part 2.Food Systems and Security.  4.Food Systems. 5.Food and Nutrition Security. 6.Global Governance for Nutrition and Health. Part 3. Food Groups and Dietary Patterns. 7.Food Groups. 8.Dietary Patterns. 9.Food-Based Dietary Guidance. Part 4. Food Regulation, Safety and Processing. 10.Food Regulation and Risk Analysis. 11.Food Safety: Microbiological Risks. 12.Food Processing. 13.Food Packaging. 14.Food Labelling. Part 5.Digestion Macro and Micronutrients. 15.Food Digestion. 16.Macronutrients: Proteins. 17.Macronutrients: Fats. 18.Macronutrients: Carbohydrates. 19.Macronutrients: Food Energy. 20.Macronutrients: Water. 21.Alcohol. 22.Macronutrients: Vitamins. 23.Macronutrients: Minerals. 24.Phytonutrients and Bioactive Food Compounds. Part 6.Nutrients across the Life-Course.  25.The Life-Course, Developmental Origins of Disease and Nutrition.  26.Pregnancy and Lactation.  27.Infants, Children and Adolescence.  28.Adults and the Later Years.  Part 7.Nutrition Assessment and Monitoring.  29.Nutrition Assessment and Evaluation.  30.Nutrition Monitoring and Surveillance.  31.Crisis Nutrition.  Part 8.Food Society and the Environment  32.Social Determinants and Cultural Influences on Food and Nutrition.  33.Food and Nutrition for Indigenous Peoples.  34.Determinants of Food Choice.  35.Healthy Diets for Sustainable Food Systems.  36.Nutritional Economics.  37.The Commercial Determinants of Health and Adequate Diets.  Part 9.Nutritional Biology and Ecohealth Disorders.  38.Nutritional Biology – Part A.  39.Nutritional Biology – Part B.  40.Nutrition and the Gut Microbiome.  41.Ecohealth Disorders.  42.Disordered System Functions.  43.Disordered Organ Functions.  44.Mental Health Disorders.  45.Precision Nutrition.