Food, Nutrition, and Health
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Edition number 2
- Publisher OUP Australia & New Zealand
- Date of Publication 25 April 2018
- ISBN 9780190304867
- Binding Paperback
- No. of pages680 pages
- Size 248x204x24 mm
- Weight 1304 g
- Language English
- Illustrations 180 illus. 0
Categories
Short description:
Food, Nutrition and Health, Second edition is an introductory text for all students of food and nutrition. It covers a knowledge matrix that reflects recognised principles and practices, from the basic chemistry of nutrients in foods, to the nature of the food supply and the impact of food consumption on health. This second edition includes more on nutrients and metabolism and introduces important areas in Indigenous food security, social connections with food, and aspects of food science.
MoreLong description:
Food, Nutrition and Health is an introductory text for all students of food and nutrition. It covers a knowledge matrix that reflects recognised principles and practices, from the basic chemistry of nutrients in foods, to the nature of the food supply and the impact of food consumption on health. This second edition includes more on nutrients and metabolism and introduces important areas in Indigenous food security, social connections with food, and aspects of food science.
Fully updated with the inclusion of new chapters, Food, Nutrition and Health sees nutrition as predicated on a scientific knowledge base with specific applications to health within the context of the human life course. With its clear and engaging structure, this second edition equips students with the means to think more holistically about the relationships between nutrition science, and social and environmental issues.
The book presents all the information that nutrition students would need for an introduction to the field. The presentation itself is most effective. Each chapter includes a plethora of "teachable moments" that enhance the content.
Table of Contents:
PART 1: FOOD AND NUTRITION BASICS
Food and Health: Working with Nutrition
Dietary Guidelines: Planning a Healthy Diet
Consuming Food: Digestion, Absorption and Metabolism
Carbohydrates and Phytochemicals: Major Components of Plant Foods
Fats and Lipids: Major Components of Oils, Seeds and Animal Foods
Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds
Energy Intake and Weight Management: Getting the Balance Right
Water, Alcohol and Beverages
Fat-Soluble Vitamins: A, D, E and K
Water-Soluble Vitamins: B and C
Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus
Other Key Minerals: Iodine, Fluoride, Iron and Zinc
PART 2: NUTRITION IN THE HUMAN LIFECYCLE AND THE FOOD ENVIRONMENT
Nutrition for Exercise and Sport *new chapter*
Nutrition during Pregnancy and Lactation
Nutrition during Infancy and Early Childhood
Nutrition during Adolescence *new chapter*
Nutrition during Adulthood and the Prevention of Chronic Disease
Nutrition in Older Age
Indigenous Australian Food Security: Working with an Intergenerational Perspective *new chapter*
Social and Behavioural Aspects of Food Consumption *new chapter*
Nutrition, Food Security and Food Innovation
Food Composition and Dietary Assessment
Food Science, Technology and Food Safety *new chapter*
Food, Nutrition and Health: Moving Forward
