Introduction to Human Nutrition / Edition 2

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Overview

In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series:
• Provide students with the required scientific basics of nutrition in the context of a systems and health approach
• Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified
• Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.

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Editorial Reviews

From the Publisher
"...this well-written textbook is an exciting introductory nutrition text to suit undergraduates on many degree and vocational courses. It provides good value for money and will be an essential resource for students new to the study of nutrition." (British Journal of Nutrition)

"a powerful introductory human nutrition textbook that will also prove useful as an excellent reference text." (Nutrition Bulletin)

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Product Details

  • ISBN-13: 9781405168076
  • Publisher: Wiley
  • Publication date: 4/20/2009
  • Series: Nutrition Society Textbook Series , #1
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 384
  • Sales rank: 911,900
  • Product dimensions: 7.40 (w) x 9.60 (h) x 0.90 (d)

Meet the Author

Michael Gibney, Institute of Food and Health, University College Dublin, Dublin, Ireland

Susan Lanham-New, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK

Aedin Cassidy, School of Medicine, University of East Anglia, Norwich, UK

Hester Vorster, Faculty of Health Sciences, North-West University, Potchefstroom, South Africa

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Read an Excerpt

http://catalogimages.wiley.com/images/db/pdf/9781405168076.excerpt.pdf
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Table of Contents

1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition.
H. H. Vorster

2. Body Composition.
P. Deurenberg

3. Energy Metabolism.
A. Astrup and A. Tremblay

4. Nutrition and Metabolism of Proteins and Amino Acids.
N. K. Fukagawa and Y. M. Yu

5. Digestion and Metabolism of Carbohydrates.
J. Mathers and T. Wolever

6. Nutrition and Metabolism of Lipids.
S. C. Cunnane and B. A. Griffin

7. Dietary Reference Standards.
K. M. Younger

8. The Vitamins.
D. A. Bender

9. Minerals and Trace Elements.
J. J. Strain and K. D. Cashman

10. Measuring Food Intake.
U. E. MacIntyre

11. Food Composition.
J. M. Holden and H. C. Schönfeldt

12. Food and Nutrition -Policy and Regulatory Issues.
M. J. Gibney and A. McKevitt

13. Nutrition Research Methodology.
J. A. Martínez and M. A. Martínez González

14. Food Safety: A Public Health Issue of Growing Importance.
A. Reilly, C. Tlustos, J. O’Connor and L. O’Connor

15. Food and Nutrition-Related Diseases: The Global Challenge.
H. H .Vorster and M. J. Gibney

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