Introduction to Human Nutrition / Edition 2

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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 book is absolutely essential reading for anyone interested in human nutrition and food. Its global perspective and variety of content ensure completeness, breadth and depth. The book was written by a leading international researchers in this field, making this book valid and reliable.” (International Journal of Therapy and Rehabilitation, June 2010)
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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: 498,469
  • 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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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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