OXFORD UNIVERSITY PRESS

Food, Nutrition, and Health (2nd edition)

ISBN : 9780190304867

Price(incl.tax): 
¥13,695
Author: 
Linda Tapsell
Pages
680 Pages
Format
Paperback
Size
204 x 248 mm
Pub date
Jul 2019
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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.

Index: 

PART 1: FOOD AND NUTRITION BASICS
1 Food and Health: Working with Nutrition
2 Dietary Guidelines: Planning a Healthy Diet
3 Consuming Food: Digestion, Absorption and Metabolism
4 Carbohydrates and Phytochemicals: Major Components of Plant Foods
5 Fats and Lipids: Major Components of Oils, Seeds and Animal Foods
6 Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds
7 Energy Intake and Weight Management: Getting the Balance Right
8 Water, Alcohol and Beverages
9 Fat-Soluble Vitamins: A, D, E and K
10 Water-Soluble Vitamins: B and C
11 Major Minerals: Sodium and Potassium
Calcium, Magnesium and Phosphorus
12 Other Key Minerals: Iodine, Fluoride, Iron and Zinc
PART 2: NUTRITION IN THE HUMAN LIFECYCLE AND THE FOOD ENVIRONMENT
13 Nutrition for Exercise and Sport *new chapter*
14 Nutrition during Pregnancy and Lactation
15 Nutrition during Infancy and Early Childhood
16 Nutrition during Adolescence *new chapter*
17 Nutrition during Adulthood and the Prevention of Chronic Disease
18 Nutrition in Older Age
19 Indigenous Australian Food Security: Working with an Intergenerational Perspective *new chapter*
20 Social and Behavioural Aspects of Food Consumption *new chapter*
21 Nutrition, Food Security and Food Innovation
22 Food Composition and Dietary Assessment
23 Food Science, Technology and Food Safety *new chapter*
24 Food, Nutrition and Health: Moving Forward

About the author: 

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

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