OXFORD UNIVERSITY PRESS

Nutrition: A Very Short Introduction

ISBN : 9780199681921

Price(incl.tax): 
¥1,598
Author: 
David Bender
Pages
128 Pages
Format
Paperback
Size
113 x 174 mm
Pub date
Jun 2014
Series
Very Short Introductions

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  • A short account of the basic principles of human nutrition
  • Considers the type of nutrition required for a healthy diet
  • Explores the topic of over- and under-nutrition in relation to issues of obesity and malnutrition
  • Looks at the usefulness and safety of vitamins, minerals, and food supplements
  • Includes a glosary of the key terms

 
Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. 

In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements.

Index: 

1: Why eat?
2: Energy nutrition
3: Protein nutrition
4: Over-nutrition - problems of overweight and obesity
5: Diet and health
6: Under-nutrition
7: Vitamins and minerals
8: Functional foods, superfoods, and supplements
Glossary

About the author: 

David Bender has authored and co-authored several texts on nutrition, including Introduction to Nutrition and Medicine (CRC Press), now going into its 5th edition, the A Dictionary of Food and Nutrition (2009), and Food Tables and Labelling (1999, with Arnold E. Bender). His research interests have been in the field of amino acid and vitamin nutritional biochemistry.

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