Introduction to Human Nutrition - (Nutrition Society Textbook) 3rd Edition (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"This textbook provides the scientific basis of nutrition in the context of systems and health approaches, exploring the core principles of nutrition and how these can be applied throughout training and practice: comprehensive in both its scope and approach, it has been fully updated by a global expert team to cover the most recent changes in the field; written by a team of internationally renowned experts; designed to meet the needs of students of nutrition worldwide"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Now in its third edition, the best-selling <i>Introduction to Human Nutrition </i>continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes.</p> <ul> <li>Offers a global, multidisciplinary perspective on food and nutrition</li> <li>Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals</li> <li>Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice</li> <li>Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients</li> <li>Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention</li> </ul> <p>A primary text in nutritional science classes worldwide, <i>Introduction to Human Nutrition </i>is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><p><b>Introduction to Human Nutrition <br>Third Edition</b> <p>Now in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes. <ul> <li>Offers a global, multidisciplinary perspective on food and nutrition</li> <li>Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals</li> <li>Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice</li> <li>Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients</li> <li>Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention</li> </ul> <p>A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.<p/><br></br><p><b> About the Author </b></p></br></br><p><b>Susan A. Lanham-New</b> is Head of the Department, Nutritional Sciences, University of Surrey, Guildford, UK. <p><b>Thomas R. Hill</b> is Professor of Nutrition, Newcastle University, Newcastle-upon-Tyne, UK. <p><b>Alison M. Gallagher</b> is Head of the Doctoral College, Ulster University, Coleraine, NI. <p><b>Hester H. Vorster</b> is Emeritus Professor, North-West University, Potchefstroom, ZA.
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