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
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.
• A holistic and cross-disciplinary approach that allows students to carry the text throughout their course and into their career.
• Extended coverage of nutrition, society and the human lifecycle - specifically Indigenous Australian food security, food consumption, food security, food innovation, food composition and dietary assessment.
• Supplementary resource package to allow students to practice and apply their knowledge to real-world scenarios.
• A range of pedagogical features including case examples, 'Try it Yourself' exercises and 'Pathways to Practice' encouraging students to question, reflect and discuss.
• Addresses new National Health and Medical Research Council guidelines.
New to this Edition:
• Heavily revised structure and expanded content to support the teaching of nutrients and metabolism.
• New chapters: - Chapter 13: Nutrition for Exercise and Sport - Chapter 16: Nutrition During the Lifecycle: Adolescence - Chapter 19: Indigenous Australian Food Security: Working with an Intergenerational Perspective - Chapter 20: Social and Behavioural Aspects of Food Consumption - Chapter 23: Food Science, Technology and Food Safety
• Updated to address new National Health and Medical Research Council guidelines.
• New pedagogical features: - Pathways to Practice - Topic Link - Useful Weblinks
• Linda Tapsell, Senior Professor in Nutrition and Dietetics, University of Wollongong, Australia
• Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.