Food, Nutrition and Health, second edition, is an introductory text for all students of food and nutrition. This new edition includes more on nutrients and metabolism, and introduces important areas in Indigenous food security, social connections with food, and aspects of food science.
The text begins with the basic principles of nutrition and the contexts in which nutrition knowledge is applied, before considering the application of nutrition knowledge under various conditions. Each chapter includes a section on pathways to practice to help students establish how they can apply the knowledge they are learning to broader policy and work environments in the real world.
Understanding how food affects health is not just an area of learning—it is a part of life. With extended coverage of nutrition, society and the human lifecycle, students will able to use this text throughout their studies and then take into practice.NEW TO THIS EDITIONFive brand new chapters in applied nutrition including Nutrition for Exercise and Sport, Nutrition during Adolescence and Indigenous Australian Food Security: Working with an Intergenerational PerspectiveSignificantly revised content across all chapters including extended coverage of nutrients and the biological principles of nutritionStop and Think questions encourage students to draw upon the content covered within the chapterCases and Research at Work provide real-life examples that draw on the themes being explored in the chapterPathways to Practice provide key messages that address practice application skills that relate to different student cohorts (arts, exercise science, nutrition, nursing and public health).
PART 1: FOOD AND NUTRITION BASICS1. Food and Health: Working with Nutrition2. Dietary Guidelines: Planning a Healthy Diet3. Consuming Food: Digestion, Absorption and Metabolism4. Carbohydrates and Phytochemicals: Major Components of Plant Foods5. Fats and Lipids: Major Components of Oils, Seeds and Animal Foods6. Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds7. Energy Intake and Weight Management: Getting the Balance Right8. Water, Alcohol and Beverages9. Fat-Soluble Vitamins: A, D, E and K10. Water-Soluble Vitamins: B and C11. Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus12. Other Key Minerals: Iodine, Fluoride, Iron and ZincPART 2: NUTRITION, SOCIETY AND THE HUMAN LIFECYCLE13. Nutrition for Exercise and Sport*14. Nutrition during Pregnancy and Lactation15. Nutrition during Infancy and Early Childhood16. Nutrition during Adolescence*17. Nutrition during Adulthood and the Prevention of Chronic Disease18. Nutrition in Older Age19. Indigenous Australian Food Security: Working with an Intergenerational Perspective*20. Social and Behavioural Aspects of Food Consumption*21. Nutrition, Food Security and Food Innovation22. Food Composition and Dietary Assessment23. Food Science, Technology and Food Safety*24. Food, Nutrition and Health: Moving Forward* indicates new chapters in applied nutrition
Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.
Reviews for Food, Nutrition, and Health
"The book presents all the information that nutrition students would need for an introduction to the field. The presentation itself is most effective. Each chapter includes a plethora of ""teachable moments"" that enhance the content. * Amy Hess Fischl, Doodys *"
