Introduction to Human Nutrition

In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.

In this Second Edition of the introductory text in the acclaimedNutrition Society Textbook Series, Introduction to HumanNutrition has been revised and updated to meet the needs of thecontemporary student. Groundbreaking in their scope and approach,the titles in the series:* Provide students with the required scientific basics ofnutrition in the context of a systems and health approach
* Enable teachers and students to explore the core principles ofnutrition, to apply these throughout their training, and to fostercritical thinking at all times. Throughout, key areas of knowledgeare identified
* Are fully peer reviewed, to ensure completeness and clarity ofcontent, as well as to ensure that each book takes a globalperspective

Introduction to Human Nutrition is an essential purchasefor undergraduate and postgraduate students of nutrition/nutritionand dietetics degrees, and also for those students who major inother subjects that have a nutrition component, such as foodscience, medicine, pharmacy and nursing. Professionals innutrition, dietetics, food science, medicine, health sciences andmany related areas will also find much of great value within thisbook.

1. Introduction to Human Nutrition: A Global Perspective on Foodand Nutrition.
H. H. Vorster

2. Body Composition.
P. Deurenberg

3. Energy Metabolism.
A. Astrup and A. Tremblay

4. Nutrition and Metabolism of Proteins and Amino Acids.
N. K. Fukagawa and Y. M. Yu

5. Digestion and Metabolism of Carbohydrates.
J. Mathers and T. Wolever

6. Nutrition and Metabolism of Lipids.
S. C. Cunnane and B. A. Griffin

7. Dietary Reference Standards.
K. M. Younger

8. The Vitamins.
D. A. Bender

9. Minerals and Trace Elements.
J. J. Strain and K. D. Cashman

10. Measuring Food Intake.
U. E. MacIntyre

11. Food Composition.
J. M. Holden and H. C. Schönfeldt

12. Food and Nutrition -Policy and Regulatory Issues.
M. J. Gibney and A. McKevitt

13. Nutrition Research Methodology.
J. A. Martínez and M. A. MartínezGonzález

14. Food Safety: A Public Health Issue of GrowingImportance.
A. Reilly, C. Tlustos, J. O'Connor and L.O'Connor

15. Food and Nutrition-Related Diseases: The GlobalChallenge.
H. H .Vorster and M. J. Gibney