Food and Nutrition by P-AllenUnwinPty

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									Food and Nutrition
Editor: Mark L. Wahlqvist



Edition: 3
Table of Contents

ContentsList of ContributorsPart I HUMAN NUTRITION: THE CONCEPT AND CONTEXT1 Introduction to
human nutrition2 Evaluating the reliability of nutrition information3 Social approaches to understanding
food, eating and nutrition4 Food and nutrition for Aboriginal and Torres Strait Islander peoplesPart II
FOOD SYSTEMS, SECURITY AND POLICY5 Food security, nutrition in transition and sustainable
environments6 The food supply and system7 Public health nutrition8 Food composition and processing9
Food microbiology and food poisoning10 Risks, additives, contaminants and natural toxicants11 New and
emerging developments in food production12 Food law13 Contemporary food usePart III THE BIOLOGY
OF FOOD COMPONENTS14 Food energy and energy expenditure15 Carbohydrates16 Fats17 Protein18
Digestion of food19 Vitamins and vitamin-like compounds20 Minerals21 WaterPart IV LIFESPAN
NUTRITION22 Pregnancy and lactation23 Infant nutrition24 Childhood and adolescence25 Nutrition for
activity, sport and survival26 Nutrition in adulthood27 Nutrition for maturity and ageing28 Nutrition and
genesPart V FOOD AND DISEASE29 Nutrition for bone and dental health30 Overweight and obesity31
Disordered eating and eating disorders32 Cardiovascular disease33 Diabetes and related conditions34
Alcohol and diseases related to alcohol35 Protein energy malnutrition36 Immune function, infection and
diseases of affluence37 Nutrition and cancer38 Food sensitivities39 Nutrition and mental health40 Iodine
and thyroid functionPart VI FOOD AND NUTRITION FOR INDIVIDUALS AND SOCIETY41 Nutrition
assessment and monitoring42 Nutritional standards of reference43 Health promotion and nutritionWC 44
Dietary advice and food guidance systemsAbbreviationsAcknowledgements
Description

A comprehensive introduction to nutrition, setting it in the context of food systems and health across the
lifespan.Mark Wahlqvist's Food and Nutrition is widely regarded as the most authoritative introduction to
nutrition and dietetics in the region. It provides a comprehensive overview of nutrition needs at different life
stages, the biochemistry of foods, dietary disorders, and the social, political and environmental contexts
of food production and consumption.This third edition has been completely revised and significantly
expanded to encompass recent developments in nutritional science, technology and policy. It includes
new material on genetics, regulation, food production, birth weight, lifestyle and cancer, and the
implications of climate change for food production, safety and availability. Chapters are extensively
illustrated with data and diagrams.The book is divided into the following sections:Human nutritionFood
systems, security and policyThe biology of food componentsLifespan nutritionFood and diseaseFood and
nutrition for individuals and societyWith chapters from leading nutritionists, Food andNutrition is an
indispensable student text and a valuable professional reference.
Author Bio
Mark L. Wahlqvist
Professor Mark L. Wahlqvist AO, MD (Adelaide), MD (Uppsala),FRACP, FAFPHM, FAIFST, FTSE is a
noted Australian Health and Nutrition Scientist, Educator and Practitioner at the Monash Asia Institute
and in the Department of Epidemiology and Preventive Medicine at Monash University. He is a Visiting
Professor and Investigator, Center for Health Policy Research, National Health Research Institutes,
Taiwan. He is a member of the World Health Organization Nutrition Advisory Committee, Past President
of the International Union of Nutritional Sciences, and Editor-in-Chief of the Asia Pacific Journal of Clinical
Nutrition.

								
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