Food and Nutrition

Food and health systems in Australia and New Zealand

Edited by Mark L Wahlqvist
AUD $85.00

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 nutrition

* Food systems, security and policy

* The biology of food components

* Lifespan nutrition

* Food and disease

* Food and nutrition for individuals and society

With chapters from leading nutritionists, Food andNutrition is an indispensable student text and a valuable professional reference.

Author bio:

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.

Category: Health
ISBN: 9781741758979
Edition No: 3rd
Awards: Previous edition was shortlisted in the 'Teaching and Learning Package' category of the Awards for Excellence in Educational Publishing, 2002 0
Table Of Contents: 1 Introduction

2 Evaluating nutrition information

3 Social approaches

4 Nutrition for Aboriginal and Torres Strait Islander peoples

5 Food security

6 Food supply

7 Public health nutrition

8 Food composition and processing

9 Food microbiology

10 Risks, additives, contaminants and toxicants

11Developments in food production

12 Food law

13 Contemporary food use

14 Food energy

15 Carbohydrates

16 Fats

17 Protein

18 Digestion

19 Vitamins

20 Minerals

21 Water

22 Pregnancy and lactation

23 Infant nutrition

24 Childhood and adolescence

25 Nutrition for sport

26 Nutrition in adulthood

27 Nutrition for maturity and ageing

28 Nutrition and genes

29 Nutrition for bone and dental health

30 Obesity

31 Disordered eating

32 Cardiovascular disease

33 Diabetes

34 Alcohol-related diseases

35 Malnutrition

36 Immune function

37 Cancer

38 Food sensitivities

39 Mental health

40 Iodine and thyroid function

41 Nutrition assessment

42 Nutritional standards

43 Health promotion

44 Dietary advice and food guidance systems
Publisher: A&U Academic
Imprint: A&U Academic
Pub Date: February 2011
Page Extent: 808
Format: Paperback
Age: 0 - 0
Subject: Dietetics & nutrition