Overview

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.

Full Product Details

Author:   Linda Tapsell (Senior Professor in Nutrition and Dietetics, Senior Professor in Nutrition and Dietetics, University of Wollongong, Australia)
Publisher:   Oxford University Press Australia
Imprint:   OUP Australia and New Zealand
Edition:   2nd Revised edition
Dimensions:   Width: 20.40cm , Height: 2.40cm , Length: 24.80cm
Weight:   1.304kg
ISBN:  

9780190304867

ISBN 10:   0190304863
Pages:   680
Publication Date:   09 April 2025
Audience:   Adult education ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   To order  
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

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

Reviews

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 *

"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 *"

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

Author Information

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

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