Food and Nutrition

This book is divided into the following sections: human nutrition; contemporary food use and safety; the biology of food components; lifespan nutrition; food and disease; and food, individuals, environment and policy. This book contains contributions from leading Australian nutritionists, and is intended as both a student text and a handy professional reference.

Table of Contents

HUMAN NUTRITION: THE CONCEPT AND CONTEXT1 Introduction to human nutrition2 Evaluating the reliability of nutrition information3 Anthropological and sociological approaches to understanding food, eating and nutritionCONTEMPORARY FOOD USE AND SAFETY4 The food supply5 Food composition and processing6 Food microbiology and food poisoning7 Risks, additives, contaminants and natural toxicants8 New and emerging developments in food production9 Food law10 Contemporary food use: food supply and food intakeTHE BIOLOGY OF FOOD COMPONENTS11 Food energy and energy expenditure12 Carbohydrates13 Fats14 Protein15 Digestion of food16 Vitamins and vitamin-like compounds17 Minerals18 WaterLIFESPAN NUTRITION19 Pregnancy and lactation20 Infant nutrition21 Childhood and adolescence22 Nutrition for activity, sport and survival23 Requirements in maturity and ageingFOOD AND DISEASE24 Nutr

About the Author

Mark L. Wahlqvist AO is Professor of Medicine and Director of the Asia Pacific Health & Nutrition Centre at Monash University, Melbourne. He is a member of the World Health Organization Nutrition Advisory Committee and President of the International Union of Nutritional Sciences.

Prizes

Shortlisted in the 'Teaching and Learning Package' category of the Awards for Excellence in Educational Publishing, 2002, with its website: www.allenandunwin.com/foodandnutrition .