Food, Nutrition, and Health

图书简介

Food, Nutrition and Health, Second edition 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.

PART 1: FOOD AND NUTRITION BASICS; 1 Food and Health: Working with Nutrition; 2 Dietary Guidelines: Planning a Healthy Diet; 3 Consuming Food: Digestion, Absorption and Metabolism; 4 Carbohydrates and Phytochemicals: Major Components of Plant Foods; 5 Fats and Lipids: Major Components of Oils, Seeds and Animal Foods; 6 Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds; 7 Energy Intake and Weight Management: Getting the Balance Right; 8 Water, Alcohol and Beverages; 9 Fat-Soluble Vitamins: A, D, E and K; 10 Water-Soluble Vitamins: B and C; 11 Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus; 12 Other Key Minerals: Iodine, Fluoride, Iron and Zinc ; PART 2: NUTRITION IN THE HUMAN LIFECYCLE AND THE FOOD ENVIRONMENT; 13 Nutrition for Exercise and Sport *new chapter*; 14 Nutrition during Pregnancy and Lactation; 15 Nutrition during Infancy and Early Childhood; 16 Nutrition during Adolescence *new chapter*; 17 Nutrition during Adulthood and the Prevention of Chronic Disease; 18 Nutrition in Older Age; 19 Indigenous Australian Food Security: Working with an Intergenerational Perspective *new chapter*; 20 Social and Behavioural Aspects of Food Consumption *new chapter*; 21 Nutrition, Food Security and Food Innovation; 22 Food Composition and Dietary Assessment; 23 Food Science, Technology and Food Safety *new chapter*; 24 Food, Nutrition and Health: Moving Forward

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Food, Nutrition, and Health 论食品、营养与健康 营养学

Food, Nutrition, and Health

论食品、营养与健康
营养学