Now in its third edition, the best-selling Introduction to Human
Nutrition continues to foster an integrated, broad knowledge of the
discipline and presents the fundamental principles of nutrition science
in an accessible way. With up-to-date coverage of a range of topics from
food composition and dietary reference standards to phytochemicals and
contemporary challenges of global food safety, this comprehensive text
encourages students to think critically about the many factors and
influences of human nutrition and health outcomes.
- Offers a global, multidisciplinary perspective on food and nutrition
- Covers nutrition and metabolism of proteins, lipids, carbohydrates and
vitamins and minerals
- Explores new developments in functional foods, supplements and food
fortification, and future challenges for nutrition research and
practice
- Explains the digestion, absorption, circulatory transport, and
cellular uptake of nutrients
- Demonstrates the structure and characteristics of nutrients, and the
relationship with disease prevention
A primary text in nutritional science classes worldwide, Introduction
to Human Nutrition is a vital resource for students in areas of
nutrition, dietetics, and related subjects that involve principles of
nutrition science.