Food, Nutrition and Health

Paperback | September 13, 2013

byLinda Tapsell

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Food, Nutrition and Health introduces students to the study of human nutrition, and is framed around the relationship between food consumption and health. It fosters understanding about nutrition science by building understanding of how nutrition knowledge is developed, how to search for newknowledge and how to evaluate and apply new information. These skills are particularly relevant for those students targeting a career where they will give dietary advice. The text sees nutrition as predicated on a scientific knowledge base with specific applications to health within the context of the human life course. Its chapter organization and thoughtful pedagogical structure combine to equip students with the means to think more holistically about therelationships between nutrition science, and social and environmental issues.

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Food, Nutrition and Health introduces students to the study of human nutrition, and is framed around the relationship between food consumption and health. It fosters understanding about nutrition science by building understanding of how nutrition knowledge is developed, how to search for newknowledge and how to evaluate and apply new i...

Linda Tapsell is a Professor in Nutrition and Dietetics at the University of Wollongong. With a strong initial grounding in healthcare practice, and health personnel education, her long academic career involves researching the effect of dietary intervention on lifestyle related disease. Professor Tapsell directs research centres on fo...
Format:PaperbackDimensions:488 pages, 10.87 × 8.27 × 0.68 inPublished:September 13, 2013Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0195518349

ISBN - 13:9780195518344

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Table of Contents

PrefacePART 1: AN INTRODUCTION TO NUTRITION1. Food and Health: A Biological Perspective.2. Applying Nutrition Principles in the Lifecycle3. Nutrition in a Social and Environmental Context: An IntroductionPART 2: FOOD AND HEALTH: A BIOLOGICAL PERPSECTIVE4. Food: The Primary Source of Energy and Nutrients5. Extending Knowledge on Food Components6. Categorising Foods in Terms of Nutrient Content7. Categorising Foods in Terms of Healthy Diets: Cuisines, Dietary Patterns and Dietary GuidelinesPART 3: APPLICATIONS OF NUTRITION THROUGHOUT THE HUMAN LIFECYCLE8. Nutrition during the Lifecycle: Pregnancy and Lactation9. Nutrition during the Lifecycle: Infancy and Childhood10. Nutrition during the Lifecycle: The Prevention of Chronic Disease in Adulthood11. Nutrition during the Lifecycle: Nutrition Needs of Older Adults12. Dietary Assessment, Food Databases and Dietary ModellingPART 4: FOOD AND NUTRITION POLICY AND PRACTICE13. Food and Nutrition Policy and Frameworks14. Locations of Nutrition Practice15. Future Directions in Nutrition