Human Nutrition

The most complete review of human nutrition, ideal for those looking for a deeper grounding in the subject before pursuing a career in the discipline. Selling Points: · Features chapters from global experts, ensuring consistently rigorous coverage · Chapters cover a broad range of disciplines, to help students develop a complete understanding of the subject New to this Edition: · Over half the chapters feature brand new authors to the 14th edition, providing a contemporary view of specialist subjects. · New material covers food sustainability, the gut microbiome, dementia, the social impact of alcohol consumption, and the implications of climate change on food security. · Emerging trends are highlighted and discussed, including global malnutrition and food safety policy. · COVID-19 is discussed in the context of diet and nutritional status. · Now available as an e-book enhanced with embedded material, including auto-marked multiple-choice questions to accompany each chapter, extended coverage of topics included in the book and curated links to sources of further information online, offering a fully immersive experience and extra learning support.

1 - Food and nutrient patterns
2 - Food and nutrient structure
3 - Food safety
4 - The physiology of nutrient digestion and absorption
5 - Body size and composition
6 - Energy balance and body weight regulation
7 - Carbohydrate metabolism
8 - Fat metabolism
9 - Protein metabolism and requirements
10 - Alcohol metabolism: implications for nutrition and health
11 - Water-soluble vitamins
12 - Fat-soluble vitamins
13 - Minerals and trace elements
14 - Infancy, childhood and adolescence
15 - Pregnancy and lactation
16 - Ageing and older people
17 - Vegetarian diets
18 - Dietary considerations for sport and exercise
19 - Nutrition and ardiovascular disease
20 - Obesity
21 - Diabetes mellitus
22 - Cancers
23 - Diseases of the gastrointestinal tract
24 - Nutrition and the nervous system
25 - Nutrition and the skeleton
26 - Dental disease
27 - Immune function, food allergies and food intolerance
28 - Eating Disorders
29 - Diet and epigenetics
30 - Anthropometric assessment
31 - Dietary assessment
32 - Biochemical assessment
33 - The science of epidemiology
34 - Sustainable and inclusive global food systems
35 - Malnutrition: global trends
36 - Global nutrition policies and interventions

Catherine Geissler is Professor Emerita of Human Nutrition, King’s College London, UK and Secretary General of the International Union of Nutritional Sciences. Hilary Powers is Professor Emerita of Nutritional Biochemistry, University of Sheffield, UK.