Essentials of Human Nutrition provides the most complete and student-friendly introduction to the field, making it ideal for students encountering nutrition for the first time.
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Summary
Essentials of Human Nutrition provides the most complete and student-friendly introduction to the field, making it ideal for students encountering nutrition for the first time.
Description
Essentials of Human Nutrition provides a complete and student-friendly introduction to the field for those embarking on courses in nutrition, or related subjects, for the first time. Written by an international team of experts, every chapter is carefully edited to give consistently clear and coherent explanations of all of the essential principles of nutrition. Key Features BL Chapters cover a broad range ofdisciplines to help students develop a complete understanding of the subject.BL Inter-chapter links help students see connections between different topics and build up a coherent picture of the subject as awhole.BL The text explains the impact of nutritional principles applied in practice, for example, in the context of sports and health care.New to this EditionThis sixth edition has been updated to incorporate new research and emerging topics such as biomarkers, assessment of nutritional status, and binge-eating disorders. Digital Formats and ResourcesEssentials of HumanNutrition is available for students and institutions to purchase in a variety of formats, and is supported by online resources.BL The e-book offers a mobile experience and convenient access: resources BL Image bank
Critic Reviews
Review from previous edition A great introduction to basic nutrition, diet, factors influencing dietary choice, dietary needs through the life course, and a taster of how diet and poor nutrition can be both a cause and a consequence of disease.
An essential textbook for any introductory course in nutrition.
A comprehensive, well written, and relevant textbook which provides an excellent overview of the current field of human nutrition.
About the Author
Emeritus Professor A Stewart Truswell AOStewart Truswell was a physician at Cape Town Medical School where he worked on protein-energy malnutrition, the nutritive value of maize, and he had the opportunity to study the nutrition of Bushmen in North Botswana, then still hunter-gatherers. He returned to the UK as Professor of Nutrition and Dietetics in London University, where his wide-ranging research programme included studies relating to the health effects of dietary fibre. Since 1978, he has been Boden Professor of Human Nutritionat Sydney University.Stewart Truswell has been involved in many areas of public health nutrition and in the development of dietary guidelines. He has published extensively on these topics, as well as on vitamins and other nutrients. He is author of ABC of Nutrition, published by the BMJ, and he is an Officer in the Order of Australia. Professor Jim Mann KNZMJim Mann is a professor in Human Nutrition and Medicine at the University of Otago, New Zealand, having previously worked as a university lecturer at the University of Oxford and as a physician at the John Radcliffe Hospital, Oxford. His major interests have related to the role of nutrition in the prevention and management of diabetes and cardiovascular disease, the effects of carbohydrate quality on human health, and the development and implementation of nutrition guidelines. He has served onand chaired many advisory groups to governments and NGOs (in New Zealand and the UK) and to the WHO, WCRF, EASD, and other international organisations. He was knighted in 2022 for services to health.Professor Leanne HodsonLeanne Hodson obtained her PhD in Human Nutrition at the University of Otago, New Zealand, and then received the Girdlers Health Research Council career development fellowship to work at the University of Oxford. She is currently a professor of metabolic physiology and a British Heart Foundation senior basic science research fellow at the University of Oxford. Her research interests focus on understanding how the interaction between the quantity and quality of dietary fat and carbohydrate andan individual's phenotype influences metabolic processes related to the risk of metabolic diseases.Leanne Hodson received the Nutrition Society Cuthbertson Award in 2017 and the Starling Medal from the Society of Endocrinology in 2018.
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