Presents a practical introduction to the core principles of nutrition. With its focus on Australia and New Zealand, this title incorporates nutrition guidelines, recommendations and public health nutrition issues relevant to this region of the world.
Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. Building upon Ellie Whitney and Sharon Rady Rolfes' classic text, this second Australian and New Zealand edition equips students to optimise health and wellbeing. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to this region of the world. This textbook is praised for consistent level and readability, and careful explanations of all key topics (including energy metabolism and other complex processes). It opens with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and follows with chapters on diet and health, fitness, life span nutrition and food safety. This book that connects with students - engaging them as it teaches them the basic concepts and applications of nutrition.
Associate Professor Tim Crowe is a nutrition academic within the School of Exercise and Nutrition Sciences at Deakin University, the Course Director for the Master of Dietetics program and an Accredited Practising Dietitian. Tim teaches in the areas of nutritional physiology and biochemistry as well as the applied role of nutrition in disease prevention and management, particularly obesity, diabetes and cancer. He is actively involved in several areas of nutrition research including specialised nutrition in the prevention of surgical complications; nutrition support in wound healing; and at a public health level, the changing nutritional intake of the Australian population. He is as an acknowledged expert on dieting approaches for weight management and serves as an Independent Director on the Weight Management Council Australia. He is a writer for many consumer publications, speaks regularly on many nutrition topics to the general public and is active in providing information and comment to many media organisations. Professor David Cameron-Smith is the Chair in Nutrition, Liggins Institute, University of Auckland. His area of greatest interest is in the genetic regulation of metabolism, with many published papers examining how both diet and exercise regulate the molecular processes that dictate the capacity to use lipid as energy. He is also actively investigating the optimal nutritional strategies following intense exercise, focusing on the role amino acids as regulators of protein synthesis in human muscle. This work extends to aging and the importance of dietary protein in improving muscular repair and regeneration. His passion for education extends into postgraduate study with many current and past PhD students. Adam Walsh is a lecturer in Nutrition and Dietetics in the Faculty of Health at Deakin University. His teaching responsibilities include the fields of clinical dietetics and population health. After receiving his MND from Sydney University, Adam developed extensive experience in the area of paediatric dietetics at the Royal Children's Hospital, Melbourne and a successful private practice. In addition to his teaching, Adam is involved in media commentary and has served as a consultant for clinical educator training and private industry. Adam is currently undertaking a PhD in the area of paternal influence on physical activity and eating habits of children under five years of age.
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