Introduction to Human Nutrition
The Nutrition Society Textbook
3. Edition December 2019
488 Pages, Softcover
Wiley & Sons Ltd
Further versions
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.
Preface ix
Series Foreword xi
About the Companion Website xii
1 Introduction to Human Nutrition: A Global Perspective on Food and Nutrition 1
Susan A. Lanham-New, Marcela Moraes Mendes, and Hester H. Vorster
2 Measuring Dietary Intake 13
Una E. MacIntyre and Friedeburg AM. Wenhold
3 Food Composition 56
Hettie C. Schönfeldt and Beluah Pretorius
4 Dietary Reference Standards 74
Kate M. Younger
5 Body Composition 85
Anja Bosy-Westphal, Paul Deurenberg, and Manfred James Müller
6 Energy Metabolism 113
Gareth A. Wallis
7 Nutrition and Metabolism of Proteins and Amino Acids 131
D. Joe Millward
8 Digestion and Metabolism of Carbohydrates 161
John C. Mathers
9 Nutrition and Metabolism of Lipids 177
Bruce A. Griffin and Stephen C. Cunnane
10 The Vitamins 218
David A. Bender
11 Minerals and Trace Elements 280
JJ. Strain, Alison J. Yeates, and Kevin D. Cashman
12 Phytochemicals 339
Gary Williamson
13 Physical Activity: Concepts, Assessment Methods and Public Health Considerations 352
Angela Carlin, Marie H. Murphy, and Alison M. Gallagher
14 Nutrition Research Methodology 367
J. Alfredo Martínez, Estefania Toledo, and Miguel A. Martinez-Gonzalez
15 Food Safety: A Public Health Issue of Growing Importance 388
Catherine M. Burgess, Cristina Arroyo, Declan J. Bolton, Martin Danaher, Lisa O'Connor, Patrick J. O'Mahony, and Christina Tlustos
16 Food and Nutrition: Policy and Regulatory Issues 418
Aideen McKevitt, James Gallagher, and Cassandra H. Ellis
17 Food and Nutrition-Related Diseases: The Global Challenge 439
Thomas R. Hill and Georg Lietz
Introduction to Human Nutrition, Editor Biographies 453
Index 456
Thomas R. Hill is Professor of Nutrition, Newcastle University, Newcastle-upon-Tyne, UK.
Alison M. Gallagher is Head of the Doctoral College, Ulster University, Coleraine, NI.
Hester H. Vorster is Emeritus Professor, North-West University, Potchefstroom, ZA.
