Now framed through an international perspective, the book gives a detailed overview of food components and the biochemistry of foods and digestion, outlining nutrition needs across the lifespan, and including dietary disorders. But unlike other textbooks in the field, it also connects the human body to the complex and dynamic systems of our environment, as well as the social and cultural influences on food selection and consumption. Updated to cover issues such as food labelling, the determinants of eating and sustainable diets, it also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics.
Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition, dietetics and sustainability, and a valuable professional reference for early career dietitians.
