Food, Nutrition, and Health (2^nd Ed.)

Food, Nutrition and Health is an introductory text for all students of food and nutrition. It covers a knowledge matrix that reflects recognised principles and practices, from the basic chemistry of nutrients in foods, to the nature of the food supply and the impact of food consumption on health. This second edition includes more on nutrients and metabolism and introduces important areas in Indigenous food security, social connections with food, and aspects of food science. Fully updated with the inclusion of new chapters, Food, Nutrition and Health sees nutrition as predicated on a scientific knowledge base with specific applications to health within the context of the human life course. With its clear and engaging structure, this second edition equips students with the means to think more holistically about the relationships between nutrition science, and social and environmental issues.

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.