Food and Nutrition (4^th Ed.)
Sustainable food and health systems

** Shortlisted for the Best in the World Gourmand World Cookbook Awards 2021 - Books for Health and Nutrition Professionals category **

Food--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems.

This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy.

Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional.

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 and dietetics for the 21st century, and a valuable professional reference for early career dietitians.

1. An econutrition approach to health
PART 1: Your Professional Toolkit
2. The toolkit for nutrition practice
3. Evaluating the reliability of nutrition information
PART 2: Food Systems
4. Food systems and security
5. Food processing
6. Food safety: Regulation, risk analysis and food chemicals
7. Food safety:Microbiological risks
PART 3: Food, Nutrients and Other Bioactive Food Components
8. Food groups and diets
9. Food digestion
10. Macronutrients: Proteins
11. Macronutrients: Fats
12. Macronutrients: Carbohydrates
13. Macronutrients: Food energy
14. Macronutrients: Water
15. Alcohol
16. Micronutrients: Vitamins
17. Micronutrients: Minerals
18. Phytonutrients as bioactive food components
19. Food-based guidance systems
PART 4: Nutrition Across the Life-Course
20. Pregnancy and lactation
21. Infancy, childhood and adolescence
22. Adults and the later years
PART 5: Nutrition Assessment, Monitoring and Surveillance
23. Assessing and evaluating nutritional status, diets and physical activity
24. Nutrition monitoring and surveillance
PART 6: Food, The Environment and Society
25. Nutritional economics
26. Sustainable food and nutrition practice
27. Social and cultural influences on food and nutrition
28. Understanding food and nutrition for Indigenous peoples
29. International nutrition and health
PART 7: Nutritional Biology and Ecohealth Disorders
30. Nutritional biology
31. Ecohealth disorders
32. Disordered system functions
33. Disordered organ functions
34. Mental health disorders
35. Food and health: Life-long learning and action
Index

MARK WAHLQVIST held the first Australian Chair of Human Nutrition, at Deakin University, and was Professor and Head of Medicine at Monash University and the Monash Medical Centre. He has held senior appointments at universities, medical centres and research institutes in Australia, Sweden, Indonesia, Taiwan and mainland China, and was president of the International Union of Nutritional Sciences and editor-­in­-chief of the Asia Pacific Journal of Clinical Nutrition.

DANIELLE GALLEGOS is Professor in Nutrition and Dietetics at Queensland University of Technology and a Fellow of the Dietitians Association of Australia.