Food and Nutrition

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.

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.

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