Food and Nutrition

Through the prism of public health, climate change and global sustainability, the 5th edition of this long-standing textbook provides a comprehensive understanding of diet, nutrition and the place of food and food production within the broader ecosystem.

Danielle Gallegos is Professor of Nutrition and Dietetics at Queensland University of Technology. She has lectured in community and public health nutrition, the sociology of food, and nutrition and research methodologies. Her research focuses on families, children, and household food and nutrition security. Danielle acknowledges the Yugera and Turbal peoples as the First Nations custodians on the lands where she currently lives and works. Naiyana Wattanapenpaiboon (also known as Tikky) is a graduate of Chulalongkorn University in Thailand and Monash University in Australia. She is a researcher at the Monash Asia Initiative, Monash University, with research interests in human nutrition, ecohealth disorders, and food chemistry. Tikky honours both the past and present generations of the Siamese people in her motherland, Thailand, and acknowledges the people of the Kulin Nations, on whose land she currently resides. Mark L. Wahlqvist, an Adelaide and Uppsala Universities' graduate, pioneered nutrition education as Australia's first Chair of Human Nutrition at Deakin. In senior academic positions across Australia, Sweden, Indonesia, Taiwan, and China, he has led scientific and policy organisations. As International Union of Nutritional Sciences President and Asia Pacific Journal of Clinical Nutrition Editor-in-Chief, his research focused on socio-econutritional approaches to cross-cultural health. He acknowledges First Peoples of Australia and his global ancestral connections.

Part 1.Your Professional Toolkit. 1.An Econutrition Approach to Health. 2.The Toolkit for Nutrition Practice. 3.Evaluating the Reliability of Nutrition Information. Part 2.Food Systems and Security. 4.Food Systems. 5.Food and Nutrition Security. 6.Global Governance for Nutrition and Health. Part 3. Food Groups and Dietary Patterns. 7.Food Groups. 8.Dietary Patterns. 9.Food-Based Dietary Guidance. Part 4. Food Regulation, Safety and Processing. 10.Food Regulation and Risk Analysis. 11.Food Safety: Microbiological Risks. 12.Food Processing. 13.Food Packaging. 14.Food Labelling. Part 5.Digestion Macro and Micronutrients. 15.Food Digestion. 16.Macronutrients: Proteins. 17.Macronutrients: Fats. 18.Macronutrients: Carbohydrates. 19.Macronutrients: Food Energy. 20.Macronutrients: Water. 21.Alcohol. 22.Macronutrients: Vitamins. 23.Macronutrients: Minerals. 24.Phytonutrients and Bioactive Food Compounds. Part 6.Nutrients across the Life-Course. 25.The Life-Course, Developmental Origins of Disease and Nutrition. 26.Pregnancy and Lactation. 27.Infants, Children and Adolescence. 28.Adults and the Later Years. Part 7.Nutrition Assessment and Monitoring. 29.Nutrition Assessment and Evaluation. 30.Nutrition Monitoring and Surveillance. 31.Crisis Nutrition. Part 8.Food Society and the Environment 32.Social Determinants and Cultural Influences on Food and Nutrition. 33.Food and Nutrition for Indigenous Peoples. 34.Determinants of Food Choice. 35.Healthy Diets for Sustainable Food Systems. 36.Nutritional Economics. 37.The Commercial Determinants of Health and Adequate Diets. Part 9.Nutritional Biology and Ecohealth Disorders. 38.Nutritional Biology - Part A. 39.Nutritional Biology - Part B. 40.Nutrition and the Gut Microbiome. 41.Ecohealth Disorders. 42.Disordered System Functions. 43.Disordered Organ Functions. 44.Mental Health Disorders. 45.Precision Nutrition.