Food and Nutrition: Sustainable food and health systems 4th Edition by Mark L. Wahlqvist, ISBN-13: 978-1760296100

Food and Nutrition: Sustainable food and health systems 4th Edition by Mark L. Wahlqvist, ISBN-13: 978-1760296100

[PDF eBook eTextbook]

• Publisher: ‎ Routledge; 4th edition (February 4, 2020)
• Language: ‎ English
• 760 pages
• ISBN-10: ‎ 1760296104
• ISBN-13: ‎ 978-1760296100

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.

Table of Contents:

Cover
Half Title
Dedication
Title Page
Copyright Page
Contents
{List of figures and tables}
{Contributors}
01 {An econutrition approach to health}
{Part 1} Your professional toolkit
02 {The toolkit for nutrition practice}
03 {Evaluating the reliability of nutrition information}
{Part 2} Food systems
04 {Food systems and security}
05 {Food processing}
06 {Food safety: Regulation, risk analysis and food chemicals}
07 {Food safety: Microbiological risks}
{Part 3} Food, nutrients and other bioactive food components
08 {Food groups and diets}
09 {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: Lifelong learning and action}
{Acronyms and abbreviations}
{Index}

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