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Introduction to Human Nutrition (The Nutrition Society Textbook)From Wiley-Blackwell
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In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series:
- Provide students with the required scientific basics of nutrition in the context of a systems and health approach
- Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified
- Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective
Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.
- Sales Rank: #829527 in eBooks
- Published on: 2013-03-14
- Released on: 2013-03-14
- Format: Kindle eBook
Review
“This book is absolutely essential reading for anyone interested in human nutrition and food. Its global perspective and variety of content ensure completeness, breadth and depth. The book was written by a leading international researchers in this field, making this book valid and reliable.” (International Journal of Therapy and Rehabilitation, June 2010)
From the Back Cover
In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series:
- Provide students with the required scientific basics of nutrition in the context of a systems and health approach
- Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified
- Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective
Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.
About the Author
Michael Gibney, Institute of Food and Health, University College Dublin, Dublin, Ireland
Susan Lanham-New, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK
Aedin Cassidy, School of Medicine, University of East Anglia, Norwich, UK
Hester Vorster, Faculty of Health Sciences, North-West University, Potchefstroom, South Africa
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
It was the right textbook
13 of 17 people found the following review helpful.
need background in chemistry/biochem
By just another geek
This text is being used for a nutrition class at the Art Institute, against the advice of the instructor (who has been a nutritionist for a couple of decades).
The text is probably fine for those who have a couple of classes in chemistry and biochemistry under their belt and are looking for a rigorous scientific approach to nutrition. For the rest of us, though, it is a very, very difficult read. (I think I understood two sentences in all of chapter 5 on carbohydrates.)
If you don't have the biochem background, make a beeline instead for Nutrition for Foodservice and Culinary Professionals.
1 of 2 people found the following review helpful.
One Star
By Lindsey Strandberg
Horrible text book... Information was hard to follow and dense
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