Fundamentals of Human Nutrition, for Students and Practitioners in the Health Sciences

Fundamentals of Human Nutrition

for Students and Practitioners in the Health Sciences

By Catherine Geissler, BDS, MS, PhD, RNutr, Professor Emerita of Human Nutrition and Dietetics, King's College London, London, UK; Director, Health Sciences and Practice Subject Centre, Higher Education Academy, UK and Hilary Powers, BSc, PhD, RNutr, Professor of Nutritional Biochemistry and Head of Human Nutrition Unit, School of Medicine and Biomedical Sciences, University of Sheffield, Sheffield, UK

Chapter 1 The Importance of Nutrition
Chapter 2 Body Composition and Energy balance
Chapter 3 Food consumption
Chapter 4 Main dietary components
Chapter 5 Minor dietary components
Chapter 6 Diet and the lifecycle
Chapter 7 Diet for sport and exercise
Chapter 8 Diet and disease
Chapter 9 Nutrition and the hard tissues
Chapter 10 Diet and the gastrointestinal tract
Chapter 11 Diet and genotype interactions: nutritional genomics
Chapter 12 Nutritional epidemiology and nutritional assessment
Chapter 13 Public Health Nutrition
Dietary reference values