Human Nutrition

The field of human nutrition has expanded hugely in recent years, to now encompass topics as diverse as nutritional genomics and food security. As appreciation for the importance of nutrition to human health and well-being grows, an understanding of the many aspects of the subject has never been more important.

Written by a renowned team of international experts, Human Nutrition provides an authoritative, comprehensive resource for students of human nutrition and other health sciences, and a valuable source of information for everybody working in nutrition and related fields.

The text opens with an exploration of the chemical characteristics of foods and nutrients, before moving on to discuss the physiology of food nutrition, micronutrients, and dietary requirements for different sections of the population. The text concludes with an assessment of the evidence base for a link between nutrient intake and disease risk, and a review of the broad discipline of public health nutrition.

Online Resource Centre:

The Online Resource Centre to accompany Human Nutrition features:

Student Resources:
Auto-marked multiple choice questions to accompany each chapter
Curated links to online sources of further information
'In depth' panels: extended coverage of topics included in the book

Lecturer Resources:
Figures from the book: available to download for use in lectures

Catherine Geissler, Emerita Professor of Human Nutrition, King's College, London,Hilary Powers, Professor of Nutritional Biochemistry and Head of Human Nutrition Unit, University of Sheffield

Part 1: Food and nutrients
1. Food and nutrient patterns
2. Food and nutrient structure
Part 2: Food and nutrient structure
3. Food safety
4. The physiology of nutrient digestion and absorption
5. Body size and composition
6. Energy balance and body weight regulation
7. Carbohydrate metabolism
8. Fat metabolism
9. Protein metabolism and requirements
10. Alcohol metabolism: implications for nutrition and health
Part 3: Micronutrient function
11. Water-soluble vitamins
12. Fat-soluble vitamins
13. Minerals and trace elements
Part 4: Dietary requirements for specific groups
14. Infancy, childhood and adolescence
15. Prepregnancy, pregnancy and lactation
16. Ageing and older people
17. Vegetarian diets
18. Dietary considerations for sport and exercise
Part 5: Clinical nutrition
19. Cardiovascular disease
20. Obesity
21. Diabetes mellitus
22. Cancers
23. Diseases of the gastrointestinal tract
24. Nutrition and the nervous system
25. Nutrition and the skeleton
26. Dental disease
27. Immune function, food allergies and food intolerance
28. Eating Disorders
29. Deficiency diseases
30. Diet and epigenetics
Part 6: Public health nutrition
31. The science of epidemiology
32. Nutritional assessment methods
33. Food supply, factors affecting production, trade and access
34. Food and nutrition policies and interventions