Understanding Nutrition with Student Resource Access 12 Months, 3rd Edition
Eleanor Whitney | Sharon Rolfes | Tim Crowe | David Cameron-Smith | Adam Walsh
$123.95 (includes GST)
Paperback w/ Website package 848
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Building upon Ellie Whitney and Sharon Rady Rolfes' classic text, this third Australian and New Zealand edition of Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. A thorough introductory guide, this text will equip students with the knowledge and skills required to optimise health and wellbeing. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world. The text begins with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and follows with chapters on diet and health, fitness, life span nutrition and food safety. Praised for its consistent level and readability, careful explanations of all key topics (including energy metabolism and other complex processes), this is a book that connects with students, engaging them as it teaches them the basic concepts and applications of nutrition.
Table of Contents
1. An overview of nutrition
2. Planning a healthy diet
3. Digestion, absorption and transport
4. The carbohydrates: sugar, starch and fibres
5. The lipids: triglycerides, phospholipids, and sterols
6. Protein: amino acids
7. Metabolism: transformations and interactions
8. Energy balance and body composition
9. Weight management: overweight and underweight
10. The water-soluble vitamins: B vitamins and vitamin C
11. The fat-soluble vitamins: A, D, E, and K
12. Water and the major minerals
13. The trace minerals
14. Fitness: physical activity, nutrients, and body adaptations
15. Life cycle nutrition: pregnancy and lactation
16. Life cycle nutrition: infancy, childhood and adolescence
17. Life cycle nutrition: adulthood and the later years
18. Diet and health
19. Consumer concerns about foods and water
App A: Cells, hormones, and nerves
App B: Basic chemistry concepts
App C: Biochemical structures and pathways
App D: Measures of protein quality
App E: Nutrition assessment
App F: Physical activity and energy requirements
About the Authors
Associate Professor Tim Crowe is a nutrition academic at Deakin University in Melbourne and teaches across the undergraduate and postgraduate nutrition and dietetics programs. Tim teaches in the areas of nutritional physiology and biochemistry as well as the applied role of nutrition in disease prevention and management, particularly obesity, diabetes and cancer. He is actively involved in several areas of nutrition research including specialised nutrition in the prevention of surgical complications; nutrition support in wound healing; and at a public health lever. Tim is also an Accredited Practising Dietician and speaks on many health topics to the public through both the media and writing for consumer publications.
Professor David Cameron-Smith is Chair in Nutrition and Research Director of the Liggins Institute, University of Auckland. He is a passionate researcher and educator, working to further how food impacts on human biology and the biochemical links between nutrients and human health.
Adam Walsh is a lecturer in Nutrition and Dietetics in the School of Exercise and Nutrition Sciences at Deakin University in Melbourne and teaches across the undergraduate and postgraduate nutrition and dietetics programs. Adam teaches in the areas of clinical dietetics and paediatric health. Adam is currently undertaking his PhD in the areas of fathers' influence on young children's nutrition and physical activity behaviours and he also serves as a consultant for clinical educator training and private industry.