Nutrition: A Very Short Introduction

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Oxford University Press, 2014 - Health & Fitness - 107 pages
In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises questions on the safety of nutritional supplements.

Looking broadly at what constitutes nutrition, Bender provides insight into a topic of wide interest and importance in today's world. With a look at diet in relation to nutrition, this Very Short Introduction provides an overview of the biochemistry of nutrition and the health risks associated with poor nutrition- including obesity and types of food allergies. It provides an essential guide to effectively understand the principles of, and necessary reasons for, a healthy diet.

ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
 

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Contents

Why eat?
1
Energy nutrition
17
Protein nutrition
29
Overnutrition problems of overweight and obesity
36
Diet and health
49
Undernutrition
63
Vitamins and minerals
69
Functional foods superfoods and supplements
91
Glossary
99
Further reading
101
Index
103
Expand your collection of VERY SHORT INTRODUCTIONS
108
Copyright

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About the author (2014)


David Bender is Emeritus Professor of Nutritional Biochemistry, University College London. He
has authored and co-authored several texts on nutrition, including Introduction to Nutrition and Medicine (CRC Press), now going into its 5th edition, the A Dictionary of Food and Nutrition (2009), and Food Tables and Labelling (1999, with Arnold E. Bender). His research interests have been in the field of amino acid and vitamin nutritional biochemistry.

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