Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

• PART 1: FOOD AND NUTRITION BASICS 1. Food and Health: Working with Nutrition 2. Dietary Guidelines: Planning a Healthy Diet 3. Consuming Food: Digestion, Absorption and Metabolism 4. Carbohydrates and Phytochemicals: Major Components of Plant Foods 5. Fats and Lipids: Major Components of Oils, Seeds and Animal Foods 6. Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds 7. Energy Intake and Weight Management: Getting the Balance Right 8. Water, Alcohol and Beverages 9. Fat-Soluble Vitamins: A, D, E and K 10. Water-Soluble Vitamins: B and C 11. Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus 12. Other Key Minerals: Iodine, Fluoride, Iron and ZincPART 2: NUTRITION, SOCIETY AND THE HUMAN LIFECYCLE 13. Nutrition for Exercise and Sport* 14. Nutrition during Pregnancy and Lactation 15. Nutrition during Infancy and Early Childhood 16. Nutrition during Adolescence* 17. Nutrition during Adulthood and the Prevention of Chronic Disease 18. Nutrition in Older Age 19. Indigenous Australian Food Security: Working with an Intergenerational Perspective* 20. Social and Behavioural Aspects of Food Consumption* 21. Nutrition, Food Security and Food Innovation 22. Food Composition and Dietary Assessment 23. Food Science, Technology and Food Safety* 24. Food, Nutrition and Health: Moving Forward* indicates new chapters in applied nutrition

The book presents all the information that nutrition students would need for an introduction to the field. The presentation itself is most effective. Each chapter includes a plethora of "teachable moments" that enhance the content.

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

• PART 1: FOOD AND NUTRITION BASICS 1. Food and Health: Working with Nutrition 2. Dietary Guidelines: Planning a Healthy Diet 3. Consuming Food: Digestion, Absorption and Metabolism 4. Carbohydrates and Phytochemicals: Major Components of Plant Foods 5. Fats and Lipids: Major Components of Oils, Seeds and Animal Foods 6. Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds 7. Energy Intake and Weight Management: Getting the Balance Right 8. Water, Alcohol and Beverages 9. Fat-Soluble Vitamins: A, D, E and K 10. Water-Soluble Vitamins: B and C 11. Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus 12. Other Key Minerals: Iodine, Fluoride, Iron and ZincPART 2: NUTRITION, SOCIETY AND THE HUMAN LIFECYCLE 13. Nutrition for Exercise and Sport* 14. Nutrition during Pregnancy and Lactation 15. Nutrition during Infancy and Early Childhood 16. Nutrition during Adolescence* 17. Nutrition during Adulthood and the Prevention of Chronic Disease 18. Nutrition in Older Age 19. Indigenous Australian Food Security: Working with an Intergenerational Perspective* 20. Social and Behavioural Aspects of Food Consumption* 21. Nutrition, Food Security and Food Innovation 22. Food Composition and Dietary Assessment 23. Food Science, Technology and Food Safety* 24. Food, Nutrition and Health: Moving Forward* indicates new chapters in applied nutrition

The book presents all the information that nutrition students would need for an introduction to the field. The presentation itself is most effective. Each chapter includes a plethora of "teachable moments" that enhance the content.

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

• PART 1: FOOD AND NUTRITION BASICS 1. Food and Health: Working with Nutrition 2. Dietary Guidelines: Planning a Healthy Diet 3. Consuming Food: Digestion, Absorption and Metabolism 4. Carbohydrates and Phytochemicals: Major Components of Plant Foods 5. Fats and Lipids: Major Components of Oils, Seeds and Animal Foods 6. Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds 7. Energy Intake and Weight Management: Getting the Balance Right 8. Water, Alcohol and Beverages 9. Fat-Soluble Vitamins: A, D, E and K 10. Water-Soluble Vitamins: B and C 11. Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus 12. Other Key Minerals: Iodine, Fluoride, Iron and ZincPART 2: NUTRITION, SOCIETY AND THE HUMAN LIFECYCLE 13. Nutrition for Exercise and Sport* 14. Nutrition during Pregnancy and Lactation 15. Nutrition during Infancy and Early Childhood 16. Nutrition during Adolescence* 17. Nutrition during Adulthood and the Prevention of Chronic Disease 18. Nutrition in Older Age 19. Indigenous Australian Food Security: Working with an Intergenerational Perspective* 20. Social and Behavioural Aspects of Food Consumption* 21. Nutrition, Food Security and Food Innovation 22. Food Composition and Dietary Assessment 23. Food Science, Technology and Food Safety* 24. Food, Nutrition and Health: Moving Forward* indicates new chapters in applied nutrition

The book presents all the information that nutrition students would need for an introduction to the field. The presentation itself is most effective. Each chapter includes a plethora of "teachable moments" that enhance the content.