Introduction to Human Nutritionprovides students with the basic elements of the science of human nutrition and will be the text of choice for students of nutrition, food science and nursing throughout the world

Contents:
1. A global perspective on food and nutrition.
2. Body composition.
3. Energy Metabolism.
4. Nutrition and metabolism of Protein, Amino Acids and Nitrogen.
5. Digestion and metabolism of carbohydrates
6. Nutrition and metabolism of lipids
7. Dietary reference standards
8. The vitamins
9. Minerals and trace elements
10. Measuring food intake
11. Food Composition
12. Food policy and regulatory issues
13. Nutrition research methodology
14. Food safety: a public health issue of growing importance
15. Food and nutrition:the global challenge.