Human Nutrition

12th Edition


  • Hilary Powers
  • Catherine Geissler
  • Hilary Powers
  • Catherine Geissler
  • Key Features

    Comprehensive coverage of nutrition in one, concise volume with additional material and interactive exercises on website.

    A similar logical chapter structure throughout and textbook features in each chapter - learning objectives, key point summaries and text boxes - facilitate learning and revision.

    Incorporates latest research, for example on organic foods and sustainable agriculture.

    Team of contributors of international repute from 11 countries guarantees authoritative text.

    Table of Contents



    Part 1 – Food and nutrients

    1 Food and nutrients

    2 Food and nutrient structure

    Part 2 – Body composition and macronutrient metabolism

    3 The physiology of nutrient digestion and absorption

    4 Body size and composition

    5 Energy balance and body weight regulation

    6 Carbohydrate metabolism

    7 Fat metabolism

    8 Protein metabolism and requirements

    9 Alcohol metabolism: implications for nutrition and health

    Part 3 – Micronutrient function

    10 Water-soluble vitamins

    11 Fat-soluble vitamins

    12 Minerals and trace elements

    13 Inter-micronutrient topics

    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 skeleton

    25 Dental diseases

    26 Immune function, food allergies and food intolerance

    27 Eating disorders

    28 Deficiency diseases

    29 Diet and genocide interactions – nutritional genomics

    Part 6 – Public health nutrition

    30 The science of epidemiology

    31 Nutritional assessment methods

    32 Food supply, factors affecting production, trade and access

    33 Food and nutrition policies and interventions



    Appendix: Dietary reference values



    No. of pages:
    © 2010
    Churchill Livingstone
    Electronic ISBN:
    Electronic ISBN: