As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which
Introduction to Human Nutrition is the first. The books in the series:
- Provide students with the required scientific basics of nutrition in the context of a systems and health approach.
- Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified.
- Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective.
Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
M. Gibney, Trinity Centre for Health Sciences, Dublin, Ireland
H. Vorster, Faculty of Health Sciences, Lipid Clinic, South Africa
F. Kok, Division of Human Health and Epidemiology, Wageningen University, Netherlands
