02150    a2200289   450000500170000000800390001702000220005603700360007804000070011404100080012107200170012907200140014607200150016007200120017507200210018707200210020807200210022907200210025007200210027107200170029210000210030924500600033025000060039026000320039630000100042852014220043820250526161927.0250430042020GB                   eng    a9781760296100qBC  bTaylor & FranciscGBP 37.99fBB  a01  aeng7 aMBNH32thema7 aMQ2thema7 aMBNH32bic7 aMQ2bic7 aHEA0000002bisac7 aHEA0480002bisac7 aHEA0060002bisac7 aHEA0100002bisac7 aMED0350002bisac7 a641.32bisac1 aMark L Wahlqvist10aFood and NutritionbSustainable food and health systems  a4  aOxfordbRoutledgec20200204  a768 p  bFood--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century, and a valuable professional reference for early career dietitians.