Nutrition A Very Short Introduction [Paperback]

In thisVery Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises questions on the safety of nutritional supplements.

Looking broadly at what constitutes nutrition, Bender provides insight into a topic of wide interest and importance in today's world. With a look at diet in relation to nutrition, thisVery Short Introductionprovides an overview of the biochemistry of nutrition and the health risks associated with poor nutrition- including obesity and types of food allergies. It provides an essential guide to effectively understand the principles of, and necessary reasons for, a healthy diet.

ABOUT THE SERIES:TheVery Short Introductionsseries from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

1. Why eat?
2. Energy nutrition
3. Protein nutrition
4. Over-nutrition - problems of overweight and obesity
5. Diet and health
6. Under-nutrition
7. Vitamins and minerals
8. Functional foods, superfoods, and supplements
Glossary

[A] very readable primer on diet and related body mechanisms...readily accessible for quick reading in digestible gulps. --R. A. Hoots, Sacramento City College,CHOICE

David Bender isEmeritus Professor of Nutritional Biochemistry, University College London. He
has authored and co-authored several texts on nutrition, includingIntroduction to Nutrition and Medicine(CRC Press), now going into its 5th edition, theA Dictionary of Food and Nutrition(2009), andFood Tables and Labelling(1999, with Arnold E. Bender). His resealóH