Food, Nutrition, and Health

Linda Tapsell is Senior Professor in Nutrition and Dietetics at the University of Wollongong.

PART 1: FOOD AND NUTRITION BASICS1. Food and Health: Working with Nutrition2. Dietary Guidelines: Planning a Healthy Diet3. Consuming Food: Digestion, Absorption and Metabolism4. Carbohydrates and Phytochemicals: Major Components of Plant Foods5. Fats and Lipids: Major Components of Oils, Seeds and Animal Foods6. Protein: Major Components of Animal Foods, Legumes, Nuts and Seeds7. Energy Intake and Weight Management: Getting the Balance Right8. Water, Alcohol and Beverages9. Fat-Soluble Vitamins: A, D, E and K10. Water-Soluble Vitamins: B and C11. Major Minerals: Sodium and Potassium; Calcium, Magnesium and Phosphorus12. Other Key Minerals: Iodine, Fluoride, Iron and ZincPART 2: NUTRITION, SOCIETY AND THE HUMAN LIFECYCLE13. Nutrition for Exercise and Sport*14. Nutrition during Pregnancy and Lactation15. Nutrition during Infancy and Early Childhood16. Nutrition during Adolescence*17. Nutrition during Adulthood and the Prevention of Chronic Disease18. Nutrition in Older Age19. Indigenous Australian Food Security: Working with an Intergenerational Perspective*20. Social and Behavioural Aspects of Food Consumption*21. Nutrition, Food Security and Food Innovation22. Food Composition and Dietary Assessment23. Food Science, Technology and Food Safety*24. Food, Nutrition and Health: Moving Forward* indicates new chapters in applied nutrition