Nutrition: A Health Promotion Approach (2nd ed.)

Citation

Webb, G.P. (2002), "Nutrition: A Health Promotion Approach (2nd ed.)", Nutrition & Food Science, Vol. 32 No. 4, pp. 165-166. https://doi.org/10.1108/nfs.2002.32.4.165.4

Nutrition is a vital factor for consideration in health promotion. There are relatively few books which integrate nutrition and food related diseases in the way that this book does. It includes five parts that are then split into chapters.

These parts include:

1. 1.

   (1) Concepts and principles including food selection, priorities for nutritional educators, methods of nutritional research, dietary guidelines and recommendations concerning nutrients.

2. 2.

   (2) Energy, energy balance and obesity including nutrients and the concept of energy, including energy balance and regulation and up to date information on obesity.

3. 3.

   (3) The nutrients, which covers carbohydrates, including NSP and artificial sweeteners, protein and amino acids, fat, vitamins and anti‐oxidants and minerals.

4. 4.

   (4) Variation in nutritional requirements and priorities including nutrition and the human life cycle, nutrition as a treatment, and some other groups and situations.

5. 5.

   (5) The safety and quality of food.

An international perspective is given which comprises nutritional data from the USA and UK. Up‐to‐date topics such as malnutrition of hospital patients and functional foods are covered.

There is a useful glossary of terms, list of references and index. The book could prove a valuable addition to libraries of those involved in public health nutrition, health practices and students of the subject.