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Nutrition: A Very Short Introduction

Name: Nutrition: A Very Short Introduction
Brand: Oxford University Press
SKU: 9780199681921
Price: 9.99 USD
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Contributors:

David Bender

Publisher:

Oxford University Press

Binding:

Paperback

Book Category:

Health & Fitness

Book Subcategory:

Diet & Nutrition

Book Topic:

Nutrition, Diets

Series:

Very Short Introductions

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2014-09-01

ISBN 13:

9780199681921

Weight:

0.25 lbs

Size:

6.70 x 4.30 x 0.50 inches

Pages:

128

Mint Condition +

product description

Description

In this Very 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, this Very Short Introduction provides 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: The Very Short Introductions series 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.

About the Author
David Bender is Emeritus Professor of Nutritional Biochemistry, University College London. He
has authored and co-authored several texts on nutrition, including Introduction to Nutrition and Medicine (CRC Press), now going into its 5th edition, the A Dictionary of Food and Nutrition (2009), and Food Tables and Labelling (1999, with Arnold E. Bender). His research interests have been in the field of amino acid and vitamin nutritional biochemistry.

Nutrition: A Very Short Introduction

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