Table of Contents

Part 1: Introducing Human Nutrition
1: A. Stewart Truswell, Jim Mann, and Leanne Hodson: Introduction
Part 2: Energy and Macronutrients
2: Jim Mann and Andrew Reynolds: Carbohydrates
3: C. Murray Skeaff, Jim Mann, and Leanne Hodson: Lipids
4: Colleen S. Deane, Daniel J. Wilkinson, and Philip J. Atherton: Protein
5: Andrew M. Prentice: Energy
6: A. Stewart Truswell: Alcohol
Part 3: Organic and Inorganic Essential Nutrients
7: Lewis J. James and Gethin H. Evans: Water, Electrolytes, and Acid-base Balance
8: Helen Lambert, Ohood Hakim, and Susan A. Lanham-New: Major Minerals: Calcium and Magnesium
9: Patrick MacPhail: Iron
10: Samir Samman, Sheila Skeaff, Christine D. Thomson, and A. Stewart Truswell: Trace Elements
11: David I. Thurnham: Vitamin A and Carotenoids
12: A. Stewart Truswell: The B Vitamins
13: A. Stewart Truswell and Jim Mann: Vitamins C and E
14: A. Stewart Truswell: Vitamins D and K
15: Bernhard Watzl: Other Biologically Active Substances in Plant Foods: Phytochemicals
16: Anne-Marie Minihane: Nutrition, Genetics, and Personalized Nutrition
Part 4: Nutrition-Related Disorders
17: Mike Lean: Overweight and Obesity
18: A. Stewart Truswell: Protein-Energy Malnutrition
19: Jim Mann and Rachael McLean: Cardiovascular Diseases
20: Kathryn E. Bradbury and Timothy J. Key: Nutrition and Cancer
21: Jim Mann: Diabetes Mellitus and the Metabolic Syndrome
22: Hannah Turner and Robert Peveler: The Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and OSFED
Part 5: Foods
23: Andrew Reynolds, A. Stewart Truswell, Margaret Allman-Farinelli, Meika Foster, Anna Rangan, Leanne Hodson, and Kim Bell-Anderson: Food Groups
24: Martijn B. Katan: Functional Foods and Health Claims
25: Peter Williams and Paul Brent: Food Toxicity and Safety
Part 6: Changing Food Habits
26: A. Stewart Truswell and Helen Leach: Food Habits
27: A. Stewart Truswell, Leanne Hodson, and Jim Mann: Nutritional Recommendations for the General Population
28: Susan A. Jebb: Public Health Approaches to Implement Dietary Recommendations
29: C. Murray Skeaff: Dietary Patterns
30: Wilma Waterlander and Boyd Swinburn: Food Systems: Challenges and Ways Forward
31: Tim Lang and Pamela Mason: Nutrition, the Environment, and Sustainable Diets
Part 7: Life Stages
32: Annie S. Anderson: Pre-Pregnancy, Pregnancy, and Lactation
33: Anne-Louise Heath, Helen Crawley, and Rachael Taylor: Infant Feeding and Eating Well for Toddlers
34: Rachael Taylor and Anne-Louise Heath: Childhood and Adolescent Nutrition
35: Sian Robinson and Clare Corish: Nutrition and Ageing
Part 8: Nutritional Assessment
36: Philippa Lyons-Wall: Food Analysis, Food Composition Tables, and Databases
37: Jim Mann and Silke Morrison: Dietary Assessment
38: A. Stewart Truswell: Assessment of Nutritional Status
39: Nita G. Forouhi and Albert Koulman: Biomarkers
Part 9: Applications
40: Louise M. Burke: Sports Nutrition
41: Claire Smith and Winsome R. Parnell: Nutritional Consequences of Poverty and Food Insecurity in Developed Countries
42: Suzie Ferrie: Food in Hospitals
43: Ross C. Smith: Nutritional Support for Hospital Patients

About the Author

Emeritus Professor A Stewart Truswell AO
Stewart Truswell was a physician at Cape Town Medical School where he worked on protein-energy malnutrition, the nutritive value of maize, and he had the opportunity to study the nutrition of Bushmen in North Botswana, then still hunter-gatherers. He returned to the UK as Professor of Nutrition and Dietetics in London University, where his wide-ranging research programme included studies relating to the health effects of dietary fibre. Since 1978, he has been Boden Professor of Human Nutrition
at Sydney University.

Stewart Truswell has been involved in many areas of public health nutrition and in the development of dietary guidelines. He has published extensively on these topics, as well as on vitamins and other nutrients. He is author of ABC of Nutrition, published by the BMJ, and he is an Officer in the Order of Australia. Professor Jim Mann KNZM
Jim Mann is a professor in Human Nutrition and Medicine at the University of Otago, New Zealand, having previously worked as a university lecturer at the University of Oxford and as a physician at the John Radcliffe Hospital, Oxford. His major interests have related to the role of nutrition in the prevention and management of diabetes and cardiovascular disease, the effects of carbohydrate quality on human health, and the development and implementation of nutrition guidelines. He has served on
and chaired many advisory groups to governments and NGOs (in New Zealand and the UK) and to the WHO, WCRF, EASD, and other international organisations. He was knighted in 2022 for services to health.
Professor Leanne Hodson
Leanne Hodson obtained her PhD in Human Nutrition at the University of Otago, New Zealand, and then received the Girdlers Health Research Council career development fellowship to work at the University of Oxford. She is currently a professor of metabolic physiology and a British Heart Foundation senior basic science research fellow at the University of Oxford. Her research interests focus on understanding how the interaction between the quantity and quality of dietary fat and carbohydrate and
an individual's phenotype influences metabolic processes related to the risk of metabolic diseases.

Leanne Hodson received the Nutrition Society Cuthbertson Award in 2017 and the Starling Medal from the Society of Endocrinology in 2018.

Reviews

Review from previous edition A great introduction to basic nutrition, diet, factors influencing dietary choice, dietary needs through the life course, and a taster of how diet and poor nutrition can be both a cause and a consequence of disease.

An essential textbook for any introductory course in nutrition.

A comprehensive, well written, and relevant textbook which provides an excellent overview of the current field of human nutrition.