The primary purpose of this text is to provide the student in the early part of the nutrition course with the basic elements of the science of human nutrition. Its aim is to establish the building blocks for the students as they progress through the latter and more advanced phases of their course.
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M. Gibney, Trinity Centre for Health Sciences, Dublin, Ireland
H. Vorster, Faculty of Health Sciences, Lipid Clinic, South Africa
F. Kok, Division of Human Health and Epidemiology, Wageningen University, Netherlands
As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Introduction to Human Nutrition is the first. The books in the series:
Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.
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