Nutrition: Science, Issues, and Applications [2 volumes]

This thorough one-stop resource draws on solid science and the latest research to play a dual educational role—providing background for students while answering general readers' questions about a wide range of nutrition-related topics.Nutrition is a popular but often misunderstood topic, one about which there is a great deal of interest as evidenced by the plethora of available advice. Because nutrition is a key factor in health, it is important that the public have a source of information they can trust. This is that source: a comprehensive overview that will help readers make sense of conflicting information they find in the media regarding what is healthy and what is not. Organized alphabetically, the two-volume work covers the most important topics in human nutrition including nutrients, nutrition-related health concerns, aging and nutrition, eating disorders, and the value of dietary supplements. The digestive system and its organs are discussed, with particular attention to health issues such as irritable bowel syndrome and the role of helpful bacteria. The physiology of hunger and the psychology of appetite and eating behaviors are explained. The work also delves into data on foods that have been featured in recent research, such as garlic, ginger, and turmeric, and it offers consumers a clearer understanding of nutrition-related practices such as organic farming, genetically modified foods, and the use of food additives.

About the Author

Barbara A. Brehm , EdD, is professor of exercise and sport studies at Smith College in Northampton, MA, where she has taught nutrition and health and sports nutrition for more than 30 years.