Edited on behalf of the Nutrition Society by Gibney Michael J., Vorster Hester H. and Kok Frans J. . Published by Blackwell Publishing Ltd. Oxford, UK , 2002. , 360 pp. ISBN: 0‐632‐05624‐X . Price: £33.99.
This is the first in a series of four textbooks published by the Nutrition Society. The other three in the series are entitled: Nutrition and Metabolism, Clinical Nutrition and Public Health Nutrition. Introduction to Human Nutrition is aimed at all students of nutrition whether they be nutritional scientists or those studying nutrition as a component of their course, for example, nurses, pharmacists or sports scientists.
What sets this book apart from similar basic nutrition textbooks is that it has been organized in an integrated fashion, such that basic information is associated with ‘real‐life’ applications throughout the book. Chapter 1 sets the scene with a global perspective on food and nutrition. It places nutrition firmly within the context of a multidisciplinary science, underpinned by a strong research base in physiology, biochemistry and social sciences.
Chapters 2–7 take a practical look at body composition methodology, macronutrient metabolism and digestion, and a refreshingly well‐written review of the concepts and approaches employed in the setting of nutrient intake recommendations. In the following two chapters, vitamins and minerals are dealt with in a consistently integrated style, linking their physiological roles to disease states, assessment of status and interactions with drugs and other nutrients.
Chapter 10 is an excellent and very practical review of the methods and problems associated with the measuring food intake in individuals, groups and populations. This chapter skilfully leads the reader through the minefield surrounding the choice methodology, its validation and sources of error. This is appropriately followed by a useful chapter that discusses the formulation and use of food composition tables in the conversion of food intake data to nutrient intake.
The complex nature of food policy and regulatory issues is presented in a thought‐provoking chapter 12, which touches on the issues associated with instigating programmes to improve breastfeeding and prevent low‐birthweight babies. This theme is picked up again in the final chapter, where malnutrition throughout the life cycle, from intrauterine growth retardation to undernutrition in the older adult, is discussed within the global context. Sandwiched between these two chapters is an excellent introduction to research methodology, a real ‘must read’ for students designing their own research project or trying to make sense of the research of others. Chapter 14 discusses food safety, illuminating the reasons for the increased concern about the safety of our food, with a review of the health and economic consequences of food‐borne disease.
In summary, this book takes the reader on a frequently thought‐provoking journey from nutrition basics, through to research concepts to food‐related social policy and public health. Each chapter starts with a summary of the key messages and ends with perspectives on the future, and suggestions for further reading. Black and white figures provide illustration but are sometimes difficult to follow. The information contained in this book is not as colourfully illustrated and easily accessible as in other basic nutrition textbooks; however, this is compensated for by its high‐quality and skilful organization. Online teaching support information, including teaching aids, suggestions for projects and multiple‐choice questionnaires, will be a welcome addition to accompany this text. This is not yet available, but is promised for the future.