This eleventh edition of the Manual of Nutrition is published at a time when there has never been a greater public interest in the relationship between food and health. It is also a period of unprecedented efforts to tackle food-related public health problems such as cardiovascular disease, and the ever-increasing incidence of over weight and obesity in all age groups of the population. There is particular concern about saturated fat, salt and sugar intakes, but the science of nutrition is much broader than that. This manual therefore describes the major nutrients, their roles in the body, the foods that provide them, and the way in which these foods are digested so that the nutrients can be utilised by the body. A new feature for this edition is coverage of the safety aspects of vitamin and mineral intakes from dietary supplements. Reflecting current emphasis in dietary advice, new values for children's target salt intakes are included as are practical aids to achieving a healthy diet such as portion sizes for fruit and vegetables. Fully illustrated, with tables to aid further understanding, the Manual continues to be a source of reference to a wide range of students, teachers and health professionals as well as interested members of the public as it was when the first edition was produced sixty years ago.
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Most Helpful Customer Reviews
11 of 12 people found the following review helpful
By C. Hammick
Format:Paperback
A simple, objective, factual and easy book to understand in plain English, none of the Americanisms of other books. A great reference guide if you are trying to balance your diet, I have found it very useful.
3 of 3 people found the following review helpful
By joyceb
Format:Paperback
I had a copy from the 80's which I used for years, this edition is is more user friendly and really helps to understand about how essential different foods are and their value to keeping the body properly 'fuelled' fit for purpose. Lots of data not pictures so be warned.
10 of 12 people found the following review helpful
Format:Paperback
I am studying a course, on DVD, about nutrition. This course is provided by the US and I wanted something british to compare. This book and the course are virtually identical. I'm both surprised and delighted. The reader will not learn to become a nutritionist from this book but as a reference it is invaluable.
Highly recommended.
Highly recommended.
Most Recent Customer Reviews
5.0 out of 5 stars
Government publication.
This government publication sets the standard for all groups of food writers and distributers to give accurate calorific food values.
Published 2 months ago by SYLVA
5.0 out of 5 stars
Excellent for students
I am a student nutritionist and find this book very useful, it is a quick reference guide rather than an in depth book, so comes in handy. Would recommend this for students.
Published 6 months ago by s khan
5.0 out of 5 stars
Easy Guide
An easy guide to use when looking for composition tables, dietary reference values and in depth information to supplementation and foods.
Published on 27 Mar 2010 by Ms. A. Barnardo
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