This book presents an introduction to nutrition and nutrition science from a health care perspective. Exceeds what can be found in general nursing texts while remaining at an appropriate level for pre-registration students.

The text comprehensively covers the entire field of nutrition science and nutrition with topics divided into three sections: - nutrition science, community nutrition, therapeutic nutrition and nutrition science. It is therefore useful as a reference for those already working in the field of patient care.

It has been fully revised to include the latest government guidelines on nutrition. Recent recommendations of the Committee on Medicinal Aspects of Food Policy (CFS) regarding diet, cancer and coronary heart disease included comprehensive coverage of a wide range of topics and client groups including food science: principles of good nutrition principles Good nutrition covers all aspects of nutritional care for community members, including people with special needs, therapeutic feeding and diets - the outlines of these Therapeutic Zmh commonly used in the treatment of diseases. The information provided in a clear and attractive manner is recognized and highly respected in nutrition and nutritionology.

She has experience in teaching a wide range of students (nursing, nutrition science, pharmacy, and biological sciences) and is therefore the best place to understand the needs of these students of information. The primary nature of the book makes it ideal for students who lack knowledge about nutrition and nutritionology.

It can also serve as a reference for those already working in the region. In both cases will promote confidence and encourage good practice New classes on public health Malnutrition Hospital nutrition Diet and cancer Diet and HIV infection Food Standards Agency Illustrations and references Fully updated.