Readership: General readers interested in nutrition as well as students considering courses in nutrition, dietetics, and food science, as well as students of health and human sciences and medicine, and journalists writing about diet and health.
David Bender, Emeritus Professor of Nutritional Biochemistry, University College London
David Bender has authored and co-authored several texts on nutrition, including Introduction to Nutrition and Medicine (CRC Press), now going into its 5th edition, the A Dictionary of Food and Nutrition (2009), and Food Tables and Labelling (1999, with Arnold E. Bender). His research interests have been in the field of amino acid and vitamin nutritional biochemistry.
1: Why eat?
2: Energy nutrition
3: Protein nutrition
4: Over-nutrition - problems of overweight and obesity
5: Diet and health
7: Vitamins and minerals
8: Functional foods, superfoods, and supplements