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Food and health: a biological perspective

Chapter


Abstract


  • It is common knowledge that food is essential for health. Everyone eats food and most people

    ":we an opinion on which foods are better for you. So why do we need nutritionists? What's more,

    why does advice on nutrition always seem to change? The chapters in this book will address these

    questions from several perspectives.

    One short answer to the quandary is that nutrition is both a science and a practice. The World

    Health Organization (WHO) defines nutrition as 'the intake of food, considered in relation to the

    body's dietary needs' [1]. As a science it builds a very broad knowledge base from a range of disciplines

    that practitioners are then able to apply. A great deal of nutrition knowledge comes from the basic

    sciences such as chemistry, biochemistry, biology and physiology. Other knowledge comes from

    health disciplines such as epidemiology, dietetics and medicine, and then from the humanities such

    as sociology, anthropology and the study of economics.

    The unifying factor is the need to better understand the relationship

    between food and health. Because this is a complex relationship, it needs

    to be considered from a number of different angles, but they can aU come

    together to represent the science of nutrition.

Publication Date


  • 2013

Citation


  • Tapsell, L. (2013). Food and health: a biological perspective. In L. Tapsell (Eds.), Food, Nutrition and Health (pp. 4-16). South Melbourne, Victoria: Oxford University Press.

International Standard Book Number (isbn) 13


  • 9780195518344

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/1266

Book Title


  • Food, Nutrition and Health

Start Page


  • 4

End Page


  • 16

Place Of Publication


  • South Melbourne, Victoria

Abstract


  • It is common knowledge that food is essential for health. Everyone eats food and most people

    ":we an opinion on which foods are better for you. So why do we need nutritionists? What's more,

    why does advice on nutrition always seem to change? The chapters in this book will address these

    questions from several perspectives.

    One short answer to the quandary is that nutrition is both a science and a practice. The World

    Health Organization (WHO) defines nutrition as 'the intake of food, considered in relation to the

    body's dietary needs' [1]. As a science it builds a very broad knowledge base from a range of disciplines

    that practitioners are then able to apply. A great deal of nutrition knowledge comes from the basic

    sciences such as chemistry, biochemistry, biology and physiology. Other knowledge comes from

    health disciplines such as epidemiology, dietetics and medicine, and then from the humanities such

    as sociology, anthropology and the study of economics.

    The unifying factor is the need to better understand the relationship

    between food and health. Because this is a complex relationship, it needs

    to be considered from a number of different angles, but they can aU come

    together to represent the science of nutrition.

Publication Date


  • 2013

Citation


  • Tapsell, L. (2013). Food and health: a biological perspective. In L. Tapsell (Eds.), Food, Nutrition and Health (pp. 4-16). South Melbourne, Victoria: Oxford University Press.

International Standard Book Number (isbn) 13


  • 9780195518344

Ro Metadata Url


  • http://ro.uow.edu.au/smhpapers/1266

Book Title


  • Food, Nutrition and Health

Start Page


  • 4

End Page


  • 16

Place Of Publication


  • South Melbourne, Victoria