Introduction to nutrition and metabolism

Includes bibliographical references and index.

This book equips readers with an understanding of the scientific basis of what we call a healthy diet. It provides clear explanations of how nutrients are metabolized and gives the principles of biochemistry needed for comprehending the science of nutrition. It explores the need for food and the uses to which food is put in the body, as well as the interactions between health and diet. It covers topics including: Chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats and proteins; issues associated with being overweight; problems of malnutrition; diet and health; and vitamin and mineral requirements and functions. There is a focus on the interaction of the gut microbiome and epigenetics with our metabolic responses to diet. It provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences. It is relevant to any student or practitioner interested in how diet influences our health, including in the fields of nutrition, dietetics, medicine and public health.