About the Book
Nutrition is a science that studies the relationship between diet and health. The purposes of nutrition science is to explain metabolic and physiological responses of the body to diet. Nutritionists are health professionals who specialize in this area of study, and are trained to provide safe, evidence-based dietary advice and interventions. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as cardiovascular disease, diabetes, scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. Moreover, excessive ingestion of elements that have no apparent role in health, (e.g. lead, mercury, PCBs, dioxins), may incur toxic and potentially lethal effects, depending on the dose. Many common diseases and their symptoms can often be prevented or alleviated with better nutrition. Nutrition is the selection of foods and preparation of foods, and their ingestion to be assimilated by the body. By practicing a healthy diet, many of the known health issues can be avoided. This book will be of immese value to students, teachers and researchers of Human nutrition, home science, food advisors and professional of food industries.
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