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The Science of Nutrition


Josie Frazier


Syrawood Publishing House



Publication Year



Food Science, Health and Nutrition - Nutrition


$ 145.99


The science which interprets the interaction of different substances in food along with nutrients with respect to an organism is known nutrition. It takes into consideration the maintenance, growth, reproduction, disease and health of the organism. When the nutrient intake is not enough or if the intake is too much, it can cause a condition known as malnutrition. Deficiency of nutrients, also known as undernutrition, can cause various diseases such as scurvy, anemia and blindness. The excess of nutrients, also called overnutrition, can also cause several diseases like obesity and metabolic syndrome. Nutrients are primarily divided into two categories, macronutrients and micronutrients. Carbohydrates, fats, fiber and protein are some of the macronutrients. Minerals and vitamins are some examples of micronutrients. The topics included in this book on nutrition are of utmost significance and bound to provide incredible insights to readers. It includes contributions of experts and scientists which will provide innovative insights into this field. This book will serve as a valuable source of reference for graduate and post graduate students.