Nutritional Science. Basics of Human Nutrition

This publication presents the main sections of the science of human nutrition — nutritional science. Key provisions are systematized, information about food and nutrients, processes of consumption, absorption, metabolism, utilization, and excretion is analyzed, as well as factors influencing food consumption and choice by humans. For the first time in domestic literature, the basics of nutrition epidemiology are presented. As a branch of nutritional science, nutrition epidemiology studies the quantitative relationships between dietary habits and health status, considers nutrition as a risk factor and as a means of preventing major chronic non-communicable diseases of modern humans. A separate chapter outlines the principles and rules of healthy eating, based on the free choice of food. The publication is intended for nutritionists, dietitians, doctors of all specialties, students, graduate students, scientific workers in the medical field, those studying in the agro-industrial complex and food industry, and for workers involved in ensuring the nutrition of the population.