Authors: Food Standards Agency

Number of Pages: 198

Publication Date: 2008

ISBN13: 9780112431169

Cover: Paperback

The eleventh edition of the Manual of Nutition is published at a time when there has never been a greater public interest in the relationship between food and health. It is also a period of unprecedented efforts to tackle food-related public health problems such as cardiovascular disease, and the ever-increasing incidence of overweight and obesity in all age groups of the population. There is particular concern about saturated fat, salt and sugar intakes, but the science of nutrition is much braoder than that. This manual therefore describes the major nutrients, their roles in the body, the foods that provides them, and the way in which these foods are digested so that the nutrients can be utilised by the body.

This edition covers similar ground to the previous edition, but contains the available values for the typical nutrient content of commonly eaten foods as well as the nutrient intake of the population as estimated from Government surveys. A new feature is coverage of the safety aspects of vitamin and mineral intakes from dietary supplements, which were not available when the previous edition was published.

Reflecting current emphasis in dietary advice, new values for children's target salt intakes are included as are practical aids to achieving a healthy diet such as portion sizes for fruit and vegetables.

The manual continues to be a valuable source of reference to a wide range of students, teachers and health professionals as well as interested members of the public as it was when the very first edition was produced sixty years ago.