Nutritional Aspects of Bone Health

This up-to-date textbook reviews the role of diet in the development and maintenance of bone health throughout the lifecycle.

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Following the success of the first edition, the world's leading researchers have again come together to formulate this up-to-date textbook on nutritional aspects of bone health. It provides an in-depth review of the role of diet in the development and maintenance of bone health throughout the lifecycle and the prevention of osteoporosis in later life. The book is aimed at academic researchers, educators and those participating in the treatment and prevention of osteoporosis. Nutritional therapy has a critical role to play in this major public health problem so it is also essential reading for those working in the food industry on health supplements and functional foods. With a foreword by Professor Graham Russell of the University of Oxford, the book includes the current and cutting edge science underpinning the prevention of bone disease. Key areas covered include calcium, vitamin A, sodium, vitamin D, folate, potassium, vitamin K, trace elements, physical activity, acid base, protein, and gene nutrient interactions. Reviews of first edition: "An excellent reference with comprehensive information on a range of relevant nutritional topics. I would highly recommend it."
Terence O'Neill, Osteoporosis Review "I would strongly recommend this book as an essential 'key text' in the libraries of all universities involved in the teaching of nutrition." Dr Ruth Ash RPHN, Journal of Human Nutrition and Dietetics "A well-written and informative book, a first as a textbook on the subject of nutrition and bone health...should provide much useful and interesting information to nutrition students and allied health professionals as well as to scientists in the field of nutrition and bone health." Associate Professor Marlena Kruger, Food Australia "Comprehensive and impressive...a valuable source of information for all working in the bone field and for health professionals." Christel Lamberg-Allardt, Public Health Nutrition