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A definitive and comprehensive presentation of the fundamental principles of nutrition science, with up-to-date analysis on current research regarding the impact of diet on health outcomes.

✱ Explores the function, nutritional value and metabolism of proteins, carbohydrates, fats, fibre, vitamins and minerals.

✱ Clearly explains basal metabolic rate (BMR) and reference nutrient intake (RNI).

✱ Details the digestion, absorption and assimilation of nutrients in the body.

✱ Discusses the specific nutritional needs of infants, children, adolescents,adults and the elderly, and refers to factors that influence their eating habits.

✱ Interprets nutrition labels and specifies food product labelling in accordance with EU regulations.

✱ Introduces the main categories of food additives and their impact on health.

✱ Details the process of food testing for fats, carbohydrates and proteins.

✱ Discusses the role and impact of diet on common diseases and how diet can be effective in disease prevention.

✱ Explores the role and effect of diet in the treatment of certain diseases including diabetes, coeliac disease, cystic fibrosis and lactose intolerance.

✱ Discusses the causes, symptoms and effects of various eating disorders.

✱ Explores the strategy of glycogen loading and its effect on the performance of endurance athletes.

✱ Examines the causes and effects of dehydration and the importance of maintaining fluid intake.


QQI Nutrition 5N2006

Students and practitioners of nursing, healthcare, sports science, childcare and any other allied health professions

Anyone interested in the area of nutrition.


Mary McMahon BSc, MSc teaches Nutrition at Greenhills Further Education College, Dublin. She has taught Nutrition for almost 20 years and is passionate about the ability of nutrition to optimise and transform both health and wellbeing

Format: Paperback
Publication Date: 5 March 2021
Pages: 224

The Book of Nutrition


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