Food, Culture, and Civilization in the Far East, Preliminary Edition

This textbook provides a comprehensive introduction to the science of nutrition and its essential role in promoting health and wellness. Beginning with the fundamentals of nutrients, energy balance, and dietary assessment, the text explains how food influences growth, metabolism, and disease prevention. Students are introduced to evidence-based dietary standards, nutrition recommendations, and the methods professionals use to evaluate nutritional status in individuals and populations.

Building on these foundational concepts, the book explores the functions of carbohydrates, proteins, fats, vitamins, minerals, and water, while examining digestion, absorption, metabolism, and energy production. It also discusses nutrition across the lifespan, weight management, physical activity, food safety, and the relationship between diet and chronic diseases such as obesity, diabetes, cardiovascular disease, and cancer.

Throughout the text, scientific concepts are connected to practical applications through case studies, dietary analyses, study guides, and real-world examples. Special attention is given to current topics such as nutrigenomics, sustainability, community nutrition, food policy, and the role of registered dietitians and other nutrition professionals. By combining scientific research with practical dietary guidance, this textbook equips students with the knowledge and critical thinking skills necessary to evaluate nutrition information, make informed food choices, and apply nutrition principles in both personal and professional settings.