Food, eating and nutrition: a multidisciplinary approach

The first aim of the book Food, Eating and Nutrition: A multidisciplinary approach was to explore the common ground between all the professionals working within or around the area of the mouth and on the mechanics of eating food such as dentists, speech pathologists, lactation consultants or otolaryngologists. However, this project, over time, thanks to the contributions of many specialists, has come to include the impact of food on the whole body by focusing on functions, organs and on how eating keeps us in health or in disease. The authors also covered the topic of social, cultural, and geographical influence on nutrition. Consisting of 38 chapters divided into six sections, the book covers not only topics such as chewing, malocclusion, obesity and diabetes but also the impact of food on kidneys, eyes, and the cardiovascular system, just to name a few. The authors explored the impact of eating and nutrition on the human body from birth to old age, from our social mores to religious rites, and even from eating in microgravity to the impact of eating on professional scuba divers. This book supports the work of a wide variety of professionals as it allows a multidisciplinary awareness of how these topics are examined and managed differently but in a complementary fashion. In the end, it may also be useful to parents and teachers as well since they are on the forefront of prevention of diseases and promotion of wellbeing, one forkful at the time.