Fox and Cameron's food science, nutrition & health.
Fox, Brian A.
Fox and Cameron's food science, nutrition & health. Food science, nutrition & health - 7th ed. / [revised and updated by] Michael E.J. Lean. - London : Hodder Arnold, 2006. - x, 320 p. : ill. ; 25 cm.
Previous ed.: published as Food science, nutrition and health. London: Edward Arnold, 1995.
Includes bibliographical references and index.
1. Food and its functions--2. Enzymes and digestion--3. Food, eating, health and disease--4. Nutrient dietary requirements and reference values--5. Obesity in the twenty-first century--6. Fats, oils and lipids -- 7. Milk and dairy products--8. Carbohydrates-- 9. Carbohydrate-rich foods--10. Amino acids and proteins--11. Protein-rich foods-- 12. Water and beverages-- 13. Mineral elements -- 14.Vitamins and other bioactive food constituents-- 15. Fruits, nuts and vegetables--16. Methods of cooking-- 17. Diet and health --18. Food spoilage and preservation -- 19.Toxins, food-borne infections and food hygiene-- 20. Food contaminants - adulterants and additives.
The seventh edition of this textbook brings together all aspects of nutrition including food science (biochemistry, microbiology and technology), 'healthy eating' and clinical nutrition.
9780340809488 (pbk.) : £19.99 0340809485 (pbk) : Đ19.99 0340809485
Nutrition.
Food--Composition
Health and Wellbeing.
Dietetics & nutrition
Designed / suitable for A & AS Level
Food & beverage technology
Diets & dieting
QP141
613.2 LEA 613.2
Fox and Cameron's food science, nutrition & health. Food science, nutrition & health - 7th ed. / [revised and updated by] Michael E.J. Lean. - London : Hodder Arnold, 2006. - x, 320 p. : ill. ; 25 cm.
Previous ed.: published as Food science, nutrition and health. London: Edward Arnold, 1995.
Includes bibliographical references and index.
1. Food and its functions--2. Enzymes and digestion--3. Food, eating, health and disease--4. Nutrient dietary requirements and reference values--5. Obesity in the twenty-first century--6. Fats, oils and lipids -- 7. Milk and dairy products--8. Carbohydrates-- 9. Carbohydrate-rich foods--10. Amino acids and proteins--11. Protein-rich foods-- 12. Water and beverages-- 13. Mineral elements -- 14.Vitamins and other bioactive food constituents-- 15. Fruits, nuts and vegetables--16. Methods of cooking-- 17. Diet and health --18. Food spoilage and preservation -- 19.Toxins, food-borne infections and food hygiene-- 20. Food contaminants - adulterants and additives.
The seventh edition of this textbook brings together all aspects of nutrition including food science (biochemistry, microbiology and technology), 'healthy eating' and clinical nutrition.
9780340809488 (pbk.) : £19.99 0340809485 (pbk) : Đ19.99 0340809485
Nutrition.
Food--Composition
Health and Wellbeing.
Dietetics & nutrition
Designed / suitable for A & AS Level
Food & beverage technology
Diets & dieting
QP141
613.2 LEA 613.2