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Fox and Cameron's food science, nutrition & health.

By: Contributor(s): Material type: TextTextPublication details: London : Hodder Arnold, 2006.Edition: 7th ed. / [revised and updated by] Michael E.J. LeanDescription: x, 320 p. : ill. ; 25 cmISBN:
  • 9780340809488 (pbk.) :
  • 0340809485 (pbk) :
  • 0340809485
Other title:
  • Food science, nutrition & health
Subject(s): DDC classification:
  • 613.2 LEA
  • 613.2 22
LOC classification:
  • QP141
Contents:
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.
Summary: The seventh edition of this textbook brings together all aspects of nutrition including food science (biochemistry, microbiology and technology), 'healthy eating' and clinical nutrition.
List(s) this item appears in: Nutrition
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone Nursing Collection 613.2 LEA (Browse shelf(Opens below)) 1 Available 215902
Long Loan TUS: Midlands, Main Library Athlone Nursing Collection 613.2 LEA (Browse shelf(Opens below)) 1 Available 215904
Short Loan TUS: Midlands, Main Library Athlone General Lending 613.2 LEA (Browse shelf(Opens below)) 1 Available 215903

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.

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