Food Science, Nutrition and Health, 6Ed

Food Science, Nutrition and Health, 6Ed

by Allan Cameron, Brian Fox




The 6th edition of this well-established book bridges the gap between the scientific principles on which good nutrition is based and the day-to-day practice of 'healthy eating'. The basic chemical natures of the important food groups are outlined together with the changes which occur when food is cooked, processed and eaten. The relationship between good nutrition and good health is emphasised, with accurate and up-to-date information about this critically important subject. Although principally intended for students of food science and nutrition, catering and health subjects, it will be of interest and value to all those concerned about improving diet.

Product Details

ISBN-13: 9780340604830
Publisher: Taylor & Francis
Publication date: 02/29/2000
Edition description: REV
Pages: 400
Product dimensions: 10.83(w) x 3.35(h) x (d)

Table of Contents

Food and its functions
Enzymes and digestion
Food, health and disease
Dietary reference values
Lipids and colloids
Dairy products
Carbohydrate foods
Amino acids and proteins
Protein foods
Water and beverages
Mineral elements
Fruit and vegetables
Methods of cooking
Diet and health
Food spoilage and preservation
Food poisoning and food hygiene
Food contaminants and additives
General reading list

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