The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
By:
Michael EJ Lean
Imprint: Hodder Arnold
Country of Publication: United Kingdom
Edition: 7th edition
Dimensions:
Height: 246mm,
Width: 189mm,
Spine: 17mm
Weight: 580g
ISBN: 9780340809488
ISBN 10: 0340809485
Pages: 332
Publication Date: 31 March 2006
Audience:
College/higher education
,
Professional and scholarly
,
Professional & Vocational
,
A / AS level
,
Further / Higher Education
Replaced By: 9781444137927
Format: Paperback
Publisher's Status: Active
Food and its functions Enzymes and digestion Food, eating, health and disease Nutrient dietary requirements and reference values Obesity in the twenty-first century Fats, oils and lipids Milk and dairy products Carbohydrates Carbohydrate-rich foods Amino acids and proteins Protein-rich foods Water and beverages Mineral elements Vitamins and other bioactive food constituents Fruits, nuts and vegetables Methods of cooking Diet and health Food spoilage and preservation Toxins, food-borne infections and food hygiene Food contaminants - adulterants and additives
Michael E. J. Lean MA MB BChir MD FRCP is Professor of Human Nutrition at the University of Glasgow, Consultant Physician at Glasgow Royal Infirmary, and Visiting Research Fellow at the Centre for Human Nutrition, University of Colorado Health Sciences Centre, USA. He is also Chairman of the Advisory Committee on Research for the Food Standards Agency (London), and was non-executive Director of the Health Education Board for Scotland for eight years.
