Fox and Cameron's Food Science, Nutrition & Health, 7th Edition

Summary:
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.

• New two-colour design and 'textbook' format
• New colour illustrations to enhance the understanding of the subject
• Food Science and Nutrition material broadened by expert contributing author, Wendy Wrieden
• Complex biochemical aspects outlined and clearly explained
• Clinical nutrition expanded
• Pedagogic features including key points and chapter summaries
• Increased focus on the role of nutrition in the management and prevention of disease

Table of Contents:
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

About the Author(s):
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.

Readership:
HND and degree students of nutrition, dietetics and food science. Also, nurses, allied health professionals, catering and hospitality students.