All aspects of nutrition are brought together in the new edition of this classic textbook. With an expanded section on clinical nutrition, the book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health.
All aspects of nutrition are brought together in the new edition of this classic textbook. With an expanded section on clinical nutrition, the book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health.
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.
Inhaltsangabe
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
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
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