Manual of Nutrition (10 Revised edition)

From proteins to processing, digestion to diet, this manual takes a detailed look at the broad science of nutrition.

The roles of nutrients in the body, the foods that provide them and effects of cooking and processing are described.

Nutritional needs of different sections of the population are also discussed.

The importance of various foods in the diet is evaluated, and guidance is given on meal and diet planning.

Information on additives and legislation on food labelling is included, with a useful table of values for the typical nutrient content of a wide range of common foods.

The book's readership includes food scientists, researchers and dieticians.