Food Science, Nutrition and Health (6 Rev ed)

The new edition of this book aims to bridge 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 emphasized and information about dietary reference values is included, as well as an explanation on why "dietary fibre" should now be referred to as "non-starch polysaccharides", and a new section on vegetarian diets.

While principally intended for students of food science and nutrition, catering and health subjects, it will be of interest to anyone concerned about improving their diet.