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

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 - adult. Read more... Abstract: 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 - adult Content: Front Cover Contents Preface to the 7th edition and Acknowledgements Preface to the 6th edition Acronyms/terms used Chapter 1: Food and its functions Chapter 2: Enzymes and digestion Chapter 3: Food, eating, health and disease Chapter 4: Nutrient dietary requirements and reference values Chapter 5: Obesity in the twenty-first century Chapter 6: Fats, oils and lipids Chapter 7: Milk and dairy products Chapter 8: Carbohydrates Chapter 9: Carbohydrate-rich foods Chapter 10: Amino acids and proteins Chapter 11: Protein-rich foods Chapter 12: Water and beverages Chapter 13: Mineral elementsChapter 14: Vitamins and other bioactive food constituents Chapter 15: Fruits, nuts and vegetables Chapter 16: Methods of cooking Chapter 17: Diet and health Chapter 18: Food spoilage and preservation Chapter 19: Toxins, food-borne infections and food hygiene Chapter 20: Food contaminants -- adulterants and additives 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. 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. Covers several aspects of nutrition with a section on clinical nutrition. This book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health. The seventh edition of this textbook brings together all aspects of nutrition including food science (biochemistry, microbiology and technology), 'healthy eating' and clinical nutrition