Food science, nutrition and health / Brian A. Fox and Allan G. Cameron.
By: Fox, Brian A. (Brian Anthony) [author]
.
Contributor(s): Cameron, Allan G. (Allan Gillies) [author].
Material type: 
BookPublisher: London : Edward Arnold, 1995Copyright date: ©1995Edition: Sixth edition.Description: x, 388 pages : illustrations ; 22 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0340604832 (paperback).Subject(s): Nutrition | Food -- Composition | Food -- AnalysisDDC classification: 641.1 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Store Item | 641.1 (Browse shelf(Opens below)) | 1 | Available | 00068080 |
Enhanced descriptions from Syndetics:
The 6th edition of this well-established book bridges 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 emphasised, with accurate and up-to-date information about this critically important subject. Although principally intended for students of food science and nutrition, catering and health subjects, it will be of interest and value to all those concerned about improving diet.
Includes bibliographical references (p. 375-377) and index.
Food and its functions -- Enzymes and digestion -- Food, health and disease -- Dietary reference values -- Lipids and colloids -- Dairy products -- Carbohydrates -- Carbohydrate foods -- Amino acids and proteins -- Protein foods -- Water and beverages -- Mineral elements -- Vitamins -- Fruit and vegetables -- Methods of cooking -- Diet and health -- Food spoilage and preservation -- Food poisoning and food hygiene -- Food contamination and additives.