The seventh edition of this classic book has been entirely revised & updated by one of the leading professors of human nutrition in the UK. Written in a clear & easy-to-read style, the book deals with a wide range of topics, from food microbiology & technology to healthy eating & clinical nutrition. It also tackles the more difficult area of biochemistry & makes the chemical nature of all the important food groups accessible.
Features:
- New two-colour design & 'textbook' format
- New colour illustrations to enhance the understanding of the subject
- Food Science & Nutrition material broadened by expert contributing author, Wendy Wrieden
- Complex biochemical aspects outlined & clearly explained
- Clinical nutrition expanded
- Pedagogic features including key points and chapter summaries
- Increased focus on the role of nutrition in the management & prevention of disease.