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.
| Preface to the 7th edition and Acknowledgements |
|
vii | |
| Preface to the 6th edition |
|
ix | |
| Acronyms/terms used |
|
xi | |
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|
1 | (10) |
|
|
|
11 | (12) |
|
Food, eating, health and disease |
|
|
23 | (11) |
|
Nutrient dietary requirements and reference values |
|
|
34 | (5) |
|
Obesity in the twenty-first century |
|
|
39 | (6) |
|
|
|
45 | (31) |
|
|
|
76 | (12) |
|
|
|
88 | (18) |
|
|
|
106 | (26) |
|
|
|
132 | (20) |
|
|
|
152 | (16) |
|
|
|
168 | (18) |
|
|
|
186 | (12) |
|
Vitamins and other bioactive food constituents |
|
|
198 | (21) |
|
Fruits, nuts and vegetables |
|
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219 | (16) |
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|
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235 | (14) |
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|
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249 | (21) |
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Food spoilage and preservation |
|
|
270 | (16) |
|
Toxins, food-borne infections and food hygiene |
|
|
286 | (11) |
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Food contaminants -- adulterants and additives |
|
|
297 | (14) |
| Index |
|
311 | |
Michael E. J. Lean MA MB BChir MD FRCP is Professor of Human Nutrition at the University of Glasgow, Consultant Physician at Glasgow Royal Infirmary, and Visiting Research Fellow at the Centre for Human Nutrition, University of Colorado Health Sciences Centre, USA. He is also Chairman of the Advisory Committee on Research for the Food Standards Agency (London), and was non-executive Director of the Health Education Board for Scotland for eight years.
