This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.
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Book Description Wiley, 1996. Hardcover. Book Condition: New. 3. Bookseller Inventory # DADAX0471287199