Food Science, Nutrition and Health

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.

...stunning in its comprehensive coverage of the subject and its readability - a most valuable addition to the bookshelves of students both young and old.
Food Manufacture of the previous edition

The cross-referencing is excellent in the text and the subject matter is highly accurate, interesting and informative, even to those who consider themselves experts in the field.
International Journal of Food Science and Technolo

This book deserves high praise... can be commended as a useful introduction to all who are interested in the effect of diet on human welfare.
British Medical Journal

the book is easy to read and understand and will have become an essential purchase in every university with nutrition and dietetic courses.
Dietetics Today