7th Edition

Fox and Cameron's Food Science, Nutrition & Health

By Michael EJ Lean Copyright 2006
    332 Pages
    by CRC Press

    332 Pages
    by CRC Press

    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.

    Food and its functions
    Enzymes and digestion
    Food, eating, health and disease
    Nutrient dietary requirements and reference values
    Obesity in the twenty-first century
    Fats, oils and lipids
    Milk and dairy products
    Carbohydrates
    Carbohydrate-rich foods
    Amino acids and proteins
    Protein-rich foods
    Water and beverages
    Mineral elements
    Vitamins and other bioactive food constituents
    Fruits, nuts and vegetables
    Methods of cooking
    Diet and health
    Food spoilage and preservation
    Toxins, food-borne infections and food hygiene
    Food contaminants - adulterants and additives

    Biography

    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.