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.
- ISBN10 0340604832
- ISBN13 9780340604830
- Publish Date 17 March 1995
- Publish Status Out of Print
- Out of Print 8 November 2009
- Publish Country GB
- Imprint Hodder Arnold
- Edition 6th New edition
- Format Paperback
- Pages 400
- Language English