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    Fox and Cameron's Food Science, Nutrition & Health (Hodder Arnold Publication) (Paperback) By (author) Michael E. J. Lean

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    DescriptionThe 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.

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  • Full bibliographic data for Fox and Cameron's Food Science, Nutrition & Health

    Fox and Cameron's Food Science, Nutrition & Health
    Authors and contributors
    By (author) Michael E. J. Lean
    Physical properties
    Format: Paperback
    Number of pages: 336
    Width: 188 mm
    Height: 242 mm
    Thickness: 16 mm
    Weight: 798 g
    ISBN 13: 9780340809488
    ISBN 10: 0340809485

    B&T Book Type: NF
    BIC E4L: TEC
    Ingram Subject Code: PI
    Libri: I-PI
    LC subject heading:
    B&T Modifier: Region of Publication: 03
    BIC educational purpose qualifier V2: 4KL
    Nielsen BookScan Product Class 3: S9.9T
    BIC subject category V2: VFMD
    Warengruppen-Systematik des deutschen Buchhandels: 16900
    B&T General Subject: 510
    DC22: 613.2
    B&T Merchandise Category: MAJ
    B&T Modifier: Text Format: 06
    BIC subject category V2: TDCT
    LC subject heading: ,
    BISAC V2.8: MED060000
    LC subject heading:
    LC classification: QP141
    BIC subject category V2: 4KL
    LC classification: TX354 .F69 2006
    Thema V1.0: TDCT, VFMD
    7, Revised
    Edition statement
    7th Revised edition
    Illustrations note
    100 colour & 20 b&w illustrations
    Taylor & Francis Ltd
    Imprint name
    Hodder Arnold
    Publication date
    11 May 2006
    Publication City/Country
    Author Information
    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.
    Table of contents
    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