| Record ID | ia:foodsciencenutri0000ed6foxb |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodsciencenutri0000ed6foxb/foodsciencenutri0000ed6foxb_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodsciencenutri0000ed6foxb/foodsciencenutri0000ed6foxb_meta.mrc |
LEADER: 03529cam 2200625 a 4500
001 ocm33244019
003 OCoLC
005 20200518042747.0
008 950911s1995 enka 001 0 eng
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050 4 $aTX551$b.F68 1995
082 04 $a641.1$220
084 $a44.21$2bcl
100 1 $aFox, Brian A.$q(Brian Anthony)
245 10 $aFood science, nutrition and health /$cBrian A. Fox, Allan G. Cameron.
250 $a6th ed.
260 $aLondon :$bEdward Arnold,$c1995.
300 $ax, 388 pages :$billustrations ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aPrevious edition: 1989.
500 $aIncludes index.
520 $aThe new 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 and accurate and up-to-date information is provided about this critically important topic. The new edition contains, amongst other new material, information about new Dietary Reference Values, an explanation of why, 'dietary fibre' should now be referred to as 'non-starch polysaccharides' and a new section on vegetarian diets. While principally intended for students of Food Science and Nutrition, Catering and Health subjects, this book will be of interest and value to all those concerned about improving their diet.
505 0 $a1. Food and its functions -- 2. Enzymes and digestion -- 3. Food, health and disease -- 4. Dietary reference values -- 5. Lipids and colloids -- 6. Dairy products -- 7. Carbohydrates -- 8. Carbohydrate foods -- 9. Amino acids and proteins -- 10. Protein foods -- 11. Water and beverages -- 12. Mineral elements -- 13. Vitamins -- 14. Fruit and vegetables -- 15. Methods of cooking -- 16. Diet and health -- 17. Food spoilage and preservation -- 18. Food poisoning and food hygiene -- 19. Food contamination and additives.
650 0 $aNutrition.
650 0 $aFood$xComposition.
650 0 $aFood.
650 22 $aHealth Promotion.
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aFood$xComposition.$2fast$0(OCoLC)fst00930485
650 7 $aNutrition.$2fast$0(OCoLC)fst01042187
650 17 $aVoedingsleer.$2gtt
650 17 $aGezondheid.$2gtt
653 0 $aHumans$aNutrition
700 1 $aCameron, Allan G.$q(Allan Gillies)
938 $aBrodart$bBROD$n53502345$c$39.95
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