Food science and nutrition

CRC Desk Reference for Nutrition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition.

The Handbook of Clinical Nutrition and Dietetics is a valued text for students and experienced practitioners alike. The 7th Edition combines information on the Nutrition Care Process along with the latest on dietetic protocols & procedures.

McCance and Widdowson's The Composition of Foods Seventh Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK.

This fourth edition brings together a diverse range of experts in nutrition-related areas to discuss recent thinking and discoveries in nutrition, especially in relation to topics that have the greatest capacity to improve human health and nutritional implementation.

This textbook offers a concise, yet comprehensive account of human nutrition, food and nutrition-related health problems, based on the curricula of top universities around the globe. Nutrition is a multidisciplinary science, and as such, the book discusses various aspects of physiology, biochemistry, pathology, immunology, medicine, food science, and other fields related to nutrition.

Understanding Nutrition is a practical and engaging introduction to the core principles of nutrition. With its focus on Australia and New Zealand, the text incorporates current nutrition guidelines, recommendations and public health nutrition issues relevant to those studying and working in nutrition in this region of the world.

This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms. From abalone to zymogens, its coverage spans types of food (including both everyday and little-known foods), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.