Author: Michael Lean

Number of Pages: 320

Cover: Paperback

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.

Key Features of the new edition:

• Entirely new 2-colour design and textbook format
• Pedagogic features including key points and chapter summaries
• New colour illustrations to enhance understanding of the subject
• Food Science and Nutrition material broadened by expert contributing author, Wendy Wrieden
• Increased focus on the role of nutrition in the managament and prevention of disease
• Expanded section on clinical nutrition
• Complex biochemical aspects outlined and clearly explained.