Dictionary of Food Science and Nutrition

Citation

, A. and Black, C. (2007), "Dictionary of Food Science and Nutrition", Nutrition & Food Science, Vol. 37 No. 4, pp. 292-292. https://doi.org/10.1108/nfs.2007.37.4.292.1

This is an absolute must for the book case of anyone involved in nutrition and food science.

This dictionary provides a basic vocabulary of terms used in food science and nutrition. It is ideal for all students of food technology, nutrition and related subjects. It is also ideal for those working in jobs such as catering, dietetics and public or environment health. It could prove especially useful to those for whom English is not a first language.

Each term is explained in clear, straightforward English.

There are also supplements at the back of the book which include nutrient RDAs, sources of nutrients, a body mass index calculator, conversion tables for cooking and a guide to food hygiene procedure, as well as a list of key contacts in the fields of nutrition, health and food production.

Terms covered range from those relating to nutrient types to diets, food chemistry, digestion, metabolism, food labelling, dietary reference values, storage and hygiene of food, catering kitchen equipment and eating for health.

This is an exceptionally useful as well as inexpensive book for anyone involved in the field of food and nutrition.