Text| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 613.2 FOX (Browse shelf(Opens below)) | 1 | Available | 39002000238478 | ||
| Standard Loan | Moylish Library Main Collection | 613.2 FOX (Browse shelf(Opens below)) | 2 | Available | 39002000184417 | ||
| Standard Loan | Moylish Library Main Collection | 613.2 FOX (Browse shelf(Opens below)) | 3 | Checked out | 30/06/2020 | 39002000184474 | |
| Standard Loan | Moylish Library Main Collection | 613.2 FOX (Browse shelf(Opens below)) | 4 | Available | 39002000184466 |
Enhanced descriptions from Syndetics:
The 6th 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, with accurate and up-to-date information about this critically important subject. Although principally intended for students of food science and nutrition, catering and health subjects, it will be of interest and value to all those concerned about improving diet.
Includes bibliographies and index.