Nutrition: An Introduction
Book Description
A reference book for everyone studying catering and food science. The book explains what exactly are proteins, fats and carbohydrates and destroys common misconceptions about how to eat a healthy diet. Chapters deal with contemporary eating habits and the link between health and food.
Book Information
Publisher | Hodder Arnold |
Binding | Paperback |
Reading Level | Uncategorized |
# of Pages | 208 |
ISBN-10 | 0340643986 |
ISBN-13 | 978-0340643983 |
Publication Date | 07/06/1995 |
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