Revised Edition
The science of food and nutrition is evolving continually. New foods constantly appear in our supermarkets, greengrocers, butchers and delicatessens. What are they? How are they used? Are they good for us? What about the increasing range of processed food? What should we worry about: fat? kilojoules? additives? cholesterol?
This easy-to-use, alphabetically arranged compendium answers all the questions you are likely to ask when it comes to foods, drinks, preservatives, vitamins, health hazards and health promoters, the curious and the commonplace. It is the ideal reference if you want to discover the truth behind the packaging, and sort the factual from the fads, the nutritionally useless from the beneficial.
