A Dictionary of Food and Nutrition

Front Cover
Oxford University Press, UK, Jan 27, 2005 - Cooking - 592 pages
1 Review
This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With 6,000 entries on all aspects of food and nutrition, it will be invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care. - ;Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms such as hyperalimentation and Zeocarb, the dictionary is the most comprehensive of its kind. The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care. -

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About the author (2005)

David A. Bender teaches nutrition and biochemistry to students of medicine as well as of biochemistry, health sciences, human sciences, and nursing. With his late father Arnold E. Bender, he has written Food Tables and Food Labelling (OUP, 1986 and 1991) and Nutrition: A Reference Handbook(OUP, 1996).

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