A Dictionary of Food and Nutrition

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Fully revised and updated, this leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health, including 150 entries new to this edition. From absinthe to zymogens, the volume offers jargon-free definitions that clearly explain even the most technical of nutritional terms, covering types of food (including everyday foods, little-known foods such as payusnaya, and dishes from around the world, from accoub and fair maids to mushy peas and zakuska), nutritional information, vitamins, minerals, and much more. The new edition includes expanded coverage of key scientific areas including genomics, proteomics and metabolomicsand provides recommended web links for many entries, kept up to date and easily accessible via the Dictionary of Food and Nutrition companion website. With useful appendix material, including RDA lists, it is an essential resource for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating. Key Feature Expanded coverage of key scientific areas including genomics, proteomics, and metabolomics Clear guidance on which foods are good sources of major nutrients Web links for many entries, easily accessible and kept up to date via the Dictionary of Food and Nutrition companion website Over 6,150 jargon-free entries on all aspects of food and nutrition, diet and health Fully revised and updated content Food and dishes from around the world - from accoub and fair maids to mushy peas and zakuska

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David A. Bender is Senior Lecturer in the Department of Biochemistry and Molecular Biology, at University College London.