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A Dictionary of Food and Nutrition

David A. Bender

Fourth edition


Published online January 2014 | e-ISBN: 9780191752391 | DOI: https://dx.doi.org/10.1093/acref/9780191752391.001.0001

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Over 8,000 entries

This dictionary offers jargon-free entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms.

From abalone to zymogens, its coverage spans types of food (including both everyday and little-known foods), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. This new edition includes expanded coverage of food safety and relevant organizations, and of the nutritional information included for many foodstuffs. It also incorporates over 40 new line drawings, including numerous illustrations of the chemical structures of nutrients.

It is an essential resource for students of nutrition, dietetics, food science, and health and human sciences; professionals within the food industry, including nutritionists, cooks, and food manufacturers; and anyone interested in food who wants to discover more about what they eat.

Book.  8071 pages.  221131 words.  Illustrated.

Subjects: Cookery, Food, and Drink

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Table of Contents

abalone in A Dictionary of Food and Nutrition

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abboccato in A Dictionary of Food and Nutrition

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ABC protein in A Dictionary of Food and Nutrition

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abdug in A Dictionary of Food and Nutrition

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abetalipoproteinaemia in A Dictionary of Food and Nutrition

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abiu in A Dictionary of Food and Nutrition

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abocada in A Dictionary of Food and Nutrition

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absinthe in A Dictionary of Food and Nutrition

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absolute alcohol in A Dictionary of Food and Nutrition

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AC in A Dictionary of Food and Nutrition

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