A. W. Duncan's The Chemistry of Food and Nutrition dives into the science behind the food we eat and its impact on our health. Here's a breakdown of what you can expect:
- Macronutrients, Vitamins, and Minerals: The book delves into the chemical composition and function of the major building blocks of our diet: carbohydrates, proteins, fats, vitamins, and minerals. It explains how these nutrients play crucial roles in our bodies.
- Food Additives and Contaminants: Duncan explores the chemistry of food additives and contaminants. This likely includes explaining their purpose, chemical characteristics, and potential health effects.
- Focus on Health: By understanding the chemistry of food, the book aims to guide readers towards making informed dietary choices to support overall health and well-being.
Target Audience:
- The book might be geared towards students with a basic understanding of chemistry who are interested in nutrition.
- It could also be a valuable resource for individuals who want a deeper scientific understanding of the food they consume.
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