Mark Wahlqvist's Food and Nutrition is widely regarded as the most authoritative introduction to nutrition and dietetics in the region. It offers a comprehensive overview of the biochemistry of foods, nutrition issues at different life stages, dietary disorders, and the social, political and environmental contexts of food production and consumption. This new edition has been completely revised and significantly expanded to encompass recent developments in science, technology and policy. It includes new material on genetics, food law, food production, and using the internet as an information source. Chapters are extensively illustrated with data and diagrams. Food and Nutrition is an indispensable student text and a handy professional reference.