First edition
By J. G. Vaughan and P. A. Judd
Over 120 entries
The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this resource offers not only the claims associated with each food, but also the scientific truths behind these claims. The book begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry provides full information on the food's origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support – or refute — these claims. A straightforward and authoritative reference, The Oxford Book of Health Foods is an essential handbook for all who are interested in general health and nutrition.
J. G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants.
Dr. P. A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.
Print edition ISBN: 9780192806802
Publishing history: First published 2003
Copyright: © Oxford University Press, 2003, 2009
Free trials of Oxford Reference Online: Premium Collection are available to institutions - sign up today!
