Mark, Jenny and Paul together with Ruth Charrondiere from FAO have authored a chapter entitled “Food Composition” for the newly published Nutrition Society Textbook “Public Health Nutrition”. This, second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research.
The book, edited by Professor Judith Buttriss (British Nutrition Foundation), Dr Ailsa Welch (University of East Anglia) Dr John Kearney (Dublin Institute of Technology) and Professor Susan Lanham-New (University of Surrey) is intended for all those with an interest in nutritional science, including nutritionists, food scientists, medics and allied health professionals as well as undergraduate and postgraduate students.