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Adverse Reactions to Food (British Nutrition Foundation) [Paperback]

Dr. Judy Buttriss (Editor), BNF (British Nutrition Foundation) (Editor)
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Review

"...some of the most eminent practitioners in the field have contributed to this book, it is no surprise that it is an excellent and very exhaustive resume of the topic. Although a different author wrote each chapter, the skilful editing ensures that all the chapters are written in the same style." (Isabel Skypala, Journal of Human Nutrition & Dietetics, August 2002)

"Questions on food allergy and intolerance, plus the answers (this chapter alone makes the book valuable – the complex questions are answered in a language that all can understand and interpret).
A must–read for nutritionists, dieticians, medics and food scientists/technologists." (Food & Beverage Reporter 2004)

Product Description

Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must–have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.
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Inside This Book (Learn More)
First Sentence
In this Task Force report, the phrase Adverse Reactions to Food is used as the umbrella term to describe a range of different types of responses to food, in particular food intolerance, food aversion and food poisoning (Fig. 1.1). Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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