|
from C.H.I.P.S.
to Food edited by Dr. Judith Buttriss
This exciting and important book comprises the comprehensive and authoritative independent report of the British Nutrition Foundation's Task Force on Adverse Reactions to Food. The Task Force was invited by the Council of the British Nutrition Foundation to review, analyse, report and make recommendations on adverse reactions to food.
Adverse Reactions to Food's main focus is food intolerance with a brief coverage of food aversion and food poisoning. Chapters in the book are divided into sections. The first section considers the immune system, how nutrition influences immune functions, the epidemiology of food intolerance, non-immunological food intolerance and current thinking about sensitisation in early life. Following chapters cover specific forms of food intolerance, including lactose intolerance and coeliac disease, diagnosis and management, and consumer issues such as labling of allergens and the efforts of manufacturers to reduce cross contamination with allergens.
The final sections of the book cover the conclusions of the Task Force and the important reccommendations made, which should be considered by all those involved in this area. There is also a questions answers chapter covering topical media issues.
Adverse Reactions to Food provides core information for a wide range of health professionals including dietitians, nutritionists, general and family practitioners and community nurses (e.g. school nurses, practice nurses and health visitors), immunologists and all those involved in work on food allergens and intolerance. Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference in nutrition, dietetics, food science, public health, pharmacy, nursing and medicine.
Contents
Appendix: Food Additives
to see books • videos • cd-roms of related interest
|
