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Food, diet and obesity (ISBN 978-1-85573-958-1)

Obesity is a global epidemic, with large proportions of adults and children overweight or obese in many developed and developing countries. As a result, there is an unprecedented level of interest and research on the complex interactions between our genetic susceptibility, diet and lifestyle in determining individual risk of obesity. With its distinguished editor and international team of contributors, this collection sums up the key themes in weight control research, focusing on their implications and applications for food product development and consumers.

Improving the fat content of foods (ISBN 978-1-85573-965-9)

Dietary fats have long been recognised as having a major impact on health, negative in the case of consumers' excessive intake of saturated fatty acids, positive in the case of increasing consumers' intake of long chain n-3 polyunsaturated fatty acids. However, progress in ensuring that consumers achieve a nutritionally optimal fat intake has been slow. This important collection reviews the range of steps needed to improve the fat content of foods whilst maintaining sensory quality.

Benders' dictionary of nutrition and food technology (8th edition) (ISBN 978-1-84569-051-9)

A new edition of this classic reference work. Updated to reflect recent advances in food science (for example an increased number of entries on genetics) and with broader coverage of food technology, this dictionary will remain an essential tool for all those who work in nutrition and food sciences.

Details of these books and a complete list of Woodhead's titles can be obtained by:

• visiting our web site at

• contacting Customer Services (e-mail: [email protected] com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 130; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB21 6AH, England)

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