I enjoyed reading this third edition. Though some texts on nutrition may be more scholarly or less imposing in size, this book accomplishes what the authors wish it to do: "... to show that the business of feeding people now rests on a sound scientific basis, and that the study of human nutrition deserves recognition as a proper academic discipline."
The divisions of the book are simple and logical. A section on food follows a competent, up-todate discussion of the physiology of nutrition. Herein the authors present difficult physiologic concepts succinctly and clearly while avoiding a condescending attitude. The discussions of carbohydrate and fat metabolism are nicely organized and sufficiently comprehensive. Interesting facts, hard to find in other texts, spring up frequently. Did you know, for instance, that mannose is named for manna, a sap from the ash tree and its relative, the tamarisk, the latter commonly found in the Sinai