Iron is a key element in nutrition. It has a central role in energy metabolism of living cells and iron deficiency anaemia is one of the world's most common nutritional deficiency diseases. The Iron Task Force is a committee of acknowledged experts in the field of iron biochemistry and metabolism. The members were invited by the British Nutrition Foundation to review the current state of knowledge of the nutritional and physiological significance of this most important element. Iron: Nutritional and physiological significance is a thorough review of the subject by experts.

This extremely important book is the comprehensive and authoritative independent consensus report of the British Nutrition Foundation's Task Force on Obesity. The Task Force was invited by the Council of the British Nutrition Foundation to review the present state of knowledge of the causes, consequences, prevention and treatment of obesity, and to prepare a report and should it see fit, to draw conclusions, make recommendations and identify areas for future research.

Obesity is an authoritative and definitive landmark publication covering all major aspects of this vitally important...

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.

This title covers in detail the full range of substances in foods considered to have a protective and positive health effect. Contents include detailed information on major foods and beverages, the content and role of protective substances within them, the effects of food processing and public health issues. The Task Force of well-known and respected scientists under the chairmanship of Professor Malcolm Jackson, have written a book that should be of interest and use to nutritionists and dietitians, health professionals and food industry personnel.

Year on year, countries across the world continue to see an increase in life expectancy, largely attributed to the impact of modern medicine and disease eradication. There is now increasing evidence that environmental factors such as diet and lifestyle also have a significant role to play. However with this increase in years there often comes an unfortunate rise in chronic morbidity, with the quality of later life severely compromised by ill health. With age being the single greatest risk factor for a large proportion of common medical conditions, this latest report from the British Nutrition...