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Popular literature abounds in unsound statements on food. It is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge, especially of physiology and chemistry. By their immature and sweeping statements from the platform and press, they often bring discredit on a good cause. Matters of health must be primarily based on experience and we must bear in mind that each person can at the most have full knowledge of himself alone, and to a less degree of his family and intimates. The general rules of health are applicable to all alike, but not in their details.…mehr

Produktbeschreibung
Popular literature abounds in unsound statements on food. It is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge, especially of physiology and chemistry. By their immature and sweeping statements from the platform and press, they often bring discredit on a good cause. Matters of health must be primarily based on experience and we must bear in mind that each person can at the most have full knowledge of himself alone, and to a less degree of his family and intimates. The general rules of health are applicable to all alike, but not in their details. Owing to individual imperfections of constitution, difference of temperament and environment, there is danger when one man attempts to measure others by his own standard. …
Autorenporträt
A.W. Duncan is a well-known author and scientist who focuses on nutrition and food science. He is an internationally recognized expert on the chemistry of food and nutrition thanks to his many years of study and teaching expertise. Duncan has devoted most of his career to studying the chemistry of food, including the molecular composition and functions of macronutrients, the importance of vitamins and minerals in the diet, and the chemical characteristics of food additives and pollutants. Moreover, Duncan is renowned for his ability in making complicated scientific concepts understandable to a broad audience of readers. His work is beneficial not just to academics and scientists but to anyone interested in learning the science behind what we eat because of his straightforward and succinct writing style. A.W. Duncan is a well-known and prominent author in the fields of food science and nutrition, and his work has advanced our knowledge of the chemistry of food and its effects on human health.