The Chemistry of Food and Nutrition

** "The Chemistry of Food and Nutrition" by A. W. Duncan is a scientific exploration, written to uncover the nutritional value of foods and their significance in human health, especially related to vegetarian lifestyles and informed dietary choices. As it starts readers learn about the definition of food types, emphasizing food's role in repair, growth, and energy that goes beyond simple categorizations. The author highlights the importance of inorganic compounds like water and minerals and organic compounds such as carbohydrates and proteins while noting individual needs and how the body adjusts to diverse nourishments, giving the information needed for further exploration of food chemistry. **