Encyclopedia of Human Nutrition book cover

Encyclopedia of Human Nutrition

The role of nutrition in improving quality of life and combating disease is undeniable - and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic.

The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision.  It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases.

An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level.

Audience

Nutritionists, clinical nutritionists, dietitians and allied health workers will all find this MRW useful. Libraries including university, medical school, public; food industry corporations; and government sectors dealing with nutritional policies will want this MRW in their library.

Hardbound, 2190 Pages

Published: January 2013

Imprint: Academic Press

ISBN: 978-0-12-375083-9

Contents

  • Sample Table of Contents

    For Complete Table of Contents, visit the microsite at www.elsevierdirect.com/HUN3

    1. Adipose Tissue

    2. Adolescents | Nutritional Problems

    3. Adolescent requirements for growth and optimal health

    4. Aging

    5. Alcohol | Absorption, Metabolism and Physiological Effects

    7. Alcohol | Effects of Consumption on Diet and Nutritional Status

    8. Aluminum

    9. Amino Acids | Chemistry and Classification

    10. Amino Acids | Metabolism

    11. Amino Acids | Specific Functions

    13. Antioxidants | Intervention Studies

    16. Appetite | Physiological and Neurobiological Aspects

    17. Appetite | Psychobiological and Behavioral Aspects

    18. Arthritis

    19. Ascorbic Acid | Physiology, Dietary Sources and Requirements

    20. Ascorbic Acid | Deficiency States

    21. Asthma

    22. Behavior

    23. Beverages

    24. Bioavailability

    25. Biofortification

    26. Biotin

    27. Body Composition

    29. Bone | Nutritional Aspects

    30. Brain and Nervous System

    31. Breast Feeding

    32. Burns Patients

    33. Caffeine

    34. Calcium

    36. Cancer | Epidemiology and Associations Between Diet and Cancer

    37. Cancer | Epidemiology of Gastrointestinal Cancers Other Than Colorectal Cancers

    38. Cancer | Epidemiology of Lung Cancer

    39. Cancer | Dietary Management

    40. Cancer | Carcinogenic Substances in Food

    41. Carbohydrates | Chemistry and Classification

    42. Carbohydrates | Regulation of Metabolism

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