Present Knowledge in Nutrition

Present Knowledge in Nutrition

Clinical and Applied Topics in Nutrition

11th Edition - July 17, 2020

Write a review

  • Editors: Bernadette Marriott, Diane Birt, Virginia Stallings, Allison Yates
  • eBook ISBN: 9780128184615
  • Paperback ISBN: 9780128184608

Purchase options

Purchase options
DRM-free (Mobi, EPub, PDF)
Available
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/). 

Key Features

  • Provides an accessible source of the most current, reliable and comprehensive information in the broad field of nutrition
  • Features new chapters on topics of emerging importance, including the microbiome, eating disorders, nutrition in extreme environments, and the role of nutrition and cognition in mental status
  • Covers topics of clinical relevance, including the role of nutrition in cancer support, ICU nutrition, supporting patients with burns, and wasting, deconditioning and hypermetabolic conditions

Readership

Advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. While not designed to be a teaching text, the book has been reportedly adopted for a range of predominately graduate-level courses, including Macronutritional Biochemistry, Advanced Nutrition, Nutrition in Disease, Physiological Chemistry, Principles of Nutrition, Exercise and Weight Control, Micronutrients, and Medical Nutrition Therapy

Table of Contents

  • Contents of Volume 2
    Editor Biographies 
    Contributors to Volume 2 
    Foreword 
    Preface 
    Acknowledgments
     
    Section A. Lifestage Nutrition and Maintaining Health

    1. Infant nutrition 
    STEPHANIE P. GILLEY AND NANCY F. KREBS
    2. Nutrient needs and requirements during growth 
    ELIZABETH PROUT PARKS, MARIA R. MASCARENHAS, AND VI GOH
    3. Maternal nutrient metabolism and requirements in pregnancy 
    KIMBERLY K. VESCO, KAREN LINDSAY, AND MARIE JOHNSON
    4. Nutrient metabolism and requirements in lactation 
    JIMI FRANCIS AND REBECCA EGDORF
    5. Nutrition, aging, and requirements in the elderly 
    IBRAHIM ELMADFA AND ALEXA L. MEYER
    6. Nutrition for sport and physical activity 
    LOUISE M. BURKE AND MELINDA M. MANORE
    7. A ration is not food until it is eaten: nutrition lessons learned from feeding soldiers 
    KARL E. FRIEDL, E. WAYNE ASKEW, AND DAVID D. SCHNAKENBERG
    8. Energy balance: impact of physiology and psychology on food choice and eating behavior
    ALEXANDRA M. JOHNSTONE AND SYLVIA STEPHEN
    9. Eating behaviors and strategies to promote weight loss and maintenance 
    DONNA H. RYAN AND STEPHEN ANTON
    10. Taste, cost, convenience, and food choices 
    ADAM DREWNOWSKI AND PABLO MONSIVAIS

    Section B. Nutrition Monitoring, Measurement, and Regulation

    11. Present knowledge in nutrition -nutrient databases 
    DAVID B. HAYTOWITZ AND PAMELA R. PEHRSSON
    12. Nutrition surveillance 
    KIRSTEN A. HERRICK AND CYNTHIA L. OGDEN
    13. Dietary patterns 
    SARAH A. MCNAUGHTON
    14. Assessment of dietary intake by self-reports and biological markers 
    MARGA C. OCKE´, JEANNE H.M. DE VRIES, AND PAUL J.M. HULSHOF
    15. Establishing nutrient intake values 
    JANINE L. LEWIS AND JOHANNA T. DWYER
    16. Nutrition in labeling 
    ELIZABETH J. CAMPBELL, JAMES E. HOADLEY, AND ROBERT C. POST
    17. Food insecurity, hunger, and malnutrition 
    KATHERINE ALAIMO, MARIANA CHILTON, AND SONYA J. JONES

    Section C. Clinical Nutrition

    18. The role of diet in chronic disease 
    KATHERINE L. TUCKER
    19. Eating disorders 
    RENEE D. RIENECKE, LAURA M. NANCE, AND ELIZABETH M. WALLIS
    20. Diabetes and insulin resistance 
    KIRSTINE J. BELL, STEPHEN COLAGIURI, AND JENNIE  BRAND-MILLER
    21. Hypertension 
    THOMAS A.B. SANDERS
    22. Nutrition and atherosclerotic cardiovascular disease 
    PHILIP A. SAPP, TERRENCE M. RILEY, ALYSSA M. TINDALL, VALERIE K. SULLIVAN, EMILY A. JOHNSTON, KRISTINA S. PETERSEN, AND PENNY M. KRIS-ETHERTON
    23. Nutrition and gastrointestinal disorders 
    CAROLYN NEWBERRY, ELIZABETH PROUT PARKS, AND ASIM MAQBOOL
    24. Kidney disease and nutrition in adults and children 
    NAMRATA G. JAIN, HILDA E. FERNANDEZ, AND THOMAS L. NICKOLAS
    25. Alcohol: the role in nutrition and health 
    PAOLO M. SUTER
    26. Liver disease 
    CRAIG JAMES MCCLAIN, LAURA SMART, SARAH SAFADI, AND IRINA KIRPICH
    27. Nutritional anemias 
    AJIBOLA IBRAHEEM ABIOYE AND WAFAIE W. FAWZI
    28. Nutrition and bone disease 
    RENE´ RIZZOLI
    29. Food allergies, sensitivities, and intolerances 
    STEVE L. TAYLOR AND JOSEPH L. BAUMERT
    30. Nutrition and autoimmune diseases 
    SIMIN NIKBIN MEYDANI, WEIMIN GUO, SUNG NIM HAN, AND DAYONG WU
    31. Specialized nutrition support 
    VIVIAN M. ZHAO AND THOMAS R. ZIEGLER
    32. Nutrition support in critically ill adults and children 
    SHARON Y. IRVING, LIAM MCKEEVER, VIJAY SRINIVASAN, AND CHARLENE COMPHER
    33. Clinical nutrition in patients with cancer 
    ASTA BYE AND ELLISIV LÆRUM-ONSAGER
    34. Specialized nutrition support in burns, wasting, deconditioning, and hypermetabolic conditions 
    JUQUAN SONG, STEVEN E. WOLF, CHARLES E. WADE, AND THOMAS R. ZIEGLER

    Index 

     

     

     


     

Product details

  • No. of pages: 670
  • Language: English
  • Copyright: © Academic Press 2020
  • Published: July 17, 2020
  • Imprint: Academic Press
  • eBook ISBN: 9780128184615
  • Paperback ISBN: 9780128184608

About the Editors

Bernadette Marriott

Bernadette P. Marriott holds the position of Professor, and Nutrition Section Director, Departments of Medicine and Psychiatry, Medical University of South Carolina (MUSC). Bernadette has 35 years of experience in the fields of nutrition, psychology, and comparative medicine with expertise in diet, nutrition and chronic disease. Dr. Marriott has worked in scientific and administration positions in the federal government, the National Academies, universities, and foundations. She was founding director of the Office of Dietary Supplements, NIH and Deputy Director, Food and Nutrition Board, NAS. Her research has focused on both human and animal nutrition and related behavioral studies (in humans: diet and health research, and food labeling; in animals: nonhuman primate nutrition and behavioral ecology). She is currently leading or has recently led research projects funded by the Army, DoD, NSF, NIH, USDA, industry, and foundations. Bernadette Marriott has a BSc in biology/immunology from Bucknell University (1970), a Ph.D. in psychology from the University of Aberdeen, Scotland (1976) and postgraduate training in trace mineral nutrition, comparative medicine, and advanced statistics. She has published extensively, is on a number of national committees and university scientific advisory boards, and is a frequent speaker on diet, dietary supplements and health. In 2016 Dr. Marriott was inducted as a Fellow of the American Society for Nutrition.

Affiliations and Expertise

Professor Emeritus, Division of Gastroenterology and Hepatology, Department of Medicine and Military Division Department of Psychiatry and Behavioral Sciences, Medical University of South Carolina, Charleston, USA

Diane Birt

Diane F. Birt is Distinguished Professor in Food Science and Human Nutrition at Iowa State University. She has B.S. degrees in Home Economics and Chemistry from Whittier College (1971) and a Ph.D. in Nutrition from Purdue University (1975). Her expertise is in diet and cancer prevention and plant components and health promotion. She was at the University of Nebraska Medical Center (1976-1997) before coming to Chair the department of Food Science and Human Nutrition (1997-2004). Dietary prevention of cancer has been a long-standing interest in the Birt laboratory. More recent research has focused on the prevention of colon cancer by slowly digested maize starches using cell culture and animal models that reflect particular genetic changes that are important in human colon cancer development. She was on the Board of Scientific Counselors for the National Toxicology Program (US Department of Health) and the Food and Nutrition Board of the Institute of Medicine, U.S. National Academy of Sciences. In 2015 Dr. Birt was inducted as a Fellow of the American Society for Nutrition and in 2016 she was inducted as a member of the National Academy of Medicine.

Affiliations and Expertise

Distinguished Professor, Department of Food Science and Human Nutrition, Iowa State University, USA

Virginia Stallings

Virginia Stallings is a Professor of Pediatrics at The Children's Hospital of Philadelphia and the Perelman School of Medicine at the University of Pennsylvania and is the recipient of the Jean A Cortner Endowed Chair in Pediatric Gastroenterology and Nutrition. She holds a BS in Nutrition and Food from Auburn University, MS in Nutrition and Biochemistry from Cornell University, and MD from the University of Alabama Birmingham. Her general pediatric residency was completed at the University of Virginia followed by a subspecialty fellowship in nutrition at the Hospital for Sick Children. Over her career at The Children's Hospital of Philadelphia she contributed to clinical care, fellow and faculty training and clinical and translational research in the abnormalities of growth, nutritional status and health of children with chronic diseases and in those in good health. She has served on many National Academy of Sciences committees to advise on child health, nutrition and federal nutrition programs and is a member of the National Academy of Medicine. The American Academy of Pediatrics and American Society for Nutrition have recognized her efforts with awards for science, mentoring, and service.

Affiliations and Expertise

Professor of Pediatrics, The Children's Hospital of Philadelphia and the Perelman School of Medicine, University of Pennsylvania, USA

Allison Yates

Allison A. Yates holds Bachelor’s and Master’s degrees from the University of California at Los Angeles in public health and dietetics, a PhD from the University of California at Berkeley in nutrition, and is a registered dietitian having completed a dietetic internship at the VA Center in Los Angeles. She served on the faculties of the University of Texas Health Science Center in Houston, Emory University School of Medicine, and was the founding Dean of the College of Health and Human Sciences at the University of Southern Mississippi. Her research focused on human protein and energy requirements. In 1994, she was named Director of the Food and Nutrition Board of the Institute of Medicine of the U.S. National Academy of Sciences, where, over a 10-year period, she led the expanded approach to establishing human requirements and recommendations for nutrients (RDAs), termed Dietary Reference Intakes for the United States and Canada. She was appointed Director of the Beltsville Human Nutrition Research Center of the U.S. Department of Agriculture, Agricultural Research Service (ARS) in 2006, and in 2011 became Associate Director for the ARS Beltsville Area region, retiring in 2014. She was inducted as a Fellow of the American Society for Nutrition in 2014.

Affiliations and Expertise

Beltsville Human Nutrition Research Center of the U.S. Department of Agriculture, Agricultural Research Service (ARS) (retired), USA

Ratings and Reviews

Write a review

There are currently no reviews for "Present Knowledge in Nutrition"