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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/).
- 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
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
Contents of Volume 2
Contributors to Volume 2
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
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
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
- No. of pages:
- © Academic Press 2020
- 17th July 2020
- Academic Press
- Paperback ISBN:
- eBook ISBN:
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.
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 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.
Distinguished Professor, Department of Food Science and Human Nutrition, Iowa State University, USA
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.
Professor of Pediatrics, The Children's Hospital of Philadelphia and the Perelman School of Medicine, University of Pennsylvania, USA
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.
Beltsville Human Nutrition Research Center of the U.S. Department of Agriculture, Agricultural Research Service (ARS) (retired), USA
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