This encyclopedia provides comprehensive coverage of all aspects of human nutrition, including clinical applications. Most of the chapters represent brand new expositions of the field, yet the Encyclopedia also includes relevant sections from the Encyclopaedia of Food Science, Food Technology, and Nutrition, which have been revised, updated, and rewritten, plus that reference work's award-winning index system.
Virtually everyone will find the Encyclopedia of Human Nutrition easy to use--from the experienced researcher requiring a specific piece of information to the general reader who needs an overview of a new and unfamiliar topic. The work is highly structured and cross-referenced, and leads the reader to the required information as quickly and as intuitively as possible. Of the more than 270 articles, each offers "links" to related articles and also lists "Further Reading Topics," directing the reader to important texts in that area.
The Encyclopedia takes a truly international approach where relevant. It details various national conventions and standards and explains nutritional policy differences between the developed and developing world. Nutritionists, clinical nutritionists, dietitians, and allied health workers are sure to benefit and make great use of this resource.
Review quote:
"This study is an excellent example of Academic Press's tradition of providing comprehensive information [...] a valuable resource for all medical and university libraries."
--Library Journal, April 15, 2000
"The Encyclopedia of Human Nutrition is a superb attempt to incorporate into one three-volume [set] the many elements of the rapidly expanding science of nutrition. The [set] is timely, given the increased interest in diet and health by the general public worldwide. It is broad based and covers the physiological aspects of nutrient and energy requirements of different populations; measurements of dietary intake and nutritional status; the nutrient composition of the main food groups; associations between diet, lifestyle, and disease; clinical applications of nutrition to improve health; topical issues relating to the food-processing industry; influences affecting food choice and eating behavior; nutritional guidelines and public health policies in both developed and developing countries; international aspects of food labeling; and a range of other, related topics. Any encyclopedia must be international in its content. Appropriately, this [set] has an international editorial board and an international set of authors. The cross-referencing in the table of contents is excellent and helps one find a particular subject easily. Each volume ends with a comprehensive set of tables and charts. The index is excellent and user-friendly in terms of helping the reader find tables, discussions of major topics, and cross references. The format of the index should serve as a template for other comprehensive [works]. In general, the coverage of most of the topics in nutrition, ranging from molecular biology to agriculture and food science and from social sciences in human behavior to clinical medicine, is excellent. The Encyclopedia of Human Nutrition is a superb attempt to produce a comprehensive [work] on human nutrition and should be in the library of every physician and nonphysician interested in the subject"
--Arnold G. Coran, M.D., in THE NEW ENGLAND JOURNAL OF MEDICINE
"A welcome addition to the growing body of reference information about nutrition, this encyclopedia provides comprehensive, but not overly technical coverage of a diverse and complex discipline. Its broad coverage will appeal to a large audience, including clinicians and other medical practitioners, food processors and, those involved with health policy issues, teachers and students of nutrition, and general readers. Entries are topical and arranged alphabetically, with broader topics requiring several articles. Each volume includes a list of contributors and a complete table of contents for the set. There are 'see' references (e.g. 'AIDS see HIV disease'), cross-references, suggestions for further reading at the end of each article, color plates, and a detailed index. The inspiration for the encyclopedia came from the success of the well-received Encyclopedia of Food Science, Food Technology and Nutrition, ed. by R. Macrae, but this new work is very different, encompassing many changes in nutritional science since the early 1990s. Pertinent sections from the earlier work have been revised, updated, and rewritten for the newer title. Essential for all libraries."
--CHOICE
"The current staus of human nutrition is clearly summarized in this three-volume set. The editorial board and the contributors are highly respected academics and practicing nutritionists from around the world. Topic coverage is extensive ranging from nutrition policies in developing countries to pregnancy and steatorrhea. The intended readership is students, researchers, physicians, social workers, and nutritionists, but the writing is such that the work is accessible to the lay reader. An added feature is a Web-accessible electronic version available to libraries at a minimal yearly fee. Recommended for medical, university, and large college and public libraries."
--LIBRARY JOURNAL
"The Encyclopedia is a wonderful resource. I am aware of no other resource that spans such a wide area of nutrition--macronutrients, micronutrients, nutrient requirements through the lifecycle, clinical nutrition, food science, community nutrition, nutritional standards, and specific topics in biochemistry and physiology. I would certainly not hesitate to recommend this Encyclopedia as an excellent resource for any educational environment."
--Dr. Kathryn Silliman, CALIFORNIA STATE UNIVERSITY, CHICO
"This encyclopedia is a three-volume set containing vast amounts of nutrition information for the professional and lay person. The topics are easy to locate, and well organized. Locating specific topics is simplified since there is a complet Table of Contents in the front of each of the volumes. The index is very complete and detailed."
--Journal of Nutrition for the Elderly, Vol. 19, No. 2, 1999
"A major achievement condensing current authoritative reviews on all aspects of nutrition and clinical nutrition. It is an excellent starting point for anyone initiating a research project in nutrition and is well indexed."
--BMA Medical Book Competition
Table of contents:
Adaptation. Adipose Tissue. Adolescents. Aging. Alcohol. Alcoholism. Aluminum. Amino Acids. Anemia. Antioxidants. Appetite. Arthritis. Ascorbic Acid. Behavior. Bioavailability. Biotin. Body Composition. Bone. Brain and Nervous System. Burns Patients. Caffeine. Calcium. Cancer. Carbohydrates. Carcinogens. Carotenoids. Catering. Cereal Grains. Children. Cholecalciferol. Cholesterol. Choline and Lecithin. Chromium. Cobalamins. Coeliac Disease. Cofactors. Colonic Diseases and Disorders. Community Nutrition. Copper. Coronary Heart Disease. Cystic Fibrosis. Cytokines. Dairy Products. Dehydration. Dental Disease. Diabetes Mellitus. Diarrheal Diseases. Dietary Fiber. Dietary Guidelines. Dietary Intake Measurement. Dietary Surveys. Dietetics. Down's Syndrome. Drugs. Eating Disorders. Eggs. Electrolytes. Energy. Energy Metabolism. Epidemiological Studies. Exercise. Famine. Fats and Oils. Fatty Acids. Fertility. Fetal Origins of Disease. Fish. Folic Acid. Food Aid. Food Aid Organizations. Food Allergies. Food Choice. Food Composition Data. Food Contaminants. Food Folklore. Food Fortification. Food Intolerance. Food Processing. Fructose. Fruits and Vegetables. Functional Foods. Galactose. Gall Bladder Disorders. Gastrointestinal Tract. Glucose. Gout. Growth and Development. Health Foods. Heavy Metals. HIV Disease. Hunger. Hyperactivity. Hyperlipidemia. Hypertension. Hypoglycemia. Immunity. Inborn Errors of Metabolism. Infants. Infection. Insulin Resistance. Iodine. Iron. Ketosis. Lactation. Legumes. Lipids. Lipoproteins. Liver Disorders. Magnesium. Malabsorption Syndromes. Malnutrition. Manganese. Meal Size and Frequency. Meat, Poultry, and Meat Products. Microflora of the Intestine. Niacin. Nucleic Acids. Nutrient Requirements. Nutrition Education. Nutrition Policies. Nutritional Labeling. Nutritional Status. Nutritional Support. Nutritional Surveillance. Nuts and Seeds. Obesity. Older People. Osteoporosis. Pantothenic Acid. Parasitism. Phosphorus. Physical Handicap. Phytochemicals. Population, Development, and Nutrition. Potassium. Pregnancy. Premenstrual Syndrome. Probiotics. Prostaglandins and Leukotrienes. Protein. Quasi-Vitamins. Refugees. Religious Customs. Renal Function and Disorders. Retinol. Riboflavin. Salt. Seasonality. Selenium. Smoking. Socioeconomic Status. Sodium. Starvation and Fasting. Steatorrhoea. Stroke. Sucrose. Surgery. Therapeutic Dietetics. Thiamin. Thirst. Tocopherols. Ultratrace Elements. United Nations Children's Fund. Urban Nutrition. Vegetarian Diets. Vitamin B6. Vitamin K. Vitamin Supplementation. Weight Management. World Health Organization. Zinc.
Virtually everyone will find the Encyclopedia of Human Nutrition easy to use--from the experienced researcher requiring a specific piece of information to the general reader who needs an overview of a new and unfamiliar topic. The work is highly structured and cross-referenced, and leads the reader to the required information as quickly and as intuitively as possible. Of the more than 270 articles, each offers "links" to related articles and also lists "Further Reading Topics," directing the reader to important texts in that area.
The Encyclopedia takes a truly international approach where relevant. It details various national conventions and standards and explains nutritional policy differences between the developed and developing world. Nutritionists, clinical nutritionists, dietitians, and allied health workers are sure to benefit and make great use of this resource.
Review quote:
"This study is an excellent example of Academic Press's tradition of providing comprehensive information [...] a valuable resource for all medical and university libraries."
--Library Journal, April 15, 2000
"The Encyclopedia of Human Nutrition is a superb attempt to incorporate into one three-volume [set] the many elements of the rapidly expanding science of nutrition. The [set] is timely, given the increased interest in diet and health by the general public worldwide. It is broad based and covers the physiological aspects of nutrient and energy requirements of different populations; measurements of dietary intake and nutritional status; the nutrient composition of the main food groups; associations between diet, lifestyle, and disease; clinical applications of nutrition to improve health; topical issues relating to the food-processing industry; influences affecting food choice and eating behavior; nutritional guidelines and public health policies in both developed and developing countries; international aspects of food labeling; and a range of other, related topics. Any encyclopedia must be international in its content. Appropriately, this [set] has an international editorial board and an international set of authors. The cross-referencing in the table of contents is excellent and helps one find a particular subject easily. Each volume ends with a comprehensive set of tables and charts. The index is excellent and user-friendly in terms of helping the reader find tables, discussions of major topics, and cross references. The format of the index should serve as a template for other comprehensive [works]. In general, the coverage of most of the topics in nutrition, ranging from molecular biology to agriculture and food science and from social sciences in human behavior to clinical medicine, is excellent. The Encyclopedia of Human Nutrition is a superb attempt to produce a comprehensive [work] on human nutrition and should be in the library of every physician and nonphysician interested in the subject"
--Arnold G. Coran, M.D., in THE NEW ENGLAND JOURNAL OF MEDICINE
"A welcome addition to the growing body of reference information about nutrition, this encyclopedia provides comprehensive, but not overly technical coverage of a diverse and complex discipline. Its broad coverage will appeal to a large audience, including clinicians and other medical practitioners, food processors and, those involved with health policy issues, teachers and students of nutrition, and general readers. Entries are topical and arranged alphabetically, with broader topics requiring several articles. Each volume includes a list of contributors and a complete table of contents for the set. There are 'see' references (e.g. 'AIDS see HIV disease'), cross-references, suggestions for further reading at the end of each article, color plates, and a detailed index. The inspiration for the encyclopedia came from the success of the well-received Encyclopedia of Food Science, Food Technology and Nutrition, ed. by R. Macrae, but this new work is very different, encompassing many changes in nutritional science since the early 1990s. Pertinent sections from the earlier work have been revised, updated, and rewritten for the newer title. Essential for all libraries."
--CHOICE
"The current staus of human nutrition is clearly summarized in this three-volume set. The editorial board and the contributors are highly respected academics and practicing nutritionists from around the world. Topic coverage is extensive ranging from nutrition policies in developing countries to pregnancy and steatorrhea. The intended readership is students, researchers, physicians, social workers, and nutritionists, but the writing is such that the work is accessible to the lay reader. An added feature is a Web-accessible electronic version available to libraries at a minimal yearly fee. Recommended for medical, university, and large college and public libraries."
--LIBRARY JOURNAL
"The Encyclopedia is a wonderful resource. I am aware of no other resource that spans such a wide area of nutrition--macronutrients, micronutrients, nutrient requirements through the lifecycle, clinical nutrition, food science, community nutrition, nutritional standards, and specific topics in biochemistry and physiology. I would certainly not hesitate to recommend this Encyclopedia as an excellent resource for any educational environment."
--Dr. Kathryn Silliman, CALIFORNIA STATE UNIVERSITY, CHICO
"This encyclopedia is a three-volume set containing vast amounts of nutrition information for the professional and lay person. The topics are easy to locate, and well organized. Locating specific topics is simplified since there is a complet Table of Contents in the front of each of the volumes. The index is very complete and detailed."
--Journal of Nutrition for the Elderly, Vol. 19, No. 2, 1999
"A major achievement condensing current authoritative reviews on all aspects of nutrition and clinical nutrition. It is an excellent starting point for anyone initiating a research project in nutrition and is well indexed."
--BMA Medical Book Competition
Table of contents:
Adaptation. Adipose Tissue. Adolescents. Aging. Alcohol. Alcoholism. Aluminum. Amino Acids. Anemia. Antioxidants. Appetite. Arthritis. Ascorbic Acid. Behavior. Bioavailability. Biotin. Body Composition. Bone. Brain and Nervous System. Burns Patients. Caffeine. Calcium. Cancer. Carbohydrates. Carcinogens. Carotenoids. Catering. Cereal Grains. Children. Cholecalciferol. Cholesterol. Choline and Lecithin. Chromium. Cobalamins. Coeliac Disease. Cofactors. Colonic Diseases and Disorders. Community Nutrition. Copper. Coronary Heart Disease. Cystic Fibrosis. Cytokines. Dairy Products. Dehydration. Dental Disease. Diabetes Mellitus. Diarrheal Diseases. Dietary Fiber. Dietary Guidelines. Dietary Intake Measurement. Dietary Surveys. Dietetics. Down's Syndrome. Drugs. Eating Disorders. Eggs. Electrolytes. Energy. Energy Metabolism. Epidemiological Studies. Exercise. Famine. Fats and Oils. Fatty Acids. Fertility. Fetal Origins of Disease. Fish. Folic Acid. Food Aid. Food Aid Organizations. Food Allergies. Food Choice. Food Composition Data. Food Contaminants. Food Folklore. Food Fortification. Food Intolerance. Food Processing. Fructose. Fruits and Vegetables. Functional Foods. Galactose. Gall Bladder Disorders. Gastrointestinal Tract. Glucose. Gout. Growth and Development. Health Foods. Heavy Metals. HIV Disease. Hunger. Hyperactivity. Hyperlipidemia. Hypertension. Hypoglycemia. Immunity. Inborn Errors of Metabolism. Infants. Infection. Insulin Resistance. Iodine. Iron. Ketosis. Lactation. Legumes. Lipids. Lipoproteins. Liver Disorders. Magnesium. Malabsorption Syndromes. Malnutrition. Manganese. Meal Size and Frequency. Meat, Poultry, and Meat Products. Microflora of the Intestine. Niacin. Nucleic Acids. Nutrient Requirements. Nutrition Education. Nutrition Policies. Nutritional Labeling. Nutritional Status. Nutritional Support. Nutritional Surveillance. Nuts and Seeds. Obesity. Older People. Osteoporosis. Pantothenic Acid. Parasitism. Phosphorus. Physical Handicap. Phytochemicals. Population, Development, and Nutrition. Potassium. Pregnancy. Premenstrual Syndrome. Probiotics. Prostaglandins and Leukotrienes. Protein. Quasi-Vitamins. Refugees. Religious Customs. Renal Function and Disorders. Retinol. Riboflavin. Salt. Seasonality. Selenium. Smoking. Socioeconomic Status. Sodium. Starvation and Fasting. Steatorrhoea. Stroke. Sucrose. Surgery. Therapeutic Dietetics. Thiamin. Thirst. Tocopherols. Ultratrace Elements. United Nations Children's Fund. Urban Nutrition. Vegetarian Diets. Vitamin B6. Vitamin K. Vitamin Supplementation. Weight Management. World Health Organization. Zinc.