Handbook of Nutrition and Food

3. New Auflage 2013
ISBN: 978-1-4665-0571-1
Verlag: Taylor & Francis Inc

Buch, Englisch, 1136 Seiten, Format (B × H): 216 mm x 279 mm, Gewicht: 2903 g

The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures, and updates to most of the previously existing chapters. Part I is devoted to food, including its composition, constituents, labeling, and analysis. There is also a chapter on the laws that regulate food and its protection.

Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice.

New to this edition:

- More websites cited for accessing large data sets

- A complete chapter on food intake regulation

- Several chapters relating to the legal aspects of food (food law, food labeling)

- Additional focus on food sanitation and food safety

- Expanded coverage of drugs and nutrition

- Integration of major health issues with a significant number of new disease chapters, including nutrition and immune function, dental health, renal disease, brain function, frail elderly and hospitalized patients, and food addiction and obesity

- New chapters on nutrition and genetics, which include epigenetics and polymorphism–nutrient interactions

Zielgruppe

Nutritionists, dietitians, medical researchers, physicians, food scientists, community nutritionists, libraries (professional and public), and government agencies such as USDA, NIH, and FDA.

Autoren/Hrsg.

Berdanier, Carolyn D.

Dwyer, Johanna T.

Heber, David

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Part I: Food. Part II: Nutrition Science. Part III: Nutrition Throughout Life. Part IV: Assessment. Part V: Clinical Nutrition.

Über Autor(innen)

Carolyn D. Berdanier, PhD, is professor emerita, nutrition and cell biology, University of Georgia in Athens. She earned her BS from the Pennsylvania State University and her MS and PhD from Rutgers University. She has had a long and productive career in nutrition. Her publication record includes 135 research publications in peer-reviewed journals, 20 books either authored or edited, 55 chapters in multi-authored books, 30 invited reviews, and numerous short reviews in Nutrition Reviews and papers in the lay nutrition magazine, Nutrition Today. She has received numerous awards for her scientific work. She is a member of the American Society of Nutrition Science, Society for Experimental Biology and Medicine, the American Physiology Society, and the American Diabetes Association.

Johanna Dwyer, DSc, is professor of medicine (nutrition) and community health at the Tufts University Medical School and professor of nutrition at Tufts University Friedman School of Nutrition Science and Policy. She is also a senior scientist at the Jean Mayer/USDA Human Nutrition Research Center on Aging at Tufts University. Her major research interest is in flavonoids, population-based nutrition surveys, and nutrition policy. Dr. Dwyer is the director of the Frances Stern Nutrition Center at Tufts Medical Center.

From 2003 to 2011, Dr. Dwyer served part time as senior nutrition scientist, Office of Dietary Supplements, National Institutes of Health. She now serves as a scientific consultant in the same capacity, where she is responsible for several large projects, including studies of dietary supplement motivation and use, development of an analytically substantiated dietary supplement database and other dietary supplement databases, development of research on the assessment of dietary supplement intake, and other topics. Dr. Dwyer received her DSc and MSc from the Harvard School of Public Health, an MS from the University of Wisconsin, and completed her undergraduate degree with distinction from Cornell University. She is the author or coauthor of more than 250 research articles and 300 review articles published in scientific journals. She also serves as the editor of Nutrition Today.

David Heber, MD, PhD, is professor of medicine and public health, chief of the Division of Clinical Nutrition, and director of the Center for Human Nutrition at UCLA. He received his medical degree from Harvard Medical School and his PhD in physiology from UCLA. Dr. Heber is board certified in internal medicine and endocrinology and metabolism by the American Board of Internal Medicine and as a physician nutrition specialist by the American Board of Physician Nutrition Specialists. He served as a director of the Certification Board for Nutrition Specialists and is a former chair of the Medical Nutrition Council of the American Society for Nutrition. He is a councilor and fellow of The Obesity Society. He has written over 200 peer-reviewed scientific articles, over 60 book chapters, 2 professional texts, and 4 books for the public. His main research interests are obesity treatment and nutrition for cancer prevention and treatment.