eBook Encyclopedia of Human Nutrition, 3rd Edition

  • Published By:
  • ISBN-10: 0123848857
  • ISBN-13: 9780123848857
  • DDC: 612.3
  • Grade Level Range: College Freshman - College Senior
  • 3200 Pages | eBook
  • Original Copyright 2013 | Published/Released February 2014
  • This publication's content originally published in print form: 2013
  • Price:  Sign in for price

About

Overview

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.



  • Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries
  • Approximately 30% new content ensures readers have the latest research information
  • Extensive cross-referencing provides key connections between topics in this multidisciplinary field
  • Presents current information on relationships between disease and nutrition
  • Covers thoroughly topics ranging from nutrient biochemistry and function¬†to clinical nutrition and the epidemiology of diet, health and disease.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Editor-in-Chief Biography.
Co-Editors Biography.
Editors.
Editorial Advisory Board.
Contributors to Volume 1.
Contents of All Volumes.
Contributors.
Preface.
Guide to Use of the Encyclopedia.
1: Adipose Tissue.
2: Structure, Function and Metabolism.
3: Adolescents.
4: Nutritional Problems of Adolescents.
5: Requirements for Growth and Optimal Health.
6: Aging.
7: Alcohol.
8: Absorption, Metabolism, and Physiological Effects.
9: Effects of Consumption on Diet and Nutritional Status.
10: Aluminum.
11: Amino Acids.
12: Chemistry and Classification.
13: Metabolism.
14: Specific Functions.
15: Antioxidants.
16: Appetite.
17: Physiological and Neurobiological Aspects.
18: Psychobiological and Behavioral Aspects.
19: Arthritis.
20: Asthma.
21: Behavior.
22: Effects of Diet on Behavior.
23: Beverages and Health.
24: Bioavailability.
25: Biochemical Indices.
26: Biofortification.
27: Biotin.
28: Physiology, Dietary Sources, and Requirements.
29: Body Composition.
30: Brain and Nervous System.
31: Biology, Metabolism, and Nutritional Requirements.
32: Breast Feeding.
33: Burns Patients.
34: Caffeine.
35: Calcium.
36: Cancer.
37: Carcinogenic Substances in Food.
38: Dietary Management.
39: Epidemiology and Associations Between Diet and Cancer.
40: Epidemiology of Gastrointestinal Cancers Other than Colorectal Cancers.
41: Epidemiology of Lung Cancer.
42: Carbohydrates.
43: Chemistry and Classification.
44: Regulation of Metabolism.
45: Requirements and Dietary Importance.
46: Carotenoids.
47: Chemistry, Sources and Physiology.
48: Health Effects.
49: Celiac Disease.
50: Cereal Grains.
51: Cerebral Palsy.
52: Nutritional Aspects.
53: Children.
54: Nutritional Requirements.
55: Cholesterol.
56: Factors Determining Blood Levels.
57: Sources, Absorption, Function, and Metabolism.
58: Choline and Phosphatidylcholine.
59: Chromium.
60: Cofactors.
61: Inorganic.
62: Organic.
63: Colon.
64: Structure, Function, and Disorders.
65: Copper.
66: Coronary Heart Disease.
67: Lipid Theory.
68: Prevention.
69: Cystic Fibrosis.
70: Cytokines.
71: Nutritional Aspects.
Title Page.
Contents.
Contributors to Volume 2.
1: Dehydration.
2: Dental Disease.
3: Etiology and Epidemiology.
4: Diabetes Mellitus.
5: Classification and Chemical Pathology.
6: Dietary Management.
7: Etiology and Epidemiology.
8: Diarrheal Diseases.
9: Dietary Fiber.
10: Physiological Effects and Health Outcomes.
11: Role in Nutritional Management of Disease.
12: Dietary Guidelines, International Perspectives.
13: Dietary Intake Measurement.
14: Methodology.
15: Dietary Modulation of Inflammation.
16: Dietary Surveys.
17: Surveys of Food Intake in Groups and Individuals.
18: Down's Syndrome.
19: Nutritional Aspects.
20: Drug–Nutrient Interactions.
21: Early Origins of Disease.
22: Fetal.
23: Non-Fetal.
24: Eating Disorders.
25: Anorexia Nervosa.
26: Binge Eating.
27: Bulimia Nervosa.
28: Eggs.
29: Electrolytes.
30: Acid–Base Balance.
31: Energy.
32: Adaptation.
33: Balance.
34: Energy Expenditure.
35: Doubly Labeled Water.
36: Indirect Calorimetry.
37: Energy Metabolism.
38: Energy Requirements.
39: Famine.
40: Causes, Consequences, and Responses.
41: Fats and Oils.
42: Fatty Acids.
43: Health Effects of Omega-6 Polyunsaturated Fatty Acids.
44: Health Effects of Saturated Fatty Acids.
45: Metabolism.
46: Fertility.
47: Fiber.
48: Physiological and Functional Effects.
49: Resistant Starch and Oligosaccharides.
50: Fish and Seafood.
51: Nutritional Value.
52: Folic Acid.
53: Food Allergies.
54: Diagnosis and Management.
55: Food Choice.
56: Behavioral Aspects.
57: Food Composition Data.
58: Food Culture.
59: Food Fortification.
60: Programs.
61: Technological Aspects.
62: Food Intolerance.
63: Food Safety.
64: Bacterial Contamination.
65: Heavy Metals.
66: Mycotoxins – Occurrence and Toxic Effects.
67: Other Contaminants.
68: Pesticides.
69: Food Security.
70: Fructose.
71: Absorption and Metabolism.
72: Functional Foods.
73: Health Effects and Clinical Applications.
74: Glucose.
75: Chemistry and Dietary Sources.
76: Glucose Tolerance.
77: Metabolism and Maintenance of Blood Glucose Level.
78: Glycemic Index.
79: Growth and Development.
80: Physiological Aspects.
81: Growth Monitoring.
82: Health Disparities.
83: Homocysteine.
84: Hunger.
85: Hyperactivity.
86: Nutritional Aspects.
87: Hyperlipidemia.
88: Overview.
89: Prevention and Management.
90: Hypertension.
91: Dietary Factors.
92: Hypoglycemia.
Title Page.
Contents.
Contributors to Volume 3.
1: Inborn Errors of Metabolism.
2: Classification and Biochemical Aspects.
3: Nutritional Management of Phenylketonuria.
4: Infection.
5: Nutritional Management in Adults.
6: Iodine.
7: Deficiency Disorders and Prevention Programs.
8: Physiology, Dietary Sources, and Requirements.
9: Iron.
10: Physiology, Dietary Sources, and Requirements.
11: Ketosis.
12: Lactation.
13: Dietary Requirements.
14: Physiology.
15: Lactose Intolerance.
16: Legumes.
17: Lipoproteins.
18: Liver Disorders.
19: Nutritional Management.
20: Low Birth Weight and Preterm Infants.
21: Causes, Prevalence, and Prevention.
22: Nutritional Management.
23: Lung Diseases.
24: Lycopenes and Related Compounds.
25: Magnesium.
26: Malabsorption Syndromes.
27: Nutritional Management.
28: Malnutrition.
29: Secondary, Diagnosis And Management.
30: Manganese.
31: Meal Size and Frequency.
32: Effect on Absorption and Metabolism.
33: Meat, Poultry, and Meat Products.
34: Nutritional Value.
35: Microbiota of the Intestine.
36: Prebiotics.
37: Probiotics.
38: Niacin and Pellagra.
39: Nucleic Acids, Purine, and Pyrimidine Nucleotides and Nucleosides.
40: Physiology, Toxicology, and Dietary Sources.
41: Nutrient–Gene Interactions.
42: Health Implications.
43: Molecular Aspects.
44: Nutrient Requirements.
45: International Harmonization.
46: Nutritional Aspects of Bone.
47: Nutritional Assessment.
48: Anthropometry.
49: Clinical Examination.
50: Nutritional Considerations for the Management of Hypertension.
51: Nutritional Problems of Pre-School Children.
52: Nutritional Requirements of Infants.
53: Nutritional Support.
54: Adults, Enteral.
55: Infants and Children, Parenteral.
56: In the Home Setting.
57: Nutritional Surveillance.
58: Developed Countries.
59: Developing Countries.
60: Nutrition and Hiv/Aids.
61: Nutrition and Susceptibility to Tuberculosis.
62: Nutrition Labeling.
63: Nutrition Transition, Diet Change, and Its Implications.
64: Nuts and Seeds.
65: Obesity.
66: Childhood Obesity.
67: Complications.
68: Definition, Etiology, and Assessment.
69: Genetic Factors.
70: Prevention.
71: Treatment.
72: Older People.
73: Nutritional Management of.
74: Nutritional Requirements.
75: Physiological Changes.
76: Omega-3 Polyunsaturated Fatty Acids.
77: Nutrigenetic and Nutrigenomic Aspects in the Determination of Dietary Requirements, Development, and Chronic Diseases.
78: Organic Foods.
79: Osteoporosis.
80: Nutritional Factors.
Title Page.
Contents.
Contributors to Volume 4.
1: Pantothenic Acid.
2: Parasitism.
3: Parenteral Nutrition.
4: Pediatric Feeding Disorders.
5: Feeding Children Who Can't or Won't Eat.
6: Phosphorus.
7: Physiology, Dietary Sources, and Requirements.
8: Physical Activity.
9: Beneficial Effects.
10: Phytochemicals.
11: Classification and Occurrence.
12: Health Effects.
13: Potassium.
14: Pregnancy.
15: Energy Requirements and Metabolic Adaptations.
16: Nutrient Requirements.
17: Placental Regulation of Nutrient Delivery to the Fetus.
18: Pre-eclampsia and Diet.
19: Prevention of Neural Tube Defects.
20: Safe Diets.
21: Weight Gain.
22: Prostaglandins and Leukotrienes.
23: Protein Deficiency.
24: Protein Digestion and Bioavailability.
25: Protein.
26: Quality and Sources.
27: Requirements and Role in Diet.
28: Synthesis and Turnover.
29: Refugees.
30: Nutritional Implications.
31: Religious Customs, Influence on Diet.
32: Riboflavin.
33: Salt.
34: Epidemiology.
35: Seasonality.
36: Selenium.
37: Skeletal Muscle.
38: Sodium.
39: Physiology.
40: Sport and Exercise Nutrition.
41: Starvation and Fasting.
42: Biochemical Aspects.
43: Stroke Nutritional Management.
44: Sucrose.
45: Dietary Sucrose and Disease.
46: Supplementation.
47: Developed Countries.
48: Developing Countries.
49: Dietary Supplements.
50: Programmatic Issues.
51: Tea.
52: Thiamin.
53: Beriberi.
54: Physiology.
55: Thirst Physiology.
56: Trans-Fatty Acids.
57: Health Effects, Recommendations, and Regulations.
58: Tuberculosis.
59: Nutritional Management.
60: Ultratrace Elements.
61: Urban Nutrition.
62: Vegeterian Diets.
63: Vitamin A.
64: Deficiency and Interventions.
65: Physiology, Dietary Sources, and Requirements.
66: Vitamin B6.
67: Physiology.
68: Vitamin B12.
69: Physiology, Dietary Sources, and Requirements.
70: Vitamin C.
71: Deficiency States.
72: Physiology, Dietary Sources, and Requirements.
73: Vitamin D.
74: Physiology, Dietary Sources, and Requirements.
75: Vitamin E.
76: Metabolism and Requirements.
77: Physiology and Health Effects.
78: Vitamin K.
79: Weight Management.
80: Approaches.
81: Weight Cycling/Weight Change.
82: Weight Maintenance.
83: Whole Grains.
84: Zinc.
85: Deficiency Disorders and Prevention Programs.
86: Physiology, Dietary Sources, and Requirements.
Index.