Encyclopedia of Human Nutrition, 1st Edition

  • Published By:
  • ISBN-10: 0080454283
  • ISBN-13: 9780080454283
  • DDC: 613.203
  • Grade Level Range: College Freshman - College Senior
  • 2000 Pages | eBook
  • Original Copyright 2006 | Published/Released April 2008
  • This publication's content originally published in print form: 2006

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About

Overview

This second edition of Encyclopedia of Human Nutrition is a thorough revision and 20 percent expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually any reader will find the Encyclopedia of Human Nutrition an easy-to-use resource, making it an ideal reference choice for both the professional and the non-professional alike.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Editorial Advisory Board.
Foreword.
Introduction.
Guide to Use of the Encyclopedia.
Contributors.
Contents.
1: Adipose Tissue.
2: Adolescents.
3: Nutritional Requirements.
4: Nutritional Problems.
5: Aging.
6: Alcohol.
7: Absorption, Metabolism and Physiological Effects.
8: Disease Risk and Beneficial Effects.
9: Effects of Consumption on Diet and Nutritional Status.
10: Aluminum.
11: Amino Acids.
12: Chemistry and Classification.
13: Metabolism.
14: Specific Functions.
Anemia.
Iron-Deficiency Anemia.
Megaloblastic Anemia.
15: Antioxidants.
16: Diet and Antioxidant Defense.
17: Observational Studies.
18: Intervention Studies.
19: Appetite.
20: Physiological and Neurobiological Aspects.
21: Psychobiological and Behavioral Aspects.
Arthritis.
22: Ascorbic Acid.
23: Physiology, Dietary Sources and Requirements.
24: Deficiency States.
25: Behavior.
26: Bioavailability.
27: Biotin.
28: Body Composition.
29: Bone.
30: Brain and Nervous System.
31: Breast Feeding.
32: Burns Patients.
33: Caffeine.
34: Calcium.
Cancer.
Epidemiology and Associations Between Diet and Cancer.
Epidemiology of Gastrointestinal Cancers Other Than Colorectal Cancers.
Epidemiology of Lung Cancer.
Dietary Management.
35: Effects on Nutritional Status.
36: Carcinogenic Substances in Food.
37: Carbohydrates.
38: Chemistry and Classification.
39: Regulation of Metabolism.
40: Requirements and Dietary Importance.
41: Resistant Starch and Oligosaccharides.
42: Carotenoids.
43: Chemistry, Sources and Physiology.
44: Epidemiology of Health Effects.
45: Cereal Grains.
46: Children.
47: Nutritional Requirements.
48: Nutritional Problems.
49: Cholesterol.
50: Sources, Absorption, Function and Metabolism.
51: Factors Determining Blood Levels.
52: Choline and Phosphatidylcholine.
53: Chromium.
54: Cobalamins.
Celiac Disease.
55: Cofactors.
56: Inorganic.
57: Organic.
58: Colon.
59: Structure and Function.
Disorders.
Nutritional Management of Disorders.
60: Complementary Feeding.
61: Copper.
Coronary Heart Disease.
62: Hemostatic Factors.
63: Lipid Theory.
64: Prevention.
65: Cystic Fibrosis.
66: Cytokines.
67: Dairy Products.
68: Dehydration.
Dental Disease.
69: Diabetes Mellitus.
70: Etiology and Epidemiology.
71: Classification and Chemical Pathology.
72: Dietary Management.
Diarrheal Diseases.
73: Dietary Fiber.
74: Physiological Effects and Effects on Absorption.
Potential Role in Etiology of Disease.
Role in Nutritional Management of Disease.