Description
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
Sample Table of Contents
For Complete Table of Contents, visit the microsite at www.elsevierdirect.com/HUN3
1. Adipose Tissue
2. Adolescents | Nutritional Problems
3. Adolescent requirements for growth and optimal health
4. Aging
5. Alcohol | Absorption, Metabolism and Physiological Effects
7. Alcohol | Effects of Consumption on Diet and Nutritional Status
8. Aluminum
9. Amino Acids | Chemistry and Classification
10. Amino Acids | Metabolism
11. Amino Acids | Specific Functions
13. Antioxidants | Intervention Studies
16. Appetite | Physiological and Neurobiological Aspects
17. Appetite | Psychobiological and Behavioral Aspects
18. Arthritis
19. Ascorbic Acid | Physiology, Dietary Sources and Requirements
20. Ascorbic Acid | Deficiency States
21. Asthma
22. Behavior
23. Beverages
24. Bioavailability
25. Biofortification
26. Biotin
27. Body Composition
29. Bone | Nutritional Aspects
30. Brain and Nervous System
31. Breast Feeding
32. Burns Patients
33. Caffeine
34. Calcium
36. Cancer | Epidemiology and Associations Between Diet and Cancer
37. Cancer | Epidemiology of Gastrointestinal Cancers Other Than Colorectal Cancers
38. Cancer | Epidemiology of Lung Cancer
39. Cancer | Dietary Management
40. Cancer | Carcinogenic Substances in Food
41. Carbohydrates | Chemistry and Classification
42. Carbohydrates | Regulation of Metabolism
