Handbook of Nutrition and Food (3)

By: David Heber and Johanna T. Dwyer and Carolyn D. Berdanier

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Synopsis: 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. A comprehensive resource, this book is a reference guide for many of the issues on health and well being that are affected by nutrition. Divided into five parts, the sections cover food, including its composition, constituents, labeling, and analysis; nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients; nutrient needs throughout the human life cycle; assessment of nutrient intake adequacy; and clinical nutrition, from assessments to a wide variety of disease and health topics.