Main description:

Encyclopedia of Human Nutrition, Fourth Edition, a Four Volume Set, provides updated information on the foundations of nutrition science, along with the biology and functions of vitamins and other essential nutrients present in the human diet. The book's content offers a modern understanding of the links between diet and health effects, including diseases of recognized nutritional etiology. This overview of the genetic and molecular aspects of nutrient-health interrelationships includes important content on topics like nutrigenomics, metabolomics and the microbiome. In addition, the book provides global context, particularly on the issue of food production, sustainability and climate change.

The new edition carries on the legacy of a reference work that comprehensively offers a one-source, integrated bank of information on all three areas - food, nutrition science and clinical nutrition.

Contents:

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