Present Knowledge in Nutrition, 10th Edition provides comprehensive coverage of all aspects of human nutrition, including micronutrients, systems biology, immunity, public health, international nutrition, and diet and disease prevention. This definitive reference captures the current state of this vital and dynamic science from an international perspective, featuring nearly 140 expert authors from 14 countries around the world. Now condensed to a single volume, this 10th edition contains new chapters on topics such as epigenetics, metabolomics, and sports nutrition.The remaining chapters have been thoroughly updated to reflect recent developments. Suggested reading lists are now provided for readers wishing to delve further into specific subject areas. An accompanying website provides book owners with access to an image bank of tables and figures as well as any updates the authors may post to their chapters between editions. Now available in both print and electronic formats, the 10th edition will serve as a valuable reference for researchers, health professionals, and policy experts as well as educators and advanced nutrition students.
List of Contributors ix Preface xxi Acknowledgments xxii 1 Systems Biology Approaches to Nutrition James C. Fleet 1 2 Nutritional Epigenetics Robert A. Waterland 14 3 Genetic Variation and Nutrient Metabolism Leah E. Cahill and Ahmed El-Sohemy 27 4 Metabolomics Thomas M. O'Connell and Wei Jia 38 5 Energy Metabolism in Fasting, Fed, Exercise, and Re-feeding States Sai Krupa Das and Susan B. Roberts 58 6 Protein and Amino Acids Paul B. Pencharz 69 7 Carbohydrates Lisa M. Sanders and Joanne R. Lupton 83 8 Dietary Fiber Ian T. Johnson 97 9 Lipids: Absorption and Transport Alice H. Lichtenstein and Peter J.H. Jones 118 10 Lipids: Cellular Metabolism Peter J.H. Jones and Andrea A. Papamandjaris 132 11 Vitamin A Noel W. Solomons 149 12 Carotenoids Brian L. Lindshield 185 13 Vitamin D Anthony W. Norman and Helen L. Henry 199 14 Vitamin E Maret G. Traber 214 15 Vitamin K Guylaine Ferland 230 16 Vitamin C Carol S. Johnston 248 17 Thiamin Lucien Bettendorff 261 18 Riboflavin Donald B. McCormick 280 19 Niacin W. Todd Penberthy and James B. Kirkland 293 20 Vitamin B6 Vanessa R. da Silva, Katelyn A. Russell, and Jesse F. Gregory III 307 21 Folate Lynn B. Bailey and Marie A. Caudill 321 22 Vitamin B12 Sally P. Stabler 343 23 Biotin Janos Zempleni, Subhashinee S.K. Wijeratne, and Toshinobu Kuroishi 359 24 Pantothenic Acid Joshua W. Miller and Robert B. Rucker 375 25 L-Carnitine Charles J. Rebouche 391 26 Choline Steven H. Zeisel and Karen D. Corbin 405 27 Dietary Flavonoids Gary Williamson 419 28 Calcium Connie M. Weaver 434 29 Phosphorus Robert P. Heaney 447 30 Magnesium Stella Lucia Volpe 459 31 Sodium, Chloride, and Potassium Harry G. Preuss and Dallas L. Clouatre 475 32 Human Water and Electrolyte Balance Robert W. Kenefi ck, Samuel N. Cheuvront, Scott J. Montain, Robert Carter, III, and Michael N. Sawka 493 33 Iron Peter J. Aggett 506 34 Zinc Roberta R. Holt, Janet Y. Uriu-Adams, and Carl L. Keen 521 35 Copper Joseph R. Prohaska 540 36 Iodine and Iodine Deficiency Disorders Michael B. Zimmermann 554 37 Selenium Emily N. Terry and Alan M. Diamond 568 38 Manganese, Molybdenum, Boron, Chromium, and Other Trace Elements Forrest H. Nielsen 586 39 Maternal Nutrient Metabolism and Requirements in Pregnancy and Lactation Lindsay H. Allen 608 40 Infant Nutrition William C. Heird 624 41 Adolescence Asim Maqbool, Kelly A. Dougherty, Elizabeth P. Parks, and Virginia A. Stallings 637 42 Nutrition and Aging Marion Secher, Patrick Ritz, and Bruno Vellas 654 43 Sports Nutrition Louise M. Burke 669 44 Nutrient Regulation of the Immune Response Philip C. Calder and Parveen Yaqoob 688 45 Obesity as a Health Risk Sue D. Pedersen, Anders Sjödin, and Arne Astrup 709 46 Hypertension Thomas A.B. Sanders 721 47 Insulin Resistance and the Metabolic Syndrome Jennie Brand-Miller and Stephen Colagiuri 732 48 Atherosclerotic Cardiovascular Disease Simone D. Holligan, Claire E. Berryman, Li Wang, Michael R. Flock, Kristina A. Harris, and Penny M. Kris-Etherton 745 49 Diabetes Lindsay M. Jaacks, Judith Wylie-Rosett, and Elizabeth J. Mayer-Davis 806 50 Osteoporosis John J.B. Anderson 833 51 Cancer Holly Nicastro and John A. Milner 843 52 Nutrition and Gastrointestinal Illness Alan L. Buchman and Stephen A. McClave 857 53 Kidney Disease Thiane G. Axelsson, Michal Chmielewski, and Bengt Lindholm 874 54 Liver Disease Craig J. McClain, Daniell B. Hill, and Luis Marsano 889 55 Alcohol: Its Role in Nutrition and Health Paolo M. Suter 912 56 Eye Disease Rohini Vishwanathan and Elizabeth J. Johnson 939 57 Specialized Nutrition Support Vivian M. Zhao and Thomas R. Ziegler 982 58 Body Composition Evaluation Krista Casazza and Tim R. Nagy 1000 59 Estimation of Dietary Intake Wija A. van Staveren, Marga C. Ocké, and Jeanne H.M. de Vries 1012 60 Taste and Food Choices Adam Drewnowski and Pablo Monsivais 1027 61 Energy Intake, Obesity, and Eating Behavior Alexandra M. Johnstone 1043 62 Strategies for Changing Eating and Exercise Behavior to Promote Weight Loss and Maintenance Rena R. Wing, Amy Gorin, and Deborah F. Tate 1057 63 Epidemiologic Approaches to Evaluation of Nutrition and Health Susan E. Steck 1071 64 Nutrition Monitoring in the United States Ronette R. Briefel and Margaret A. McDowell 1082 65 Dietary Standards and Guidelines: Similarities and Differences Among Countries Johanna T. Dwyer 1110 66 The Role of United Nations Agencies in Establishing International Dietary Standards Robert Weisell and Janice Albert 1135 67 Emergence of Diet-Related Chronic Diseases in Developing Countries Barry M. Popkin 1151 68 Food Insecurity, Hunger, and Undernutrition David L. Pelletier, Christine M. Olson, and Edward A. Frongillo 1165 69 Public Nutrition in Humanitarian Crises Helen Young, Kate Sadler, and Annalies Borrel 1182 70 Foodborne Infections and Food Safety Robert V. Tauxe and Marguerite A. Neill 1206 71 Food Allergies and Intolerances Steve L. Taylor and Joseph L. Baumert 1222 72 Food Biofortifi cation: Breeding and Biotechnology Approaches to Improve Nutrients in Vegetables and Oil Quality in Soybean Prasad Bellur, Shantala Lakkanna, Jaya Joshi, Joseph Cornelius, Federico Tripodi, and Sekhar Boddupalli 1236 73 Bioactive Components in Foods and Supplements for Health Promotion Paul M. Coates, Holly Nicastro, and John A. Milner 1255 Index 1269 Visit the supporting website for this book: www.pkn10.org
“While this book could be a little daunting at first because of its sheer size, it does provide up-to-date nutrition research information on a variety of topics and can be a useful reference for nutrition professionals and advanced practice healthcare professionals.” (Doody’s, 16 November 2012)
John W. Erdman Jr., Ph.D., Professor Emeritus, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois, United States. Dr. Erdman has over 35 years of research and teaching experience focused upon nutritional biochemistry. His research has included studies of the effects of food processing on the bioavailability of minerals and vitamins, human clinical trials involving lipid metabolism and weight loss and animal trials on diet components and reduction of prostate cancer. Ian A. Macdonald, Professor of Metabolic Physiology, University of Nottingham Medical School, School of Biomedical Sciences, Queen's Medical Centre, Nottingham, United Kingdom. Dr Macdonald has over 30 years experience of teaching nutrition to medical, pharmacy and dietetics students and is an internationally recognized expert in human energy and macronutrient metabolism research. Specific research interests relate to nutrition and metabolism in obesity, exercise and ageing, with additional interests in the physiological effects of nutrients such as flavanoids on the human cardiovascular system. Steven H. Zeisel, M.D. Ph.D. Professor of Nutrition and Pediatrics, Nutrition Research Institute, University of North Carolina at Chapel Hill, Kannapolis, North Carolina, United States. Dr. Zeisel is an internationally recognized expert in clinical nutrition, choline metabolism, and nutrigenomics. Dr. Zeisel heads a research institute that studies sources of metabolic variation. Also, he leads a team that developed a web-based course in human nutrition that is used by more than 100 medical schools around the world.
Present Knowledge in Nutrition, 10th Edition, provides comprehensive coverage of all aspects of human nutrition in a single volume, including micronutrients, systems biology, immunity, public health, international nutrition, and the role of diet in disease prevention. This definitive reference captures the current state of this vital and dynamic science from an international perspective. This 10th edition contains new chapters on topics such as epigenetics, metabolomics, and sports nutrition. The remaining chapters have been thoroughly updated to reflect recent developments. Suggested reading lists are now provided for readers wishing to delve further into specific subject areas. An accompanying website provides book owners with access to an image bank of tables and figures as well as any updates the authors may post to their chapters between editions. Now available in both print and electronic formats, the 10th edition will serve as a valuable reference for researchers, health professionals, food scientists, policy experts, educators, and advanced nutrition students. Key Features Written by nearly 140 expert authors from 14 countries around the world Contains new chapters on topics such as epigenetics, metabolomics, and sports nutrition All pre-existing chapters thoroughly revised and updated Dedicated companion website with valuable new features (visit www.pkn10.org) An essential reference for researchers, health professionals, food scientists, policy experts, educators, and students
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