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Handbook of Nutrition and Food

Edited by: Carolyn D. Berdanier , Johanna T. Dwyer , David Heber

Print publication date:  July  2013
Online publication date:  April  2016

Print ISBN: 9781466505711
eBook ISBN: 9781466505728
Adobe ISBN:

 Cite  Marc Record

Book description

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, and updates to most of the previously existing chapters. Part I is devoted to food, including its composition, constituents, labeling, and analysis. There is also a chapter on the laws that regulate food and its protection.

Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. This section also includes a chapter on the nutritional needs of nonhuman species and a chapter on finding mouse models for human disease studies. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances, such as elite athletes, vegetarians, and space travelers. Part IV addresses assessment of nutrient intake adequacy. Part V examines clinical nutrition, from assessments in the clinic setting through the many conditions that are likely to be presented in a medical practice.

New to this edition:

  • More websites cited for accessing large data sets
  • A complete chapter on food intake regulation
  • Several chapters relating to the legal aspects of food (food law, food labeling)
  • Additional focus on food sanitation and food safety
  • Expanded coverage of drugs and nutrition
  • Integration of major health issues with a significant number of new disease chapters, including nutrition and immune function, dental health, renal disease, brain function, frail elderly and hospitalized patients, and food addiction and obesity
  • New chapters on nutrition and genetics, which include epigenetics and polymorphism?nutrient interactions

Table of contents

Chapter  1:  Food Composition Download PDF
Chapter  2:  Food Constituents Download PDF
Chapter  3:  Microbiological Safety of Foods Download PDF
Chapter  4:  Safe Food Handling for the Consumer Download PDF
Chapter  5:  Food Labeling Foods and Dietary Supplements Download PDF
Chapter  6:  A Primer on Food Law Download PDF
Chapter  7:  Computerized Nutrient Analysis Systems Download PDF
Chapter  8:  Food Intake Regulation Download PDF
Chapter  9:  Nutrition and Genetics Download PDF
Chapter  10:  Nutrition Terminology Download PDF
Chapter  11:  Nutritional Biochemistry Download PDF
Chapter  12:  Macromineral Nutrition Download PDF
Chapter  13:  Trace Mineral Deficiencies Download PDF
Chapter  14:  Vitamin Deficiencies Download PDF
Chapter  15:  Nutrient Interactions Download PDF
Chapter  16:  Finding Mouse Models of Human Disease for Use in Nutrition Research Download PDF
Chapter  17:  Nutrient Needs of Man and Animals Download PDF
Chapter  18:  Nutrition during Pregnancy and Lactation Download PDF
Chapter  19:  Feeding the Premature Infant Download PDF
Chapter  20:  Nutrition for Healthy Children and Adolescents Ages 2–18 Years Download PDF
Chapter  21:  Healthy Diet through Adulthood  Download PDF
Chapter  22:  Nutrition in the Later Years Download PDF
Chapter  23:  Exercise and Nutrient Needs Download PDF
Chapter  24:  Nutrient Needs of the Elite Athlete Download PDF
Chapter  25:  Food and Nutrition for Space Flight Download PDF
Chapter  26:  Vegetarian Diets in Health Promotion and Disease Prevention Download PDF
Chapter  27:  Dietary Guidelines, Food Guidance, and Dietary Quality in the United States Download PDF
Chapter  28:  Dietary Guidelines around the World Regional Similarities and Differences and New Innovations  Download PDF
Chapter  29:  Nutrition Monitoring in the United States Download PDF
Chapter  30:  Nutrition Monitoring and Research Studies Observational Studies  Download PDF
Chapter  31:  Nutritional Screen Monitoring Tools Download PDF
Chapter  32:  Dietary Intake Assessment Methods for Adults  Download PDF
Chapter  33:  Use of Food Frequency Questionnaires in Minority Populations Download PDF
Chapter  34:  Methodologies and Tools for Dietary Intake Assessment Download PDF
Chapter  35:  Validity and Reliability of Dietary Assessment in School-Age Children Download PDF
Chapter  36:  Anthropometric Assessment Download PDF
Chapter  37:  The “How” and “Why” of Body Composition Assessment (Adults) Download PDF
Chapter  38:  Height, Weight, and Body Mass Index in Childhood Download PDF
Chapter  39:  Frame Size, Circumferences, and Skinfolds Download PDF
Chapter  40:  Psychological Assessment for Adults and Children Download PDF
Chapter  41:  Energy Assessment Download PDF
Chapter  42:  Environmental Challenges and Assessment Download PDF
Chapter  43:  Oral Health Screening and Assessment for Nutrition Professionals Download PDF
Chapter  44:  Herbal Supplements in the Prevention and Treatment of Cancer Download PDF
Chapter  45:  Nutritional Assessment in the Clinical Setting Download PDF
Chapter  46:  Metabolic Syndrome, Overweight, and Fatty Liver Download PDF
Chapter  47:  The Malnourished Child Download PDF
Chapter  48:  Childhood Obesity Download PDF
Chapter  49:  Eating Disorders Download PDF
Chapter  50:  Food Addiction and Obesity Download PDF
Chapter  51:  Nutrition and Liver Disease Download PDF
Chapter  52:  Food Allergy and Food Intolerance Download PDF
Chapter  53:  Nutrition and Immune Function Download PDF
Chapter  54:  Nutrition and Dental Health Download PDF
Chapter  55:  Protein Nutrition, Meal Timing, and Muscle Health Download PDF
Chapter  56:  Micronutrient and Macronutrient Supplementation Download PDF
Chapter  57:  Bioactive Substances and Botanical Dietary Supplements Download PDF
Chapter  58:  Nutrition and Diabetes Download PDF
Chapter  59:  Nutrition in Renal Disease and Hypertension Download PDF
Chapter  60:  Diet–Gene Interactions Download PDF
Chapter  61:  Diet, Nutrition, and the Prevention of Cardiovascular Disease Download PDF
Chapter  62:  Nutrition and the Gastrointestinal Tract Download PDF
Chapter  63:  Nutritional Management of the Bariatric Surgery Patient Download PDF
Chapter  64:  Dietary Factors Related to Frailty and Reduced Functional Capacity Download PDF
Chapter  65:  Enteral and Parenteral Nutrition Download PDF
Chapter  66:  Mechanisms Accounting for the Cancer Protective Effects of Bioactive Dietary Components in Fruits and Vegetables Download PDF
Chapter  67:  Nutrition and Cancer Treatment Download PDF
Chapter  68:  Nutrition and Age-Related Eye Diseases Download PDF
Chapter  69:  Nutrition and Brain Health Download PDF
Chapter  70:  Nutrition and the Skin Download PDF
Chapter  71:  Nutrition and Skeletal Health Download PDF
Chapter  72:  Drug Interactions with Nutrients and Natural Products Download PDF
Chapter  73:  Drugs Used in the Treatment or Management of Human Disease Download PDF
Chapter  74:  Directory of Clinical Nutrition Websites Download PDF
prelims Download PDF
Index Download PDF
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