Cover image for Encyclopedia of human nutrition
Title:
Encyclopedia of human nutrition
Author:
Sadler, M. J. (Michèle J.)
Publication Information:
San Diego : Academic Press, [1999]

©1999
Physical Description:
3 volumes (xlix, 1973 pages, xcviii pages) : illustrations (some color) ; 28 cm
Language:
English
ISBN:
9780122266959

9780122266966

9780122266973

9780122266942
Format :
Book

Available:*

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Call Number
Material Type
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Central Library QP141 .E526 1999 V.2 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
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Central Library QP141 .E526 1999 V.3 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
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Central Library QP141 .E526 1999 V.1 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
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On Order

Summary

Summary

This text provides coverage of all aspects of human nutrition, including clinical applications. It details different national conventions and standards, and explains nutritional policy differences between the developed and developing world.


Reviews 2

Library Journal Review

The current status of human nutrition is clearly summarized in this three-volume set. The editorial board and the contributors are highly respected academics and practicing nutritionists from around the world. Topic coverage is extensive, ranging from nutrition policies in developing countries to pregnancy and steatorrhea. Each entry ranges from four to 48 pages in length and contains a list of contents, references to related articles, and suggestions for further reading. The intended readership is students, researchers, physicians, social workers, and nutritionists, but the writing is such that the work is accessible to the lay reader. An added feature is a web-accessible electronic version, which is available to libraries at a minimal yearly fee and can be IP restricted for colleges and universities (that is, the web page looks at the numerical Internet address of the computer logging to the web page to make sure it's authorized to log in). The main drawback is the high price, which puts the set out of the reach of most public and small college libraries. They may instead want to look at David Bender's Nutrition: A Reference Handbook (Oxford Univ., 1996). Recommended for medical, university, and large college and public libraries.ÄEric D. Albright, Duke Medical Ctr. Lib., Durham, NC (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Choice Review

A welcome addition to the growing body of reference information about nutrition, this encyclopedia provides comprehensive but not overly technical coverage of a diverse and complex discipline. Its broad coverage will appeal to a large audience, including clinicians and other medical practitioners, food producers and processors, those involved with health policy issues, teachers and students of nutrition, and general readers. Entries are topical and arranged alphabetically, with broader topics requiring several articles. Each volume includes a list of contributors and a complete table of contents for the set. There are see references (e.g., "AIDS see HIV disease"), cross-references and suggestions for further reading at the end of each article, color plates, and a detailed index. The inspiration for the encyclopedia came from the success of the well-received Encyclopedia of Food Science, Food Technology and Nutrition, ed. by R. Macrae (CH, Dec'93), but this new work is very different, encompassing many changes in nutritional science since the early 1990s. Pertinent sections from the earlier work have been revised, updated, and rewritten for the newer title. Other useful but less detailed works include David F. Tver and Percy Russell's The Nutrition and Health Encyclopedia (2nd ed., 1989) and Foods and Nutrition Encyclopedia, by Audrey H. Ensminger et al. (CH, Jul'94). Essential for all libraries. J. P. Miller; Texas A&M University


Table of Contents

Adaptation
Adipose Tissue
Adolescents
Aging
Alcohol
Alcoholism
Aluminum
Amino Acids
Anemia
Antioxidants
Appetite
Arthritis
Ascorbic Acid
Behavior
Bioavailability
Biotin
Body Composition
Bone
Brain and Nervous System
Burns Patients
Caffeine
Calcium
Cancer
Carbohydrates
Carcinogens
Carotenoids
Catering
Cereal Grains
Children
Cholecalciferol
Cholesterol
Choline and Lecithin
Chromium
Cobalamins
Coeliac Disease
Cofactors
Colonic Diseases and Disorders
Community Nutrition
Copper
Coronary Heart Disease
Cystic Fibrosis
Cytokines
Dairy Products
Dehydration
Dental Disease
Diabetes Mellitus
Diarrheal Diseases
Dietary Fiber
Dietary Guidelines
Dietary Intake Measurement
Dietary Surveys
Dietetics
Down's Syndrome
Drugs
Eating Disorders
Eggs
Electrolytes
Energy
Energy Metabolism
Epidemiological Studies
Exercise
Famine
Fats and Oils
Fatty Acids
Fertility
Fetal Origins of Disease
Fish
Folic Acid
Food Aid
Food Aid Organizations
Food Allergies
Food Choice
Food Composition Data
Food Contaminants
Food Folklore
Food Fortification
Food Intolerance
Food Processing
Fructose
Fruits and Vegetables
Functional Foods
Galactose
Gall Bladder Disorders
Gastrointestinal Tract
Glucose
Gout
Growth and Development
Health Foods
Heavy Metals
HIV Disease
Hunger
Hyperactivity
Hyperlipidemia
Hypertension
Hypoglycemia
Immunity
Inborn Errors of Metabolism
Infants
Infection
Insulin Resistance
Iodine
Iron
Ketosis
Lactation
Legumes
Lipids
Lipoproteins
Liver Disorders
Magnesium
Malabsorption Syndromes
Malnutrition
Manganese
Meal Size and Frequency
Meat, Poultry, and Meat Products
Microflora of the Intestine
Niacin
Nucleic Acids
Nutrient Requirements
Nutrition Education
Nutrition Policies
Nutritional Labeling
Nutritional Status
Nutritional Support
Nutritional Surveillance
Nuts and Seeds
Obesity
Older People
Osteoporosis
Pantothenic Acid
Parasitism
Phosphorus
Physical Handicap
Phytochemicals
Population, Development, and Nutrition
Potassium
Pregnancy
Premenstrual Syndrome
Probiotics
Prostaglandins and Leukotrienes
Protein
Quasi-Vitamins
Refugees
Religious Customs
Renal Function and Disorders
Retinol
Riboflavin
Salt
Seasonality
Selenium
Smoking
Socioeconomic Status
Sodium
Starvation and Fasting
Steatorrhoea
Stroke
Sucrose
Surgery
Therapeutic Dietetics
Thiamin
Thirst
Tocopherols
Ultratrace Elements
United Nations Children's Fund
Urban Nutrition
Vegetarian Diets
Vitamin B6
Vitamin K
Vitamin Supplementation
Weight Management
World Health Organization
Zinc

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