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From The CriticsReviewer: Elizabeth Wall, MS, RD (University of Chicago Pritzker School of Medicine)
Description: This is the second edition of a comprehensive, two-volume encyclopedia that covers topics in food, nutrition, and health sciences. Reviews of the topics vary from simple definitions to ind-depth historical and interpretive discussions.
Purpose: The purpose is to produce the most complete and in-depth food and nutrition resource.
Audience: The audience primarily targeted by this book is food scientists and, secondarily, nutritionists. Additional audiences for which this book could be useful include the lay public, health sciences students, horticulturists, and allied health professionals.
Features: The tables provide a great deal of information ranging from food composition to diagnostic features of disease states. The figures are easy to interpret and are complementary to the articles. This book is referenced with alternate name listings, indexes, and research citations at the end of most articles. Many references are dated before 1990, but more recent statistics are cited when available.
Assessment: All of the audiences listed above will find this encyclopedia to be an excellent reference source. The book is unique in that it contains information on a broad spectrum of the food and nutrition sciences. Because of the book's physical size and cost and the relatively brief discussions under each topic, this book would be most useful in the reference sections of public, health sciences, and nutrition libraries.