Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2 / Edition 2

by Marion Eugene Ensminger, Audrey H. Ensminger

Overview

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

Product Details

ISBN-13:	9780849389825
Publisher:	Taylor & Francis
Publication date:	11/09/1993
Edition description:	REV
Pages:	1216
Product dimensions:	8.25(w) x 11.00(h) x (d)

About the Author

Marion Eugene Ensminger, Audrey H. Ensminger

Editorial Reviews

"What you have done is an overwhelming job-there is nothing that even approaches this in the foods and nutrition field. It will become a classic."
GEORGE M. BRIGGS, Ph.D.
University of California, Berkely

"This encyclopedia fills a serious gap, making sound, accessible and readable nutritional information available to all who are interested. Well organized and authoritative, this is an exceptional work."
DAVID DOWIS, M.D.
Fresno, California

"I find Foods & Nutrition Encyclopedia just the book I need to provide accurate and quick information. I not only plan to recommend this book as a must for my graduate students, but as an excellent reference for nutritionists in other countries where I work. This is the type of reference health workers have needed for a long time.
Dr. MARY F. FUTRELL
Mississippi State University

From the Publisher

3 Stars from Doody

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. The purpose is to produce the most complete and in-depth food and nutrition resource. 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. 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. 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.

Elizabeth Wall

Reviewer: 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.

Doody's Review Service