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Present Knowledge in Nutrition, 10th Edition / Edition 10

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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.

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Editorial Reviews

Doody's Review Service
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: At greater than 1,300 pages, this update of a research-based review of nutrition includes an impressive collection of topics, presenting readers with enough information to understand the current research on a wide range of nutrition topics. Since the previous edition of 2006, quite a bit of research has been published, and this new edition contains many updates and much new material. Of interest to me, the first edition was published in 1953, and it would be quite intriguing to compare the current edition to the original to see how far this field has come in over a half century.
Purpose: The purpose is to provide an update on current research in nutrition. While it is an impressive book and it covers enough information in each chapter to give an overview of recent research, it is not meant as a comprehensive reference for those without a background in nutrition.
Audience: It is meant for upper level nutrition students and PhD students — readers who have a good understanding of basic nutrition. While it may not be appropriate for non-nutrition students, it certainly can be a helpful reference for all healthcare professionals. The authors are from around the world are well-respected researchers in their niches in the field of nutrition.
Features: The book covers the basic principles of nutrition (carbohydrates, protein, lipids, fiber) as well specific chronic conditions. Each chapter includes a summary, suggestions for further reading, and references, which are invaluable for readers interested in investigating further. In addition to the updates, this edition also includes some new, interesting topics: epigenetics, metabolomics, and sports nutrition. The chapter on metabolomics makes it clear what is really happening when it comes to molecular structure and function within the body. The book comes with access to a website where readers can obtain images and get updated information, although there were no updates when I checked. The diabetes section has an outdated table on insulin that does not include Apidra, a rapid-acting insulin that was brought to market in 2004. Another table does not include all the injectable medications for type 2 diabetes.
Assessment: 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.
From the Publisher
“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)
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Product Details

  • ISBN-13: 9780470959176
  • Publisher: Wiley
  • Publication date: 9/4/2012
  • Edition number: 10
  • Pages: 1328
  • Sales rank: 809,390
  • Product dimensions: 8.50 (w) x 11.00 (h) x 2.00 (d)

Meet the Author

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.

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Table of Contents

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

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