1136 Pages 132 B/W Illustrations
    by CRC Press

    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

    Part I Food

    Chapter 1
    Food Composition
    Carolyn D. Berdanier
    Chapter 2 Food Constituents
    Carolyn D. Berdanier
    Chapter 3 Microbiological Safety of Foods
    Kumar Venkitanarayanan, Anup Kollanoor-Johny, and Michael P. Doyle
    Chapter 4 Safe Food Handling for the Consumer
    Susan Bowerman
    Chapter 5 Food Labeling: Foods and Dietary Supplements
    Constance J. Geiger
    Chapter 6 A Primer on Food Law
    Ricardo Carvajal
    Chapter 7 Computerized Nutrient Analysis Systems
    Judith Ashley and Doina Kulick

    Part II Nutrition Science

    Chapter 8 Food Intake Regulation
    Lynda M. Brown and Deborah J. Clegg
    Chapter 9 Nutrition and Genetics
    Carolyn D. Berdanier
    Chapter 10 Nutrition Terminology
    Carolyn D. Berdanier
    Chapter 11 Nutritional Biochemistry
    Carolyn D. Berdanier
    Chapter 12 Macromineral Nutrition
    Forrest H. Nielsen
    Chapter 13 Trace Mineral Deficiencies
    Forrest H. Nielsen
    Chapter 14 Vitamin Deficiencies
    Richard S. Rivlin
    Chapter 15 Nutrient Interactions
    Carolyn D. Berdanier
    Chapter 16 Finding Mouse Models of Human Disease for Use in Nutrition Research
    Edward H. Leiter and Andrew J. Schile
    Chapter 17 Nutrient Needs of Man and Animals
    John P. McNamara

    Part III Nutrition Throughout Life

    Chapter 18 Nutrition during Pregnancy and Lactation
    Kathryn M. Kolasa and David G. Weismiller
    Chapter 19 Feeding the Premature Infant
    Cynthia Mundy and Jatinder Bhatia
    Chapter 20 Nutrition for Healthy Children and Adolescents Ages 2–18 Years
    Suzanne Domel Baxter
    Chapter 21 Healthy Diet through Adulthood
    Joan G. Fischer
    Chapter 22 Nutrition in the Later Years
    Mary Ann Johnson and Alyson Haslam
    Chapter 23 Exercise and Nutrient Needs
    Emma M. Laing
    Chapter 24 Nutrient Needs of the Elite Athlete
    Christine Rosenbloom
    Chapter 25 Food and Nutrition for Space Flight
    Helen W. Lane, Sara R. Zwart, Vickie Kloeris, and Scott M. Smith
    Chapter 26 Vegetarian Diets in Health Promotion and Disease Prevention
    Claudia S. Plaisted Fernandez, Kelly M. Adams, and Martin Kohlmeier

    Part IV Assessment

    Chapter 27 Dietary Guidelines, Food Guidance, and Dietary Quality in the United States
    Eileen Kennedy, Daniel Hatfield, and Jeanne Goldberg
    Chapter 28 Dietary Guidelines around the World: Regional Similarities and Differences and New Innovations
    Odilia I. Bermudez, Johanna Dwyer, and Erin Bury
    Chapter 29 Nutrition Monitoring in the United States
    Margaret A. McDowell
    Chapter 30 Nutrition Monitoring and Research Studies: Observational Studies
    Katherine H. Ingram and Gary R. Cutter
    Chapter 31 Nutritional Screen Monitoring Tools
    Ronni Chernoff
    Chapter 32 Dietary Intake Assessment: Methods for Adults
    Helen Smiciklas-Wright, Diane C. Mitchell, and Dara Wheeler
    Chapter 33 Use of Food Frequency Questionnaires in Minority Populations
    Rebecca S. Reeves
    Chapter 34 Methodologies and Tools for Dietary Intake Assessment
    Marian L. Neuhouser
    Chapter 35 Validity and Reliability of Dietary Assessment in School-Age Children
    R. Sue McPherson Day, Deanna M. Hoelscher, Courtney Byrd-
    Williams, and Michelle L. Wilkinson
    Chapter 36 Anthropometric Assessment: Stature, Weight, and the Body Mass Index (Adults)
    Stefan A. Czerwinski, Wm. Cameron Chumlea, and Michael J. LaMonte
    Chapter 37 How and Why of Body Composition Assessment (Adults)
    Stefan A. Czerwinski and Wm. Cameron Chumlea
    Chapter 38 Height, Weight, and Body Mass Index in Childhood
    Ellen W. Demerath, Stefan A. Czerwinski, and Wm. Cameron Chumlea
    Chapter 39 Frame Size, Circumferences, and Skinfolds
    Barbara J. Scott
    Chapter 40 Psychological Assessment for Adults and Children
    Craig A. Johnston, Jennette P. Moreno, and John P. Foreyt
    Chapter 41 Energy Assessment: Physical Activity
    Nancy L. Keim and Lisa Jahns
    Chapter 42 Environmental Challenges and Assessment
    Suzanne Phelan and Gary D. Foster
    Chapter 43 Oral Health Screening and Assessment for Nutrition Professionals
    Melissa Page, Johanna Dwyer, and Carole A. Palmer
    Chapter 44 Herbal Supplements in the Prevention and Treatment of Cancer
    Donato F. Romagnolo and Ornella I. Selmin

    Part V Clinical Nutrition

    Chapter 45 Nutritional Assessment in the Clinical Setting
    Dong Wook Kim, Lalita Khaodhiar, and Caroline M. Apovian
    Chapter 46 Metabolic Syndrome, Overweight, and Fatty Liver
    E.L. Thomas, J.A. Fitzpatrick Gary Frost, and Jimmy D. Bell
    Chapter 47 The Malnourished Child
    Rikki S. Corniola, David L. Suskind, Leslie Lewinter-Suskind, Krishna K. Murthy, and Robert M. Suskind
    Chapter 48 Childhood Obesity
    David L. Suskind, Rikki S. Corniola, and Robert M. Suskind
    Chapter 49 Eating Disorders
    Craig A. Johnston and John P. Foreyt
    Chapter 50 Food Addiction and Obesity
    Catherine L. Carpenter
    Chapter 51 Nutrition and Liver Disease
    Sammy Saab and David Heber
    Chapter 52 Food Allergy and Food Intolerance
    David Heber
    Chapter 53 Nutrition and Immune Function
    David Heber
    Chapter 54 Nutrition and Dental Health
    Wenyuan Shi and David Heber
    Chapter 55 Protein Nutrition, Meal Timing, and Muscle Health
    Donald K. Layman
    Chapter 56 Micronutrient and Macronutrient Supplementation
    David Heber and Jeffrey Blumberg
    Chapter 57 Bioactive Substances and Botanical Dietary Supplements
    David Heber
    Chapter 58 Nutrition and Diabetes
    Zhaoping Li and David Heber
    Chapter 59 Nutrition in Renal Disease and Hypertension
    David Martins, Keith Norris, and David Heber
    Chapter 60 Diet-Gene Interactions
    Carolyn D. Berdanier
    Chapter 61 Diet, Nutrition, and the Prevention of Cardiovascular Disease
    Annie Ferland and Robert H. Eckel
    Chapter 62 Nutrition and the Gastrointestinal Tract
    Harry L. Greene
    Chapter 63 Nutritional Management of the Bariatric Surgery Patient
    Thai Pham, Hsiao C. Li, Edward H. Livingston, and Sergio Huerta
    Chapter 64 Dietary Factors Related to Frailty and Reduced Functional Capacity
    William J. Evans
    Chapter 65 Enteral and Parenteral Nutrition
    Zhaoping Li and David Heber
    Chapter 66 Mechanisms Accounting for the Cancer Protective Effects of Bioactive Dietary Components in Fruits
    and Vegetables
    Cindy D. Davis and John A. Milner
    Chapter 67 Nutrition and Cancer Treatment
    David Heber and Susan Bowerman
    Chapter 68 Nutrition and Age-Related Eye Diseases
    Rohini Vishwanathan and Elizabeth J. Johnson
    Chapter 69 Nutrition and Brain Health
    Gary W. Small
    Chapter 70 Nutrition and the Skin
    Laura L. Bernet, Christina N. Kim, and Jenny Kim
    Chapter 71 Nutrition and Skeletal Health
    Carolyn D. Berdanier
    Chapter 72 Drug Interactions with Nutrients and Natural Products: Mechanisms and Clinical Importance
    David J. Greenblatt
    Chapter 73 Drugs Used in the Treatment or Management of Human Diseases
    Carolyn D. Berdanier and Theodore Kyle
    Chapter 74 Directory of Clinical Nutrition Websites
    Lynnette A. Berdanier


    Carolyn D. Berdanier, PhD, is professor emerita, nutrition and cell biology, University of Georgia in Athens. She earned her BS from the Pennsylvania State University and her MS and PhD from Rutgers University. She has had a long and productive career in nutrition. Her publication record includes 135 research publications in peer-reviewed journals, 20 books either authored or edited, 55 chapters in multi-authored books, 30 invited reviews, and numerous short reviews in Nutrition Reviews and papers in the lay nutrition magazine, Nutrition Today. She has received numerous awards for her scientific work. She is a member of the American Society of Nutrition Science, Society for Experimental Biology and Medicine, the American Physiology Society, and the American Diabetes Association.

    Johanna Dwyer, DSc, is professor of medicine (nutrition) and community health at the Tufts University Medical School and professor of nutrition at Tufts University Friedman School of Nutrition Science and Policy. She is also a senior scientist at the Jean Mayer/USDA Human Nutrition Research Center on Aging at Tufts University. Her major research interest is in flavonoids, population-based nutrition surveys, and nutrition policy. Dr. Dwyer is the director of the Frances Stern Nutrition Center at Tufts Medical Center.

    From 2003 to 2011, Dr. Dwyer served part time as senior nutrition scientist, Office of Dietary Supplements, National Institutes of Health. She now serves as a scientific consultant in the same capacity, where she is responsible for several large projects, including studies of dietary supplement motivation and use, development of an analytically substantiated dietary supplement database and other dietary supplement databases, development of research on the assessment of dietary supplement intake, and other topics. Dr. Dwyer received her DSc and MSc from the Harvard School of Public Health, an MS from the University of Wisconsin, and completed her undergraduate degree with distinction from Cornell University. She is the author or coauthor of more than 250 research articles and 300 review articles published in scientific journals. She also serves as the editor of Nutrition Today.

    David Heber, MD, PhD, is professor of medicine and public health, chief of the Division of Clinical Nutrition, and director of the Center for Human Nutrition at UCLA. He received his medical degree from Harvard Medical School and his PhD in physiology from UCLA. Dr. Heber is board certified in internal medicine and endocrinology and metabolism by the American Board of Internal Medicine and as a physician nutrition specialist by the American Board of Physician Nutrition Specialists. He served as a director of the Certification Board for Nutrition Specialists and is a former chair of the Medical Nutrition Council of the American Society for Nutrition. He is a councilor and fellow of The Obesity Society. He has written over 200 peer-reviewed scientific articles, over 60 book chapters, 2 professional texts, and 4 books for the public. His main research interests are obesity treatment and nutrition for cancer prevention and treatment.

    "… All chapters are written by experts in the field and include brief to extensive reference lists. This volume remains a very fine overview ofthe field of human nutrition. … Highly recommended"
    N Duran, Texas A&M University in CHOICE Magazine, April 2014