Handbook of Nutrition and Food  book cover
3rd Edition

Handbook of Nutrition and Food

ISBN 9781466505711
Published July 22, 2013 by CRC Press
1136 Pages 132 B/W Illustrations

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Book Description

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

Table of Contents

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

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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