Encyclopedia of Human Nutrition

The role of nutrition in improving quality of life and combating disease is undeniable - and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases. An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level. Edited by Lindsay H Allen, University of California Davis, USA and Andrew Prentice, London School of Tropical Medicine, UK; Benjamin Caballero, Johns Hopkins University, Maryland, U.S.A. Sample Table of Contents (For Complete Table of Contents, visit the microsite at www.elsevierdirect.com/HUN3) 1. Adipose Tissue 2. Adolescents - Nutritional Problems 3. Adolescent requirements for growth and optimal health 4. Aging 5. Alcohol - Absorption, Metabolism and Physiological Effects 7. Alcohol - Effects of Consumption on Diet and Nutritional Status 8. Aluminum 9. Amino Acids - Chemistry and Classification 10. Amino Acids - Metabolism 11. Amino Acids - Specific Functions 13. Antioxidants - Intervention Studies 16. Appetite - Physiological and Neurobiological Aspects 17. Appetite - Psychobiological and Behavioral Aspects 18. Arthritis 19. Ascorbic Acid - Physiology, Dietary Sources and Requirements 20. Ascorbic Acid - Deficiency States 21. Asthma 22. Behavior 23. Beverages 24. Bioavailability 25. Biofortification 26. Biotin 27. Body Composition 29. Bone - Nutritional Aspects 30. Brain and Nervous System 31. Breast Feeding 32. Burns Patients 33. Caffeine 34. Calcium 36. Cancer - Epidemiology and Associations Between Diet and Cancer 37. Cancer - Epidemiology of Gastrointestinal Cancers Other Than Colorectal Cancers 38. Cancer - Epidemiology of Lung Cancer 39. Cancer - Dietary Management 40. Cancer - Carcinogenic Substances in Food 41. Carbohydrates - Chemistry and Classification 42. Carbohydrates - Regulation of Metabolism