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.
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
Visit the supporting website for this book: www.pkn10.org
About 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.
Review :
“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)
