Present Knowledge in Nutrition Volumes I and II

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9781578812004: Present Knowledge in Nutrition Volumes I and II
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First published in 1953, and now in its ninth edition, Present Knowledge in Nutrition is the authoritative reference work and textbook used by generations of food scientists, physicians, dietitians, and researchers as well as graduate and postgraduate students. This indispensable edition is ideal for health and nutrition professionals working in clinical practice, academia, industry and government as well as advanced students and individuals seeking to expand their knowledge of this exciting field.

The 9th edition of Present Knowledge in Nutrition is available as a comprehensive two-volume set of 70 chapters. Volume I contains chapters on systems biology, energy physiology and the nutrients (Chapter 1-40). Volume II contains chapters on nutrition and the life cycle, immunity, chronic diseases, diet and food, public health and international nutrition. It concludes with a section on emerging issues in nutrition, covering food-borne illness and food safety, food biotechnology, and bioactive components in food and supplements. (Chapter 41-70)

Each volume is thematically distinct and available for separate purchase.

Present Knowledge in Nutrition is a publication of the International Life Sciences Institute, a non-profit, worldwide foundation working to advance the understanding of scientific issues relating to nutrition, food safety, toxicology, risk assessment, and the environment. By bringing together scientists from academia, government, industry, and the public sector, ILSI seeks a balanced approach to solving problems of common concern for the well-being of the general public.

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From the Publisher:

The International Life Sciences Institute (ILSI) is pleased to bring you the new 9th edition of Present Knowledge in Nutrition, a well-respected, authoritative source for the state-of-knowledge in nutrition. This publication, which has been published continuously for over 50 years, is a key reference used for instructing nutritional professionals. Given that nutrition is a key factor in improving public health worldwide, which is ILSIís mission, this publication is a useful tool in accomplishing this mission. The chapter authors were selected for their knowledge, experience, and ability to transmit knowledge effectively. The field is expanding rapidly, so the publication has also expanded to a new two-volume format that is easy to read and digest. The 9th edition carries on the proud legacy of Present Knowledge in Nutrition and will be an invaluable source for scientists, public health officials, and all those interested in nutrition worldwide.

From the Author:

Nutrition continues to be an ever-evolving science and Present Knowledge in Nutrition continues to be a favored ready reference, a constant companion on the professional bookshelf that is often turned to first when questions on nutrition arise, and a book known for its up-to-date, concise, authoritative chapters by distinguished experts. Each new edition represents tangible evidence of the growing scope and challenge of nutrition as a field, with an increasing number of chapters. Each chapter presents fresh perspectives from new disciplines as well as current research.

The first edition of Present Knowledge in Nutrition was published in 1953, just a few years after the isolation of Vitamin B12, which was the last of the vitamins to be identified. The fourth edition, edited by Dr. Mark Hegstead and published in 1976, contained 53 chapters with 574 pages of text, which is substantially smaller than our current edition (70 chapters), reflecting the broad and interdisciplinary scope of nutrition science. For the first time, Present Knowledge in Nutrition is being published in two volumes--the first volume containing the chapters on nutrients and the second volume containing the chapters on nutrition and the life cycle, chronic disease, issues of public health, and international nutrition. Volume II concludes with a section on emerging issues in nutrition, covering the following topics: food-borne illness and food safety, food biotechnology and bioengineering, the human genome in nutrition, dietary supplements, and functional foods.

Although the invitation to serve as coeditor of the 9th edition of Present Knowledge in Nutrition is an honor, we recognized that we faced a daunting task. Critical research questions have moved beyond the understanding of the role of inadequate nutrient intakes in deficiency to also include, sometimes simultaneously, the role of nutrition in chronic disease prevention as well the consequences of overnutrition. Most of the chapters in the present volumes conclude with a discussion of future directions, including research needs, to challenge and prepare the reader for developments in the years ahead.

Our task as editors was also challenged by Present Knowledge in Nutritionís broad use in the field. Historically, the book has had an incredibly diverse readership including undergraduate, graduate, and post graduate students in nutrition, public heath, medicine, and related fields; dieticians, physicians, and other health professionals; and academic, industrial and government researchers. Present Knowledge in Nutritionís readers range from food scientists and technologists to regulators, policy makers and members of the wider public. We expect the ninth edition to become a standard text and authoritative reference work in classrooms, libraries, laboratories, clinics, and offices around the world. We believe we have achieved a highly readable, well-organized, comprehensive, and timely tome on nutrition science.

Barbara A Bowman, Atlanta, Georgia
Robert M. Russell, Boston, Massachusetts

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9781578811076: Present Knowledge in Nutrition

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ISBN 10:  1578811074 ISBN 13:  9781578811076
Publisher: Intl Life Science Inst, 2001

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