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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 Nutrition’s 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 Nutrition’s 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
Editors
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