Handbook of Nutrition and Food, 3rd ed. by Carolyn D. Berdanier (Editor); Johanna T. Dwyer (Editor); David Heber (Editor)Call Number: REF QP141 .H345 2014
Publication Date: 2014
Part I is devoted to food, including its composition, constituents, labeling, and analysis. Part II focuses on nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients. Part III discusses the nutrient needs of humans, from infants to older adults, as well as needs under special circumstances. 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.