Present Knowledge in Nutrition, 11th 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. Below, see the topics that are covered in the chapters across both volumes.
Volume 1: Basic Nutrition and Metabolism
Section A: Macronutrients
Energy metabolism
Protein and amino acids
Carbohydrates
Lipids
Section B: Vitamins
Vitamin A and provitamin A carotenoids
Vitamin D
Vitamin E
Vitamin K
Vitamin C
Thiamine
Riboflavin
Niacin
Vitamin B6
Folate
Vitamin B12
Panothenic acid
Biotin
Choline
Section C: Minerals
Calcium
Phosphorus
Magnesium
Iron
Zinc
Copper
Iodine and the iodine deficiency disorders
Selenium
Chromium
Sodium, chloride, and potassium
Manganese, molybdenum, boron, silicon, and other trace elements
Section D: Other dietary components
Water
Fiber
Carotenoids
Carnitine
Dietary flavonoids
Dietary supplements
Section E: Cross discipline topics
Systems biology and nutrition
The microbiome and health
Nutrient regulation of the immune response
Volume 2: Clinical and Applies Topics in Nutrition
Section A: LifeStage nutrition and maintaining health
Infant nutrition
Nutrient needs and requirements during growth
Maternal nutrient metabolism and requirements in pregnancy
Nutrient metabolism and requirements in lactation
Nutrition, aging, and requirements in the elderly
Nutrition for sport and physical activity
A ration is not food until it is eaten: nutrition lessons learned from feeding soldiers
Energy balance: impact of physiology and psychology on food choice and eating behavior
Eating behaviors and strategies to promote weight loss and maintenance
Taste, cost, convenience, and food choices
Section B: Nutrition monitoring, measurement, and regulation
Present knowledge in nutrition—nutrient databases
Nutrition surveillance
Dietary patterns
Assessment of dietary intake by self-reports and biological markers
Establishing nutrient intake values
Nutrition in labeling
Food insecurity, hunger, and malnutrition
Section C: Clinical nutrition
The role of diet in chronic disease
Eating disorders
Diabetes and insulin resistance
Hypertension
Nutrition and atherosclerotic cardiovascular disease
Nutrition and gastrointestinal disorders
Kidney disease and nutrition in adults and children
Alcohol: the role in nutrition and health
Liver disease
Nutritional anemias
Nutrition and bone disease
Food allergies, sensitivities, and intolerances
Nutrition and autoimmune diseases
Specialized nutrition support
Nutrition support in critically ill adults and children
Clinical nutrition in patients with cancer
Specialized nutrition support in burns, wasting, deconditioning, and hypermetabolic conditions