Present Knowledge in Nutrition, Tenth 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.

List of Chapters

Systems Biology Approaches Nutrition

Nutritional Epigenetics

Genetic Variation and Nutrient Metabolism

Metabolomics

Energy Metabolism in Fasting, Fed, Exercise, and Re-feeding States

Protein and Amino Acids

Carbohydrates

Dietary Fiber

Lipids Absorption and Transport

Vitamin A

Carotenoids

Vitamin D

Vitamin E

Vitamin K

Vitamin

Thiamin

Riboflavin

Niacin

Vitamin B6

Folate

Vitamin B12

Biotin

Panthoneic Acids

L-Carnitine

Choline

Dietary Flavonoids

Calcium

Phosphorus

Magnesium

Sodium, Chloride, and Potassium

Human Water and Electrolyte Balance

Iron

Zinc

Copper

Iodine and Iodine Deficiency Disorders

Selenium

Manganese, Molybdenum, Boron, Chromium, and Other Trace Materials

Maternal Nutrient Metabolism and Requirements in Pregnancy and Lactation

Infant Nutrition

Adolescence

Nutrition and Aging

Sports Nutrition

Nutrient Regulation of the Immune Response

Obesity as a Health Risk

Hypertension

Insulin Resistance and the Metabolic Syndrome

Atherosclerotic Cardiovascular Disease

Diabetes

Osteoporosis

Cancer

Nutrition and Gastrointestinal Illness

Kidney Disease

Liver Disease

Alcohol: Its Role in Nutrition and Health

Eye Disease

Specialized Nutrition Support

Body Composition Evaluation

Estimation of Dietary Intake

Taste and Food Choices

Energy Intake, Obesity, and Eating Behavior

Strategies for Changing Eating and Exercise Behavior to Promote Weight Loss and Maintenance

Epidemiologic Approached to the Evaluation of Nutrition and Health

Nutrition Monitoring in the United States

Dietary Standards and Guidelines: Similarities and Differences among Countries

The Role of the United Nations Agencies in Establishing International Dietary Standards

Emergence of Diet-Related Chronic Disease in Developing Countries

Food Insecurity, Hunger, and Undernutrition

Public Nutrition in Humanitarian Crises

Foodborne Infections and Food Safety

Food Allergies and Intolerances

Food Biofortification: Breeding and Biotechnology Approaches to Improve Nutrients in Vegetables and Oil Quality in Soybean

Bioactive Components in Foods and Supplements for Health Promotion