The science of human nutrition and its applications to health promotion continue to gain momentum.
In the relatively short time since the release of the first edition of this Encyclopedia, a few landmark discoveries have had a dramatic multiplying effect over nutrition science: the mapping of the human genome, the links between molecular bioenergetics and lifespan, the influence of nutrients on viral mutation, to name a few.
But perhaps the strongest evidence of the importance of nutrition for human health comes from the fact that almost 60% of the diseases that kill humans are related to diet and lifestyle (including smoking and physical activity). These are all modifiable risk factors. As individuals and organizations intensify their efforts to reduce disease risks, the need for multidisciplinary work becomes more apparent. Today, an effective research or program team is likely to include several professionals from fields other than nutrition. For both nutrition and non-nutrition scientists, keeping up to date on the concepts and inter-relationships between nutrient needs, dietary intake and health outcomes is essential.
The new edition of the Encyclopedia of Human Nutrition hopes to address these needs. While rigorously scientific and up to date, EHN provides concise and easily understandable summaries on a wide variety of topics.
Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics,shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support.
Compiled by Alison Behnek Completely revised and updated, VEGETARIAN COOKING AROUND THE WORLD serves up tantalising recipes for hearty rye bread, creamy pumpkin soup, spicy curried chickpeas and more. Seasoned liberally with vibrant colour photos and easy, step-by-step directions, this fun cookbook also includes complete menu suggestions, information on vegetarian nutrition, and an expanded cultural section highlighting the practice of vegetarianism around the world, including holiday and festival traditions.
Edited by: Maria - 6 October 2008
Reason: trying to remove unsightly space above picture, corrected the title (was "Vegetaria")
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