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First published in 1953, and now in its ninth edition, Present Knowledge in Nutrition is the authoritative reference work and textbook used by generations of food scientists, physicians, dietitians, and researchers as well as graduate and postgraduate students. This indispensable edition is ideal for health and nutrition professionals working in clinical...
First published in 1953, and now in its ninth edition, Present Knowledge in Nutrition is the authoritative reference work and textbook used by generations of food scientists, physicians, dietitians, and researchers as well as graduate and postgraduate students. This indispensable edition is ideal for health and nutrition professionals working in clinical practice, academia, industry and government as well as advanced students and individuals seeking to expand their knowledge of this exciting field.The 9th edition of Present Knowledge in Nutrition is available as a comprehensive two-volume set of 70 chapters. Volume I contains chapters on systems biology, energy physiology and the nutrients (Chapter 1-40). Volume II contains chapters on nutrition and the life cycle, immunity, chronic diseases, diet and food, public health and international nutrition. It concludes with a section on emerging issues in nutrition, covering food-borne illness and food safety, food biotechnology, and bioactive components in food and supplements. (Chapter 41-70)Each volume is thematically distinct and available for separate purchase. Present Knowledge in Nutrition is a publication of the International Life Sciences Institute, a non-profit, worldwide foundation working to advance the understanding of scientific issues relating to nutrition, food safety, toxicology, risk assessment, and the environment. By bringing together scientists from academia, government, industry, and the public sector, ILSI seeks a balanced approach to solving problems of common concern for the well-being of the general public.
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