Present Knowledge in Nutrition (Volume 1) [Paperback]

Barbara A. Bowman (Editor), Robert M. Russell (Editor)

Book Description

ISBN-10: 1578811988 | ISBN-13: 978-1578811984 | Publication Date: September 15, 2006 | Edition: 9th

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.

Editorial Reviews

Review

It is a compilation of short review articles focusing on a wide range of nutritional topics including: nutrition and the life cycle; nutritional immunity; nutrition and chronic diseases; diet, food and nutrition; public health nutrition and international nutrition; and emerging issues. Each article is focused
on specific points, covering the essentials of the topic. Helpfully,
each article is fully referenced, making cross referencing
and further study on the topics quick and easy. A good reference text, I found this book pitched to varying
degrees between general nutrition textbooks and high impact,
peer-reviewed articles. Both two volumes from International
Life Sciences Institute (ILSI) represent good value and there is no
excuse for postgraduate students and those teaching at undergraduate
and postgraduate levels not to have both volumes close to hand as they are an invaluable resource. --Rory McBurney, British Journal of Nutrition, 2008

This affordable resource includes up-to-date, accurate, and comprehensive information on macronutrients, micronutrients (including the new Dietary Reference Intake values), disease correlations, and the other fundamentals of nutrition science. The editors, distinguished nutrition scientists from public health and medicine, worked closely with an international editorial advisory board to ensure the book s timeliness and broad appeal to a global audience. --Food Insight Magazine

From the Publisher

The International Life Sciences Institute (ILSI) is pleased to bring you the new 9th edition of Present Knowledge in Nutrition, a well-respected, authoritative source for the state-of-knowledge in nutrition. This publication, which has been published continuously for over 50 years, is a key reference used for instructing nutritional professionals. Given that nutrition is a key factor in improving public health worldwide, which is ILSI’s mission, this publication is a useful tool in accomplishing this mission. The chapter authors were selected for their knowledge, experience, and ability to transmit knowledge effectively. The field is expanding rapidly, so the publication has also expanded to a new two-volume format that is easy to read and digest. The 9th edition carries on the proud legacy of Present Knowledge in Nutrition and will be an invaluable source for scientists, public health officials, and all those interested in nutrition worldwide.

See all Editorial Reviews

Product Details

• Paperback: 526 pages
• Publisher: Intl Life Sciences Inst; 9th edition (September 15, 2006)
• Language: English
• ISBN-10: 1578811988
• ISBN-13: 978-1578811984
• Product Dimensions: 10.8 x 8.2 x 1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,059,689 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars British Journal of Nutrition review, August 2, 2010

By 

The cynic (UK) - See all my reviews

This review is from: Present Knowledge in Nutrition (Paperback)

Actual Reference Published in the BJN as opposed to the abridged one above:

B. Bowman & R. Russell, Present Knowledge in Nutrition. Vol. 2. Washington DC: International Life Sciences Institute, 2006, ISBN 9781578811991.

This, the second volume of Present Knowledge in Nutrition (9th edition), is similar in format and style to the first. It is a compilation of short review articles focusing on a wide range of nutritional topics including: nutrition and the life cycle; nutritional immunity; nutrition and chronic diseases; diet, food and nutrition; public health nutrition and international nutrition; and emerging issues. Each article is focused on specific points, covering the essentials of the topic.

Helpfully, each article is fully referenced, making cross referencing and further study on the topics quick and easy. I started by reading topics that I have direct experience of, specifically `diet, food and nutrition' and `public health & international nutrition'. The first of these sections contains chapters on food composition, dietary intake, taste and food selection, energy intake, obesity, and eating behaviours, strategies for changing eating and exercise behaviour, nutrition monitoring in the United States and international dietary standards:
FAO and WHO. These chapters were particularly informative, albeit a little `American-centric'. In `public health &
international nutrition', I found the chapters on the emergence of diet-related chronic diseases in developing countries particularly informative with regard to the impact of nutrition transition. Food security was covered with an excellent case study from the USA, relaying its importance outside of the developing world, and this section was rounded off with a critique of nutrition in complex emergencies.

The sections on nutrition and the life cycle, nutritional immunity and nutrition and chronic diseases, which I have less experience of, were informative and well written and made enjoyable reading.
A good reference text, I found this book pitched to varying degrees between general nutrition textbooks and high impact, peer-reviewed articles.

My only disappointment in the content was that the food chain was not adequately covered and that the so-called new nutrition science(1) and biological diversity for food and nutrition(2) were not included in emerging issues. It is also clear that this book does not stand alone - it is necessary to also own volume 1 for a complete overview of the field. This book is written mostly by North American academics, so readers should not expect European reference standards or concepts to be included.

At a cost of US $140 for both volumes from International Life Sciences Institute ([...]) to your desk in
Europe, these books represent good value and there is no excuse for postgraduate students and those teaching at undergraduate and postgraduate levels not to have both volumes close to hand as they are an invaluable resource.

Rory McBurney British Journal of Nutrition (2008), 99, 214 doi: 10.1017/S0007114507791870

(1) Beauman C, Cannon G, Elmadfa I, et al. (2005) The principles, definition and dimensions of the new nutrition science. Public Health Nutr 8, 695-698.
(2) Johns T & Eyzaguirre PB (2005) Linking biodiversity, diet and
health in policy and practice. Proc Nutr Soc 65, 182-189.

5.0 out of 5 stars Excellent Source of Nutrition Information, May 6, 2010

By 

Ralph Freudenthal - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Present Knowledge in Nutrition Volumes I and II (Paperback)

This excellent text provides a clear, concise, and technical review of the biochemistry of nutrition. It discusses the uptake, metabolism, utilization, storage, and excretion of fats, carbohydrates, proteins, minerals, and vitamins. It relates deficiencies with diseases such as cancer, hypertension, diabetes, obesity, and immune system deficiency. To fully benefit from this book, the reader should have some knowledge of biology, biochemistry, or physiology. However, even for those readers with minimal understanding of biological systems, the great diagrams and pictures will assist in understanding the basic fundamentals of nutrition. I know of no other text that provides as clear and complete an explanation of nutrition.

1 of 3 people found the following review helpful:

5.0 out of 5 stars Great Stuff, July 5, 2009

By 

W. Bent - See all my reviews
(REAL NAME)   

This review is from: Present Knowledge in Nutrition Volumes I and II (Paperback)

This product was much better than I expected.When they said it was in good condition they should have said very good.