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Department of Nutrition
Meyer Hall
One Shields Avenue
University of California, Davis
Davis, CA 95616
E-mail: nhudson{at}ucdavis.edu
The current edition of Present Knowledge in Nutrition is a compilation of the latest and most compelling developments in the field of nutrition. The physical dimensions of the publication (2 volumes, 967 pages), compared with earlier editions of this work, illustrates how rapidly the scientific knowledge of nutrition is expanding. It is imperative that such a publication be written periodically to keep all nutrition professionals abreast of the latest developments in this ever-changing field.
Volume 1 opens with a discussion of the emergence of "-omics" in the field of nutrition (including genomics, proteomics, and metabolomics) and of the development of bioinformatic techniques used for data analysis and interpretation. The other 39 chapters in this volume cover the changes that have occurred in the data regarding individual nutrients. Several chapters provide in-depth coverage on the physiology and metabolism of energy. Macronutrients, including fiber and alcohol, are discussed as individual topics. The relation between specific nutrients and gene expression is also described. Seventeen chapters are devoted to a discussion of fat- and water-soluble vitamins and related nutrients, such as carotenoids and flavonoids. Twelve chapters deal with minerals, trace elements, electrolytes, and water and electrolyte balance in humans.
Volume 2 provides comprehensive information on the application of nutrition science to individuals and population groups. It deals with issues such as life cycle nutrition, immunity, and a number of chronic diseases, including diabetes, osteoporosis, cardiovascular disease, and cancer. Food composition, dietary intake, and dietary standards are also covered comprehensively. Obesity, food insecurity, and other public health nutrition issues are addressed both from a North American and an International perspective. Trends and concerns related to food safety, biotechnology, and supplements are identified and addressed as well.
The information presented in these volumes is comprehensive and compelling. Moreover, the 118 authors, 8 editorial advisors, and 2 editors assembled to produce this International Life Sciences Institute publication are most impressive. Collectively, they come from among the best universities and research centers in 28 states, the District of Columbia, and 8 other countries and represent the finest minds working in the nutrition field today.
Present Knowledge in Nutrition continues to be, as it has been for decades, the ultimate reference for nutrition scientists and nutrition practitioners. Because many nutritionists have an area of specialization that is relatively narrow, it is appropriate for there to be access to a publication that covers the entire field of nutrition and puts the individual components into a broader perspective. When questions arise in the course of the work of a nutritionist, this is the best place to start to look for answers. Both the text itself and the extensive bibliographies that accompany each paper combine to make this an extremely useful reference manual. This publication should be accessible to everyone who works in the field of nutrition.
ACKNOWLEDGMENTS
The author had no personal or financial conflict of interest with respect to the book reviewed.