In a clear and concise format, Handbook of Nutrition and Food, edited by Carolyn D. Berdanier, Elaine B. Feldman and Johanna Dwyer, presents quantitative and qualitative information needed by nutritionists, dieticians, and health care professionals.Significantly revised and updated, the second edition of the book includes contributions from several new authors. This 1500-plus-page volume is part handbook, part textbook, and part encyclopedia, with more than 200 contributors represented in its 72 chapters. Retaining the high level of scientific research, accessible language, and attention to detail of the original, the new edition reflects changes and developments in nutrition research over the past six years in 12 new chapters and three times the number of referential web addresses.
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