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Handbook of Nutrition and Food, Third Edition


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Table of Contents

Part I: Food. Part II: Nutrition Science. Part III: Nutrition Throughout Life. Part IV: Assessment. Part V: Clinical Nutrition.

About the Author

Carolyn D. Berdanier, PhD, is professor emerita, nutrition and cell biology, University of Georgia in Athens. She earned her BS from the Pennsylvania State University and her MS and PhD from Rutgers University. She has had a long and productive career in nutrition. Her publication record includes 135 research publications in peer-reviewed journals, 20 books either authored or edited, 55 chapters in multi-authored books, 30 invited reviews, and numerous short reviews in Nutrition Reviews and papers in the lay nutrition magazine, Nutrition Today. She has received numerous awards for her scientific work. She is a member of the American Society of Nutrition Science, Society for Experimental Biology and Medicine, the American Physiology Society, and the American Diabetes Association.

Johanna Dwyer, DSc, is professor of medicine (nutrition) and community health at the Tufts University Medical School and professor of nutrition at Tufts University Friedman School of Nutrition Science and Policy. She is also a senior scientist at the Jean Mayer/USDA Human Nutrition Research Center on Aging at Tufts University. Her major research interest is in flavonoids, population-based nutrition surveys, and nutrition policy. Dr. Dwyer is the director of the Frances Stern Nutrition Center at Tufts Medical Center.

From 2003 to 2011, Dr. Dwyer served part time as senior nutrition scientist, Office of Dietary Supplements, National Institutes of Health. She now serves as a scientific consultant in the same capacity, where she is responsible for several large projects, including studies of dietary supplement motivation and use, development of an analytically substantiated dietary supplement database and other dietary supplement databases, development of research on the assessment of dietary supplement intake, and other topics. Dr. Dwyer received her DSc and MSc from the Harvard School of Public Health, an MS from the University of Wisconsin, and completed her undergraduate degree with distinction from Cornell University. She is the author or coauthor of more than 250 research articles and 300 review articles published in scientific journals. She also serves as the editor of Nutrition Today.

David Heber, MD, PhD, is professor of medicine and public health, chief of the Division of Clinical Nutrition, and director of the Center for Human Nutrition at UCLA. He received his medical degree from Harvard Medical School and his PhD in physiology from UCLA. Dr. Heber is board certified in internal medicine and endocrinology and metabolism by the American Board of Internal Medicine and as a physician nutrition specialist by the American Board of Physician Nutrition Specialists. He served as a director of the Certification Board for Nutrition Specialists and is a former chair of the Medical Nutrition Council of the American Society for Nutrition. He is a councilor and fellow of The Obesity Society. He has written over 200 peer-reviewed scientific articles, over 60 book chapters, 2 professional texts, and 4 books for the public. His main research interests are obesity treatment and nutrition for cancer prevention and treatment.


"... All chapters are written by experts in the field and include brief to extensive reference lists. This volume remains a very fine overview ofthe field of human nutrition. ... Highly recommended"
-N Duran, Texas A&M University in CHOICE Magazine, April 2014

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