First published in 1953 and now in its tenth edition, Present Knowledge in Nutrition has served generations of nutrition scientists, researchers, practitioners, and advanced students as their most trusted source of information on all aspects of nutrition. Each new edition has been thoroughly updated to reflect advances in the field, and this tenth edition accommodates advances in technology and culture as well.
For the first time, this indispensable text can be purchased in a wide variety of formats to best suit your needs and preferences. Whether it’s tactile print you love or the compact ease of an e-reader, the entire book you need, or just a chapter or two, take a look at your options and decide what works for you.
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And take a peek at the content, too. Here are some sample pages for review:
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| Table of Contents |
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Preface |
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Chapter 1: Systems Biology |
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| Chapter 13: Vitamin D |
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Chapter 46: Hypertension |
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Chapter 54: Liver Disease |
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| Chapter 65: Dietary Guidelines |
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Complete Index |
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