Extensively revised and updated, the Handbook of Nutrition and Food, Second Edition covers basic nutrition concepts including food composition, labeling, and nutrient analysis systems to provide a solid foundation for understanding the role of individual micronutrients, metabolic issues, as well as nutrient-nutrient interactions and their effects on the body. Contributions from leading researchers address nutritional need throughout the lifecycle from pre-natal to old age, as well as the nutritional evaluation and monitoring of specific age and cultural demographics. A considerable portion of the book details clinical nutrition and the prophylactic and therapeutic use of nutrition in a wide variety of disease circumstances.