Comprehensive treatments of nutrition in health and disease are found in Maurice E. Shils et al. (eds.), Modern Nutrition in Health and Disease, 10th ed. (2006); Barbara A. Bowman and Robert M. Russell (eds.), Present Knowledge in Nutrition, 9th ed. (2006); James L. Groff, Sareen S. Gropper, and Jack L. Smith, Advanced Nutrition and Human Metabolism, 5th ed. (2009); Gordon M. Wardlaw and Carol Byrd-Bredbenner, Wardlaw’s Perspectives in Nutrition, 9th ed. (2012); Eleanor Noss Whitney and Sharon Rady Rolfes, Understanding Nutrition, 12th ed. (2011); and L. Kathleen Mahan and Sylvia Escott-Stump (eds.), Krause’s Food & Nutrition Therapy, 12th ed. (2008).
- Nutrient deficiencies
- Nutrient toxicities
- Diet and chronic disease
- Food-drug interactions
- Food allergies and intolerances
- Toxins in foods
- Foodborne illnesses
- Botanicals and functional foods
World hunger and malnutrition
Useful guides for understanding malnutrition include Thomas J. Marchione (ed.), Scaling Up; Scaling Down: Overcoming Malnutrition in Developing Countries (1999); and Frances Moore Lappé and Anna Lappé, Hope’s Edge: The Next Diet for a Small Planet (2002); Richard D. Semba and Martin W. Bloem (eds.), Nutrition and Health in Developing Countries (2001); and Michael C. Latham, Human Nutrition in the Developing World (1997).
Diet and chronic disease
Comprehensive sources on diet and chronic disease are National Research Council (U.S.) Committee on Diet and Health, Diet and Health: Implications for Reducing Chronic Disease Risk (1989); and Institute of Medicine (U.S.), Dietary Reference Intakes, a series of reports published periodically starting in 1997. Dietary recommendations for cardiovascular disease are discussed in Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults, “Executive Summary of the Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III),” Journal of the American Medical Association, vol. 285 (May 16, 2001); and Nutrition Committee of the American Heart Association, “AHA Dietary Guidelines,” Circulation, vol. 102, p. 2284 (2000).
A major international report on diet and cancer prevention is World Cancer Research Fund/American Institute for Cancer Research, Food, Nutrition, and the Prevention of Cancer: A Global Perspective (1997). A classic article on the value of nutrition in cancer prevention is R. Doll and R. Peto, “The Causes of Cancer: Quantitative Estimates of Avoidable Risks of Cancer in the United States Today,” Journal of the National Cancer Institute, vol. 66, pp. 1191–1308 (1981). An evaluation of claims for the use of diet, herbs, and supplements in cancer prevention and treatment is American Cancer Society, American Cancer Society Complete Guide to Complementary & Alternative Cancer Methods, 2nd ed. (2009).
Practical information for controlling diabetes with proper nutrition is detailed in American Diabetes Association, Guide to Medical Nutrition Therapy (1999).
Obesity and eating disorders
The causes and consequences of obesity and a comprehensive framework for treatment are considered in Thomas A. Wadden and Albert J. Stunkard (eds.), Handbook of Obesity Treatment (2002). The relationship between body image and eating disorders and approaches to treatment are examined in Ira M. Sacker and Marc A. Zimmer, Dying to Be Thin: Understanding and Defeating Anorexia Nervosa and Bulimia—A Practical Lifesaving Guide (1987, rev. ed. 2001); and J. Kevin Thompson and Linda Smolak (eds.), Body Image, Eating Disorders, and Obesity in Youth: Assessment, Prevention, and Treatment, 2nd ed. (2009).
Food allergies and intolerances
Information about food allergies is presented in Jonathan Brostoff and Linda Gamlin, Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment (2000); and Celide Barnes Koerner and Anne Munoz-Furlong, Food Allergies: How to Eat Safely and Enjoyably (1998).