2nd Edition
Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2
Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Biography
Audrey H. Ensminger, whose expertise is human nutrition, is Adjunct Professor, California State University-Fresno. M. E. Ensminger, whose field is nutrition and biochemistry, is President, Agriservices Foundation, a nonprofit foundation serving world agriculture. James E. Konlande completed the B.A. degree at Brooklyn College, Brooklyn, NY; and the M.S. and Ph.D. degrees at Rutgers University, New Brunswick, NJ, with a major in physiology, biochemistry, and nutrition. John R. K. Robson, M.D. is a Certified Specialist in Clinical Nutrition, American Board of Nutrition. Dr. Robson has done human nutrition work throughout the world. Also, he served as Professor of nutrition and Director of Nutrition Program, School of Public Health, University of Michigan; and as Professor of Nutrition and Medicine, Medical University of South Carolina, Charleston.
"What you have done is an overwhelming job-there is nothing that even approaches this in the foods and nutrition field. It will become a classic."
GEORGE M. BRIGGS, Ph.D.
University of California, Berkely
"This encyclopedia fills a serious gap, making sound, accessible and readable nutritional information available to all who are interested. Well organized and authoritative, this is an exceptional work."
DAVID DOWIS, M.D.
Fresno, California
"I find Foods & Nutrition Encyclopedia just the book I need to provide accurate and quick information. I not only plan to recommend this book as a must for my graduate students, but as an excellent reference for nutritionists in other countries where I work. This is the type of reference health workers have needed for a long time.
Dr. MARY F. FUTRELL
Mississippi State University
