Its broad coverage will appeal to a large audience, including clinicians and other medical practitioners, food processors and, those involved with health policy issues, teachers and students of nutrition, and general readers.
Entries are topical and arranged alphabetically, with broader topics requiring several articles.
Each volume includes a list of contributors and a complete table of contents for the set. The inspiration for the encyclopedia came from the success of the well-received Encyclopedia of Food Science, Food Technology and Nutrition , ed. by R. Macrae, but this new work is very different, encompassing many changes in nutrition al science since the early 1990s. Pertinent sections from the earlier work have been revised, updated, and rewritten for the newer title. Essential for all libraries. The editorial board and the contributors are highly respected academics and practicing nutritionists from around the world.