DOI: 10.1097/MCG.0b013e31827943b3

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Issn Print: 0192-0790

Publication Date: 2013/04/01


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Present Knowledge in Nutrition, 10th Edition

Martin H. Floch

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This is the 10th edition of this all-encompassing book on nutrition, which was first published in 1953. The last edition was edited by Barbara Bowman and Robert Russell, and this edition is edited by John Erdman, Ian Macdonald, and Steven Zeisel. There are 73 chapters written by 138 authors. The contributions are worldwide, and the Editors have attempted to be all-inclusive adding new chapters in epigenetics, metabolomics, and sports nutrition.
Of the 1328 pages in this book, there is a world of valuable information. However, as all textbooks written by multiple authors and with 73 chapters, there is a significant amount of overlap and a lack of coordination of information. The index is good. However, its use as a practical book on nutrition is limited. A clear example of this is carbohydrate metabolism. There is an excellent chapter on carbohydrates, but yet in modern medicine, the metabolic syndrome has become extremely important, and it has been updated in this book. There is an excellent chapter on the metabolic syndrome, and in that chapter there is excellent information on diets and use of foods. However, no place else in the book could I find dietary recommendations in detail as were present in the chapter on metabolic syndrome. Certainly, this should be cross-referenced and discussed in the chapter on carbohydrates, and it does not seem easy to do when using the book. As a consequence, the practical nutritionist or dietician or physician seeking information on the diet and the metabolic syndrome would have to hunt around to find the information. It is here in the book. However, it is not easy to find, and it is a flaw in the construction of this book and in all books that have numerous authors and chapters with overlap. The same criticism can be said of dietary fiber in the book. There is an excellent chapter on dietary fiber, but its use in specific conditions and specific recommendations of foods is limited in the book.
Another surprising deficiency in this book is that there is no chapter on probiotics. Probiotics have become a major nutritional supplement topic. They are now used worldwide and in conjunction with foods such as yogurts that contain probiotic organisms. It is surprising that there is no chapter in this book on the subject and that the information in the book on this is extremely limited. The same could be said for the topic of prebiotics. They are mentioned in the chapter on dietary fiber, but there is little information on their use as a nutritional supplement in enhancing the microbiome.
A major criticism of this 10th edition is that it is limited in practical information for use by the dietician or clinician treating patients. It is largely an outstanding reference volume on the latest information on nutrition, and it is recommended for those doing research in the field of nutrition or seeking information on a very specific topic. It is not recommended as a practical nutrition text. There are other text or diet manuals that can be used for that purpose. It is an outstanding nutrition reference volume but has limitations.
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