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This book addresses the causes and effects of nutrient deficiencies along the cell-to-communities continuum. The book is primarily concerned with a lack or deficiency of one or more micro- or macronutrients in connection with malnutrition, under nutrition, and starvation. Embedded within the deficiency states is acute restriction whereby food is withdrawn completely for short periods, as when individuals are adhering to religious requirements or undergoing surgical procedures. Further downstream is the consumption of a fraction of the normal diet, as when individuals are dieting or when there is restriction in the amount or variety of food available. The causes of such reductions in dietary intake are varied and also include the social context of poverty, financial limitations, and famine. Refugees and displaced persons may also be vulnerable to under nutrition or total starvation. Diseases may also impact on the total food consumed, such as when there are physical impediments (intestinal obstruction or dysphagia) or anorexia (induced by organic disease or as a disease process per se, ie, anorexia nervosa). This book, organized as approximately 125 chapters in 17 major sections, covers the variable manifestations of dietary restrictions on cells, whole organs, the individual, and societies.

Growth in mammals encompasses several stages, from intrauterine growth through infancy and childhood to adolescence. Each of these phases is characterized by very specific nutritional, molecular and endocrine perspectives which, under ideal conditions, allow the organism to achieve its genetically programmed growth patterns. In this book, an international panel of experts addresses these topics in a historical, physiological and social perspective. The first part investigates the genetic, epigenetic, molecular and nutritional determinants of intrauterine and postnatal growth. Part two deals with non-evolutionary changes which occurred in the recent past, such as changes in body size in utero, during infancy and childhood, and during adolescence, and the potentially unfavorable consequences of enhanced nutrition and growth, including early onset of puberty, development of obesity, and increases in metabolic and cardiovascular disease. The last part addresses the question of which factors define healthy growth in light of the influence of nutritional, molecular and endocrine influences. Although the association between rapid changes in body size and adverse health effects is clear, the precise nature of causality remains uncertain. Presenting the latest scientific findings in growth research, this publication provides essential reading for pediatricians, clinical investigators and health workers.

This unique publication for the first time brings together scientists from academia, government and industry to discuss the role of omega-3 fatty acids in health, the need to reintroduce them into the food supply, the methods by which this can be accomplished and the state of research. With the domestication of animals, there has been a change in animal feeds, which in turn transformed the composition of meats, particularly the content of essential fatty acids. Changes similar to those in meats have occurred in the composition of eggs, poultry and in fish from aquaculture. Up-to-date reviews on the role of omega-3 fatty acids in health, cardiovascular disease, bone remodeling relative to osteoporosis and in patients with retinitis pigmentosa emphasize the need for a balance of omega-6 and omega-3 fatty acids in the food supply. The reintroduction of omega-3 fatty acids into food products is discussed, and the methods involved in their production as well as their metabolic effects on human beings and companion animals are outlined. Overall, the papers presented indicate the necessity to establish recommended daily intakes for both omega-6 and omega-3 fatty acids. Furthermore, there is a need to redefine food safety; changes in food composition must also be taken into consideration. This unique publication is a valuable source for physicians, nutritionists, dietitians, veterinarians and agriculturalists, as well as for all those concerned with aspects of food production, food technology, food policy and consumer issues.