Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies. He has over 20 years of experience as a scholar, researcher and leader in the area of child health and nutrition.
Caballero is a recognized expert on the nutritional needs of children and adults, and on nutrient requirements in undernourished populations. For the past 10 years, he has focused on the problem of childhood obesity in the US and in developing countries, and explored the impact of dietary transition and globalization on health indicators.
Caballero is an active leader in the area of global health, specifically on diet, lifestyle and disease risk. Recent awards include the Ancel Keys Prize for achievements in international public health and the Thompson-Beaudette Lectureship from Rutgers University. In he was named to the Spanish Academy of Nutritional Sciences. Caballero is the author of over scientific publications. He is the Editor-in-Chief of the Encyclopedia of Food Sciences and Nutrition, a volume work on food production, consumption and biological effects.
His Guide to Dietary Supplements summarizes the current scientific basis for the use of mineral and vitamin supplements. His book The Nutrition Transition: Diet and Disease in the Developing World explored the impact of demographic and economic development on diet- and lifestyle-related diseases in developing countries. His book Obesity in China summarizes research conducted in rural and urban China to track the impact of socioeconomic development on health outcomes.
He is also co-editor of the most widely used textbook in human nutrition, Modern Nutrition in Health and Disease. He holds an h index of His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, safety, nutrition and health of foods of animal origin, especially meat and meat products.
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View on ScienceDirect. Free Shipping Free global shipping No minimum order. Contains over 1, articles covering all areas of food science and nutrition Edited and written by a distinguished international group of editors and contributors Includes 'Further Reading' lists at the end of each article A complete subject index contained in one volume Extensive cross-referencing Many figures and tables illustrate the text, with a color plate section in each volume.
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