Gerald F. Combs, Jr. is an internationally recognized leader in nutrition, particularly in the areas of micronutrient functions, diet and cancer prevention, and sustainable food systems. He has conducted research ranging from fundamental studies with cultured cells and animal models to human metabolic and clinical investigations, including studies in China, Bangladesh, Costa Rica and Malawi. He has lectured in some 30 countries and published more than 350 scientific papers and reviews, and 15 books, including six editions of The Vitamins: Fundamental Aspects in Nutrition and Health. He received his graduate training in nutritional biochemistry at Cornell University, where he later served on that faculty for 29 years before being named Director of the USDA Human Nutrition Research Center in Grand Forks ND from 2020-2015. He was is a Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, 2015-2022. He presently is Professor Emeritus, Div. Nutritional Sciences, at Cornell University. James P. McClung completed his B.S. and M.S. degrees at the University of New Hampshire, and his doctoral degree at Cornell University. He completed a National Research Council post-doctoral fellowship prior to assuming a career in Nutrition Science with the Department of Defense. Dr. McClung’s research has focused on micronutrient nutrition at both the basic and applied levels and has led to the fielding of applied solutions for the optimization of human health and performance. He is an active member of a number of professional societies, including the American Society for Nutrition. He has authored or co-authored over 100 peer reviewed manuscripts, technical reports, and book chapters, and has served on the editorial boards of a number of leading international nutrition journals. Dr. McClung has co-authored the two most recent editions of The Vitamins: Fundamental Aspects in Nutrition and Health.

• Part I. Perspectives on the Vitamins in Nutrition1. What is a Vitamin?2. Discovery of the Vitamins3. Chemical and Physiological Properties of the Vitamins4. Vitamin DeficiencyPart II. The Individual Vitamins5. Vitamin A6. Vitamin D7. Vitamin E8. Vitamin K9. Vitamin C10. Thiamin11. Riboflavin12. Niacin13. B614. Biotin15. Pantothenic acid16. Folate17. B1218. QuasivitaminsPart III. Using Current Knowledge of the Vitamins19. Sources of the Vitamins20. Assessing Vitamin Status21. Quantifying Vitamin Requirements22. Vitamin SafetyAppendicesA. Vitamin Terminology: Past and PresentB. Original Reports for Case StudiesC. A Core of Vitamin Research LiteratureD. Vitamin Contents of FoodsE. Vitamin Contents of Feedstuffs

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