The span of nutrition covered in successive volumes of Annual Review of Nutrition reaches from food consumed through processing into body constituents and their turnover in health and disease. Much of the progress in nutrition is contingent upon advances in the knowledge of biochemical and physiological processes ranging from molecular to cellular and organ level that are subject to genetic and developmental dictates. Nutrition also involves aspects of disease and the broader public health issues. Hence, topics in other Annual Reviews that cover these subjects augment our understanding of the scientific bases and applications of nutrition. Each year we call your attention to related articles in other Annual Reviews, which are listed on page ix.

This volume of Annual Review of Nutrition, following usual categorical listings, begins with the interesting and often difficult travails of Frank Chytil in his considerable input to the “retinoid revolution.” Ongoing work on defining amino acid requirements is reviewed by Pencharz & Ball. Among topics on micronutrients, an update on Vitamin D as involves immune response is presented in a chapter by Griffin et al.; the newer findings on dietary iron absorption are covered by Miret et al., and Beard & Connor summarize its role in neural functioning. The putative benefits of such natural food components as lutein and zeaxanthin are considered by Krinsky et al.; the cholesterol-lowering effect of gugulipid is discussed by Urizar & Moore. Endocrine influences are reviewed by Takeda et al. In the category of genetics and molecular biology, measurement of fluxes through metabolic pathways is reviewed by Hellerstein; selenoprotein synthesis is considered by Driscoll & Copeland. Under clinical nutrition, chapters are proffered on Type 2 diabetes by Costacou & Mayer-Davis, the perioperative patient by Howard & Ashley, and trophic and cytoprotective nutrition as affects the intestine by Ziegler et al. Topics in nutritional anthropology include a review by Dirks on the historic difficulties of diet and nutrition in poor and minority communities, aspects of the prevalence of Type 2 diabetes by Lieberman, and pathogenesis of galactosemia by Leslie. Finally, Woteki & Kineman write on reducing foodborne illness and Bauman & Griinari review nutritional regulation of milk fat synthesis.

As in past volumes, credit belongs largely to the authors of our chapters, which are overviewed by the Editorial Committee and the good people at Annual Reviews. My thanks in particular go to my associate editors (Denny Bier and Bob Cousins), the production editor (Lisa Dean), and the president of Annual Reviews (Sam Gubins).

Donald B. McCormick, Editor