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Introduction to Nutrition and Metabolism equips readers with an
understanding of the scientific basis of what we call a healthy
diet. Now in its sixth edition, this highly recognized textbook
provides clear explanations of how nutrients are metabolized and
gives the principles of biochemistry needed for comprehending the
science of nutrition. This full-color textbook explores the need
for food and the uses to which food is put in the body, as well as
the interactions between health and diet. Outlining the scientific
basis behind nutritional requirements and recommendations, this new
edition has been extensively revised to reflect current knowledge.
Features: Lists key objectives at the beginning, and summary points
at the end of each chapter. Accompanying online resources include
interactive tutorial exercises based on interpretation of clinical
and research data. Covers topics including: Chemical reactions and
catalysis by enzymes; the role of ATP; digestion and absorption of
carbohydrates, fats and proteins; issues associated with being
overweight; problems of malnutrition; diet and health; and vitamin
and mineral requirements and functions. Updated sections focus on
the interaction of the gut microbiome and epigenetics with our
metabolic responses to diet. Provides a foundation of scientific
knowledge for the interpretation and evaluation of future advances
in nutrition and health sciences. Following its predecessors, this
sixth edition is relevant to any student or practitioner interested
in how diet influences our health, including in the fields of
nutrition, dietetics, medicine and public health.
Introduction to Nutrition and Metabolism equips readers with an
understanding of the scientific basis of what we call a healthy
diet. Now in its sixth edition, this highly recognized textbook
provides clear explanations of how nutrients are metabolized and
gives the principles of biochemistry needed for comprehending the
science of nutrition. This full-color textbook explores the need
for food and the uses to which food is put in the body, as well as
the interactions between health and diet. Outlining the scientific
basis behind nutritional requirements and recommendations, this new
edition has been extensively revised to reflect current knowledge.
Features: Lists key objectives at the beginning, and summary points
at the end of each chapter. Accompanying online resources include
interactive tutorial exercises based on interpretation of clinical
and research data. Covers topics including: Chemical reactions and
catalysis by enzymes; the role of ATP; digestion and absorption of
carbohydrates, fats and proteins; issues associated with being
overweight; problems of malnutrition; diet and health; and vitamin
and mineral requirements and functions. Updated sections focus on
the interaction of the gut microbiome and epigenetics with our
metabolic responses to diet. Provides a foundation of scientific
knowledge for the interpretation and evaluation of future advances
in nutrition and health sciences. Following its predecessors, this
sixth edition is relevant to any student or practitioner interested
in how diet influences our health, including in the fields of
nutrition, dietetics, medicine and public health.
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Progress in Tryptophan and Serotonin Research 1986 - Proceedings, Fifth Meeting of the International Study Group for Tryptophan Research ISTRY, Cardiff, Wales U. K., July 28-August 1, 1986 (Hardcover, Reprint 2019)
David A. Bender, Michael H Joseph, Walter Kochen, Hans Steinhart
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R7,919
Discovery Miles 79 190
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Ships in 10 - 15 working days
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This leading dictionary contains over 6,150 entries covering all
aspects of food and nutrition, diet and health. Jargon-free
definitions make this a valuable dictionary that clearly explains
even the most technical of nutritional terms. From absinthe to
zymogens it covers types of food (including everyday foods and
little-known foods, e.g. payusnaya), nutritional information,
vitamins, minerals, and key scientific areas including metabolism
and genomics. It also includes clear guidance on which foods are
good sources of major nutrients, with recommended Daily Allowance
lists for babies, children, men, and women. It is an essential A-Z
for students of nutrition, dietetics, food science, and health and
human sciences; professionals within the food industry, including
nutritionists, cooks, and food manufacturers; and anyone interested
in food who wants to discover more about what they eat.
The vitamins are a chemically disparate group of compounds whose
only common feature is that they are dietary essentials that are
required in small amounts for the normal functioning of the body
and maintenance of metabolic integrity. Metabolically they have
diverse function, as coenzymes, hormones, antioxidants, mediators
of cell signaling and regulators of cell and tissue growth and
differentiation. This book explores the known biochemical functions
of the vitamins, the extent to which we can explain the effects of
deficiency or excess and the scientific basis for reference intakes
for the prevention of deficiency and promotion of optimum health
and well-being. It also highlights areas where our knowledge is
lacking and further research is required. It provides a compact and
authoritative reference volume of value to students and specialists
alike in the field of nutritional biochemistry, and indeed all who
are concerned with vitamin nutrition, deficiency and metabolism.
Vitamins are a chemically disparate group of compounds essential for the normal functioning of the body and maintenance of metabolic integrity. In exploring the known biochemical functions of the vitamins, this book considers the effects of deficiency or excess and the scientific basis for intakes for the prevention of deficiency and promotion of optimum health. This compact and authoritative reference will be of value to students as well as specialists in nutritional biochemistry, and those concerned with vitamin nutrition, deficiency and metabolism. First Edition Hb (1992): 0-521-38144-4
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