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.

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