Nutrition: CHEMISTRY AND BIOLOGY, SECOND EDITION de Julian E. Spallholz

Nutrition: CHEMISTRY AND BIOLOGY, SECOND EDITION: Modern Nutrition

Autor Julian E. Spallholz, Mallory Boylan, Judy A. Driskell

en Limba Engleză Hardback – 8 dec 1998

Category
Nutrition

Subcategory
Food Chemistry

Contact Editor: N. Frabotta

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Specificații

ISBN-13: 9780849385049
ISBN-10: 0849385040
Pagini: 360
Dimensiuni: 156 x 234 x 24 mm
Greutate: 0.84 kg
Ediția:Revizuită
Editura: CRC Press
Colecția CRC Press
Seria Modern Nutrition

Public țintă

Academic and Professional Reference

Cuprins

The Elements of Life
Macronutrients: The Energy Nutrients
Carbohydrates
Lipids
Proteins
Micronutrients: The Catalysts
Vitamins
Minerals
Water: The Most Important Nutrient
Bioavailability of Nutrients
Nutrient Digestion
Nutrient Absorption
Cellular Metabolism
Body Energy
Components of Cells
Energy Utilization
Catabolic Pathways
Anabolic Pathways
Nucleic Acids, Genes, and Protein Synthesis
Metabolic Aspects
Free Radicals, Lipid Peroxidation, and the Antioxidants
Digestive and Metabolic Interactions between Medications and Nutrients/Foods
Nutrient Metabolism and Dietary Recommendations
Appendices
Basic Concepts in Chemistry and Biology
Photosynthesis
References

Notă biografică

Spallholz, Julian E.; Boylan, Mallory; Driskell, Judy A.

Recenzii

"One of the most noteworthy features of this volume is the presence of many useful tables, equations, and figures."
-Ming-Ho Yu, PhD, Western Washington University, Bellingham, Washington, USA

"…this is a well-organized and comprehensive volume on advanced nutrition. This impressive book would be a valuable text for advanced nutrition or nutritional biochemistry courses. For dietetics professionals and nutritionists, the book would also be a valuable resource on the chemical and biological aspects of nutrients."
-Ming-Ho Yu, PhD, Western Washington University, Bellingham, Washington, USA

Descriere

This second edition of a standard reference is greatly expanded with updated information on food sources of nutrients, effects of cooking, approved carbohydrate and fat substitutes, applications of nutritional therapy, and dietary recommendations.

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