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Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition

Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition
Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition
  • Συγγραφείς: Martha H. Stipanuk
  • ISBN: 9781437709599
  • Εκδότης: ELSEVIER
  • Σελίδες: 968
  • Διαστάσεις: 216 X 276 mm
  • Έτος Έκδοσης: 2012
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115,54€
Χωρίς ΦΠΑ: 109,00€
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Description

Covering advanced nutrition with a comprehensive, easy-to-understand approach, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition focuses on the biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. It addresses nutrients by classification, and describes macronutrient function from digestion to metabolism. This edition includes the new MyPlate dietary guide and recommendations from the Dietary Guidelines for Americans 2010, plus coverage of the historical evolution of nutrition and information on a wide range of vitamins, minerals, and other food components. In Biochemical, Physiological, and Molecular Aspects of Human Nutrition, lead authors Martha H. Stipanuk and Marie A. Caudill are joined by a team of nutrition experts in providing clear, concise, coverage of advanced nutrition.
New to this edition
  • Coverage of the USDA's MyPlate dietary guide reflects today's new approach to diet and nutrition.

     

  • Recommendations outlined in the Dietary Guidelines for Americans 2010 are incorporated throughout the book.

     

     

  • Updated format features more subheadings, tables, and bullets, making it easier to learn and recall key points.

     

     

  • Updates of key chapters and boxes reflect significant changes within the fields of nutrition, biology, molecular biology, and chemistry.

     

     

  • NEW illustrations simplify complex biochemical, physiological, and molecular processes and concepts.

     

Table of Contents:
 

Unit I: Nutrients: Essential and Nonessential

1. Nutrients: History and Definitions

2. Nonessential Food Components with Health Benefits

3. Guidelines for Food and Nutrient Intake

Unit II: Structure and Properties of the Macronutrients

4. Structure, Nomenclature, and Properties of Carbohydrates

5. Structure and Properties of Proteins and Amino Acids

6. Lipid Structure, Nomenclature, and Chemical Properties
 

Unit III: Digestion and Absorption of the Macronutrients

7. Overview of Digestion and Absorption

8. Carbohydrate Digestion and Absorption

9. Digestion and Absorption of Protein

10. Digestion and Absorption of Lipids

11. Dietary Fiber
 

Unit IV: Metabolism of the Macronutrients

12. Carbohydrate Metabolism: Synthesis and Oxidation

13. Protein Synthesis and Degradation

14. Amino Acid Metabolism

15. Protein and Amino Acid Requirements

16. Metabolism of Fatty Acids, Acylglycerols, and Sphingolipids

17. Cholesterol and Lipoproteins: Synthesis, Transport, and Metabolism

18. Lipid Metabolism: Polyunsaturated Fatty Acids

19. Regulation of Fuel Utilization in Response to Food Intake

20. Regulation of Fuel Utilization in Response to Physical Activity
 

Unit V: Energy

21. Cellular and Whole-Animal Energetics

22. Control of Energy Balance

23. Disturbances of Energy Balance
 

Unit VI: The Vitamins

24. Niacin, Riboflavin and Thiamin

25. Folate, Choline, Folic Acid, Vitamin B12, and Vitamin B6

26. Biotin and Pantothenic Acid

27. Vitamin C

28. Vitamin K

29. Vitamin E

30. Vitamin A

31. Vitamin D
 

Unit VII: The Minerals and Water

32. Calcium and Phosphorus

33. Magnesium

34. Sodium, Chloride, and Potassium

35. Body Fluids and Water Balance

36. Iron

37. Zinc, Copper, and Manganese

38. Iodine

39. Selenium

40. Fluoride

41. Molybdenum and Beneficial Bioactive Trace Elements

 

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