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Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251041147
Category : Carbohydrates
Languages : en
Pages : 164
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Book Description
"The Joint FAO/WHO Expert Consultation on Carbohydrates in Human Nutrition was held in Rome from 14 to 18 April 1997"--P. xv.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251041147
Category : Carbohydrates
Languages : en
Pages : 164
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Book Description
"The Joint FAO/WHO Expert Consultation on Carbohydrates in Human Nutrition was held in Rome from 14 to 18 April 1997"--P. xv.
Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Stanley J. Ulijaszek
Publisher: Cambridge University Press
ISBN: 0521869161
Category : Health & Fitness
Languages : en
Pages : 415
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Book Description
Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category : Carbohydrates
Languages : en
Pages : 98
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Book Description
Abstract: A review of current data on the dietary roles, requirements, and recommended intakes of carbohydrates is presented for health scientists and nutrition policy planners in proceedings of a joint FAO/WHO meeting. The importance of carbohydrates as energy sources is assessed. Carbohydrates enhance the sensory qualities and acceptability of foods, and provide dietary fiber. The chemical construction and behavior of sugars, starches, and polysaccharides before, during, and after processing are described. Carbohydrate physiology in nutrition is discussed in relation to digestion, absorption, metabolism, intestinal fermentation, and interactions with other nutrients. Two areas of current concern are: the role of lactose in infant nutrition; and possible addition of carbohydrates to weaning foods as an inexpensive method of increasing energy density. Relationships between carbohydrate consumption and dental caries, obesity, cardiovascular disease, and diabetes are explored. (cj).
Author: Allison Calabrese
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 648
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Book Description
"This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.
Author: John Dobbing
Publisher: Springer Science & Business Media
ISBN: 1447117018
Category : Medical
Languages : en
Pages : 260
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Book Description
ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert. Dietary Starches and Sugar in Man presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.
Author: Costas G. Biliaderis
Publisher: CRC Press
ISBN: 1420003518
Category : Technology & Engineering
Languages : en
Pages : 588
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Book Description
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Author: Susan A. Lanham-New
Publisher: John Wiley & Sons
ISBN: 1119476976
Category : Medical
Languages : en
Pages : 485
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Book Description
Now in its third edition, the best-selling Introduction to Human Nutrition continues to foster an integrated, broad knowledge of the discipline and presents the fundamental principles of nutrition science in an accessible way. With up-to-date coverage of a range of topics from food composition and dietary reference standards to phytochemicals and contemporary challenges of global food safety, this comprehensive text encourages students to think critically about the many factors and influences of human nutrition and health outcomes. Offers a global, multidisciplinary perspective on food and nutrition Covers nutrition and metabolism of proteins, lipids, carbohydrates and vitamins and minerals Explores new developments in functional foods, supplements and food fortification, and future challenges for nutrition research and practice Explains the digestion, absorption, circulatory transport, and cellular uptake of nutrients Demonstrates the structure and characteristics of nutrients, and the relationship with disease prevention A primary text in nutritional science classes worldwide, Introduction to Human Nutrition is a vital resource for students in areas of nutrition, dietetics, and related subjects that involve principles of nutrition science.
Author: Alexis Burling
Publisher: ABDO
ISBN: 1532173016
Category : Juvenile Nonfiction
Languages : en
Pages : 51
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Book Description
Carbohydrates give the body energy. They are in many foods people eat each day. But some carbohydrates are healthier than others. Your Body on Carbohydrates uncovers the nutritional benefits of carbohydrates, how they interact with the body, and how to include them as part of a balanced diet. Easy-to-read text, vivid images, and helpful back matter give readers a clear look at this subject. Features include a table of contents, infographics, a glossary, additional resources, and an index. Aligned to Common Core Standards and correlated to state standards. Core Library is an imprint of Abdo Publishing, a division of ABDO.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 030908525X
Category : Medical
Languages : en
Pages : 1358
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Book Description
Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name being given to this new approach. These are quantitative estimates of nutrient intakes applicable to healthy individuals in the United States and Canada. This new book is part of a series of books presenting dietary reference values for the intakes of nutrients. It establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book presents new approaches and findings which include the following: The establishment of Estimated Energy Requirements at four levels of energy expenditure Recommendations for levels of physical activity to decrease risk of chronic disease The establishment of RDAs for dietary carbohydrate and protein The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber The establishment of Adequate Intakes (AI) for Total Fiber The establishment of AIs for linolenic and a-linolenic acids Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.
