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Author: B. Srilakshmi
Publisher: New Age International
ISBN: 9788122416336
Category :
Languages : en
Pages : 438
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Book Description
This Book Explains Our Natural Requirements And The Nutritive Value Of The Various Foods We Consume. Carbohydrates, Proteins And Lipids Are Discussed In Detail. Minerals, Both Micro And Macro, Are Highlighted. Both Fat And Water Soluble Vitamins Alongwith The Vital Role Of Water Are Emphasized. Each Food Category Is Explained Systematically In Terms Of Its Functions, Absorption And Metabolism, Recommended Dietary Allowance And Sources.The Book Further Explains Energy Metabolism, Kinds Of Malnutrition And Various Disorders Arising From Specific Nutritional Deficiency. Prevention And Treatment Of Such Disorders Are Also Explained. The Book Would Serve As A Comprehensive Text For Students Pursuing Home Science, Medicine, Nursing And Allied Courses. It Would Also Serve As An Authoritative And Useful Reference Source For General Readers.
Author: B. Srilakshmi
Publisher: New Age International
ISBN: 9788122416336
Category :
Languages : en
Pages : 438
Get Book Here
Book Description
This Book Explains Our Natural Requirements And The Nutritive Value Of The Various Foods We Consume. Carbohydrates, Proteins And Lipids Are Discussed In Detail. Minerals, Both Micro And Macro, Are Highlighted. Both Fat And Water Soluble Vitamins Alongwith The Vital Role Of Water Are Emphasized. Each Food Category Is Explained Systematically In Terms Of Its Functions, Absorption And Metabolism, Recommended Dietary Allowance And Sources.The Book Further Explains Energy Metabolism, Kinds Of Malnutrition And Various Disorders Arising From Specific Nutritional Deficiency. Prevention And Treatment Of Such Disorders Are Also Explained. The Book Would Serve As A Comprehensive Text For Students Pursuing Home Science, Medicine, Nursing And Allied Courses. It Would Also Serve As An Authoritative And Useful Reference Source For General Readers.
Author: Geoffrey Cannon
Publisher: Wiley-Blackwell
ISBN: 9781405182645
Category : Nutrition
Languages : en
Pages : 352
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Book Description
Written by the team responsible for the joint initiative between the International Union of Nutritional Sciences and the World Health Policy Forum and Edited by international experts Geoffrey Cannon and Claus Leitzmann, this innovative work is essential reading for all those studying and working in the field of nutritional science today. Its groundbreaking approach will serve as a fascinating guide for all those involved in public health policy and nutrition curricula and both a local and international level, and should be available in all libraries and research institutions where these subjects are studied and taught.
Author: David Lightsey
Publisher: Routledge
ISBN: 100073112X
Category : Medical
Languages : en
Pages : 234
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Book Description
Many nutrition science and food production myths and misconceptions dominate the health and fitness field, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed “junk science” which has now infiltrated many related science fields. Consumers simply have no reliable source to help them navigate through all the hype and fabrication, leaving them vulnerable to exploitation. The aim of The Myths About Nutrition Science is, then, to address the quagmire of misinformation which is so pervasive in this area. This will enable the reader to make more objective, science-based lifestyle choices, as well as physical training or developmental decisions. The book also enables the reader to develop the necessary critical thinking skills to better evaluate the reliability of the purported “science” as reported in the media and health-related magazines or publications. The Myths About Nutrition Science provides an authoritative yet readily understandable overview of the common misunderstandings that are commonplace within consumer and athlete communities regarding the food production process and nutrition science, which may affect their physical development, performance, and long-term health.
Author: T. Colin Campbell
Publisher: BenBella Books
ISBN: 1950665739
Category : Health & Fitness
Languages : en
Pages : 336
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Book Description
From the coauthor of The China Study and author of the New York Times bestselling follow-up, Whole Despite extensive research and overwhelming public information on nutrition and health science, we are more confused than ever—about the foods we eat, what good nutrition looks like, and what it can do for our health. In The Future of Nutrition, T. Colin Campbell cuts through the noise with an in-depth analysis of our historical relationship to the food we eat, the source of our present information overload, and what our current path means for the future—both for individual health and society as a whole. In these pages, Campbell takes on the institution of nutrition itself, unpacking: • Why the institutional emphasis on individual nutrients (instead of whole foods) as a means to explain nutrition has had catastrophic consequences • How our reverence for "high quality" animal protein has distorted our understanding of cholesterol, saturated fat, unsaturated fat, environmental carcinogens, and more • Why mainstream food and nutrient recommendations and public policy favor corporate interests over that of personal and planetary health • How we can ensure that public nutrition literacy can prevent and treat personal illness more effectively and economically The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition—with implications both for our health and for the practice of science itself.
Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Wendy Schiff
Publisher:
ISBN: 9781260092172
Category : Human nutrition
Languages : en
Pages : 834
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Book Description
Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning. A clinical emphasis appeals to all, but is of particular relevance to those studying nutrition, dietetics, or health science professions, including nursing. Real-life and clinical examples, statistics, and evidence from professional sources address current and controversial topics and support the key concepts of the science of nutrition. Human Nutrition provides the framework for students to not just memorize facts, but to truly learn and apply the science of nutrition. The knowledge gained can be applied not only to a future profession, but, just as importantly, to everyday life. Our hope is that readers share the practical advice and key concepts learned in the textbook with family and friends to promote optimal health and wellness.
Author: Walter Willett
Publisher: Simon and Schuster
ISBN: 1501164775
Category : Cooking
Languages : en
Pages : 432
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Book Description
In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.
Author: Harmke Kamminga
Publisher: Rodopi
ISBN: 9789051838183
Category : Medical
Languages : en
Pages : 358
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Book Description
The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition.
Author: Michelle McGuire
Publisher: Cengage Learning
ISBN: 9781337628877
Category :
Languages : en
Pages : 736
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Book Description
Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. A Table of Food Composition booklet is included.
Author: Gyorgy Scrinis
Publisher: Routledge
ISBN: 1000246698
Category : Medical
Languages : en
Pages : 286
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Book Description
'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified, yet highly processed foods such as margarine have been promoted as being healthier than whole foods. Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality, while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products, and marketing them with nutritional and health claims. Through a fascinating investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets, the limitations of dietary guidelines, and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific, social, and economic factors driving our modern fascination with nutrition, and explores alternative ways of understanding food quality.
