Author: Tony Cook
Publisher: WCB/McGraw-Hill
ISBN: 9780697316073
Category :
Languages : en
Pages :

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Author: Charlotte C. Cook-Fuller
Publisher: McGraw-Hill/Dushkin
ISBN: 9780697316066
Category : Medical
Languages : en
Pages : 260

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Author: Russell Henry Chittenden
Publisher:
ISBN:
Category :
Languages : en
Pages : 370

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Author: Charlotte C. Cook-Fuller
Publisher: McGraw-Hill/Dushkin
ISBN: 9780697316066
Category : Diet
Languages : en
Pages : 240

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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309172047
Category : Technology & Engineering
Languages : en
Pages : 306

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This new release presents the wealth of information gleaned about nonhuman primates nutrition since the previous edition was published in 1978. With expanded coverage of natural dietary habits, gastrointestinal anatomy and physiology, and the nutrient needs of species that have been difficult to maintain in captivity, it explores the impact on nutrition of physiological and life-stage considerations: infancy, weaning, immune function, obesity, aging, and more. The committee also discusses issues of environmental enrichment such as opportunities for foraging. Based on the world's scientific literature and input from authoritative sources, the book provides best estimates of nutrient requirements. The volume covers requirements for energy: carbohydrates, including the role of dietary fiber; proteins and amino acids; fats and fatty acids; minerals, fat-soluble and water-soluble vitamins; and water. The book also analyzes the composition of important foods and feed ingredients and offers guidelines on feed processing and diet formulation.

Author:
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 268

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Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 840

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Author: Mendel Friedman
Publisher: Springer Science & Business Media
ISBN: 1489926267
Category : Technology & Engineering
Languages : en
Pages : 531

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A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

Author: Sharon K. Zoumbaris
Publisher: Bloomsbury Publishing USA
ISBN: 031334986X
Category : Health & Fitness
Languages : en
Pages : 254

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Nutrition addresses the most hotly debated topics in the news today: obesity, food safety, irradiation, and vegetarianism and also describes the currently accepted principles of good nutrition for men, women, and children. Despite the abundance of advice on food and diet, more Americans are obese than ever before, diabetes rates are skyrocketing, and more foods are recalled due to contamination. It is high-time for non-biased answers to the question of what is healthy and safe to eat. Nutrition provides those answers. The book explains basic guidelines for healthy eating, along with the government's role in nutrition. It examines the issues of food safety and technology and the debates about genetically modified foods, organic foods, and vegetarian dining. Food bans, such as those on transfats are discussed, as are vitamins and supplements. After tracing the history of the study of nutrition and identifying principal researchers, the book examines seven major controversies in nutrition today. This basic guide to healthy eating will give both students and adults the tools they need to choose a diet that is healthy and safe.

Author: Armand Gautier
Publisher:
ISBN:
Category :
Languages : en
Pages : 574

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