Nutrition PDF Download
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Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Alice Callahan
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Book Description
Author: Julian E. Spallholz
Publisher: Routledge
ISBN: 1351427393
Category : Medical
Languages : en
Pages : 366
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Book Description
Category Nutrition Subcategory Food Chemistry Contact Editor: N. Frabotta
Author: Claire S. Allardyce
Publisher: Royal Society of Chemistry
ISBN: 1849733252
Category : Medical
Languages : en
Pages : 341
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Book Description
Written in an accessible style, this book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity.
Author: Bernard Jensen
Publisher: McGraw Hill Professional
ISBN: 9780658002779
Category : Family & Relationships
Languages : en
Pages : 164
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Book Description
"Explains the importance and health benefits of twenty-one key elements, including potassium, calcium, magnesium, iron, copper, cobalt, oxygen, carbon, and nitrogen"--from amazon.com.
Author: Paul M. Insel
Publisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 116
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Book Description
Author: Samantha Fowler
Publisher:
ISBN: 9781739015503
Category :
Languages : en
Pages : 0
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Book Description
Black & white print. Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.
Author: Jose Perez-Castineira
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110593165
Category : Science
Languages : en
Pages : 616
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Book Description
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Author: Judi Sakimoto Morrill, PH D
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Written for the general public, this book is a wonderful blend of physiology, nutrition, biochemistry, biology, genetics, viruses, evolution, chemistry--what we need to know as informed citizens. The topics are presented in a timely and informal style while maintaining depth to promote understanding. A basic understanding of life sciences helps us cope with new developments, such as the COVID-19 pandemic. We also need to have some depth of knowledge to understand the new scientific advances and ethical dilemmas we face, as in our capacity to edit genes. Topics also include caloric requirements, heart disease, cancer, diabetes, and dietary advice, all integrated in an easy-to understand book.
Author: Amélia Martins Delgado
Publisher: Springer
ISBN: 3319293702
Category : Science
Languages : en
Pages : 263
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Book Description
Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.
Author: Harry Snyder
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 444
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Book Description
