Nutrition A Comprehensive Treatise: Macronutrients and Nutrient Elements PDF Download
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Author: George H. Beaton
Publisher: Elsevier
ISBN: 0323145760
Category : Science
Languages : en
Pages : 566
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Book Description
Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual nutrients. This book explains the factors affecting food choice in humans and discusses as well the patterns of food use in many areas of the world. Organized into nine chapters, this volume starts with an overview of the various factors involved in determining the food intake behavior of humans. This text then explores the classification, composition, and dietary role of carbohydrates and fats in human nutrition. Other chapters consider the structure, metabolism, and synthesis of proteins and essential amino acids. This book discusses as well the role of food in providing the energy requirement of the human body and explores underlying causes of the various nutrient deficiencies. The final chapter examines the relationship between magnesium metabolism and the function of the thyroid gland. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.
Author: George H. Beaton
Publisher: Elsevier
ISBN: 0323145760
Category : Science
Languages : en
Pages : 566
Get Book Here
Book Description
Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual nutrients. This book explains the factors affecting food choice in humans and discusses as well the patterns of food use in many areas of the world. Organized into nine chapters, this volume starts with an overview of the various factors involved in determining the food intake behavior of humans. This text then explores the classification, composition, and dietary role of carbohydrates and fats in human nutrition. Other chapters consider the structure, metabolism, and synthesis of proteins and essential amino acids. This book discusses as well the role of food in providing the energy requirement of the human body and explores underlying causes of the various nutrient deficiencies. The final chapter examines the relationship between magnesium metabolism and the function of the thyroid gland. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.
Author: George H. Beaton
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 547
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Book Description
Author: GH BEATON (Ed)
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category :
Languages : en
Pages : 547
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 0
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages :
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category :
Languages : en
Pages : 547
Get Book Here
Book Description
Author: George H. Beaton
Publisher:
ISBN:
Category :
Languages : en
Pages : 547
Get Book Here
Book Description
Author: George H. Beaton
Publisher: Elsevier
ISBN: 032314568X
Category : Science
Languages : en
Pages : 568
Get Book Here
Book Description
Nutrition, Volume II: Vitamins, Nutrient Requirements, and Food Selection focuses on the requirement, metabolism, and manifestations of deficiency of the individual nutrients. This book discusses the philosophy of dietary standards and compares the dietary standards from several countries. Organized into nine chapters, this volume starts with an overview of the concept of nutritional adaptation and its significance in human nutrition. This text then explains the absorption, transport, and deposition of vitamin A. Other chapters explore the structures, properties, functions, excretions, and toxicities of B vitamins, which include niacin, thiamine, and riboflavin. This book discusses as well the chemistry, absorption, and metabolic functions of pyridoxal phosphate and cobalamin. The final chapter explains the factors affecting food choice in humans and discusses as well the patterns of food use in many areas of the world. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.
