Biochemical, Physiological & Molecular Aspects of Human Nutrition / Edition 2

Biochemical, Physiological & Molecular Aspects of Human Nutrition / Edition 2

by Martha H. Stipanuk
     
 

This book presents advanced nutrition in a comprehensive, easy-to-understand format ideal for graduate students in nutritional programs, organic chemistry, physiology, biochemistry, and molecular biology. It focuses on he biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. Biochemical, Physiological, & Molecular Aspects of Human… See more details below

Overview

This book presents advanced nutrition in a comprehensive, easy-to-understand format ideal for graduate students in nutritional programs, organic chemistry, physiology, biochemistry, and molecular biology. It focuses on he biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. Biochemical, Physiological, & Molecular Aspects of Human Nutrition is full of student-friendly features - chapter outlines; common abbreviations; critical thinking exercises; detailed illustrations; and feature boxes spotlighting key nutritional data, insights, and clinical correlations. In addition, chapters are organized logically into seven units, reflecting the traditional nutrient class divisions.

  • Nutrition Insight boxes take a closer look at basic science and everyday nutrition, going beyond the content presented in the chapter and spotlighting timely topics.
  • Clinical Correlation boxes discuss various nutrition-related problems and help readers make the connections between abnormalities and their effects on normal metabolism.
  • Food Sources and RDAs/AIs across the Life Cycle boxes summarize key information from the USDA National Nutrient Database and the Institute of Medicine into abbreviated, to-the-point lists that easily spotlight the key information related to that content area.
  • Life Cycle Considerations boxes highlight particular nutritional processes or concepts applicable to individuals of various ages and in various stages of the life span.
  • Thinking Critically sections within feature boxes encourage students to apply scientific knowledge to "real-life" situations.
  • A chapter outline and listing of common abbreviations help readers gain an overview of each chapter's content at a glance.
  • Comprehensive cross-referencing by chapters and illustrations is used throughout.
  • Current references and recommended readings introduce readers to the broad range of nutrition-related literature and provide additional tools for research.
  • Information provided by 45 expert contributors.

  • In-depth discussions of the 2005 Dietary Guidelines for Americans and MyPyramid and their implications for nutrition.
  • An entire chapter devoted to nonessential food components and their health benefits, including dietary supplements and the many possible phytonutrients associated with the decreased risk for chronic diseases.
  • An introductory chapter that outlines the history and definitions of nutrients-essential, conditional, and beneficial-and their roles in health and disease.
  • All the latest Dietary Reference Intakes (DRIs) incorporated throughout.
  • Nearly 100 new illustrations to help visually simplify complex biochemical, physiological, and molecular processes and concepts.
  • More extensive information about the sources of nutrients and the amounts contained in typical servings of various foods.
  • Recommended websites that direct readers to major online sources of current research information on scientific nutrition.

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Product Details

ISBN-13:
9781416002093
Publisher:
Elsevier Health Sciences
Publication date:
04/28/2006
Edition description:
Older Edition
Pages:
1216
Product dimensions:
7.40(w) x 10.40(h) x 1.60(d)

Table of Contents

Unit I: Nutrients: Essential and Nonessential

1. The Nutrients: Essential Food Components

2. Nonessential Food Components with Health Benefits

3. Guidelines for Food and Nutrient Intake

Unit II: Structure and Properties of the
Macronutrients

4. Structure and Properties of Carbohydrates

5. Structure and Properties of Proteins

6. Structure and Properties of Lipids

Unit III: Digestion and Absorption of the Macronutrients

7. Overview of Digestion and Absorption

8. Digestion and Absorption of Carbohydrate

9. Digestion and Absorption of Protein

10. Digestion and Absorption of Lipids

11. Dietary Fiber

Unit IV: Metabolism of the Macronutrients

12. Carbohydrate Metabolism-Synthesis and Oxidation

13. Protein Synthesis and Degradation

14. Amino Acid Metabolism

15. Protein and Amino Acid Requirements

16. Metabolism of Fatty Acids, Acylglycerols, and
Sphingolipids

17. Cholesterol and Lipoproteins-Synthesis, Transport,
and Metabolism

18. Essential Fatty Acids

19. Regulation of Fuel Utilization in Response to Food Intake

20. Regulation of Fuel Utilization in Response to
Exercise

Unit V: Energy

21. Cellular and Whole-Animal Energetics

22. Control of Energy Balance

23. Disturbances of Energy Balance

Unit VI: The Vitamins

24. Niacin, Riboflavin and Thiamin

25. Folic Acid, Vitamin B12, and Vitamin B6

26. Pantothenic Acid and Biotin

27. Vitamin C

28. Vitamin K

29. Vitamin E

30. Vitamin A

31. Vitamin D

Unit VII: The Minerals and Water

32. Calcium and Phosphorus

33. Magnesium

34. Sodium, Chloride, and Potassium

35. Body Fluids and Water Balance

36. Iron

37. Zinc, Copper, and Manganese

38. Iodine

39. Selenium

40. Fluoride

41. The Ultratrace Elements

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