Unit I: Nutrients -- Nutrients: history and definitions -- Guidelines for food and nutrient intake -- Unit II: Structure and properties of the macronutrients -- Structure, nomenclature, and properties of carbohydrates -- Structure, nomenclature, and properties of lipids -- Structure, nomenclature, and properties of proteins and amino acids -- Unit III: Digestion and absorption of the macronutrients -- Overview of digestion and absorption -- Digestion and absorption of carbohydrates -- Digestion and absorption of lipids -- Digestion and absorption of protein -- Unit IV: Metabolism of the macronutrients -- Central aspects of macronutrient metabolism -- Overview of the regulation of macronutrient metabolism -- Metabolism of carbohydrate -- Metabolism of fatty acids, acylglycerols, and sphingolipids -- Cholesterol and lipoproteins: synthesis, transport, and metabolism -- Protein and amino acid metabolism -- Metabolism of individual amino acids -- Unit V: Macronutrient requirements -- Total energy requirement: energy expenditure, growth, and energy stores -- Requirements or recommended intakes for carbohydrate and lipid -- Protein and amino acid requirements -- Consequences of energy imbalance: obesity and undernutrition -- Unit VI. The vitamins -- Niacin, riboflavin and thiamin -- Folate, choline, vitamin B12 and vitamin B6 -- Biotin and pantothenic acid -- Vitamin C -- Vitamin K -- Vitamin E -- Vitamin A -- Vitamin D -- Unit VII: The minerals -- Calcium and phosphorus -- Magnesium -- Sodium, chloride, and potassium -- Body fluids and water balance -- Iron -- Zinc, copper, and manganese -- Iodine -- Selenium -- Fluoride -- Molybdenum and the beneficial bioactive trace elements
Summary:
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 the biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. 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.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.