Newer Methods of Nutritional Biochemistry V4

Newer Methods of Nutritional Biochemistry: With Applications and Interpretations, Volume IV, presents discussions and reviews of principles and procedures of nutritional biochemistry which have been developed for assays of nutritive quality of foods. Comprised of six chapters, this book describes determinations of dietary needs of fats, vitamins, and amino acids which fail to apply the long-known ""Law of Diminishing Returns"" to the experimental data. It examines the correlation of urinary metabolites with dietary conditions from the point of view of the dynamic state of metabolism. The book also discusses analytical methods for determining plasma amino acids and their application to nutritional problems of young children; laboratory methods for evaluating changes in protein quality; optimal nutrition for the aged and basic mechanisms of biological aging; and advances in instrumentation and methodology and their application in resolving biological and nutritional problems.

Contributors to this Volume Preface Contents of Other Volumes 1 Evaluation of Nutrient Requirements I. Introduction II. Application of the Law of Diminishing Returns III. Fat-Soluble Vitamins and Essential Fatty Acids IV. Water-Soluble Vitamins V. Amino Acids VI. Minerals References 2 Biological Quality of Dietary Protein and Urinary Nitrogen Metabolites I. Introduction II. Urinary Nitrogen Compounds III. Partition and Ratio of Urinary Nitrogen Compounds and the Significance of Their Ratios IV. Conclusion References 3 Plasma Amino Acids I. Introduction II. Analytical Methods III. Normal Values IV. Factors Affecting Plasma Amino Acid Concentrations V. Clinical Significance of Plasma Amino Acids VI. Summary References 4 Laboratory Methods for the Evaluation of Changes in Protein Quality I. Introduction II. Analytical Procedures for Estimation of the Amino Acid Composition of Food Proteins III. Suggested Laboratory Methods for Estimation of the Available Amino Acids in Food Proteins IV. Application of Laboratory Methods to Processed Foods for the Evaluation of Changes in Protein Quality V. Conclusions References 5 Aging and Nutrition I. Introduction II. Nutritional Problems of the Aged III. Effect of Nutrition on Life Span IV. Summary References 6 Trace Metal Analysis I. Introduction II. Contamination Control in Trace Metal Analysis III. Sample Preparation IV. Colorimetric Methods V. Instrumental Methods VI. Applications VII. Conclusions References Author Index Subject Index