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.
List of Contributors Preface Contents of Volume II Contents of Volume III
- Regulation of Food Intake I. Regulatory Mechanisms II. The Role of the Hypothalamus III. Glucostatic Component of Regulation of Food Intake IV. Regulation of Body Weight: A "Lipostatic" Hypothesis V. Other Factors VI. Distinction between Metabolic and Regulatory Obesities: Experimental Examples VII. Extension of These Concepts to Man References
- Carbohydrates and Fats I. Introduction II. Carbohydrates in Nutrition III. Fats in Nutrition References
- Proteins I. Introduction II. Composition of Proteins III. General Protein Metabolism IV. Digestion of Proteins V. Absorption: Amino Acid Transport VI. Metabolism VII. Essential Amino Acids VIII. Methods of Estimating the Nutritive Value of Proteins IX. Estimates of Minimal Protein Needs X. Requirements of Essential Amino Acids XI. Recommended Allowance for Proteins XII. Protein Deficiency XIII. Special Topics References
- Energy Metabolism I. Introduction II. Principles of Calorimetry III. Methods of Experimentation IV. The Disposal of Food Energy V. Measurement of Nutritive Values VI. Basal Metabolism VII. Calorie Requirements References
- Calcium and Phosphorus I. Anatomy and Pharmacology II. Calcification III. Metabolism IV. Diets V. Requirements VI. Disorders of Calcium Metabolism VII. Recapitulation of the Argument References
- Iron, Copper, and Cobalt I. Function and Distribution of Iron II. Variation of Body Iron with Age and Sex III. Metabolism and Requirement IV. Function and Distribution of Copper V. Metabolism and Requirement VI. Function of Cobalt VII. Cobalt in Ruminant Nutrition VIII. Cobalt in Nonruminant Nutrition
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- © Academic Press 1964
- 1st January 1964
- Academic Press
- eBook ISBN: