Nutrition A Comprehensive Treatise: Vitamins, Nutrient, Requirements, and Food Selection

Nutrition A Comprehensive Treatise: Vitamins, Nutrient, Requirements, and Food Selection

Vitamins, Nutrient, Requirements, and Food Selection

1st Edition - January 1, 1964

Write a review

  • Editor: George H. Beaton
  • eBook ISBN: 9780323145688

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


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.

Table of Contents

  • List of Contributors

    Contents of Volume I

    Contents of Volume III

    1. Fat-Soluble Vitamins

    I. Vitamin A

    II. Vitamin D

    III. Vitamin Ε

    IV. Vitamin Κ


    2. The Β Vitamins: Thiamine, Riboflavin, Niacin

    I. Early Studies on Thiamine

    II. Chemistry and Physiology of Thiamine

    III. Thiamine Requirements and Factors Influencing Them

    IV. Dietary Sources of Thiamine

    V. Thiamine Deficiency

    VI. Evaluation of Thiamine Nutrition

    VII. Early Studies on Riboflavin

    VIII. Chemistry and Physiology of Riboflavin

    IX. Riboflavin Requirements and Factors Influencing Them

    X. Dietary Sources of Riboflavin

    XI. Riboflavin Deficiency

    XII. Early Studies on Niacin

    XIII. Chemistry and Physiology of Niacin

    XIV. Niacin Requirements and Factors Influencing Them

    XV. Dietary Sources of Niacin

    XVI. Niacin Deficiency


    3. The Β Vitamins: B6, B12, Folic Acid, Pantothenic Acid, and Biotin

    I. Vitamin B6

    II. Vitamin B12 (Cobalamin)

    III. Folic Acid

    IV. Pantothenic Acid

    V. Biotin


    4. Ascorbic Acid

    I. History

    II. Chemistry

    III. Physiology

    IV. Pathology

    V. Clinical Picture

    VI. Biochemical Assessment

    VII. Human Requirements

    VIII. Ascorbic Acid Content of Foods


    5. Dietary Standards

    I. History of Dietary Standards

    II. Current Standards

    III. Use and Misuse of Dietary Standards

    IV. Scientific Basis of Standards


    6. Nutritional Adaptation

    I. Introduction

    II. Enzymatic and Metabolic Adaptations in Animals

    III. Adaptation of Metabolic Enzymes to Changes in Food Supply

    IV. Dietary Changes That Modify Favorably the Requirements and/or Utilization of Nutrients in Animals

    V. Theories of Nutritional Adaptation

    VI. Bearing of Nutritional Adaptation on the Formulation of Recommended Nutrient Allowances


    7. Causes and Prevention of Malnutrition

    I. Introduction

    II. Agent Factors in the Causation of Nutritional Deficiencies

    III. Host Factors

    IV. Environmental Factors

    V. General Preventive Measures


    8. Food Selection

    I. Introduction

    II. Taboos, Restrictive Practices, and Prejudices

    III. Changing Patterns and Filling Gaps, Especially in African Diets

    IV. Picas and Aversions

    V. Food Selection in Pregnancy

    VI. Selection by Different Age Groups

    VII. Geographical Differences in United Kingdom Household Diet Groups

    VIII. Environment and Food Intake

    IX. Changes in United Kingdom Household Diets Since World War II

    X. The Constancy of the Proportion of Calories Represented by Dietary Protein

    XI. Food Selection in the United States

    XII. Conclusion


    Author Index

    Subject Index

Product details

  • No. of pages: 568
  • Language: English
  • Copyright: © Academic Press 1964
  • Published: January 1, 1964
  • Imprint: Academic Press
  • eBook ISBN: 9780323145688

About the Editor

George H. Beaton

Ratings and Reviews

Write a review

There are currently no reviews for "Nutrition A Comprehensive Treatise: Vitamins, Nutrient, Requirements, and Food Selection"