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Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition

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Hardcover

Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition

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Covering advanced nutrition with a comprehensive, easy-to-understand approach, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition focuses on the biology of human nutrition at the molecular, cellular, tissue, and whole-body levels. It addresses nutrients by classification, and describes macronutrient function from digestion to metabolism. This edition includes the new MyPlate dietary guide and recommendations from the Dietary Guidelines for Americans 2010, plus coverage of the historical evolution of nutrition and information on a wide range of vitamins, minerals, and other food components. In Biochemical, Physiological, and Molecular Aspects of Human Nutrition, lead authors Martha H. Stipanuk and Marie A. Caudill are joined by a team of nutrition experts in providing clear, concise, coverage of advanced nutrition.

  • 55 expert contributors provide the latest information on all areas of the nutrition sciences.

  • Nutrition Insight boxes discuss hot topics and take a closer look at basic science and everyday nutrition.

  • Clinical Correlation boxes show the connection between nutrition-related problems and their effects on normal metabolism.

  • Food Sources boxes summarize and simplify data from the USDA National Nutrient Database on the amount and types of foods needed to reach the recommended daily allowances for vitamins and minerals.

  • DRIs Across the Life Cycle boxes highlight the latest data from the Institute of Medicine on dietary reference intakes for vitamins and minerals, including coverage of infants, children, adult males and females, and pregnant and lactating women.

  • Life Cycle Considerations boxes highlight nutritional processes or concepts applicable to individuals of various ages and in various stages of the life span.

  • Thinking Critically sections within boxes and at the end of chapters help in applying scientific knowledge to "real-life" situations.
  • Lists of common abbreviations provide 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 connect you to nutrition-related literature and provide additional tools for research.
  • Coverage of the USDA's MyPlate dietary guide reflects today's new approach to diet and nutrition.

  • Recommendations outlined in the Dietary Guidelines for Americans 2010 are incorporated throughout the book.

    • Updated format features more subheadings, tables, and bullets, making it easier to learn and recall key points.

    • Updates of key chapters and boxes reflect significant changes within the fields of nutrition, biology, molecular biology, and chemistry.

      • NEW illustrations simplify complex biochemical, physiological, and molecular processes and concepts.

      Unit I: Nutrients: Essential and Nonessential

      1. Nutrients: History and Definitions

      2. Nonessential Food Components with Health Benefits

      3. Guidelines for Food and Nutrient Intake

      Unit II: Structure and Properties of the Macronutrients

      4. Structure, Nomenclature, and Properties of Carbohydrates

      5. Structure and Properties of Proteins and Amino Acids

      6. Lipid Structure, Nomenclature, and Chemical Properties

      Unit III: Digestion and Absorption of the Macronutrients

      7. Overview of Digestion and Absorption

      8. Carbohydrate Digestion and Absorption

      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. Lipid Metabolism: Polyunsaturated Fatty Acids

      19. Regulation of Fuel Utilization in Response to Food Intake

      20. Regulation of Fuel Utilization in Response to Physical Activity

      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. Folate, Choline, Folic Acid, Vitamin B12, and Vitamin B6

      26. Biotin and Pantothenic Acid

      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. Molybdenum and Beneficial Bioactive Trace Elements

      Martha H. Stipanuk, PhD, Professor, Division of Nutritional Sciences, Cornell University, Ithaca, NY and Marie A. Caudill, Professor, Division of Nutritional Sciences, Cornell University, Ithaca, NY

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