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|a 10.1007/978-1-4613-3015-8
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|a Nutrition and the Adult
|h [electronic resource] :
|b Macronutrients Volume 3A /
|c edited by Roslyn B. Alfin-Slater, David Kritchevsky.
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| 250 |
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|a 1st ed. 1980.
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| 264 |
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|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 1980.
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| 300 |
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|a 308 p.
|b online resource.
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|a Human Nutrition, A Comprehensive Treatise ;
|v 3A
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| 490 |
1 |
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|a Springer eBook Collection
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| 505 |
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|a 1 Nutrient Requirements: What They Are and Bases for Recommendations -- 1. Introduction -- 2. Techniques Used to Determine Nutritional Status -- 3. Standards of Nutrient Intake -- 4. Energy -- 5. Fats -- 6. Protein -- 7. Vitamins -- 8. Mineral Elements -- 9. References -- 2 Energy: Caloric Requirements -- 1. Brief History of Bioenergetics -- 2. Definitions -- 3. Calorimetry -- 4. Assessing Energy Balance -- 5. Caloric Allowances -- 6. Metabolic Size -- 7. Caloric Content of Foods -- 8. Methods of Determining Caloric Content of Foods -- 9. Calories and Obesity -- 10. Undernutrition -- 11. Source of Calories during Exercise -- 12. References -- 3 Suppliers of Energy: Carbohydrates -- 1. Introduction -- 2. Digestion -- 3. Carbohydrate Tolerance Tests -- 4. Carbohydrate Metabolism in the Liver -- 5. Carbohydrates and Muscle -- 6. Carbohydrates and Adipose Tissue -- 7. Carbohydrate Metabolism in the Brain -- 8. Carbohydrate Metabolism in the Fetus and Neonate -- 9. Carbohydrate and Lipid Metabolism -- 10. Factors Affecting the Metabolic Response to Dietary Carbohydrate -- 11. Carbohydrates in the Etiology of Disease -- 12. Other Carbohydrates Consumed by Humans -- 13. Conclusion -- 14. References -- 15. Further Reading -- 4 Suppliers of Energy: Fat -- 1. Introduction -- 2. Distribution of Lipids in the Diet -- 3. Triglycerides: Physical and Chemical Properties -- 4. Digestion and Absorption -- 5. Transport -- 6. Utilization of Fats by Tissues -- 7. Fat as an Energy. Source -- 8. Fatty Acid Isomerism -- 9. Conclusions -- 10. References -- 5 Suppliers of Energy: Carbohydrate-Fat Interrelationships -- 1. Introduction -- 2. Growth -- 3. Obesity -- 4. Diabetes -- 5. Blood Lipids -- 6. Exercise -- 7. References -- 6 Energetics and the Demands for Maintenance -- 1. Introduction -- 2. Measurement of Energy Exchange -- 3. Partition of Food Energy -- 4. Conclusion -- 5. References -- 7 Nutrients with Special Functions: Proteins and Amino Acids in Tissue Maintenance -- 1. Introduction -- 2. Hydrolysis and Absorption of Dietary Protein -- 3. Meal-Related Interorgan Movements of Amino Acids -- 4. Protein Synthesis -- 5. Protein Breakdown -- 6. Interrelationships of Amino Acid Supply and Protein and Nucleic Acid Metabolism -- 7. Overall Total-Body Protein Synthesis and Breakdown -- 8. General Conclusions -- 9. References -- 8 Nutrients with Special Functions: Essential Fatty Acids -- 1. What Are the Essential Fatty Acids? -- 2. How Do We Name the Essential Fatty Acids? -- 3. What Structures Confer Essential Fatty Acid Activity? -- 4. How Are the Essential Fatty Acids Obtained? -- 5. How Are the Essential Fatty Acids Synthesized and Altered? -- 6. How Is Essential Fatty Acid Deficiency Established? -- 7. How Do We Recognize Essential Fatty Acid Deficiency in Experimental Animals? -- 8. What About Deficiency Symptoms in Humans? -- 9. What Actually Is the Function of the Essential Fatty Acids? -- 10. What Is an Adequate Intake of Essential Fatty Acids? -- 11. What About Excess Essential Fatty Acids? -- 12. Conclusions -- 13. References -- 9 Nutrients with Special Functions: Cholesterol -- 10 Nutrients with Special Functions: Dietary Fiber -- 1. Introduction -- 2. A Definition of Fiber -- 3. The Composition of Fiber -- 4. Intestinal Function and Disease -- 5. Lipid Metabolism and Atherosclerosis -- 6. Diabetes Mellitus -- 7. Overconsumption of Fiber -- 8. Summary -- 9. References.
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| 520 |
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|a The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body. He was also the first to measure metabolism and to show that oxidation within the body produces heat and energy. In the two hundred years that have elapsed, the essentiality of nitrogen-containing nutrients and of proteins for growth and maintenance of tissue has been established; the ne cessity for carbohydrates and certain types of fat for health has been docu mented; vitamins necessary to prevent deficiency diseases have been identified and isolated; and the requirement of many mineral elements for health has been demonstrated. Further investigations have defined the role of these nutrients in metabolic processes and quantitated their requirements at various stages of development. Additional studies have involved their use in the possible prevention of, and therapy for, disease conditions.
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| 590 |
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|a Loaded electronically.
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| 590 |
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|a Electronic access restricted to members of the Holy Cross Community.
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| 650 |
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|a Nutrition .
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| 690 |
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|a Electronic resources (E-books)
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| 700 |
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|a Alfin-Slater, Roslyn B.
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|a Kritchevsky, David.
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|a Human Nutrition, A Comprehensive Treatise ;
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