Gene A. Spiller – författare

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber.Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition.What's new in the Third Edition?o Definitions and consumption of dietary fiber from 1992-2000o A new chapter on the physical chemistry of dietary fibero Updated dietary fiber values for common foodso New table: Tartaric Acid Content of Foodso Coverage of non-plant food fibers, such as chitin and chitosano An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on healtho Discussion of the interaction of fiber and phytochemicalsQuickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.

Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The composition, processing, consumption, health effects, and epidemiological correlations of caffeine are examined in detail. It is often said that too much caffeine is "bad for you." How much is too much? Get the facts on consumption of caffeine-containing products with this authoritative text.Chapters 1 and 2 offer an introductory, concise overview of the chemistry and analysis of methylxanthines. In Chapters 3 through 8, each natural product-tea, coffee, maté, and cocoa and chocolate products-is described in terms of botany, cultivation, processing, composition, and consumption patterns. Consumption of caffeine is also examined in detail in Chapter 9. Chapter 10 provides an easy-to-read overview of the basic physiology and biochemistry of caffeine. The ergogenic, cognitive, and emotional effects of caffeine are discussed in Chapters 11 and 12. Chapters 13 through 16 deal with specific health effects-serum cholesterol, cancer and fibrocystic breast disease, calcium and bone health, and human reproduction.For physicians, nutritionists, other health professionals, food scientists, and everyone interested in the effects of caffeine on the human body, Caffeine is a convenient, single-source reference.

"A valuable little book with something for everyone. Everyone, that is, with an interest in quitting smoking.”—Robert H. Williams, Washington Post

In a question-and-answer format, Diagnosis: Heart Disease gives all the information you need to know about heart disease. It explains how your body works and what has gone wrong; describes the tests, treatments, and medications you may be prescribed; and shows step by step your road to recovery, as well as preventive measures that can help you live the longest, fullest life possible. "For anyone with a heart, this book is good before, during, and after heart disease....An easy and profitable read."—C. Everett Koop, M.D., Sc.D. "A must read for anyone concerned about themselves or a loved one...a critical resource that can save your life."—Dean Edell, M.D., host of The Dr. Dean Edell Show "[A] book answering a multitude of technical questions in a simple and understandable way....achieves those objectives in a remarkable way."—Kenneth H. Cooper, M.D. M.P.H., Cooper Clinic "Anyone with heart disease will find this invaluable...describes a lifestyle that can be enjoyable and add years of life."—Walter Willett, M.D., Harvard School of Public Health

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber.Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition.What's new in the Third Edition?o Definitions and consumption of dietary fiber from 1992-2000o A new chapter on the physical chemistry of dietary fibero Updated dietary fiber values for common foodso New table: Tartaric Acid Content of Foodso Coverage of non-plant food fibers, such as chitin and chitosano An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on healtho Discussion of the interaction of fiber and phytochemicalsQuickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.

Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The composition, processing, consumption, health effects, and epidemiological correlations of caffeine are examined in detail. It is often said that too much caffeine is "bad for you." How much is too much? Get the facts on consumption of caffeine-containing products with this authoritative text.Chapters 1 and 2 offer an introductory, concise overview of the chemistry and analysis of methylxanthines. In Chapters 3 through 8, each natural product-tea, coffee, maté, and cocoa and chocolate products-is described in terms of botany, cultivation, processing, composition, and consumption patterns. Consumption of caffeine is also examined in detail in Chapter 9. Chapter 10 provides an easy-to-read overview of the basic physiology and biochemistry of caffeine. The ergogenic, cognitive, and emotional effects of caffeine are discussed in Chapters 11 and 12. Chapters 13 through 16 deal with specific health effects-serum cholesterol, cancer and fibrocystic breast disease, calcium and bone health, and human reproduction.For physicians, nutritionists, other health professionals, food scientists, and everyone interested in the effects of caffeine on the human body, Caffeine is a convenient, single-source reference.

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.