ILSI Human Nutrition Reviews – serie
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8 produkter
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Calcium in Human Biology provides an authoritative review of current knowledge and points the way to further progress in the understanding of this essential nutrient. In addition to considering the established importance of an adequate dietary source of available calcium for the formation of sound bones and teeth, there is detailed discussion of the part calcium plays in a variety of aspects of human metabolism. The book is written primarily for those working in the nutritional sciences and related fields. It will also be of interest to clinicians, nutritionists, and to those interested more generally in the biological sciences, as well as to those in the important sectors of the food industry which utilise or produce dairy products and other foods significant to the supply of dietary calcium.
551 kr
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This volume presents an objective state-of-the-art synopsis of the sucrose literature. Of its two main sections one is monographic and covers topics such as chemical and physical data on sucrose and its two major components (glucose and fructose), production, use, occurrence, metabolism and kinetics in animals and man, biochemical, health and safety aspects. The second section contains a bibliography of virtually all the significant works relating to the nutritional and safety aspects of sucrose.
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ILSI Human Nutrition Reviews provide an account of current thought in the field under review and point to problems and questions yet to be elucidated. They are intended to fill the gap between the textbook on the one hand and the specialist publication on the other. They are written by leading international authorities and are reviews for workers in the medical, nutritional and allied sciences rather than the expert. Dietary Starches and Sugar in Man presents the latest thinking of leading research scientists in a unique, multi-authored book. Leading European experts have collaborated to prepare a multi-disciplinary update on the subject. Each chapter was submitted to peer review by every other author, after which the commentaries were either incorporated into a revision of the original text or added at the end of the chapter. In many cases the group discussion raised new points, so that the final product truly represents a complete picture of international expertise. This book thus gives nutrition experts in the medical sciences and the food industry all current information on the latest research, and the critiques of this research, concerning these two groups of carbohydrates.
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This book focuses on the methodologies required to evaluate connections between diet and behavior. It is based on the premise that knowledge of the links between diet and behavior can be advanced only if appropriate methods are used, studies are vigorously designed, and data are carefully interpreted. This conceptual framework shows basic scientists just how essential multidisciplinary interaction is for the successful development of research methods and standards.
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At one time or another, everyone has said "I am thirsty". Yet what causes this sensation of thirst? It is obvious that a certain quantity of fluid must be present for the body to function normally. How does a water deficit in the body then influence drinking habits? But supposing the physiological need is met, what about the psychological need or social need? Water is certainly the most necessary fluid; then why do we humans often prefer other beverages, even at great cost of effort or money or health? The subject of thirst and drinking behavior are uniquely discussed in this book. For the first time both the physiological and the psychological aspects of water and beverage consumption are examined in one volume. The many recent developments concerning how a lack of water is signalled physiologically and processed neurally to affect drinking behavior are critically surveyed. Prospects for understanding the cultural and sensory influences on beverage consumption are mapped out. The thirty-one chapters by authorities in the field were all mutually reviewed and revised in the light of precirculated comments and round-table discussions. Together they provide a complete picture of the current state of knowledge on what determines fluid consumption in human beings and animals.
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Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.
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Malnutrition in Western Europe? The question seems incredible, yet one-fourth of the costs caused by nutrition-related illness result at least partly from micronutrient malnutrition. The experts in this book look for the answer among recently improved data about our changing lifestyles and eating habits. They suggest that reduced calorie intake is leading to critical micronutrient status in some population groups in Western Europe. The problem stems in part from the difficulty in estimating the milder stages of undernourishment, in part from the difficulty in believing that people suffer from poor nutrition in the midst of overconsumption. The chapters specifically examine the functional consequences of the present marginal nutritional deficiency. The authors are epidemiologists, nutritionists, chemists and physicians representing nine European countries. Their contributions paint a complete picture of international expertise on micronutrient malnutrition.
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The present volume is one of a series concerned with topics considered to be of growing interest to those whose ultimate aim is the understanding of the nutrition of man. Volumes on Sweetness, Calcium in Human Biology and Sucrose: Nutritional and Safety Aspects, have already been published, and another, on Dietary Starches and Sugars in Man: A Comparison, is in preparation. Written for workers in the nutritional and allied sciences rather than for the specialist, they aim to fill the gap between the textbook on the one hand and the many publications addressed to the expert on the other. The target readership spans medicine, nutrition and the biological sciences generally and includes those in the food, chemical and allied industries who need to take account of advances in these fields relevant to their products. Funded by industry but with an independent status, the Inter national Life Sciences Institute (ILSI) is a non-profit organization founded to deal objectively with the numerous health and safety issues that today concern industry internationally. ILSI sponsors scientific research, organizes conferences and publishes monographs relative to these problems. London Ian Macdonald March 1988 Series Editor Preface This volume has been prepared at a time when interest in both the biological roles of zinc and its nutritional significance is growing rapidly.